125 recipes. Have a look.

Tomatoes, cucumber, green bell pepper, red onion and kalamata olives in olive oil and oregano, under a slab of feta. Serve with bread for the juices.

Lemon and oregano chicken thighs over quinoa with cucumber, tomatoes, olives and feta, packed for 4 lunches. Add the dill dressing when you eat.

Cod fillets steamed over cannellini beans, chorizo and smoked paprika tomato sauce in one skillet. Keep it at a gentle simmer so the fish stays moist.

Diced lamb leg marinated in garlic, lemon, and oregano, charred on skewers with a tomato, cucumber, and red onion salad. Start 2 hours ahead to marinate.

Shaved fennel, orange segments, black olives and mint, tossed with the collected orange juice, lemon juice and olive oil. Serve it with grilled fish.

Roasted butternut squash and lentils in a mustard vinaigrette with arugula, feta and toasted pumpkin seeds. For lunches, pack the arugula separately.

Eggs baked in a muffin pan with wilted spinach, feta and green onions. Squeeze the spinach dry so the cups set firm, not watery.

Whole milk Greek yogurt topped with quartered figs, chopped walnuts, honey and a dusting of cinnamon. Use figs that give slightly when pressed.

Seared chicken thighs and chorizo cooked on saffron rice with red peppers and peas. Once the stock goes in, leave the rice alone so it cooks evenly.

Chicken thighs roasted skin side up over potatoes, lemon slices, olives and garlic on one baking sheet. Rub the skin with oil and salt so it crisps.

Greek yogurt mixed with squeezed cucumber, garlic, dill, and olive oil. Wring the cucumber dry so the sauce stays thick.

Feta, provolone, kalamata olives and walnuts on a board, finished with olive oil and dried oregano. Serve with bread or crackers.