• 1 pound cabbage, coarsely shredded
• 3 carrots, grated
• 2 red peppers, cut into bite-size pieces
• 1 cup parsley, chopped
• 1 cup Greek style yogurt
• Salt
• Vinegar
• Olive oil

DIRECTIONS

1. In a serving bowl, combine cabbage, carrots, red peppers, parsley, salt, vinegar and olive oil. Toss well to combine all the flavors.
2. Add yogurt and toss gently to combine.

Related recipes:

1. Colorful Fusilli – Pasta Salad
2. Bean Salad or Salata De Fijon or Piaz
3. Zucchini and Green Plum Salad

• 2 pounds medium sized potatoes, scrubbed cleared
• 3-4 scallions, chopped
• 2 tablespoons butter
• ½ cup whole milk
• 1 ½ cup 2 percent Greek yogurt
• 1 tablespoon parsley, chopped
• Salt and pepper

DIRECTIONS

1. Boil potatoes in salted water. Peel and keep warm.
2. In a skillet – heat the butter and sauté the scallions until softened. Pour in the milk and let simmer for 15 minutes. Add yogurt, season with salt and pepper and stir to combine well.
3. Remove from heat and pour the sauce over the potatoes. Sprinkle with parsley.

Romama’s Note: Serve the Boiled Potatoes with Yogurt Sauce while still warm for best results!

Related recipes:

1. Potatoes in Tomato Sauce (Giahni Potatoes)
2. Sliced and Stuffed Colorful Potatoes
3. Oven Baked Cod Fillets with Potatoes

• 1 pound frozen mix vegetables
• 1 pound frozen corn kernels
• 10 ounces fusilli pasta
• 1 cup onion, chopped
• 1 pound tomatoes, chopped
• 3 red bell peppers, seeded and chopped
• 3 tablespoons white vinegar
• ½ tablespoon sugar
• 3 tablespoons olive oil
• 1 cup 2% plain Greek yogurt
• Salt and pepper
• 3 cherry tomatoes, halved to decorate
• Chopped parsley to decorate

DIRECTIONS

1. Add the fusilli pasta in salted boiling water and let boil for 5 minutes. Add the frozen mix vegetables and corn kernels and cook for 3 minutes longer. Drain and let cool.
2. Transfer drained pasta and vegetables to a large bowl. Add tomatoes and toss to combine.
   In a bowl – add chopped red peppers, onion, vinegar, olive oil, sugar, yogurt, salt, pepper and mix until well combined. Pour the dressing over the salad just before serving.

Romama’s Note: Decorate the Colorful Fusilli – Pasta Salad with cherry tomatoes and parsley.

Related recipes:

1. Baked Pasta With Mixed Vegetables
2. Sliced and Stuffed Colorful Potatoes
3. Butter Beans and Tuna Salad

• 2 pounds medium-size zucchini
• 1 pound mini green plums, washed
• ¾ cup olive oil
• ½ cup lemon juice
• ½ cup water
• Salt and Pepper

DIRECTIONS

1. Cut the tops of the zucchini and wash well. Using a mandolin, cut the zucchini lengthwise into ¼ inch slices and each slice into ¼ inch strips.
2. In a casserole – add water-oil and green plums and bring to boil. When plums begin to soften, add zucchini and season with salt and pepper. Add lemon juice and cook over moderately high heat until crisp tender for 5 minutes. Remove from heat.
3. Transfer zucchini and plums into a colander and let drain. Pour the drained liquid into a small saucepan and bring to boil. Let boil until smooth creamy and lightly darkened. Remove from heat.
4. Transfer the zucchini and plums into a salad bowl, pour the warm dressing over and toss.

Romama’s Note: The Zucchini and Green Plum Salad can be served either warm or cold.

Related recipes:

1. Bean Salad or Salata De Fijon or Piaz
2. Colorful Fusilli – Pasta Salad
3. Butter Beans and Tuna Salad

• 1 pound dried butter beans, soaked in water overnight
• ½ cup chopped parsley
• 2-3 scallions, sliced
• 1 celery stalk, sliced
• 1 onion, sliced
• 1 (7.8 ounce) can of tuna, packed in oil, drained and flaked
• ½ cup of lemon juice
• Salt and pepper

DIRECTIONS

1. Drain and rinse the butter beans. In a casserole, add butter beans, cover with water, and simmer for 40-50 minutes until the butter beans are tender. Make sure no to simmer too much as they will become mushy.
2. Drain and let the cool down. Place beans in a salad bowl. Add all the ingredients and mix.

Romama’s Note: You can serve the Butter Beans and Tuna Salad at room temperature or cold.

Related recipes:

1. Bean Salad or Salata De Fijon or Piaz
2. White Beans and Sausage or Fijon Kon Salchichas
3. Zucchini and Green Plum Salad

• 1 ½ glass dried cannellini beans, soaked overnight
• ½ bunch of chopped parsley or ½ bunch dill
• 1 onion, sliced
• 4-5 scallions, sliced
• Lemon juice
• Olive oil
• Salt and pepper

DIRECTIONS

1. Drain beans, place in a casserole of water and bring to boil. Cook beans partially covered for 1 hour or until beans are tender.
2. Drain beans. When cooled, place them in a serving bowl. Then add onion, scallions and parsley and toss to mix them up. Season with salt and pepper and drizzle with olive oil and lemon juice.

Romama’s Note: This salad can be served warm or cold.

Related recipes:

1. Butter Beans and Tuna Salad
2. White Beans and Sausage or Fijon Kon Salchichas
3. Zucchini and Green Plum Salad