Mila's Salad

Ingredients 

1 large bulb of fennel

1  large beet

1 avocado, diced

1 tomato, diced

1 or 2 cucumbers, peeled and diced

5 -6 radishes

Goar, sheep or feta cheese (or other white cheese)

Balsamic vinegar (I used fig vinegar) to taste

Olive oil to taste

Salt to taste

Feel free to include other vegetables as you wish – peppers, shredded cabbage,

Cut fennel bulb down the center and cut again to have quarters of bulb. Remove the core and thinly slice quarter bulbs. Add to salad bowl.

Scrub the beet, trim it and cut in quarters. Thinly slice quarters and add to salad bowl.

Trim and cut radishes into wedges.

Add all cut vegetables and cheese to salad bowl; add vinegar, oil, salt and toss gently. Serve cold or at room temperature. You can refrigerate leftovers.

Prijatno!

Baked Acorn Squash (2)

Ingredients

§  1 Acorn Squash cut

§  Salt, pepper

§  Olive or grape seed oil

Method

• Cut squash in large pieces

• Sprinkle with oil, salt and pepper
• Preheat oven (450 F)
• Bake till squash is slightly brown

Prijatno!

Cabbage With Apples

Ingredients

§  1 cabbage – shredded

§  1 medium onion

§  1 large apple

§  3 tbs Balsamic Vinegar

§  Salt, pepper to taste

§  Olive or grape seed oil

Method

• Chop the onions and brown them in the oil on the medium heat.
• Shred cabbage and washed it than add the shredded cabbage and stir until slightly wilted, about 10 min. Add salt and pepper.

• Add Balsamic Vinegar (I used Fig balsamic vinegar).

• Cut apples and add to cabbage.

• Add more salt, pepper if needed and let it cook gently for a five more minutes. If the pot is covered cabbage will not get dry but if it does gets to dry add a glass of water.

     Serve hot!

Prijatno!

Squash - Golden Hubbard

Ingredients:        

·         One Golden Hubbard squash

·         1 medium onion

·         2 tbls butter

·         1 cup sour cream

·         ¼ tsp dill seed (optional)

·         Salt and pepper to taste

 Cut squash into big pieces

Boil salted water, add squash and boil squash for 15 min.

Make a cream of onion, sour cream, butter, salt, dill seed and pour over squash.

Serves 4-6

Prijatno!

Roasted Fennel and Red Onion Salmon

Ingredients

 

·         2 small fennel bulbs, cut into ½ - inch wedges 

·         1large red onion cut into ½ - inch wedges   

·          6 cloves garlic minced

·         1 cup cherry or grape tomatoes (optional)

·         ½ bunch fresh thyme

·         1 teaspoon kosher salt

·         1/2 teaspoon freshly ground black pepper

·         2 teaspoons extra virgin olive oil

·         4 6- ounce salmon fillets, shinned

·         1lemon halved

 

Directions

 

1.      Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the oil. Roast for 20 minutes.

2.      Move the vegetables to the sides of the pan; place the salmon in the center. Squeeze the lemon halves over the salmon. Sprinkle with the remaining salt and pepper.

3.      Return the salmon to oven and roast until it is the same color throughout and flakes easily, 10 to 12 minutes. Serve with the rice, if desired.

Serves 4

Hands-On Time: 15m; Total Time: 40m

Greens with Pasta and Ricotta

Greens with Pasta and Ricotta

Ingredients

·         1 pound greens, such as chard, kale or broccoli rabe, stemmed and washed well, or half of a 1-pound bag prepared greens

·         Salt

·         2 tablespoons extra virgin olive oil

·         1 to 2 garlic cloves, to taste, minced

·         3/4 cup fresh ricotta cheese

·         1/2 to 3/4 cup freshly grated Parmesan, or a mixture of Parmesan and Romano Pecorino (to taste)

·         3/4 pound pasta

1. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. After the water returns to a boil, boil two to four minutes until the greens are tender. Using a slotted spoon, transfer greens to the ice water. Do not drain the hot water in the pot, as you’ll use it to cook the pasta. Drain the greens, squeeze dry and chop.

2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic, cook for about a minute just until fragrant, and stir in the greens. Toss in the hot pan for about a minute, just until the greens are lightly coated with oil and fragrant with garlic. Season with salt and pepper, and remove from the heat.

3. Place the ricotta in a large pasta bowl. Bring the water for the pasta back to a boil, and add the pasta. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together. Drain the pasta, and toss with the ricotta, greens and cheeses. Serve at once.

Yield: Serves four

Kale with Pasta and Garlic

Kale with Pasta and Garlic

Ingredients

1/2 lb spaghetti, or other shape of pasta
1/4 cup olive oil, more if necessary
1 head garlic, chopped finely
Red pepper flakes to taste
1 bunch of kale
1/3 cup bread crumbs (optional)

Parmesan cheese or feta cheese
Salt and pepper to taste

1.      In a large pot, put water on to boil. While the water is coming to a boil, finely chop a head of garlic. In a small skillet, slowly cook the garlic with some red pepper flakes in enough oil for the garlic to move around freely, stirring occasionally until it is pale golden. Add the kale and cook it for few minutes until is cooked but still crispy, then remove it from the heat.

2.      Add spaghetti (1/2 lb) in the boiling water and cook it. When the pasta is ready, scoop it with tongs into a serving bowl, then top it with the crispy golden garlic, oil and kale adding more fresh oil if needed. Mix in some bread crumbs, if using. Add salt and pepper to taste.

3.      Top with shaved Parmesan.