Fresh artichokes stuffed with fresh sautéed peas, herbs, spices and feta cheese

Now that artichokes and peas are back in season there are so many delicious recipes we could cook to enjoy these two tasty and nutritious vegetables! This is a really nice recipe which has become one of our favourites through the years although, I must admit, the procedure of preparing the artichokes is not something that I'm fond of:-) The artichokes are double-cooked but only enough so to keep their shape and flavour. The Feta cheese on top goes nicely with these vegetables but if you'd like a strictly vegetarian version then you just omit the cheese without risking losing too much of the taste 

Cretan cuisine inspired shallow-fried fennel handpies with homemade pastry, served with fluffy tarama mousse

Fennel is a really favourite vegetable of mine and especially the green fronds, I use them very often in various recipes like pies for example. I love the distinctive aroma and taste of it and I think it only compliments the various cheese and vegetable pies we do in Greece. Since I first tasted feta cheese pies years ago with finely snipped fennel fronds in the filling I really loved this herb and I don't neglect to add it into my pies. Today's recipe is inspired by the Cretan cuisine and I don't really need to say much because this island has offered us great culinary miracles through the years! The version of these fried pies is a vegetarian one but if you'd like you could add cheese like Feta or Manouri or fresh Cretan Myzithra crumbled. The recipe can be served as an appetizer along with this different but really tasty mousse but the pies can be served alone as a snack, appetizer or packed for a picnic. Don't reject the idea of preparing your own pastry for these pies because thanks to the Tsikoudia (Cretan raki) the phyllo gets a special taste. The recipe can be easily adjusted to treat more persons

Springtime tart with orange zest-scented pastry - Time to use up last season's fruit jams

"Pasta Flora" tart or I should say "Pasta Frola" since this is the right way of saying it (taking the name of the type of the Italian dough used) is a classic dessert and a "must" for decades in the Greek cuisine. Again, this is one of those desserts that I thought, when much younger, is Greek but of course that's not the case:-)) But this light and delicious tart is with us God knows since when so it was easy for a young kid (or even older people) to think it is of Greek origin. Anyway, Pasta Frola is really popular and always in fashion and it is the ideal dessert to use the various jams we might have in our fridges since last year. Usually apricot jam is used for this tart but also strawberry, cherry or other is suitable. The specific type of dough, in my opinion, is the element that makes this tart so tasty and it is worth the trouble to make it at home

Baked fresh salmon fillets cooked with caramelised onions and tomato sauce

Fresh and meaty salmon fillets cooked in a light and delicious tomato sauce with caramelised onions... Simple as that but you end up with a nutritious and filling dish for the family and a nice idea for Sunday's meal so to get away a bit from the classic meat and poultry recipes. It can be served as it is but a fluffy rice pilaf or a nice potato salad suit the dish perfectly

Aubergines, red peppers and Feta cheese skillet salad

In my opinion it's not really the right season for vegetables like courgettes or aubergines and although nowadays such veggies can be found in the market all year round, in general, I avoid to cook them before Summer really comes... But, sometimes, you feel the need for something different, something refreshing that will give you the feeling that Summer is not so far away after all. This salad is a good example of what I mean! It is quite versatile since, beside as a salad, it can also be served  as a side dish to various meat, fish and poultry dishes or even as a light meal during the warmer months when served cold. The combination of the ingredients are perfectly balanced and the feta cheese makes all the difference 

Potatoes "yahni" with yoghurt sauce - A refreshing twist to the classic

After all the heavier and meaty dishes during the Easter it's time for something lighter... This is a great vegetarian dish which you can enjoy any time of the year. A bit different to the classic recipe because of the yoghurt. This addition, though, makes the difference since it creates a nice creamy sauce and the lightly sour taste to the dish suits it just fine!