Vegetables

Ingredients for 2:

2 halibut steaks
0.5 lb rhubarb stalks
1 tbsp sugar
1 tbsp mint
5 tbsp white dry wine
Salt and pepper on taste

Method:

Cut rhubarb stalks into pieces 1-inch length, then mix it with mint and sugar, and place on a baking sheet.
Place halibut steaks over rhubarb, sprinkle with wine and spices.
Pre-heat an oven to 400F (200 C), place the baking sheet in the oven, cover with foil, and cook for about 20-25 minutes.
Serve with potatoes.

Ingredients for 3:

3 large reaped, but not mild yet, pears
0.5 lb crumbled cheese
0.5 lb salad mix greens, on your taste
0.5 lemon
4 tbsp vinegar-olive oil-spices mix

Method:

Remove seeds end ends of peers, and slice the pears into thin cuts, then sprinkle with lemon juice.

Sprinkle salad greens with vinegar-olive oil-spices mix, stir well.

Ingredients:

1 large carrot
1 lb pineapple – fresh peeled rings
2 tbsp wine vinegar or lemon juice
2 tbsp mustard
2 tbsp olive oil
2 tbsp non-fat sour cream or yogurt
Pinch of ground black pepper

Method:

Grate carrots.
Cut pineapple into very small cubes, and mix with carrots.
Make a dressing:
Whip lemon juice and mustard together until even consistency.
Add olive oil teaspoon at a time, and whip until even consistency.

Ingredients:

1 lb young green cabbage
1 English cucumber
3 stalks green onions
Dill and parsley on taste
Dressing:
Balsamic vinegar
Olive oil
Salt on taste

Method:

Cut cabbage into angel hairstyle cuts.
Cut cucumber into thin short slices (or grate it).
Cut green onions, dill, and parsley into small cuts.
Blend vinegar, oil, and salt together.
Mix all ingredients, let sit for 10 minutes at room temperature, and serve.

Ingredients for 1:

1 whole fish
4 medium onions
Salt, greens (dill, parsley, lemon) and spices (any lemon fish spice mixes) on taste

Method:

Cut greens into small pieces, cut peeled onions into half-rings.
Mix onions and greens.
Wash and clean the fish, remove the head, fins, innards and black films. Rub the inside and outside of the fish with your spice mix.
Put the fish in the middle of the piece of foil, and stuff it with the greens-onions mix.

Ingredients:

6 medium oranges
4 medium carrots
0.5 cup raisins
4 tsp sesame seeds
1 lb green or Savoy cabbage

Method:

Cut the carrots into thin slices.
Peel oranges, and grate 4 of them. Remove seeds.
Mix carrots and oranges.
Grate the cabbage (or slice it into very thin strips kind of like ”angel hairs”).
Mix cabbage and raisins, and place them in a deep salad bowl.
Add the carrots-oranges mix to the cabbage, and stir well.
Sprinkle with sesame seeds.

Ingredients for 8:

3 lb young potatoes
2 lb tvorog (or dry small-curd farmer cheese)
1 stick butter or margarine
3 egg yolks
Salt, pepper, caraway seeds, dill weed on taste

Method:

Wash potatoes thoroughly, and cook in salted boiling water until readiness (do not overcook!). Remove water from saucepan, and sprinkle potatoes with dill weed cuts.
Blend tvorog, sour cream, dill, tmin, ground pepper, and hardboiled egg yolks.

Ingredients:

1 lb green cabbage
2 red sweet peppers
1 large onion
1 large carrot
0.5 lb mushrooms
1.5 lb pork
1-2 large brined cucumbers
2 bay leaves
Tomato paste, salt, and pepper on taste
2 tbsp vegetable oil

Method:

Cut pork into stir-fry cuts, sprinkle with salt and pepper.
Pre-heat a skillet with vegetable oil, and stir-fry pork until color turns golden.
Cut mushrooms into medium-size pieces, place in the skillet with meat, and heat low.

Ingredients for 4:

1 lb pork tenderloin
0.5 tsp celery salt
0.5 tsp garlic powder
0.5 tsp fresh ground black pepper
4 slices provolone (or other) cheese
2 cups fresh baby sorrel (or spinach)
2 thin slices deli ham

Method:

Ingredients for 2:

4 pork chops (3/4 inch thick)
2 tbsp vegetable oil
1 large shallot onion
1/4 tsp pepper
16 oz (or 1 can) chicken broth
0.5 teaspoon caraway seed
0.5 teaspoon celery seed
14 oz (or 1 can) sauerkraut
1 red apple

Method:

Rinse sauercraut, then drain well.
Preheat a skillet with oil.
In a skillet, brown pork chops in oil; then drain.
Peel and chop onions.
Put on the skillet onion, pepper, broth, caraway seeds and celery seeds.