• 2 pound zucchini for 10 servings - 5 medium zucchini
• 0.5 cup onion
• 4 each egg large
• 1 cup all-purpose flour
• 2 teaspoon Kosher salt
• 0.5 teaspoon freshly ground black pepper
• 1 teaspoon baking powder
• 6 tablespoon extra virgin olive oil or sunflower oil or add 1 tbsp butter for richer flavor
• 0.5 cup feta cheese crumbles
• 4 tablespoon fresh dill minced
• 3 clove garlic medium, minced or pressed through a garlic press

For Aioli:

• 1/2 cup mayonnaise
• 1 clove garlic zested
• 1 teaspoon lemon zest
• 2 teaspoon fresh lemon juice

• 2 pound beet for 10 servings - 5 medium raw beets
• 5 clove garlic minced
• 8 ounce carrot for 10 servings - 2-3 small, peeled and cut into about 1/8 " quarter circles
• 1 each onion medium, diced
• 8 1/4 cup water for 10 servings - divided (using 1/4 cup 1st, then 6 cups)
• 2 pound green cabbage for 10 servings - 1 medium cabbage, shredded to thin pieces
• 6 cup low-sodium vegetable broth
• 5 tablespoon tomato paste
• 4 each bay leaf
• 1 1/2 teaspoon Kosher salt divided
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon date sugar or regular sugar, or monkfruit or any other sweetener. start with 1 and add another 1 if needed
• 1 pound white potato for 10 servings - 2 potatoes, diced into 1/2 inch cubes
• 3 tablespoon fresh lemon juice start with 3 Tbsp and add another if needed

For Serving

• 1 bunch fresh dill
• 8 clove garlic

Optional:

• sour cream

• 2 pound zucchini medium, shredded (large holes on box grater)
• 2 teaspoon Kosher salt
• 4 each egg large
• ½ cup feta cheese crumbled
• ½ cup mozzarella cheese shredded
• 4 clove garlic minced
• 4 stalk green onion finely chopped
• 1/2 teaspoon freshly ground black pepper
• ½ cup almond flour
• 2 tablespoon avocado oil plus more for frying larger quantities

For the sauce:

• 1 cup mayonnaise
• 1 clove garlic pushed through a garlic press or smashed then minced
• 1 each lemon zested
• 1 tablespoon fresh lemon juice or more to taste