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.



Serves 12

Cooker: Large Round

Setting and cook time: HIGH for about 5 hrs; butter, half-and-half, sour cream, salt and pepper added during last 30 min.

– 5 # russet potatoes, peeled and cut into 1-inch cubes

– Broth to cover potatoes

– ½ c. (1 stick) butter

– 1 c. half-and-half

– ½ c. sour cream (don’t use nonfat)

– Salt and freshly ground black pepper to taste

– 8 oz. Bacon, cooked until crisp, drained on paper towels, and crumbled

– 6 green onions (white and green parts), sliced, or 3 Tbsp. Minced fresh chives


Put the potatoes in the slow cooker and add broth to cover.  Cover and cook on HIGH until the potatoes are cooked and falling apart, about 5 hrs.  Turn the cooker to LOW, add the butter, half-and-half, and sour cream, and season with plenty of salt and pepper.  Cover and cook until hot, about 20 min.  Place soup in batches and blend, reserving about 1 c. of potato chunks.  After soup is blended, stir in reserved potato chunks, crumbled bacon, and sliced green onions.  Serve immediately, or keep warm on LOW, adding water or milk to thin if necessary.

Taken from Not Your Mother’s Slow Cooker by Beth Hensperger.

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.

Sunshine Zucchini Muffins

¾ c. flour, sifted

2 ½ tsp. baking powder

1 Tbsp. sugar

1 ¼ c. yellow cornmeal

¾ tsp. salt

1 egg

1 c. milk

2 Tbsp. salad oil

1 c. grated yellow zucchini (use crookneck instead)

1 Tbsp. finely chopped onion

Preheat the oven to 425 degrees F.  Place the flour, baking powder, sugar, cornmeal, and salt in a medium-size bowl.  Stir with a spoon.  Put egg, milk, oil, zucchini, and onion in a small bowl and mix with a spoon.  Then pour the mixture over the dry ingredients and mix lightly.  Grease muffin tins with vegetable shortening, and fill the cups half full of batter.  Bake for 20 to 25 min.  Makes 8 – 10 muffins.

Recipe from Blue Potatoes, Orange Tomatoes by Rosalind Creasy.

Summer Squash Burritos

1 tbsp olive oil
1/2 onion, chopped
3 small summer squash, sliced and/or cubed
salt to taste
4 (7-inch) flour tortillas
1/2 c cheddar cheese
1/2 c chopped tomato

Heat the olive oil in a skillet over medium-high heat; cook and stir the onion in the hot oil until fragrant, about 3 minutes. Add the squash in three batches, making sure the first has softened slightly before adding the next. Season with salt. Heat the tortillas in the microwave until warm, about 10 seconds. Spoon the squash mixture into the center of the tortillas; top with the Cheddar cheese and tomato. Roll into a burrito to serve.

Recipe from

Spring Onion Pancakes

Time 1 1/2 hour                       Serves 6

2¼ c. all-purpose flour

A little less than 1 c. boiling water

salt to taste

1 Tbsp of oil

3 Tbsp of roasted sesame oil

2 spring onions finely chopped including the green stem

Oil for frying

Place the flour and salt in a mixing bowl and stir to combine. Add the oil and boiling and using a spoon mix to a rough dough . Then turn the dough out into a lightly floured surface and knead for 5 min or until smooth and elastic. If the dough is very sticky, knead in a little more flour . Cover, let it rest for 20 min.  Then, on a lightly floured surface, use your hands to roll the dough in to a long roll divide the dough into 24 pieces . Working with one portion of dough at a time, place the dough cut-edge-down on the work surface. Using a small rolling pin roll it out to 4 inch circle.  Brush generously with the sesame oil and sprinkle with some spring onion. Starting with the edge close to you, roll up the dough and pinch the ends in to the spring onion and oil . Lightly flatten the roll, then roll it up again from one end like a snail pinching the end to seal it. Repeat the same process with the remaining dough and let the rolls rest for 20 min again.  Place each roll flat on the work surface and press down with palm . Roll out 4 inch circle and place on a lightly floured tray . Stack the pancakes between lightly floured sheets of baking paper and let it once again rest for 20 min. Heat a frying pan over medium heat …brush the surface with oil and add 2-3 pancakes at a time. Cook for 2-3 min on each side turning once until the pancakes are light golden brown and crispy. Remove and drain on paper towels . serve Hot !!!!  You can reheat the pancakes , wrapped in foil in a 350 degrees for 15 min.

Recipe from

Southwestern Black Bean, Quinoa and Mango Medley

This is great to eat as a side dish or scoop into tortillas for a light, cool lunch or snack.

15-ounce can black beans, no salt added, rinsed and drained

1 c. cooked quinoa (according to package directions)
1 c. fresh or frozen corn

1 small red bell pepper, chopped
1 c. chopped fresh mango

1/4 c. finely chopped red onion
1/2 c. chopped fresh cilantro

1 small jalapeño pepper, seeded and finely diced
juice from 1 medium lemon or lime

1 1/2 tbsp extra virgin olive oil
2 garlic cloves, minced

1/2 tsp ground cumin
1/2 tsp chili powder

1/4 tsp ground turmeric

Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.

Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.

Drizzle over the mixture and toss. Refrigerate until ready to serve.

Recipe from