Great stuff.
My one big beet with about half the yogurt would have served three, but two of us finished it off without complaint. Dried dill tonight.

I found this an odd combination, shredded carrots with sliced fennel, dried figs, and preserved lemons, simply dressed with lemon juice and olive oil. I really liked the odd combination; DH was lukewarm about it.

- I made about a half recipe, which will serve four. The whole recipe should serve 6.

- I used store-bought preserved lemons since I had them to use up. I cut my slices into quarters (and took out the seeds) and laid them around the edge for serving.

No clay pot, but a cast iron Dutch oven worked pretty well. I made a halfish recipe with four thighs. My eggplant was smallish and largely disappeared. Very tasty and definitely worth another try.

This was a hit at our Greek-themed dinner. The 2 cups served 5, leaving several people wanting a bit more.
I made the salad the day before, using only 3tbl olive oil (rather than 4tbl) since it seemed like too much sauce for the amount of veggie material.
Easy and delicious.

Excellent on the Greens Salad with Hard-Cooked Eggs and Fried Garlic. You do need to be a bit careful not to let the garlic burn, but otherwise, easy to make.

Having both leeks and potatoes needing to be used up, I made a half recipe of this.

- I was a bit worried that the instructions called for the assembled tart should be cooked 1-1/2 hours at 375F, until the top and edges are golden and crisp. This seemed way too long to me. I found this recipe many places on the web, with several reviews, but no one mentioned a time problem. I checked mine after 30 minutes, and the top was already golden. I laid a piece of aluminum foil over the top to slow further browning. I took the tart out of the oven after an hour total and it was fine.

- For my half recipe, I used two sheets of filo, folded in half, for the top and for the bottom. In the middle, I put a single sheet folded in half, although I suppose I should have put two there also. On the other hand, I don't think having a layer of filo in the middle of the filling adds anything to the dish, and wouldn't do this again. Four layers of filo, top and bottom, were sufficient, nice and crispy and holding the tart together well.

- The filling was quite good. I used kalamatas, but I think I might try some good green olives (as suggested) next time. The color contrast offered by the black olives wasn't all that exciting. I suspect the astringency of the green would be a nice addition.

Altogether we liked this dish. I cut my half tart into four parts, but I'm sure six would have done fine as an appetizer or as finger food.

This was tasty, and fairly easy to prepare. I'm still uncomfortable doing skate/ray, though, and might try again with another fish.

Quick and easy to make, and a very nice addition to many dishes.

Yup, we liked this.

I made a half recipe, which should have 6; was a bit short on meat. It served two, but not very generously. We were thinking it would be better to double the recipe, and freeze up on one or two more meals.

Very tasty. You do not taste anchovies as anchovies; it's just a depth of flavor added to the sauce.

Lots of cooking time involved, but not that much active time. After the meat cubes are browned, the stew cooks for almost two hours with occasionally intervention.

Served with Big Beans as suggested.

Easy and very tasty.
Last year I bought a forequarter and hindquarter of goat last year on sale. Unfortunately I got the wrong one out of the freezer (but marked the right one off the freezer list as if that helps). Nevertheless this turned out really well.
I've never eaten goat except in a curry type of thing where the other flavors dominate. This is a subtler concoction which really highlights the meat.
I was out of the room when the timer went off so the meat cooked over an hour. No problem, and it might actually like that extra time. Shredded easily.
My bit was slightly small, but would serve only four I think. Servings for six would be tiny.

I used a Römertopf clay cooker for the chicken, following the timings provided. A beautiful and delicious chicken was the result. We spread the sauce over the sliced chicken. Really tasty.

4.5 Good. Nice stuffing and sauce. Easy enough to make, but lots of clock time, much unattended.
I made a half recipe with three scallops, two of which were smaller than asked. I wonder if French butchers cut their scallops thinner than American ones do. Mine didn't make 7-8" diameter; they were more or less rectangular with that as the longer dimension.
I smelled the anchovies as the sauce was cooking, but they were not apparent in the finished dish.
Think I'd just leave the bay leaves whole and remove them when serving.
I used all 12 kalamata olives for my half recipe.

In themselves, yellow split peas are only marginally more interesting than green split peas. I'm not sure why I thought adding some olive oil, an onion, and some chopped garlic was going to do something special. No, just some (quite well-cooked) yellow split peas.
The toppings make the difference. The Pickled Red Onions were quite good. The Wilted Parsley or Cilantro Topping was okay. (I was too lazy to do the tapenade or even to get a jar out of the pantry.)
The best topping was liberal slugs of Chipotle Tabasco.