Chicken (or turkey) fillet can be fried, oven-baked or grilled to your choice
You can use other herbs instead of basil, it probably won't be Caprese anymore, but also tasty

I'd like you to try tuna and green beans Nicoise, the recipe of great Belonika http://www.belonika.ru
Enjoy!

The cooking time can vary: while the traditional recipe imply covering with foil and cooking for 50 min you can try baking it for 20-25 min for al dente style

Guacamole sauce is wonderful with the wedges and on its own, but you can also try any yoghurt-based sauce with this dish for example tsatsiki in this recipe or mint sauce in this one

Great if you can find wholegrain, corn or buckwheat flour filo
You can use any meat on your choice instead of turkey

Note! Leave the porcini soaking liquid and add it several times while risotto is being cooked, then add some hot water if needed

Idea! Add 1/2tsp of ground cinnamon to your Keftedes

One more salmon recipe is here
Аnd a bream recipe is here

Never buy a clam that's open or cracked
Never eat a clam that won't open after cooking
Cook clams within 24 hours of purchasing
Always scrub clams clean before cooking

We used frozen spinach for these recipe, if you have fresh (which is better) cut it roughly and fry for 3-5 min at medium heat, using olive oil
If the cheese is salty enough, don't use additional salt

Take only fresh fish of best quality!
The herbs can be fresh (which is better) or dried (which is also ok)
You can additionally put them inside the fish if you want
And you can use a lime instead of a lemon and other type of pepper :)

Grate the zest of one lime and leave it for squeezing, lightly oil a non-stick baking tray, lay the salmon fillet on it, squeeze over juice of 1/2 lime, brush the salmon with a little olive oil, season with salt and pepper to taste, add some basil leaves and roast for 18 min (for a fillet) or 15 min (for a steak) in a preheated to 170 degrees Celsius oven.
For the salsa: chop the onion, cut the pineapple (approx. 1x1 cm), squeeze the juice of 1/2 lime, add the lime zest, chop the basil leaves, season with some salt and pepper to taste, add 1-3 tbsp of olive oil and finely mix

Blend the egg, the onion, 2 tbsp of oat bran and 2 tbsp of greek yoghurt. Add the mixture to the minced turkey, grate the carrot, add some salt to taste and the spices, finely mix until well combined. Cut the peppers in half, scrape out the seeds and stuff the pepper with the turkey. Arrange on a non-stick baking tray, cover with aluminum foil. Roast for 40 min in a preheated to 200º C oven.

For the sauce add a handful of fresh mint leaves to 100 gr of greek yoghurt, season with some salt and squeeze 1/2 of the lemon, finely blend.
Serve the pepper with the mint sauce and freshly ground black pepper.

You can take any kind of minced meat and replace oat bran with simple oats, but the mint has to be fresh. If you don't have it, do not take dry mint instead, replace it with fresh parsley or dill or something else, it will be another sauce but tasty anyway!