In a large bowl, combine mayonnaise, Dijon mustard, and lemon juice until smooth. Stir in shredded or diced chicken, celery, red onion, and parsley, and add chopped walnuts if desired. Season with salt and black pepper to taste, mixing everything until well combined. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve the chicken salad on a bed of greens, in a sandwich, or as a wrap.

Preheat your oven to 375°F (190°C). Clean the mushroom caps and place them on a baking sheet. In a skillet, heat olive oil over medium heat and sauté the chopped mushroom stems, onion, and garlic until softened. Stir in the breadcrumbs and cook until crisp. Remove from heat, then mix in grated Pekorin Semi-Mature with Black Pepper, parsley, Parmesan cheese, salt, pepper, and optional thyme, red pepper flakes, and lemon juice. Stuff the mushroom caps with this mixture and bake for 15-20 minutes until the mushrooms are tender and the tops are golden brown. Serve warm.

Cook the pasta according to package instructions until al dente, then drain and set aside. In a large skillet, heat olive oil over medium heat and sauté minced garlic and red pepper flakes (if using) for about 1 minute until fragrant. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside. In the same skillet, add lemon juice and zest, scraping up any browned bits, and simmer for 1 minute. Return the shrimp to the skillet, then toss in the cooked pasta and chopped parsley until well combined and heated through. Season with salt and pepper to taste, and serve with grated Pekorin cheese if desired.

Cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to cool. In a large bowl, combine the cooked pasta, cherry tomatoes, sliced green olives, crumbled feta cheese, red onion, and parsley. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Pour the dressing over the pasta salad and toss to coat evenly. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Season the chicken breasts with salt and pepper, then grill them over medium heat for about 6-7 minutes on each side, or until fully cooked. Let the chicken rest for a few minutes before slicing it into thin strips. In a large bowl, combine the drained peas, cherry tomatoes, cucumber, onion, mint, and parsley. In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, mustard, salt, and pepper until well combined. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Add the sliced grilled chicken on top of the salad. Let the salad sit for at least 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Cook the pasta according to package instructions, then drain and rinse under cold water to cool. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, onion, olives, and feta cheese. In a small bowl, whisk together the pesto with basil and olive oil, then pour over the pasta salad and toss to coat evenly. Season with salt and pepper to taste. Garnish with fresh basil leaves before serving.

Start by carefully cutting the tops off the Ġibniet Friski t’Għawdex to create a small opening. In a bowl, mix the chopped fresh herbs, sun-dried tomatoes, black olives, olive oil, salt, and pepper. Stuff each cheeselet with this mixture, pressing gently to ensure it fills the cavity. Replace the tops of the cheeselets. Serve immediately or chill for a couple of hours to let the flavors meld. These stuffed Gibniet Friski t’Għawdex are perfect as an appetizer or part of a cheese platter.

Cook the rice according to package instructions using the 1 3/4 cups of water. Once cooked, fluff the rice with a fork and let it cool to room temperature. In a large bowl, combine the cooled rice with diced cucumber, halved cherry tomatoes, onions, olives, crumbled feta cheese, and chopped parsley. In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, salt, and pepper. Pour the dressing over the rice salad and toss gently to combine. Adjust seasoning if needed. Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld. Garnish with extra parsley before serving.