GREEK SALAD
Ingredients: 16 cherry tomatoes - 2 medium cucumbers - black olives - 1 red onion - 200 gr. Greek feta - extra virgin olive oil - oregano.
In a bowl, cut the tomatoes into 4 parts, peel the cucumber, remove the seeds inside and cut it into small pieces, add the black olives and the thinly sliced ​​red onion, season and mix with extra virgin olive oil and oregano to taste, add the feta cut into small pieces and serve immediately.

ORANGE AND FENNEL SALAD
Ingredients: 2 fennels - 2 oranges - black olives - extra virgin olive oil - lemon juice - gommasio.
In a bowl, slice the tender part of the fennel into thin slices, peel the oranges and slice them into slices, add the black olives and stir, season with extra virgin olive oil, some gum and any lemon juice.

CREAM OF BEANS (OR LENTILS OR CHICKPEAS) 
Ingredients: 400 gr. of beans (or lentils or chickpeas) boiled, canned, washed and drained 400 gr - 1 clove of crushed garlic - 1 small piece of chili pepper (optional) - 1 white onion, small white onion - 1 rib of celery - 2 tomatoes - parsley, 1 sprig of rosemary, 2 sage leaves - extra virgin olive oil - gommasio.

In a saucepan, pour a round of extra virgin olive oil and add the chopped onion, chilli (optional), celery, garlic, rosemary and sage. Sauté over low heat, add the chopped fresh tomato. When the sauté is withered, remove garlic, sage, rosemary and add the beans and stir. When the beans (or lentils or chickpeas) will be flavored you can blend everything with the immersion mixer until you get a smooth and soft velvety. Serve with a tablespoon of finely chopped parsley, some rubber sauce and a round of extra virgin olive oil.