These are from flour made with chick peas/garbanzos. It’s mixed with some olive oil, salt, and water. Use enough water to make something about as thick as tomato soup and let it set over night. In the refrigerator is OK.
Then ladle some out to make a puddle in your pan and cook it like pancakes.
You can eat them as is, or do something like this with ham and cheese.
This is a “what you have” plate. Some of the home peeled beans, spinach, chard, carrots, borage, dandelions……. Just cook them in a little of that frozen broth you have left over from the winter soup season.
If you “Google” for these, you will probably get a hundred different recipes. In Northern Europe you can find four or five kinds in the smallest markets.
Searching for the origin, we came up with Switzerland, and a very simple recipe. You can make them small like hamburgers, or huge, like this one that had to be cut and served like pie.
The recipe: Shredded potato, cooked in lard with salt and pepper. The “trick” is to shape the pile of raw potatoes in the pan with your spatula, and use a low fire. When you can see that they are brown on one side, turn it over and do the other side. That’s it.
We published one Alsatian recipe a couple of years ago. That one has quite a few ingredients and is fried in deep fat. We like this plain one better.
Standing over a hot stove isn’t that much fun in Summer. If you can find fresh pasta in your favorite supermarket, this reduces time to a minimum. (We found it in the dairy products.)
Sautee’ cherry tomatoes, onion, some olives, olive oil, and your favorite spices. Then add a cup or so of water and stir in the pasta. It only takes a few minutes to cook and you only use one pan. 
This is just a tomato and cucumber salad with vinegar and oil. The flowers are from borage, an herb that we sometimes use in the minestrone.
You can cook the yellow variety alone, but they have a tendency to be bitter. Shrimp, peas, and mushrooms make that much less noticeable. The rice is not wild rice, though you could use that if you precook it. The black rice is a normal variety that just happens to be black and requires the same cooking time as white rice.
At this time of year we can buy these beans in the pod and shell them out at home. For some reason, they seem to taste better that way.
This is supposed to be of Swiss origin. It’s an easy bread to make, but you do need to follow the recipe.
If you had some of these nice ones from the Mediterranean
You could cut them up and leave them in some water with a little vinegar.
Then sautee’ them with some shrimp.
Throw in some noodles.
Lentils
salad
Rice
salad
Pasta al forno
Apple strudel
Pumpkin risotto
Salad
Spinache and tomatoes
Swiss chard and tomatoes
Pasta and spinach
Artichokes
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