This deliciuos Creamy Zucchini Soup is extremely easy to cook. Only three main ingredients: zucchinis, onions and milk.
Roasted pumpkin wedges are a simple and healthy dish that pairs well with fish and meat. This recipe is easy as pie and requires just basic ingredients like pumpkin, salt, pepper, garlic, olive oil and some fresh herbs.
Roasted Pumpkin Wedges
Preheat the oven to 390F (200С). Line your baking sheet with foil or parchment paper.
Wash the pumpkin thoroughly, cut into two parts and remove seeds with a spoon.
Cut the pumpkin into wedges. Keep in mind that this kind of pumpkin doesn't need to be peeled. Season the wedges with salt and pepper. Next, mince or grate finely some garlic. Coat the wedges with a mixture of olive oil and garlic.
Place the wedges on the baking sheet and bake for about 20 minutes (depending on the kind of pumpkin and wedges size). When the wedges are soft, remove from the oven. Make sure they are not overdone.
Sprinkle the roasted pumpkin wedges with fresh herbs and they're ready to be served!
For my version of pickled cabbage, cabbage and carrots are marinated with vinegar. This is an easy recipe and ready to eat the next day!
Cut, core and shred cabbage finely.
Peel the carrots and grate.
Peel the garlic and cut each clove into 4 pieces.
Place vegetables in a mason jar.
Meanwhile, in a large pot, boil water with salt, sugar and olive oil.
Remove from the heat and add vinegar.
Pour hot marinade over the cabbage and let it cool completely.
Cover with tight lid and store it in the refrigerator. Cabbage will be ready in 12 hours.