Vegetable Tian

This is not a ratatouille, it is a “tian!” I often have to correct my guests when they ask me if this is a ratatouille. 😉

Tian is a french recipe of baked vegetables made with alternating rows of sliced eggplant, tomato, onion and zucchini. A tian itself is an earthenware dish that goes from the oven to table. Everything baked in this dish is called tian.

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Vegetable Tian

To make the tian look more appealing, use vegetables with similar widths.
Course Main Dish
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Author Natalija

Ingredients

  • 2 onions
  • 4 cloves garlic
  • 7 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 eggplant
  • 1-2 zucchini
  • 1-2 summer squash
  • 5 tomatoes
  • 1/2 tsp herbs de provence

Instructions

  • Peel and cut the onion into half moons. Peel and cut the garlic into 2-4 pieces.
  • In a medium skillet heat 2-3 Tbsp of olive oil until hot, add onion and sauté until tender, stirring frequently. Add garlic and cook for another 2 minutes. Season with salt and pepper. Remove from the heat.
  • Preheat the oven to 400℉. Spread the cooked onion on the bottom of a baking dish.
  • Cut zucchini and summer squash into 1/4 inch slices.
  • Cut the eggplant into 1/4 inch slices.
  • Core and cut tomatoes into 1/4 inch thick slices.
  • Arrange the zucchini, eggplant, squash and tomatoes in alternating rows. Continue until the baking dish is filled.
  • Sprinkle the vegetables with salt, pepper, Herbs de Provence and drizzle with the remaining olive oil.
  • Bake for 40-50 minutes or until the vegetables are soft and golden. If the vegetables are not ready, but the top is starting to burn, cover the tian with aluminum foil.

Cowboy caviar

Cowboy caviar (or Texas caviar) is a simple, healthy, colorful, and delicious appetizer, salad, side-dish, or dip. Using canned beans and corn is a quicker alternative to cooking dry beans. Spend less time in the kitchen but don’t forget to prepare in advance to allow the different flavors to blend together before serving.

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Cowboy caviar

The jalapeño can be replaced by a few pinches of chili powder.
Course Salads
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Author Natalija

Ingredients

  • 1 can (425 g) Black beans, Red beans, or Black Eye peas, or Tri-Bean blend drained and rinsed
  • 1 can (425 g) whole kernel sweet corn drained and rinsed
  • 1/2 red onion peeled and minced
  • 1 bell pepper (red, yellow or orange) cored and cubes
  • 1 jalapeño cored and minced
  • 3 tomatoes cubed
  • 1/4 bunch Fresh cilantro chopped
  • Salt and freshly ground black pepper
  • 3 Tbsp apple cider vinegar or lime juice
  • 4 Tbsp olive oil

Instructions

  • Combine all ingredients in a salad bowl, mix, cover, and let chill for about one hour in the fridge.

Roasted Pumpkin Wedges

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.

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Roasted Pumpkin Wedges

Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Natalija

Ingredients

  • 4 wedges of a big pumpkin
  • 1 clove of garlic
  • salt and black pepper
  • Some olive oil
  • Some fresh herbs (parsley, cilantro or scallions)

Instructions

  • 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!

Puree of Pea Soup

Pureed soups are wonderful way to enjoy vegetables. Plus you don’t have to go grocery shopping in order to make this soup. You can find all the ingredients that you’ll need in your pantry. Use any meat you have in your fridge. And same with peas, use any peas you have, it can be frozen, canned or fresh.

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Puree Of Pea Soup

It takes a lot less time to make this soup, compare to regular soups. All you have to do is chop up the vegetables into chunks, and don't worry about cutting them perfectly, soup will be blended anyway.
Course Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Author Natalija

Ingredients

  • 3 Tbsp olive oil
  • 200 g chicken fillet
  • 1 onion
  • 5 potatoes
  • 400 g frozen peas (or canned)
  • 1,5 L water
  • salt and pepper to taste
  • some sour cream

Instructions

  • Cut chicken into small pieces. Peel and chop onion(half-moon). Peel and cut the potatoes in quarters.
  • In a large pot, heat the olive oil, add chicken and cook until beginning to golden brown. Add onion and sauté for about 5 minutes, constantly stirring.
  • Add the potatoes and cover with water. Bring to a boil.
  • Add frozen or canned peas(drained). Bring to a boil. Add salt and pepper. Reduce the heat, cover and simmer for another 20 minutes.
  • Puree the soup with blender until smooth. If the soup is too thick, add some water.
  • Divide soup into bowls and top it with sour cream.
  • If you have some extra time, you can make a design on your soup. For this you will need to transfer the sour cream into the small ziplock, cut the tiny hole in the corner(1-2 mm) and use your imagination . 😉

Chickpea salad with bell pepper

Cans are usually pretty handy at home or on the go; there is no need to go to a store and they are quick to prepare. This chickpea salad is a great example of the usefulness of cans. Just open a can and mix it with other ingredients available at home.

There are multiple recipes of salads with this legume: here is one of them with bell pepper, olives and fresh cilantro.

 

 

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Chickpea salad with bell pepper

This salad can by served immediately or chilled for few hours to get all of its flavors.
Course Salads
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Author Natalija

Ingredients

  • 400 g (1 can) garbanzo beans drained
  • 1 bell pepper cored and slices
  • 80 g olives (black or green), drained and sliced
  • 1 clove garlic pressed
  • 1/2 red onion cut into thin slices
  • Fresh herbs (cilantro or parsley), finely chopped
  • Salt and freshly ground black pepper
  • 1 lemon
  • 3-4 Tsp olive oil

Instructions

  • Combine all veggies in a bowl. Season to taste with salt and freshly ground pepper. Drizzle with freshly pressed lemon juice and olive oil. Toss gently.

Baked Salmon with Leeks and Carrots

Carrots and leeks are the perfect combination of flavors for baked salmon. This is an easy recipe to prepare salmon and veggies in an aluminum foil.

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Baked Salmon with Leeks and Carrots

Course Main Dish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Natalija

Ingredients

  • 4 salmon fillets
  • 4 tsp mustard
  • 1-2 leeks
  • 2 carrots
  • salt and pepper to taste
  • 4 Tbsp olive oil

Instructions

  • Preheat oven to 400 degrees F. Prepare 12x12 inch foil pieces for each fillet.
  • Place salmon on prepared foil and spread mustard over each fillet. (I use traditional mustard "a l'ancienne", but you can use any type).
  • Wash the leeks and cut into thin slices.
  • Shred the carrots.
  • Top each salmon fillet with carrots and leeks, drizzle 4 Tbsp. of olive oil and season with salt and pepper.
  • Bring the long sides of the foil up the middle and fold the edges together.
  • Bake for about 30 minutes or until salmon is cooked though.

Oven Roasted Eggplant Cubes

It doesn’t take much time to roast an eggplant in the oven, all you have to do is: cut it, salt it, drizzle with some lemon juice and olive oil, toss it and mix it couple of times while it is cooking. You can serve it by itself or as a main dish, with meat or fish. It tastes even better next day: perfect for lunch or picnic.

Oven Roasted Eggplant Cubes

Natalija
If you are not a garlic lover like I am, add only 2-3 garlic cloves instead of a whole garlic bulb.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings

Ingredients
  

  • 2 large eggplant
  • 1/2 lemon (juice only)
  • 1 bulb garlic
  • Salt and freshly ground black pepper to taste
  • 6 Tbsp olive oil
  • 1/2 bunch fresh parsley or cilantro finely chopped

Instructions
 

  • Heat the oven to its hottest setting,typically around 500 degrees Fahrenheit, and turn on the broil. Cut the eggplant into 1-2 inch cubes. Transfer them to a baking sheet and spread out into a single layer.
  • Drizzle with olive oil and lemon juice.
  • Peel garlic and smash it with a heavy knife.
  • Add garlic and pepper, give it a good mix with spatula or your hand.
  • Place a rack on top of your oven and cook the eggplant cubes for 10 minutes. Carefully take the eggplant out and stir it with a spatula. Return to the oven for 10 more minutes. Taste the eggplant. Cook for another 5 minutes if needed.
  • Remove the eggplant from the oven. Garnish with fresh herbs and serve hot or room temperature.
Tried this recipe?Let us know how it was!

Cucumber and feta salad

This cucumber, feta, and mint salad is not only tasty but also very refreshing. It is an ideal summer meal. This salad goes very well with pita bread.

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Cucumber and feta salad

Feta cheese is naturally salty so be mindful to avoid adding too much salt.
Course Salads
Prep Time 10 minutes
Total Time 40 minutes
Servings 2 servings
Author Natalija

Ingredients

  • 1 long cucumber diced
  • 200 g feta cheese diced
  • 1/4 bunch Fresh mint chopped
  • Salt and freshly ground black pepper
  • Some freshly squeezed lemon juice (optional)
  • Some olive oil

Instructions

  • In a medium bowl, combine cucumber, feta, and fresh mint. Season with salt and pepper. Drizzle with lemon juice and olive oil. Toss gently. Cover and let stand in the fridge for at least a half hour.

Pickled Cabbage

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!

 

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Pickled Cabbage

Course Salads
Cook Time 3 minutes
Total Time 12 hours 3 minutes
Servings 8 servings
Author Natalija

Ingredients

  • 3-4 lb cabbage
  • 3-4 carrots
  • 1 head of garlic
  • 4 cup water
  • 1/4 cup sugar
  • 2 Tbsp salt
  • 1/2 cup vegetable oil
  • 1 cup 6% vinegar

Instructions

  • 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.

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