Makes: 4 servings

Time: 40 min.

A substantial dish from Russia, very good  in winter, when canned tomatoes will do just fine.  I like it with cumin seeds, though caraway seeds are a bit more traditional. 

2 Tbsp. butter

1 med. onion, chopped

1 Tbsp. minced garlic

6 c. shredded cabbage (about 1 head)

Salt and freshly ground black pepper

2 c. chopped tomatoes (drained canned are fine)

1 Tbsp. caraway or cumin seeds (optional)

½ c. sour cream

Put the butter in a large, deep skillet over medium heat.  When it melts, add the onion and garlic and cook, stirring occasionally, until the onion softens, about 5 min.  Add the cabbage and raise the heat a bit.  Cook, stirring occasionally and adjusting the heat so the cabbage cooks without browning, until it softens, about 10 min.  Sprinkle with salt and pepper.  Add the tomatoes, with the seeds if you’re using them, and cook over lively heat, stirring occasionally, until the mixture becomes saucy but thick, 10 to 15 min.  Lower the heat to a minimum, then taste and adjust the seasoning.  Stir in the sour cream and cook for another couple minute, stirring; serve hot.  Taken from How to Cook Everything Vegetarian, by Mark Bittman.


Cheese Ravioli With Kale Pesto and Roasted Carrots

1 pound carrots (about 6), sliced

6 tablespoons olive oil

kosher salt and black pepper

2 tablespoons roasted almonds, plus more, chopped, for serving

1 clove garlic

1/2 small bunch kale, stems discarded and leaves torn (about 31/2 cups)

1 1/2 ounces grated Parmesan (1/3 cup), plus more for serving

1/2 teaspoon grated lemon zest

16 to 18 ounces fresh or frozen cheese ravioli


Heat oven to 450° F. Toss the carrots, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet and roast, tossing once, until tender, 10 to 12 minutes.

Meanwhile, pulse the almonds and garlic in a food processor until finely chopped. Add the kale, Parmesan, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper; pulse until finely chopped. With the machine running, add the remaining 4 tablespoons of oil. Process until smooth.

Cook the ravioli according to the package directions. Reserve ½ cup of the cooking water; drain the ravioli and return them to the pot.

Add the carrots, pesto, and ¼ cup of the reserved cooking water and toss gently to coat (adding more cooking water as needed to loosen the sauce). Serve warm, sprinkled with the chopped almonds and Parmesan.


Recipe from

Pumpkin Soup in its own Shell

1 five lb. pumpkin (if smaller or larger, adjust the amount of liquid)

1 quart chicken or vegetable stock

1 quart milk or soy milk

½ cup fresh sage leaves (use less if dried)

3 tbsp chopped garlic

2 tsp. sea salt

Pepper to taste

Cut a lid off the top, scoop out the seeds and stringy parts, and rub the inside flesh with salt. Set the pumpkin on a large roasting pan. Roast garlic cloves whole in oven or covered pan on low heat, until soft. Combine with liquid and spices in a large pot, mashing the cloves and heating carefully so as not to burn the milk.

When the pumpkin is ready, fill with the liquid and replace the lid, putting a sheet of foil between the pumpkin and its top so it doesn’t fall in. (If you accidentally destroyed the lid while hollowing the pumpkin, just cover with foil.) Bake the filled pumpkin at 375° for 1-2 hours, depending on the thickness of your pumpkin.

Occasionally open lid and check with a spoon, carefully scraping some inside flesh into the hot liquid. If the pumpkin collapses or if the flesh is stringy, remove liquid and flesh to a blender and puree. With luck, you can serve the soup in the pumpkin tureen.

Recipe from Animal Vegetable Miracle by Barbara Kingsolver

Toasted Zucchini Snacks

2 c. shredded zucchini

1 tsp. salt

½ c. mayonnaise

½ c. plain yogurt

¼ c. grated Parmesan cheese

¼ c. finely chopped green pepper

4 green onions, thinly sliced

1 garlic clove, minced

1 tsp. Worcestershire sauce

¼ tsp. hot pepper sauce

36 slices snack rye bread

Place zucchini in a colander over a plate; sprinkle with salt and toss.  Let stand for 1 hr.  Rinse and drain well, pressing out excess liquid.  Add the next eight ingredients; stir until combined.  Spread a rounded teaspoonful on each slice of bread; place on a baking sheet.  Bake at 375 degrees for 10-12 min. or until bubbly.  Serve hot.  Yield: 3 dozen.

Taken from Taste of Home: The Market Fresh Cookbook.

Grilled Eggplant With Tomato And Feta Cheese

This Vegetarian addiction is a finely balanced combination of eggplant, tomatoes, and feta, all infused with fresh basil and extra virgin oil.

Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings


1 large eggplant
3 large tomatoes to match the diameter of the eggplant
0.4 lbs Bulgarian feta cheese crumbled
1/2 cup fresh basil leaves
juice of half lemon
2 garlic cloves
1/2 tbs extra-virgin olive oil
1/2 tbs extra-virgin olive oil


1. Cut the eggplant crosswise to ½” thick rounds. Season lightly with salt and leave them for 30 minutes on a side until the water has come out of the eggplant.

2. Once ready, drizzle some olive oil on top of each slice and grill them on a lightly oiled grill rack for 2 -3 minutes each side.

3. Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, and 1 teaspoon salt in an emersion blender until smooth.

4. Cut the tomatoes crosswise to 1/4″ thick rounds.

5. Lightly oil the baking pan. Arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle feta crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, feta and tomato rounds and top with the rest of the crumbled feta.

6. Preheat the oven to 400F.

7. Drizzle some olive oil on top of each stuck and bake for 15 minutes.

Recipe from

Zucchini Bake with Feta & Thyme

4 medium-sized yellow or green summer squash, or a mixture of colors, sliced lengthwise and then into 1/4 inch slices (about 8 cups sliced squash)
1 T olive oil (or less, depending on the pan)
1 T minced garlic
2 T fresh thyme leaves or 1 T dried thyme (or less if you’re not that fond of thyme)
2 large eggs
1/3 cup light sour cream
1 cup crumbled feta (not tightly packed)
2 T grated Parmesan cheese
1 T lemon juice
salt and fresh ground black pepper to taste

Preheat oven to 375F/190C. Wash and dry squash, then cut off stem and blossom end and discard. Cut squash lengthwise in half, then slice into half-moon slices about 1/4 inch thick. (You can use a mandolin with the 7mm blade, or you can use a knife.)
Heat olive oil in large non-stick frying pan, add garlic and thyme leaves and saute about 45 seconds (just long enough to season the oil, don’t let the garlic brown.) Add squash slices and saute about 4 minutes, turning a few times. Squash should be barely starting to soften.
While squash cooks, break eggs into a small bowl or glass measuring cup and beat until egg yolks and whites are combined. Stir in sour cream, feta, Parmesan cheese, and lemon juice. Spray a 2 quart gratin dish or glass casserole dish with non-stick spray or olive oil. Layer half the squash in the dish, then season with salt and fresh ground black pepper. (Remember the feta is salty, so it won’t need a lot of salt.) Pour over half the egg-feta mixture and use the back of a spoon or a rubber scraper to spread it over the squash. Repeat with another layer of squash and the rest of the feta-egg mixture.
Bake at 375F/190C for 40-45 minutes, or until the mixture is bubbling, slightly set, and top if lightly browned. Serve hot.
This will keep in the fridge for a day or two. For best results, it is recommended to reheat in a toaster oven. Do not freeze.

Recipe from

Kimchi (Korean Sauerkraut)

This recipe is a nice twist to traditional German sauerkraut – a refreshingly “zingy” flavor.  You can use whatever veggies you have on hand (skip the carrots, if you don’t have ‘em, etc.), and adjust the spicy ingredients for your palate.

Makes 2 quarts

1 head Napa cabbage, cored and shredded

1 bunch green onions, chopped

1 c. carrots, grated

½ c. daikon radish, grated (optional)

1 Tbsp. freshly grated ginger

3 cloves garlic, peeled and minced

½ tsp. dried chile flakes

1 Tbsp. sea salt

4 Tbsp. whey (if not available, use an additional 1 Tbsp. salt)

Place vegetables, ginger, garlic, red chile flakes, sea salt and whey in a bowl and pound with a wooden pounder or a meat hammer to release juices.  Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage.  The top of the vegetables should be at least 1 inch below the top of the jar.  Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.  Taken from Nourishing Traditions, by Sally Fallon.