Super simple, with 2 of my favorite Spanish products – octopus and paprika. They are great together! Ingredients: Directions:
Category: Easy
Spring Salad
Made of rainbow carrots shaved with vegetable peeler. Dressing – tahini, olive oil, lemon juice. Whisk well! Garnish – feta cheese, roasted sliced almonds. All
Fish – fast and fabulous!
Food has to be tasty! The same applies to healthy food – it’s not necessarily steamed vegetables. These are several variations of fish – all
Tataki Tuna
I never thought it’s so easy to prepare! Just needs sushi grade log of tuna, sesame seeds, black pepper and optional ginger. Pat dry your
Brisket Alternative
It is turkey alternative for those who avoid red meat. And with this dish – they won’t lose much. Hard to believe that lean dry
Oatmeal Is Not Punishment
And it doesn’t have to be boring. Here is how I make pure oatmeal muffin with no flour, no eggs – just rolls of oats
Roasted Cauliflower
Gorgeous side or even main dish – easy, tasty, pretty and healthy.
Pumpkin Gnocchi
Ingredients:
- Roasted butternut squash puree – 2-3 tbsp
- Farmer cheese (tvorog) – 1.2 lbs
- 1 egg (can be 2 if small)
- Flour – 4 tbsp
- Salt 1/3 tsp
- Butter – 2 tbsp for garnish + sage leaves
Directions:
- Place all the ingredients into a bowl and mix really well with spoon forming sticky dough
- Put the dough on well floured board, flour your hands too.
- It should be sticky, but workable, there is no need to kneed it, but you should be able to form about an inch wide log with your hands
- Cut the log into small pieces
- Put pot with water on medium to high heat, add 1 tsp of salt and bring to a boil. Do not reduce the heat!
- Place several dumplings into boiling water, don’t overcrowd the pot.
- Boil the dumplings for 2 minutes
- Remove from the pot with a skimmer spoon
- Melt butter in a small pan, add couple of sage leaves (or dry sage), pour over gnocchi
- Serve hot
Grilled Eggplant Spread
The best tastes of summer in one dish, just grill, chop, add olive oil, salt and pepper.
And if you don’t have peppers – t’s fine too. Actually my mom was doing it with just 3 ingredients: eggplant, tomatoes and onion. The amounts are very flexible, but the important is – don’t use a blender, it should not be pulverized, just finely chopped.
Ingredients:
- 1 Midsize Roasted/grilled eggplant
- 1 Large Roasted bell pepper, red or yellow
- 3 – 4 mid size tomatoes or use 2 small ones
- 1 Shallot
- 2 gloves of garlic
- 1 tsp of Salt 1/2 tsp black pepper
- 1/3 cup Olive Oil
Directions:
- Peel grilled or roasted eggplant (grilled is always better), poke eggplant with a fork before grilling/roasting so it doesn’t explode
- place it in the sieve to drain extra liquid.
- Chop the eggplant into small chunks about 1/8 inch.
- Do NOT use food processor, it completely changes the taste.
- Peel tomatoes, use your knife to bruise tomatoes (forcing the juices to the skin) so it’s easier to peel and chop them to the same size as the eggplant
- Chop grilled bell pepper. I leave the skin on intentionally, it is part of the taste in my opinion.
- Finely chop shallot and garlic
- Add salt, pepper, olive oil and mix it all together with a fork or a spoon.
- Check for seasoning and add if needed.
- Serve room temperature as a dip with bread, the best way in my opinion to consume it – as side dish with any meat or fish.
- To see the details click here:
Caprese Salad Alternative
Mozzarella replaced with feta cheese, basil with cilantro. Happy Summer!
