Slices of succulent eggplant and tender chickpeas are cooked with the chicken, in a richly flavored fresh tomato sauce aromatic with the Rhodes Island preferred spice, ground cumin, and fragrant dried Greek oregano.

Beans are cooked with paper thin sliced onions and garlic, parsley and dill with their stalks along with carrots, potatoes and ripe chopped fresh tomatoes with extra-virgin olive oil.

Young sweet green peas, fresh from my garden, are gently cooked with ripe juicy tomatoes, onions, carrots and potatoes and handfuls of fragrant fresh parsley and dill in good quality extra-virgin olive oil.

A simple dish of pink mottled borlotti beans, simmered until tender and creamy textured in a fragrant vegetable and fresh tomato sauce.

Aubergines, zucchini, tomatoes and peppers are hollowed out and filled with lightly spiced ground meat, rice and fresh herbs then simmered with diced vegetables in an aromatic tomato broth.

Slices of succulent eggplant and tender chickpeas are cooked with the chicken, in a richly flavored fresh tomato sauce aromatic with the Rhodes Island preferred spice, ground cumin, and fragrant dried Greek oregano.

The crisp, smooth, fresh leaves are just perfect for making Rhodesli style cabbage rolls stuffed with meat and rice, flavored with fresh herbs and allspice, gently cooked on a bed of vegetables in olive oil.

The yellow beans are cooked with onions, garlic, parsley and dill along with carrots, potatoes and fresh ripe tomatoes in extra-virgin olive oil.

Tender, juicy meatballs fragrant with fresh herbs are simple and easy to make cooked in a richly flavoured fresh tomato sauce.

Swiss chard leaves give a tart taste and robust texture to making yaprakes de pasi uniquely flavorsome stewed on a bed of vegetables.

Sweet peas and tender potatoes and carrots come together cooked in a fresh tomatoes and olive oil sauce delicately fragrant with fresh herbs.

Small onions and ripe plum tomatoes are hollowed out and stuffed with ground meat, scallions and herbs.