Green Salad (Cucumber, Zucchini, Avocado) with Plum Sweet & Spicy Dressing

The spring is finally here and I feel like eating more vegetables, fresh fruits and berries. I start mornings with a glass of freshly made juice and my lunch becomes lighter and healthier. I present this special salad which is good for any diet. It has few ingredients but many flavors. I use all organic vegetables and highly recommend the same in your cooking. The dressing is slightly sweet with a touch of cayenne pepper, but you may change your ingredients if you’d like. My husband had this salad with broiled salmon for dinner and he was very pleased. Enjoy these simple, but nutritious recipes.

Fried Green Tomatoes with Cornmeal from "Glass Gem" Corn

These fried green tomatoes are crisp outside and so succulent inside, they will melt in your mouth. So make plenty for everyone.

Spring Strawberry Tapioca Soup

This winter has been so long with a lot of snow and cold nasty winds. Sometimes snow turned into rain which froze and turned back into snow. I don't mind winter and I love snow days when fluffs are falling and covers trees and roofs of our houses. Snow days mean no school for kids and many cups of hot coco by the fireplace. But this winter was too cold and too unpleasant and I am tired of it. I need spring badly and I miss long walks in a park with my lovely daughter. Where are those yellow flowers you can see in March? Where are green leaves?

Russian Monday: Lemon "Keks" - Lemon Tea Cake

"Keks" - Russian tea cakes are a tradition in Russian households and have been since the last century when the technology was perfected for milling fine, smooth white flour. Before, lemons were prized for there medicinal and cosmetic qualities. Today, at breakfast, lemon tea cakes enriched with honey are perfect for a cup of coffee or aromatic tea.

Poached Pears in Spicy Apple Wine

This makes a very pretty dessert for Holiday dinner, as the pears take on a extra gold color from the wine.

Dragon Fruit - What is it and how to eat it

Dragon fruit (Pitaya) is part of the cactus family, and has sweet, kiwi-like flesh. Dragon fruit is quite exotic for our latitudes and if your grocery store does not carry it, usually you can find this bright red skinned fruit, very rich in vitamins B and C as well as fiber, at your nearest Asian market. You can easily check if fruit is ripe by pressing on it, just like you’d choose ripe avocado, kiwi or peach. If it’s too soft that means it is overripe and the texture will not be as good. If it is too hard, you can still buy your dragon fruit but let it stay in cool dry place for few days to fully ripen. Any dry brown spots or dry spines on dragon fruit leathery skin are a sign to avoid it.

Heirloom Tomato Beets Salad with Basil, Red Onion & Feta Cheese

Beets, basil and tomatoes with some red onions and feta cheese, might be my favorite ingredient combination.

I love summer!

Minty Kiwi Smoothie with Lime - Refreshing Drink

Minty Kiwi Smoothie with Lime - wonderful, slushy drink that is easy to make, instantly refreshing, and always delicious. Whether you buzz up a quick batch for breakfast on the run, a pick me-up after a workout, or a fun, healthy snack for the kids, you'll soon discover that smoothie is perfect for today's fast-paced, healthy lifestyle.

Radish Salad with Greens From Our Garden

This is the first year when I can proudly say I am a gardener. Everything you see on this plate comes from my backyard veggie garden. Sweet peas and beautiful radish are fully ripened. Carrots are still very small but there are plenty of herbs. There is no real recipe for this salad. It is just whatever you desire to put on a plate, sprinkle it with lemon juice, add oil and a pinch of salt. My lunch today was very simple and healthy at the same time. Today I did not feel like cooking anything complicated, it was “take it easy” day. I wish you to have an adventurous weekend - spend more time outside, go to a park, bike, garden. The summer is here and weather is beautiful!

Yogurt Strawberry Cake - The Perfect Dessert

No-Bake Yogurt Strawberry Cake is a light and refreshing dessert for a summer's day. The simple, fresh taste of berries combines with creamy yogurt, and the color contrast looks wonderful, too. Blueberries or raspberries make equally delicious alternatives to strawberries.

Food Blogger Brunch at Whole Foods, Orlando (FL) & Quinoa Breakfast Salad Recipe

I would like to specially thank Whole Foods of Orlando (FL) for organizing an awesome brunch for Food Forum conference participants. It was a great chance to meet families of all bloggers and get to know each other better. The food was amazing - healthy and at the same time sophisticated.
Thank you again!

Pea Shoots & Asparagus, Lemony Spring Soup

Asparagus is part of a springtime triumvirate, joining sweet peas and fresh mint as cherished sign of the season. Pea Shoots & Asparagus spring soup can be served hot or cold. Lemon zest is tasty flavor accent with asparagus. I ladle the soup into small cups for a refreshing start to a meal.

Sizzling Smashed Potatoes with Garlic, Dill, Curry and Smoked Paprika - Great Appetizer!

Inspired by White on Rice Couple

Note: To preserve the nutritional value of potatoes, they should be cooked in their skins, or scrubbed rather than peeled. When choosing potatoes, make sure they are firm and well-shaped with smooth tight skin, preferably organic.

Ingredients:

• 2 lb. small white potatoes (Baby Yukons or other fingerling potatoes), washed and scrubbed 
• 1 tsp salt for boiling potatoes 
• 2 Tbsp. olive oil
• 1 tsp curry powder 
• 2-3 shallots, diced
• 2 garlic cloves, finely minced
• 2 tsp dry dill or 2 Tbs. chopped fresh dill
• 1 tsp smoked paprika
• salt and freshly ground black pepper, to taste
• 1 cup yogurt or sour cream, for serving
• fresh mint for garnish

Directions:

In a small bowl, combine together curry powder, dill, smoked paprika, salt and pepper. Set aside.

Put the potatoes and salt in a medium pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 minutes. Drain well and let it cool.

After potatoes have cooled enough to handle, smash them with the flat side of a chef knife. In a large sauté pan over medium heat, add the olive oil. Add the shallots and garlic and sauté about 3 minutes. Gently arrange potatoes in hot pan, season well with curry-dill mixture and sear each side of the smashed potatoes for about 2-3 minutes, or until they are golden and crispy. 

Serve immediately with fresh mint leaves and sour cream or yogurt.

Zucchini Walnut Fritters with Lemon - Mint Yogurt Sauce

These crunchy fritters have chopped walnuts and a lot of herbs. Can be served as a side dish with salmon or roasted chicken.



This Yogurt with Lemon and Mint sauce cools the heat from fiery curries, and adds richness to Zucchini Pancakes. You also can serve it on the salad.



Ingredients:

• 3 cups coarsely grated zucchini
• salt and freshly ground pepper as needed
• 1 cup chopped scallions
• 3 eggs, lightly beaten
• 1/2 cup oat bran
• 1/3 cup chopped dill
• 1/3 cup chopped parsley
• 2 Tbsp. chopped basil
• 2/3 cup chopped, toasted walnuts
• olive oil for pan
• capers for serving (optional)

For the sauce:

• 2 cups of yogurt 
• 2 garlic cloves, finely minced
• 2 Tbsp. fresh lemon juice
• 1/3 cup mint, minced
• 2 Tbsp. flat-leaf parsley, minced
• salt and freshly ground pepper as needed

Directions:

For the sauce: Combine the yogurt with all ingredients in a food processor and puree until smooth. Keep refrigerated until ready to serve.

Place the grated zucchini in the bowl. Sprinkle with salt and let stand for 30 minutes. Squeeze the zucchini to remove as much liquid as possible. In a large bowl, combine the zucchini, scallions, eggs, oat bran, dill, parsley, basil, salt and pepper until evenly blended. Fold the walnuts into the zucchini mixture.

Add the oil to a skillet and heat over medium-high until the surface of the oil  shimmers. Working in batches, drop heaping tablespoons of zucchini mixture into the hot oil. Fry until the fritters are golden brown and cooked through, about 3 - 4 minutes per side. Serve immediately with yogurt lemon sauce and capers.

Hot and Juicy Shrimp with Spicy Garlic and Ginger Sauce

Possibly one of the most popular seafood dishes in the entire world, shrimp can be found on menus all across North and South America as well as in the markets of West Africa and India. It's been said that no restaurant or market is too far from the sea to offer shrimp to its customers. The name in one of the more practical ones in the world of seafood, since it comes from both the English description of a puny person, shrimpe, and the Swedish skrympa, to shrink.

There are hundreds of varieties of shrimp with a vast assortment of names but all are interchangeable in recipes. Although higher in cholesterol than most other seafood, shrimp are low in fat, very mild, and quite firm in texture. They are, perhaps, the prime example of  seafood that takes very little cooking to make them ready for the table.



The shrimp marinate for two hours in a tangy mixture of cool and hot spices, impairing a full flavor to them. Then they simmer in an onion and lemon sauce.

Note: If you shell shrimp before cooking, don't throw away the shells, for they're filled with flavor. Rinse them under cold water and cook them in boiling water for 10 minutes. Then strain the liquid and use it to cook the shelled shrimp or make a sauce of your choice.

Ingredients:

• 1 lb. medium shrimp, peeled and deveined
• 4 garlic cloves, finely minced
• 1/2 tsp crushed dried mint, or fresh
• 1 tsp. red pepper flakes
• 1 tsp. sweet paprika
• 2 tsp finely minced ginger
• 1 to 2 Tbs. fresh lemon juice
• 1 small red onion, diced
• Salt and freshly ground black pepper, to taste
• 1 green onion scallions, chopped, for serving
• lettuce for serving

Directions:

In a bowl, combine the shrimp with the mint, red pepper flakes, garlic, ginger, sweet paprika, red onion, salt and pepper until well coated, cover with plastic wrap, and refrigerate for two hours, stirring once during this time.

In a large sauté pan over medium heat, warm the olive oil (optional). Add the shrimp with spice mixture, and cook, stirring and turning the shrimp, until they just become opaque, about one minute. Lower the heat to simmer and add the lemon juice. Cook over low heat for about 3 minutes more. Sprinkle with the scallions and serve over lettuce leaves.



I just got summer issue of Sweet Dreams delicious looking magazine from Germany with my photo of Blackberry No-Bake Cheesecake in it. Take a look-))

Sweet and Tangy Peach Crostata with Cardamom

"Summer afternoon - summer afternoon; to me those have always been the two most beautiful worlds in the English language."

Henry James



Ingredients:

For the pastry:

• 1 1/4 cups all-purpose flour, plus more for dusting
• 2 Tbsp. raw sugar, plus more for sprinkling
• 1/4 tsp kosher salt
• 1 sticks cold unsalted butter, diced
• 1/4 cup ice water

For the filling:

• 1 pound (about 3 medium) firm ripe peaches, peeled and cut into 1/2-inch-wide slices
• 1/3 cup raw sugar
• 1 Tbsp. cornstarch
• 1/4 tsp grated lemon zest
• 1/4 tsp ground cardamom
• 1 egg yolk mixed with 1 Tbsp. of water for egg wash
• mint (optional)

Directions:

To make the pastry: Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse meal. Sprinkle on the ice water and pulse until the dough just barely comes together. Turn the dough out onto a well-floured board, roll it into a ball, and form into a disk. Wrap the disk in plastic and refrigerate until chilled, about 30 minutes. (The pastry disk can be refrigerated for up to 3 days.)

Preheat the oven to 425 F. Line a baking sheet with parchment paper.

Meanwhile make the filling. In a bowl combine sugar with cornstarch, cardamom and lemon zest. Add the peaches and toss well. Let stand about 15 minutes, until the sugar is mostly dissolved.

Roll the pastry into an 12-inch circle on a lightly floured surface. Transfer it to the baking sheet.

Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border. Fold the edge of the dough up and over the peaches. Brush the border with egg wash and sprinkle with sugar.

Bake the peach crostata for 30-35 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 10-15 minutes, then cut into wedges and serve with mint leaves.

Minty Sweet Pea and Zucchini Soup with Garlic Shrimp

MINT Symbol of Hospitality from The Spice Cookbook, 1964

"One of Ovid's tales of godsend goddesses, written years ago, was inspired by mint-symbol of hospitality. Philemon and Baucis, man and wife, were living in Phrygia, a country in Asia Minor. The land was so poor, this couple had scarcely sufficient food to keep them alive. One day two strangers knocked at their door, asking to be fed. Despite their poverty, Philemon and Baucis were delighted to have guests, and prepared the best meal possible from their meager supplies. Wanting to fill their humble home with an inviting fragrance, they rubbed their table with mint leaves. At that point their anxieties were past - the guests proved to be Zeus and Hermes, incognito. The hovel was soon transformed into temple, and priests ministered to all the needs of Philemon and Baucis for duration of their lives.



Mint, plant historians claim, came originally from the Mediterranean shores. Mythology offers a far more romantic story: mint was once the nymph Mentha, unfortunate to have attracted the eye of Pluto. Persephone, his jealous wife, pursued Mentha, and trod her ferociously underfoot. Pluto, unable to control his wife's fury, changed Mentha into a delightful herb, ever after sacred to this god of the underworld.



Mint was well known and highly esteemed in the ancient world. We read in Bible that the Pharisees paid tithes of mint, anise, and cumin. In Greece, crushed mint leaves where used as perfume for the arms and to scent the bath".



Fresh sweet peas and garlic shrimp make a simple, but delicious combination of flavors. The aroma of mint is ideal complement to the sweetness of cooked vegetables. You may serve this soup hot or cold. If you've never served a chilled soup before, this is the one to try. Fresh and light, it's perfect way to celebrate summer.

Serves 4

Ingredients:

• 4 cup sweet peas, if you don't have fresh ones, use frozen
• 1 medium zucchini, trimmed and chopped
• 1 potato, peeled and chopped
• 4-5 scallions, rinsed well and chopped
• 3/4 cup chopped fresh mint
• 4 cups vegetable broth or water
• 1/4 cup heavy cream
• Salt and freshly ground pepper, to taste
• 1 lb. medium shrimp, peeled and deveined
• 2 tsp finely minced garlic
• 1 Tbs. olive oil
• 1/2 tsp ground mustard seeds

Directions:

In a Dutch oven over medium-high heat, combine the sweet peas, zucchini, potato, chopped scallions and broth or water. Bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, 15 minutes. Add mint. Stir in the cream. Working in batches, puree the soup in a food processor until smooth. Heat the soup, stirring occasionally for a few more minutes. Season with salt and pepper.

In a large sauté pan over high heat, warm the olive oil. Add the shrimp and garlic to the pan and season with some of the salt, pepper and ground mustard seeds. Cook, stirring frequently, until the shrimp turn pink and are opaque throughout, about 2-3 minutes. Season the shrimp with more of the salt and pepper mixture.

Ladle the soup into warmed bowls, add cooked shrimp, garnish with the mint and serve.

Four Grains Soup and Potato Stuffed Flatbread (Aloo Paratha) and Mint, Yogurt Dressing

"He who controls the spice, controls the universe. Such were the words uttered by the main character of the movie Dune based on the Frank Herbert science fiction epic of the same name. In the story, the spice was the lifeblood of a vast empire. For the leaders of this empire, it was essential that at all times the spice must flow.

The spice trade of the Dune movie was no doubt inspired by the historical trade in aromatics from ancient times to the present. At various periods in history, spices have been as valuable as gold and silver. According to a 15th century saying: No man should die who can afford cinnamon."

I love to cook with spices lately. Here is a perfect lunch or dinner, full of exotic ingredients and yet healthy, vegetarian dishes.


Ingredients:

For the soup:

• 1/2 cup green split peas
• 1/2 yellow split peas
• 1/2 barley
• 1/2 lentils
• 1/2 alphabet pasta bits made from wheat flower, spinach and tomato (or pasta of your choice)
• 6 cups of water
• 1 potato, diced into small cubs
• salt to taste
• 2 tsp sunflower or olive oil
• 1/2 tsp black or brown mustard seeds
• 1/2 tsp cumin seeds
• 4 shallots, finely chopped
• 2 fresh green chiles, chopped (seeded if you like)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 fresh tomato, chopped
• 2 tbsp chopped fresh cilantro leaves

For the potato stuffed flatbread:
For Dough:

• 1 1/2 cups whole wheat flour  
• 1/4 tsp salt  
• 3 tsp oil 
• 1/2 cup water
• more flour in a plate, for rolling

For Filling:

• 2 large potatoes, boiled and peeled
• 1/2 small red onion, finely chopped
• 1/4 tsp or to taste red chili powder 
• salt to taste
• 5 sprigs cilantro, finely chopped
• oil for pan frying

For the yogurt dressing:

• 1 small cucumber
• 3/4 cup plain yogurt
• 1/4 tsp sugar
• 1/4 tsp salt
• 2 garlic cloves, minced
• 1/4 tsp paprika
• fresh mint, to taste, finely chopped

Directions:
For the soup:

Put the grains into medium saucepan. Add the water and bring to boil. Reduce the heat to medium and skim of the foam. Cook, uncovered, for 10 minutes. Reduce the heat to low, cover, and cook for 30 minutes, stirring occasionally to ensure that the grains do not stick to the bottom of the pan as they  thicker. Stir in the salt and potato. (If you add salt too soon to the grains, they will take longer to cook.) Let it cook for another 10 minutes.

Meanwhile, heat the oil in a small saucepan over medium heat. When hot, but not smoking, add the mustard seeds, followed by the cumin seeds. Add the shallots and chiles and cook, stirring, for 2-3 minutes, then add the turmeric and ground cumin. Add the tomato and cook, stirring, for 30 seconds.

Fold the shallot mixture into the cooked grains. Stir in the cilantro, remove from the heat, and serve.


For the flatbread:

If you are planning to cook Aloo Paratha for the first time, please visit the very helpful video of this recipe here. That's what I did-)))


For the yogurt dressing:

Peel the cucumber and scoop out the seeds. Cut the flesh into bite-size pieces and set aside. Put the yogurt in a bowl and beat with a fork until smooth. Add the sugar and salt and mix well. Add the cucumber, garlic, mint and paprika. Mix well and serve over flatbread.