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.
Whole30-friendly
Squash Soup with Cauliflower: Fall’s Favorite
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.
Pesto Baked Cod: How to Cook Tender, Succulent Cod
This tender, succulent pesto baked cod will surpass any expectations – and any harbored biases against oftentimes bland white fish. Adding pesto and selecting just the right cooking time turned our entire family into dedicated enthusiasts of this white fish.
Thinking that it is bland and chewy, we used to turn to salmon and trout. But then, after an exhaustive research, we learned that the right coating can help preserve and amplify its natural juices. For this reason, some cooks recommend a mayo coating. See https://www.epicurious.com/recipes/food/views/broiled-cod-with-fennel-and-orange;https://www.tasteofhome.com/recipes/parmesan-baked-cod/. Moreover, when cooked properly, it becomes tender and succulent. The best cooking method for this fish, in our experience and research, combines both broiling and baking. See, e.g., https://www.foodandwine.com/recipes/alaska-cod-parmesan-zucchini-noodles.
With careful modifications accounting for the thickness of the fillets, this delicious recipe works well with any other lean white fish such as halibut. Before you turn to the recipe below, please note one caveat: We are using our countertop convection oven for broiling and baking.
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.
Sautéed Cabbage and Leeks: Unexpectedly Decadent, Sweet, Tender
As you may already know, we hail from Eastern Europe. When I was growing up, much like borsch, sautéed cabbage was a staple in my family. And just as I refused to eat borsch, so too I eschewed this humble vegetable. When I learned the tricks of cooking vegetables to perfection and the secrets of using herbs, my attention eventually turned to this old staple. After a number of tries, this dish surpassed all expectations I had for this crucifer. With leeks, parsley (and if you like, a touch of tarragon), and cooked slowly to caramelize, Sautéed Cabbage is an unexpectedly decadent dish. And, as you will see from the recipe below, it’s easy to make on any day.