Earthy beets, rutabagas and slightly sweet carrots are a winning combination, especially when they are tossed with a citrus dressing with the bright flavors of orange and lemon juice. This salad is also tasty if a green apple spirals are tossed with the roasted vegetables.
Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Roasted Spiral Root Vegetable Salad with Citrus Dressing
Russian Monday: "Kurnik" - Chicken Pie with Mushrooms, Kasha, Eggs & Homemade Chicken Broth
This is not your everyday meal, but rather a very special occasion one. If you have invited dearest friends for dinner or perhaps you’d like to spoil your family with a great dish, this is what you need to cook! It is complicated and time consuming, but it is worth every minute of your time.
Baked Acorn Squash with Chestnuts, Mushrooms & Quinoa, also a Story about Horse-Chestnuts!
Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any day, but they're also a festive accompaniment to turkey, chicken or roast duck.
(This post has many beautiful photographs - enjoy them!!!)
Russian Monday: "Rassolnik" - Beef Short Rib Soup with Vegetables, Barley & Pickles
With great pleasure I am happy to introduce you to one of my favorite soups – pickled soup (or “rassolnik” in Russian). This is traditional soup of peasants and farmers, people working the land - hearty, tasty and cheap to cook. Today’s “rassolnik” is direct descendant of picked dishes of traditional Russian cuisine, some of which included pirogue with stuffing soaked in cucumber or any other spicy brine. Four main varieties of “rassolnik” are made either with meat, fish, vegetable or giblets broth and pickles is mandatory ingredient in all of these varieties.
Avocado Appetizer with Yogurt, Garlic, Micro Greens and Chive Flower
Chive flower is a the first flower I ate this summer from our garden. I was standing by the chives picking off the flowers to promote more leaf growth, and I thought they might taste good. They certainly do - a crunchy, mild onion flavor. I have since added them to few dishes, from baked potatoes to salads of every description. My favorite and most attractive is avocado appetizer with yogurt, garlic, and micro greens.
Cauliflower Cake with Flax Seeds
Cauliflower Cake is a very fresh idea for serving your vegetables for dinner. This dish looks impressive on a plate and goes well with any seafood combination or roasted chicken. I really liked it the next day, we had it for breakfast with some avocado slices. If you decide to make it I promise you'll enjoy this rustic cake.
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.
Food Blog Forum - Part 3: Beyond Farms & Baked Purple Potato Chips
These irresistible baked potato chips are made from the purple potatoes grown in my dear neighbor's garden, 100% homegrown and organic. I have baked them for the after school snack for my kids and as soon as I put chips out on the plate, they were gone. My daughter asked if I can bake more for her lunchbox and that is what I am going to do! You may use different spices, but I found smoked paprika and parsley being a perfect combination.
Roasted Rosemary Pumpkin with Black Rice & Cashew Nuts
Hearty and heart-healthy, this roasted butternut squash dish makes a warming main course for a weekday family dinner. Beautiful and simple plate for a Monday night.
Brussels Sprouts, Red Cabbage & Sweet Peas Salad
Vegetables are fun to photograph! I had a pleasant time capturing the ingredients of my salad today. Dramatic, dark style is definitely my favorite and since there is no sun visiting our town, the rainy weather is a perfect setup. This post is not so much about the recipe as much about the beauty of simple vegetables becoming center of attention on the dinner table. I hope you like my creations and if you have any questions about styling or my photographing technique I will be glad to answer them all.
Have a creative weekend my dear readers!
Russian Monday: Vegetarian Stuffed Cabbage Rolls with Quinoa, Onions & Carrots (gluten & dairy free)
My recipe of Stuffed Cabbage Rolls became very popular, and now I would like to present you a liter version of the same. It is vegetarian, gluten free and, if you omit sour cream, it would be dairy free also. New Year always starts with new resolutions and eating healthy is often one of them. So why not to make healthy food to taste great as well? Stuffed cabbage rolls can be your main dish or side to roasted chicken or beef. Also this time I have used a different type of cabbage with softer texture and sweeter taste. All around, it is simple dish with many beautiful flavors.
Roasted Cauliflower Bites with Spices, Garlic & Lemon
Roasted Cauliflower Bites are so simple to make, yet your quests will always be impressed by them. They have a wonderful flavor and can be given quite a "kick" too by including the cayenne. The spicy bites are great snack at any time of the day, so don't just make them for parties.
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!
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.
Arugula and Sweet Violet Salad
This salad idea is for you if you are keen gardener with a vegetable plot or if your flower beds are a riot of color in spring. The ingredients could be something your might have grown as part of your favorite pastime. Any harvest can be served at the table to the amusement of your friends invited to a truly garden-grown lunch.
Orange Herb Oven-Baked Rutabaga Fries
Oven-baked fries are always good, but potatoes are not in my diet now, so I’m trying to cut back a bit. However, these oven fries made with rutabaga are a surprisingly delicious and healthy alternative. Rutabaga is a root vegetable. It has got less than a third of carbs and half the calories as well as more vitamins and minerals comparing to your regular potatoes. Just look at them - can you find the difference with regular fries?
Beef and Vegetable Pie
Comforting and substantial main-course pies are always welcome. Winter chills are warded of with classic Beef and Vegetables Pie. At Christmas either Chicken and Red Currant Pie or Beef and Guinness Pie with Chanterelle Mushrooms would make a stunning centerpiece. Beneath a crust of crisp pastry, a tasty, rich stew of tender beef and soft vegetables is ideal antidote to winter colds.
Mashed Turnips with White Truffle Oil
Mashed Turnips with White Truffle Oil - healthy side dish for Thanksgiving dinner!
Turnips having a strong flavor, are considered by some highly complementary to meat and game. In some regions mashed turnips are traditional in Thanksgiving menus. Other prefer rutabagas with certain game.
Simple Cabbage and Beets Salad
Ingredients:
- 1/2 medium head green cabbage,thinly sliced
- 1 medium carrot, peeled and grated
- 3-4 small beets, peeled and grated
- 1/4 bunch scallions, finely chopped
- 2 Tbsp lemon juice
- 2 Tbsp avocado oil
- 1 tsp dry roasted tomatoes
- 1 tsp dry dill
- sugar to taste (optional)
- Salt and freshly ground white pepper, to taste
Directions:
To make the dressing, in a small bowl, whisk together the lemon juice, sugar, dry roasted tomatoes, dry dill, pepper and salt. Whisk in the avocado oil. Set the dressing aside for about 10 minutes to allow the flavors to blend. Taste and adjust the seasonings.
In a bowl, combine the betts, carrots, cabbage, and scallions. Toss thoroughly to distribute the ingredients evenly. Add the dressing, toss and garnish with slices of beet.
