Polish red beet soup, or borscht, is nourishing, delicious and loved by children and adults alike! But ordinarily it takes a long time to cook the traditional version with shredded cabbage, carrots, tomatoes, parsnips etc. To make the matters worse, most common recipes would have you cook the broth separately and then sautee the vegetables likewise separately. For this reason, I was quite skeptical when my husband told me about the holiday Polish barszcz that requires absolutely no sauteeing or shredding. Instead, this beet soup consists of chopped beets, carrots, parsnip, celeriac, herbs and spices. And the headline for this recipe may well be “set it and forget it.” To my surprise, and I am surprised every time I make it, this soup is incredibly delicious. For the sake of your taste buds and health, try it. The red beet soup is perfect all around.
Dinners
Squash Soup with Cauliflower: Fall’s Favorite
Chickpea Puree with Broccoli Rabe: Remake of an Italian Classic
Would you like to try an Italian version of hummus? Admittedly, chickpea puree with wilted greens is not known as hummus. But I cannot help but think of hummus when I enjoy this dish. The Italian version of hummus is free of tahini and Middle Eastern spices. On the other hand, Italian chickpea puree is thoroughly infused with spectacular herbs – rosemary and sage. Add a generous drizzle of your favorite olive oil to this dish, and you are in paradise.
In texture, the puree is much fluffier and less fatty than hummus. In our version, fluffiness comes from the baked Japanese sweet potato. (The traditional recipe uses a regular baked potato.) The wilted sharp greens (traditionally, dandelion greens, which we substitute with less sharp broccoli rabe) add a new dimension to the mild, cozy flavors of the dish. In addition to wilted greens, this dish pairs well with mild seafood, such as calamari, white fish, and shrimp … and a glass of white wine.
Ratatouille: Impeccable Yet Easy
A traditional French dish, ratatouille differs at the hand of every cook. The basics, however, remain the same. In essence, it is a stew of summer vegetables – eggplant, tomatoes, zucchini, bell peppers and onions – that celebrates seasonal abundance. Toss this dish with fish, cannellini beans, or crackers, cheese and red wine, and you will enjoy a lovely Mediterranean meal.
Though ratatouille allows for many a variation, a few tips are critical to a tastier dish. Cooking the vegetables in a correct order and slow simmering deepen the flavors. It also ensures the right texture of the cooked vegetables. (For example, no one likes overcooked, soggy peppers. Bell peppers should therefore be added last to the dish.) Substituting some of the tomatoes with the tomato sauce reduce the cooking time and intensifies the flavor. You will find all of these tips in the recipe below.
Easy Asparagus Recipe: Perfectly Juicy and Zesty
Who doesn’t enjoy biting into juicy, crispy asparagus stalks? What if the seasoning enhanced asparagus’ light nutty flavor and caramelized skins? Our Easy Asparagus Recipe accomplishes just that. Cook asparagus this easy way and, in merely 10 minutes, you’ll be enjoying juicy, crispy, caramelized stalks.
Herbed Cauliflower: How to Make It Spectacular
What would it taste like if the veggies could dance? The recipe below embodies just that experience. With a meticulously chosen combination of herbs and carefully calculated cooking times, this recipe lets the flavors of the veggies bloom. And the best part yet? All the ingredients are quick & easy to find. Nothing fancy; other than the result, of course!