Mediterranean Vegetables: A Cook's Compendium of All the Vegetables from the World's Healthiest Cuisine, with More Than 200 Recipes by Clifford A. Wright

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Cabbage salad (Lahano salata)
- mcvl on August 31, 2020
  
  Swell. Having been raised on St.-Louis-style vinegar slaw, I tend to reject cabbage salads dressed with mayonnaise, but here the yogurt and the vinegar keep the salad from being gloppy; instead, it is refreshing and piquant.
- mcvl on September 11, 2020
  
  I like this so much I made it again within a month, contrary to my usual habit. Second time I added a handful of capers -- even better.
Stuffed escarole (Scarola imbottita)
- mcvl on April 25, 2020
  
  Classic, great combination of flavors.
Spinach and rice (Spanakorizo)
- apattin on July 18, 2018
  
  Too much spinach for the 1 cup of rice. Also, too much oregano, it overpowers. Third, cooking for 40 minutes after the rice is done absorbing the liquid, would turn the dish to mush (I guess they like it like that in Greece). I needed to add 2 more cups of water/broth, maybe because I used sushi rice. When it was all done, it was good. A spritz of lemon juice was a good idea. My next attempt will use 1/4 cup of dill.
Stuffed Swiss chard leaves (Kiymalı pazı dolması)
- Zephyrness on May 05, 2024
  
  A little underspiced as written, but we all liked it well enough to try again, just with some seasoning adjustments.

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