STUFFED MUSHROOMS:
wash button mushrooms and remove stems. chop the stems and put in a baking dish with a bit of olive oil (or butter) and a bit of salt. Into the cavities of the mushrooms stuff feta cheese (or can use farmers cheese) mixed with a bit of olive oil and chopped scallions. Season with a bit of oregano and thyme. Bake until mushrooms are cooked.
HEALTHY CHEESE CAKE:
in a blender put soft cheese (about 1 cup). Add 2 eggs. Add 1 tsp vanilla extract and 1/2 c. of maple syrup. Blend well.
Make any type of crust that you like (including gluten free) or even omit any crust. If you use a crust, prebake it a bit so it is not as raw. Pour in the cheese mixture and bake until it is set but not overly done. You can turn off oven and leave it in a while to set more if you want.
You can top it with a topping of strawberries or blueberries cooked with a bit of maple syrup in a pot . You add a bit of corn starch towards the end (mixed with a little water to form a paste) and cook, stirring, until it thickens. When it cools, put it on top of the cheese cake.
PASTA DISH
cook pasta al dente.
In a fry pan saute onion or shallots. Add grated tomatoes and chopped garlic and italian spices like oregano, thyme and a bit of rosemary. Cook until sauce thickens. Add pasta, stir well and serve with a bit of grated parmesan cheese.
Pasta primavera:
Slice 1 onion, two bell peppers, 2 carrots (in
matchsticks) and chop garlic. Mix in a bowl with olive oil, salt, pepper,
oregano and thyme. Put into hot oven to bake well.
Then mix vegs into some pre cooked pasta seasoned with
salt, pepper and olive oil. Decorate with some parsley and can add some grated
parmesan cheese.
(alternatively you can add to pasta baked tomatoes,
peppers, garlic, maybe some scallions and some feta cheese and olives)
Greek salad:
Finely chop tomatoes, cucumbers, olives, onions, feta cheese and dress with olive oil