halve two of the eggplants lengthwise , score there pulp deeply with a sharp knife', 'with a grapefruit knife , scoop out the pulp , reserving it , and leaving 1 / 2-inch thick shells', 'sprinkle the shells with salt and pepper', 'invert on paper towels to drain for 30 minutes', 'cut the reserved pulp , and the remaining whole eggplant into 1 / 2-inch pieces', 'transfer to a colander', 'toss with salt , and let them drain for 30 minutes', 'pat the shells dry with paper towels , brush them with 1 tbsp oil', 'broil them on a rack of a broiler pan under a preheated broiler , about 4 inches from the heat for 5 minutes , or until they are tender', 'in a skillet , heat the remaining 3 tbsp olive oil over moderately high heat until it is hot , but not smoking', 'saute the eggplant pieces , stirring until they are golden', 'stir in the chopped onion and the garlic', 'cook over medium heat until onion is softened', 'remove the skillet from the heat', 'stir in the parsley , mint , tomatoes and feta cheese , adding salt and pepper to taste', 'stir to combine', 'divide the filling among the shells mounding / heaping it', 'broil the stuffed eggplants in a large flameproof baking dish for 5 minutes , or until the filling is bubbly and golden-- delicious !'

prepare a large cast-iron skillet with non-stick cooking spray', 'put skillet on very low-heat burner', 'add the oil and garlic', 'then add the squash', 'sprinkle the chopped tomatoes over the squash', 'cook , uncovered , for 10 minutes', 'cover and cook 30 minutes', 'make sure the heat is low enough to not cause burning', 'do not be alarmed if one side of the squash is browned , that is good and how it should be', 'uncover and stir carefully', 'increase the heat , stir gently occasionally , until the liquid is evaporated and the squash is the consistency of a chunky puree', 'remove from heat', 'season with salt , pepper , and cayenne to taste', 'add in the dill and stir', 'serve immediately'

cook the bow tie pasta in salted boiling water until just firm-tender', 'drain and rinse with cold water , then transfer to a large bowl and toss with 2-3 tablespoon oil', 'add in the tuna , feta cheese , cucumber , red onion , cherry tomatoes and olives', 'toss to combine', 'to make the dressing', 'mix / whisk together olive oil , lemon juice , oregano , garlic powder parmesan cheese , salt and pepper', 'pour the dressing over the pasta mixture', 'toss to coat well', 'cover and chill for a minimum of 5 hours or overnight'

cook pasta according to package directions', 'drain well', 'put green beans in a 3-quart casserole', 'cover and microwave on high 4 minutes or until crisp-tender', 'add kidney beans , tuna and cucumber', 'cover and microwave on high 2 minutes', 'add hot pasta to tuna mixture and toss well', 'in a small mixing bowl , whisk together the oil , vinegar and mustard', 'pour over casserole mixture and toss to coat well', 'sprinkle with feta and garnish with olives', 'serve immediately'

combine all the ingredients in a large bowl', 'form into 4 patties , then grill', 'i have served this on regular burger buns with tomatoes and mayo , and on pita with tahini , tomatoes and lettuce'

heat oil in large stewing pot', 'add meat', 'brown the meat slightly on all sides', 'add all remaining ingredients', 'bring stew to a boil , then reduce heat , cover , and simmer two hours'