Avocado Boats With Balsamic Vinegar

You are missing out if you haven’t made this incredible snack from ripe avocados. Anybody can make it, even my 7 year old makes it when she comes home from school. This is her favorite way to eat avocado. Split it in half and fill the center stone hole with some balsamic vinegar. Enjoy this healthy, delicious snack or appetizer.

Avocado boats with balsamic vinegar

Natalija
Eat avocado halves with tea spoon.
Prep Time 5 mins
Total Time 5 mins
Servings 3 servings

Ingredients
  

  • 3 avocados
  • salt and freshly ground pepper optional
  • 6 tsp balsamic vinegar

Instructions
 

  • Cut the avocados in half lengthwise, remove pits but do not peel them. Season with salt and freshly ground pepper. Add 1 tsp of balsamic vinegar in each hole, and serve.
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Sautéed Zucchini

Finely sliced zucchini, sautéed in a pan with olive oil and garlic. In this recipe, they are seasoned with salt, pepper, and freshly pressed lemon juice. Add your favorite fresh herbs before serving.

Sautéed Zucchini

Natalija
Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Servings 4 servings

Ingredients
  

  • 4 zucchini
  • 1-2 garlic cloves
  • 2-3 Tbsp olive oil or vegetable oil
  • Some fresh parsley (dill or mint)
  • 2 Tbsp freshly squeezed lemon juice (optional)

Instructions
 

  • Cut the zucchini into thin slices.
  • Peel and chop the garlic.
  • In a large pan, heat the oil. Add the zucchini and sauté them for 5 minutes. Add the garlic, and continue to sauté for about 3 minutes.
  • Remove the pan from the heat. Salt, pepper, and sprinkle with lemon juice. Powder with fresh herbs before serving.
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Seasonal Radishes Salad

Even with it’s simplicity, this seasonal radishes salad will look good on any table arrangement. You just need fresh radishes and fresh herbs for this recipe. These thinly sliced radishes create a colorful and delicious entree that will please any veggie-lover. Add your favorite fresh herbs, season with salt and pepper, and drizzle with vinegar and olive oil. You can use any vinegar you like: white, apple or balsamic. I like to make this salad with white vinegar. This salad looks amazing if served in a white salad bowl.

Seasonal Radishes Salad

Natalija
If prefer it, you can replace the vinegar and oil with a tablespoon of sour cream or Greek yogurt .
Prep Time 10 mins
Total Time 10 mins
Servings 4 servings

Ingredients
  

  • 2 bunches radish
  • Salt and freshly ground black pepper
  • fresh herbs (dill, green onion, parsley) chopped
  • 2 Tbsp olive oil
  • 1 Tbsp white vinegar

Instructions
 

  • Wash and cut off roots from the radishes, slice thinly. Season with salt and pepper. Drizzle with vinegar and olive oil. Garnish with fresh herbs and serve.
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Roasted Sweet Mini Peppers

Mini Bell Peppers look so cute and perfect and tastes delicious, either roasted or raw. Normally I’m not a big fan of bell pepper, but can’t say “NO” to this colorful bag with sweet mini bell peppers. This mini peppers add flavor and texture to a variety of dishes. You can serve it hot or cold, with meat or fish, or just eat it as a snack.

Roasted Sweet Mini Peppers

Natalija
You can use a regular bell pepper for this recipe, but don’t forget to add some more time when cooking.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4 servings

Ingredients
  

  • 600 g mini bell pepper
  • Salt and freshly ground black pepper to taste
  • some olive oil
  • some green onion or any fresh herbs

Instructions
 

  • Preheat oven to 450 degrees F. Cut the stems off the mini peppers, cut them in half lengthwise and scoop out the seeds. Cut the half peppers into the strips. Spread the mini peppers onto the baking sheet, coat it with olive oil, salt and pepper.
  • Place in the oven for 10-15 minutes. Remove mini peppers from the oven and garnish with fresh herbs before serving.
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Greek salad

This Greek salad is one of my favorite things. No matter how much I make, it seems to always disappear.

Greek salad

Natalija
Prep Time 15 mins
Total Time 15 mins
Servings 4 servings

Ingredients
  

  • 4 tomatoes
  • 1-2 cucumbers
  • 1 bell pepper (any color)
  • 1/2 red onion
  • salt and pepper
  • 1/4 tsp dry oregano leaves
  • 100 g greek Kalamata olives pitted
  • 100 g feta cheese
  • 1/2 lemon
  • 4 Tbsp olive oil

Instructions
 

  • Cut the tomatoes in quarters.
  • Slice the cucumbers in half long ways (remove seeds if desired) and cut 1/4 inch slices, starting at one end, so that you end up with bunch of half moon shapes or the letter “C”.
  • Remove the core and seeds from the bell pepper and cut into strips.
  • Peel the onion and cut into perfectly thin slices.
  • Combine the tomatoes, cucumber, onion, bell pepper and olives in a bowl. Season with salt, pepper and dry oregano. Mix.
  • Top it with sliced feta cheese. Squeeze the lemon on salad and drizzle with olive oil.
  • If you like to serve your Greek Salad in individual cups, you can cut the vegetables into small cubes.
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Pumpkin Soup

French recipe for a silky and smooth Pumpkin Soup with two main ingredients. Healthy, colorful, and easy to make. If you have a blender, you have to try this recipe as soon as pumpkins are in season.
To impress your guests, serve this soup in individual pumpkins.

Pumpkin Soup

Natalija
This soup is delicious and silky even without any cream. I add very little, just to make it look beautiful.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 6 servings

Ingredients
  

  • 2 leeks (white part only)
  • 1 medium pie pumpkin or sugar pumpkin (about 1.5 kg)
  • 4 Tbsp olive oil
  • Salt and freshly ground black pepper
  • Some heavy whipping cream or sour cream (optional)
  • Some fresh herbs (cilantro, green onion, parsley) to garnish

Instructions
 

  • Wash and chop the leeks.
  • Wash the pumpkin and cut it in half horizontally. Scrape the inside of the pumpkin clean with the spoon or ice cream scoop (you can use the seeds for another recipe).
  • Peel and cut into regular cubes.
  • In a large skillet, heat the olive oil over medium heat. Cook and stir leeks until they are soft and translucent, about 5 minutes.
  • Add pumpkin cubes and cook for 5-7 more minutes. Stir occasionally.
  • Transfer the veggies into a large pot. Add just enough water to cover them, and bring to a boil. Add salt and pepper. Simmer about 15 minutes until the pumpkin is cooked.
  • Puree the soup with an immersion blender or in a food processor. Add a little more boiling water if the soup is too thick. Taste for flavor, and feel free to add more salt or pepper.
  • Serve hot, with sour or heavy whipping cream and fresh herbs.

For a special presentation:

  • Cut off the top of a small pumpkin and scrape the inside.
  • Before adding the soup, heat the pumpkin for few minutes in the oven, then add the hot soup and serve immediately.
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Cabbage and Carrot Slaw

This cabbage and carrot slaw is simple, healthy and nutritious. It is super easy to make and requires only a few ingredients. A perfect side dish to literally anything.

Print

Cabbage and carrot slaw

It tastes even better the next day.
Course Salads
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Author Natalija

Ingredients

  • 1 medium-sized cabbage head
  • salt and pepper to taste
  • 2 carrots
  • 1/2 tsp sugar
  • 4-5 Tbsp 5% white vinegar
  • 4-5 Tbsp olive oil
  • fresh herbs (dill, parsley, green onion)

Instructions

  • Cut the cabbage in half and peel of a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds. Add salt and squeeze the shredded cabbage with your hands.
  • Peel the carrots and shred them.
  • Transfer the shredded carrots and cabbage into the mixing bowl. Add sugar, white vinegar and olive oil. Gently toss everything together. Taste and add some more salt if needed. Garnish with fresh herbs before serving.

Pan Fried Salmon

This Pan Fried Salmon has crisp skin and moist, tender flesh. It only takes salt and pepper to prepare this fresh salmon fillet.

The cooking time will vary with the fillets thickness.

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Pan fried salmon

Course Main Dish
Prep Time 3 minutes
Cook Time 6 minutes
Total Time 9 minutes
Servings 4 servings
Author Natalija

Ingredients

  • 2 Tbsp butter (or olive oil)
  • 4 salmon fillets or salmon steaks
  • Salt and freshly ground black pepper to taste

Instructions

  • Heat a large skillet with butter over medium-high heat.
  • Season the fish with salt and pepper.
  • Place the salmon (skin side up) in the pan. Cook for 3 minutes or until fish turns golden brown.
  • Carefully turn the salmon over with spatula and cook for an additional 3 minutes.
  • As soon as the fish is ready, transfer it to a flat plate and serve as desired.

Lemon Rosemary Salmon

Tasty, simple and beautiful looking dish for everyday or special occasions.

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Lemon Rosemary Salmon

Course Main Dish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Author Irina

Ingredients

  • 4 salmon fillets remove bone and skin
  • 1 large lemon thinly sliced
  • 8 spring fresh rosemary washed
  • 8 Tbsp olive oil
  • salt and pepper to taste
  • 1 tsp paprika

Instructions

  • Preheat oven to 350ºF.
  • Add 4 Tbsp of olive oil to baking dish. Place one slice of lemon and one rosemary spring under each salmon fillet.
  • Add salt, pepper and paprika evenly over salmon and place one slice of lemon and one rosemary spring on top of salmon.
  • Drizzle 4 Tbsp of olive oil over salmon.
  • Bake 25 minutes until salmon is flaky.
  • Place salmon on serving platter and enjoy.

Fresh Vegetable Salsa

Fresh Vegetable Salsa is great for a Mexican style party, as well as for spicy dish lovers. This traditional Mexican sauce can be served with corn chips and tortillas. But also very good with meat, fish or simply as a summer salad.

Fresh Vegetable Salsa

Natalija
If you don’t have jalapeños, you can use chili powder. Lime can be replaced with a lemon. The taste will be different, but still delicious.
Prep Time 15 mins
Total Time 45 mins
Servings 4 people

Ingredients
  

  • 4 tomatoes diced
  • 1 english cucumber diced
  • 1 sweet pepper (any color) cored and diced
  • 1 onion diced
  • 1 clove garlic diced
  • 1/2 jalapeno pepper diced
  • cilantro chopped
  • salt and freshly ground pepper to taste
  • 1 lime

Instructions
 

  • Combine all ingredients in a bowl. Refrigerate for about 30 minutes, then serve.
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