Garden Salad

1 cucumber diced
1 big tomato diced
1/2 onion diced
1 avocado peeled and diced
2 radishes, thinly sliced
1/2 cup corn
2 cups chopped mixed greens (I used romaine lettuce, spinach, bok-choy)
1/4 cup green onions, chopped
1/4 cup chopped mixed fresh herbs (basil, parsley, dill, cilantro)
2 TB apple cider vinegar
1 TB extra virgin olive oil
1 tsp fresh lemon juice
salt and pepper to taste



Mix all of the ingredients in a big salad bowl and serve immediately.

Araksya's Tip: I like to add crumbled cheese on top 

Best Cauliflower soup

Ingredients

1 head cauliflower
3 big carrots
1 big onion
1 tsp chicken grilling seasoning*
1 tsp dry basil
1 tsp turmeric
1/2 tsp salt
1/4 tsp black pepper
2 cups leftover cooked turkey or chicken (optional)
6 cups chicken broth or water
1/4 cup chopped fresh green onions
1/4 cup chopped fresh parsley and dill
olive oil
1/2 cup heavy cream or milk



Directions

Heat oven to 350 degrees. Roughly cut up the cauliflower, carrots, and onions in big chunks and spread them on a cookie sheet. Drizzle generous amount of olive oil over the veggies, sprinkle the grilling seasoning, dry basil, turmeric, salt, and pepper and put it in the oven for 20-30 minutes or until the veggies are tender and starting to brown.

Add the roasted veggies, the broth or water to a pot with the turkey or chicken, if using and cook for another half hour. Blend the soup with an immersion hand blender, then add the cream, fresh green onions, parsley, and dill, add more salt and pepper if needed.


Makes 6-8 servings

*I used McCormick Montreal chicken seasoning

Armenian Dolma - Stuffed Veggies

Ingredients


10 oz - 1 lb ground beef
1 cup chopped onions (2 separate 1/2 cups)
1/3 cup rice
2 tsp dry parsley
2 tsp dry basil
2 tsp dry dill (optional)
2 tsp dry cilantro (optional)
1 tsp salt
1/4 tsp black pepper
1 big head cabbage leaves (about a dozen)
2 zucchini or yellow squashes cut into 2-3 pieces across - not lengthwise
1 bell pepper chopped
1 cup tomato sauce
1 1/2 cups water
1/2 cup mixed chopped fresh herbs (parsley, dill, cilantro)
2 TB butter
Salt and pepper to taste




Directions

In a medium bowl mix together the ground beef, 1/2 cup onions, rice, dry herbs, salt, and pepper with a spoon.

Separate cabbage layers/leaves one by one until they are too small to be stuffed. If you have fresh cabbage growing in the garden then remove a couple of outer leaves and use them whole.
Blanch the cabbage leaves in boiling water for 8-10 minutes, drain and let them cool.
If using fresh leaves, just pour boiling water on them and let them sit for 10 minutes. Drain and let them cool.

Scoop the insides out of the squashes, creating a cup to stuff with meat. Add the inside of the squash into the pot with butter, the remaining 1/2 cup onions, bell peppers, half of the tomato sauce, half of the herbs, salt, and pepper.

Stuff the squash with meat and layer them in the pot. Stuff the cabbage leaves with meat, roll them tightly and layer them in the pot. Add the remaining tomato sauce, fresh herbs, salt, and pepper and water. Cover the top with cabbage leaves (if any are left), cover the pot with the lid and cook on low medium heat for 40 minutes or so until the cabbage is tender.


Serves 6-8 people

Araksya's Tip: I like to stuff eggplant, tomatoes, and mini sweet peppers as well.

Broccoli Rice Casserole

Ingredients

• 2 cups Cooked Rice
• 2 cups Broccoli, cooked and drained
  
• 1 can Cream Of Mushroom Soup (I use homemade)
• 1 cup chopped mushrooms
• 1/2 cup Chopped Onion
• 2 cloves minced Garlic 
• 10 oz. Shredded Cheddar Cheese
• 1 1/2 cups Milk
• 1/4 cup Butter
• Salt and Pepper, to taste

Directions

1. Preheat oven to 350°F. Grease a 3 1/2 quart baking dish.
2. Saute onions and mushrooms in butter in a skillet until the onions get translucent. 
3. In a large bowl, mix together rice, broccoli, soup, cheese (reserve 1/2 cup for topping), milk, onion and mushrooms, and garlic. Season to taste with salt and pepper.
4. Pour into prepared casserole dish and bake, uncovered, for 40 minutes until hot and bubbly. Add reserved cheese and bake for 10 minutes longer or until cheese is melted.

Makes 6 servings

Araksya's Tip: I like to add cooked chicken or turkey

Quinoa Pasta with veggies

Ingredients:


6 slices bacon chopped
6 oz quinoa pasta*
6 oz sliced mushrooms
1 small onion sliced
1 bell pepper sliced
1 cup zucchini chopped
2 cups spinach
2 cups marinara sauce
2 cups water
1/3 cup fresh parsley and cilantro chopped
1 TB dried basil or 1/4 cup fresh
olive oil (if needed)
salt and pepper to taste
parmesan cheese


Cook bacon in a big skillet until cooked through but not too browned. Add onions, mushrooms, peppers, and zucchini and cook until they are tender, stirring occasionally.
Then add quinoa pasta, marinara sauce, water, dried basil, salt and pepper, cover the skillet and cook until pasta is done.
Add spinach and fresh herbs, stir well and serve with parmesan cheese.


*Araksya's tip: You can use regular pasta instead of quinoa pasta. You can also add 1/2 cup regular quinoa with pasta
like I did to give it more texture.

Corn salad

Ingredients


1 can corn (or 2 cups fresh)
1/2 a small cabbage shredded (approx 2 cups)
2/3 cup sour cream or mayo
1/4 cup cilantro chopped
1 cup cooked chicken shredded (optional)
salt and pepper to taste



In a big bowl mix all of the ingredients and then add the sour cream/mayo. Make sure everything gets coated with sour-cream but doesn't get too soggy.

Casserole in a bowl

Ingredients

1/4 lb ground beef (or any kind of meat)
1 cup marinara sauce
1/4 cup sweet peppers chopped
4-5 mushrooms sliced
3 cups spinach
1/4 cup sliced zucchini
1/2 cup shredded cheddar cheese (or any kind you like)
2 small or 1 big naan bread
salt and pepper to taste
1 TB olive oil
1 TB butter


Preheat oven to 350 degrees.

Heat olive oil in a small skillet and cook the meat until brown. Add marinara sauce and sweet peppers and cook 2-3 minutes. Season it with salt and pepper.

Take 2 oven-safe bowls/ramekins and divide the meat sauce mix into the bowls. Layer the raw mushrooms on top of the meat sauce.
Meanwhile, in the same skillet cook spinach with butter just until they start to wilt. Add that to the bowls. Then layer the zucchini on top of the spinach and cover them with cheese.

Put the bowls in the oven and cook for 20 minutes. Then cover the bowls with naan bread and continue cooking for another 5 minutes or until the bread gets toasted. You can finish the last step under the broiler to get a nice brown color on the bread.




Makes 2 servings

Araksya's tip: The bowls will be hot the whole time you're eating so please be careful.

Healthy and hearty soup

2 cups shredded rotisserie chicken (or Thanksgiving turkey)
1 10oz container mushrooms, chopped
1 medium onion, chopped
2 carrots, chopped
4 celery stalks, chopped
5 cloves garlic, minced
10 cups chicken broth or water
1 15oz can pinto beans (or any kind you like)
4 cups kale or bok-choy, or both, chopped
1/2 cup millet
1 cup couscous
2 bay leaves
1 tsp turmeric
1/3 cup parsley, dill, and cilantro, chopped (or any one of them)
olive oil
1 1/2 tsp sea salt
1/2 black pepper
1 tsp paprika


Heat oil in a large pot and saute onions, carrots, and celery for about 5 minutes. Add mushrooms and cook for another 3 minutes.
Stir in garlic and the rest of the ingredients except for the herbs and kale, and bring to a boil.
Cover and turn the heat down and cook for 15 minutes. Add the herb mix and the kale and cook for another couple
minutes.


Serves 10

Homemade Vegetable Wash

This recipe is from TheSilverEdge.com

Cabbage Stew

1 medium head cabbage shredded in food processor
1 lb ground beef (turkey or pork)
1 cup cooked rice
1 cup tomato sauce
1 1/2 cup broth or water
1 cup mushrooms chopped (optional)
1 medium onion sliced or chopped
1 red or green bell pepper chopped
1 tsp Worcestershire sauce (optional)
1/3 cup chopped mixed herbs (parsley, dill, cilantro)
1 tsp dry basil
olive oil
salt and pepper


Heat oil in a Dutch oven pot and add onions. Let them get a little brown on the edges. Add ground beef, mushrooms, dry basil, salt and pepper and cook until the meat gets nice and brown. (If you are using pork sausage, no need to season the meat). Add the cabbage to the pot and stir a few times until the cabbage shrinks and gets moist.
Put the remaining ingredients, except for the herbs, into the pot, cover and let it cook until the cabbage is tender but still a little crunchy. Finish it off with the fresh chopped herbs.


Serves 6-8

Quinoa, Kale and chicken dish

I ordered a salad in Florida that was so good. When we got home from our trip I tried to replicate the dish. After a few tries, this one is the best! I think we love this even more than the original dish in the restaurant.


2 cups raw kale, chopped
2 cups cooked quinoa
1 cup rotisserie chicken, shredded
1 cup shredded carrots
1 big tomato, chopped
1 can fire-roasted red peppers, sliced
1/3 cup pesto*
salt and pepper to taste




Combine all of the ingredients in a big serving platter. It can be served warm as soon as the quinoa is cooked and everything mixed together or just at room temperature. It will taste really good to squeeze some fresh lemons on top.

Serves 6-8


*Araksya's tip: I make my own pesto by blending fresh basil, garlic, Parmesan cheese, salt and pepper with olive oil in a blender. I also make pesto using dill, Italian parsley, and cilantro instead of basil.

Easter Trout in water

1 trout cut in 4 pieces (any kind of fish will work)
4 slices of lemons
1 cup water
1/2 cup fresh mixed herbs (dill, cilantro, parsley) chopped
1/2 cup fresh green onions chopped
salt and pepper
1 TB butter
1 tsp seafood seasoning (optional)



Stuff each piece of fish with herbs and green onions, season them with salt and pepper, and seafood seasoning.
Place the lemon slices in a deep skillet, put the fish on the lemons, add butter and water to the skillet. Cover and cook for 5 minutes then gently turn the fish over and cook for another 3 minutes or until the fish looks pink.


Serves 4

Armenian Rice Pilaf with raisins and dried fruits

This is my favorite Armenian Easter dish!

1 cup rice

1 cup raisins and dried fruit (apricot, dates, chopped)
2 TB butter
1 TB honey
a pinch of salt


Cook the rice following the instructions on the package. Meanwhile, melt butter in a skillet and add the raisins and dried fruits. Cook them for 2-3 minutes until they look shiny and moist. Add honey, and a pinch of salt.

Mix the raisins with the pot of rice and stir well. If it looks a little dry, add more butter.



Araksya's tip: You can only use raisins if you don't have other dried fruits. I used regular and golden raisins, dried apricots, peaches, and dates.

Ginger, bok-choy soup

Ingredients


4 cups bok-choy
6 cups chicken broth
1 cup rotisserie chicken shredded
3 oz Chinese noodles
3 cloves garlic mashed
1 TB fresh ginger minced
2 TB soy sauce
2 TB olive oil
1 egg
1/4 cup green onions chopped
1/4 cup fresh dill and parsley (optional)
freshly ground black pepper
pinch of paprika


Heat oil in a pot and add chicken, garlic, and ginger. Cook for a minute stirring constantly.
Add the broth, soy sauce and bring it to a boil. Cut the bok-choy into thin strips and add them and the noodles to the pot. Let it cook for 5 minutes. Beat the egg in a small bowl and slowly add it to the hot soup while stirring the soup.
Add the rest of the ingredients and cook for another minute. If the soup isn't salty enough, just add more soy sauce.

Serves 4-5

Easy and simple fried veggies

Bok-choy with veggies



4 cups of chopped pak choi
1 eggplant, diced
1 tomato, chopped
1 clove garlic, minced
sunflower oil
salt and pepper
soy sauce (optional)


Heat oil in a big skillet. Once the oil is hot, cook the eggplant until they start browning. Add the tomatoes, pak choi, and garlic and cook for 5 minutes. Season with salt and pepper.
If you decide to use soy sauce then leave the salt out, and just add some soy sauce at the end of the cooking.

Serves 3-4

Araksya's tip: You can use kale, turnips, swiss chard or spinach instead of pak choi.


Fried veggies


2 skinny eggplants or 1 big eggplant
1 big bell pepper (yellow, orange, or red)
2 tomatoes, chopped
sunflower oil for frying
salt and pepper



Heat enough oil on medium heat to cover the bottom of a big skillet. While the oil is heating, peel the eggplant in stripes leaving some skins on. Cut them in half lengthwise and slice them. Clean the pepper and slice them in stripes.

Fry the eggplant and peppers in small batches until they start browning. Add tomatoes and cook for 2-3 minutes more. Add salt and pepper to taste.


Serves 3-4



                                   

3 Bean and Kale Soup

1 lb pork chorizo sausage
1 cup diced tomatoes*
1/2 lb dry beans (kidney, northern or Christmas)*
1 cup dry garbanzo beans*
1 cup roasted red peppers, chopped
1 can V8 juice (or 1 cup tomato sauce)
3 cups water or broth
1/2 cup carrots diced
1/2 cup celery diced
1/2 cup chopped onions
2 cups chopped kale
2 cloves garlic minced
1/2 tsp cumin
1 bay leaf
Parsley
Salt and pepper


The night before put the dry beans, bay leaf and water in a slow cooker.
Cook pork chorizo sausage in a skillet for 5 minutes. Add onions and garlic and cook for another 5 minutes. Add the meat mix to the beans and water and turn on the slow-cooker on low heat to cook overnight.

In the morning add the rest of the ingredients to the slow-cooker and continue to cook on low heat for 4 more hours.

Optional topping for the soup: shredded cheddar cheese, sour-cream, tortilla chips.


*Araksya's Tip: You can use canned beans instead of dry beans and canned tomatoes, and skip the cooking overnight. I prepared my veggies the night before by chopping them and putting them in the containers and kept it in the fridge.

Roasting and freezing veggies

eggplants
peppers
tomatoes


Preheat oven to 450 degrees. Cover cookie sheet with foil to make clean up easier. Place eggplants, peppers and tomatoes on a cookie sheet with the skins on. Roast them for 30 minutes or until the skins look burned. Take them out and place them in a grocery bag for a few minutes until they are cool enough to touch. Peel them and put them all mixed in a gallon or several quart size bags and freeze them. when ready to eat, heat them in a skillet with butter. Season with salt and pepper and serve.

You can make this and eat it before freezing, too. Just peel them and add butter while it's hot, salt and pepper and enjoy! You can also chop and add some Italian parsley, and or garlic.

Salmon and veggies in foil

2 4oz salmon fillets
1 cup carrots chopped
1 medium onion sliced
1 bell pepper chopped
1 yellow squash or zucchini chopped
2 cloves garlic minced
1 cup chopped green beans
1 cup chopped kale
2 TB lemon juice
2 TB fresh Italian parsley chopped
1 tsp. dried basil (or 1 TB fresh)
salt and pepper
2 TB olive oil
Foil



Preheat oven to 375 degrees. In a cookie sheet arrange 2 big pieces of foil. Divide all of the veggies into 2 and arrange them on the foil, piling them on top of each other. Drizzle 2 TB olive oil on top of each veggie pile, salt and pepper and garlic. Put Salmon on top, drizzle just a bit of olive oil, lemon juice (1 TB) season with salt and pepper, parsley and basil. Bring the ends of the foil together and seal them tightly. Roast in the oven for 20 minutes. Put them on plates and serve.
Carefully open the foil as the steam will come out, and eat right off the foil.


Serves 2

Slow-Cooker Lentil and Kielbasa Stew

1 lb lentils, rinsed and drained
1 or 2 cups of sliced kielbasa
10 cups chicken or beef stock or broth
1 lb carrots sliced
2 cups zucchini coarsely chopped
1 cup bell pepper coarsely chopped
1 onion chopped
1 can corn
2 cups spinach (fresh or 10 oz bag frozen)
2 TB minced garlic
2 TB dried Italian parsley or 1/2 cup fresh chopped Italian parsley
1 bay leaf
1 tsp Worcestershire sauce
1/2 tsp black pepper
1/2 tsp salt
Oil


In a big skillet heat oil and brown the kielbasa. Place lentils in slow-cooker, and add the stock or broth, and the rest of the ingredients. Cover and cook on low for 8-10 hours.

Makes 8 servings

Split Pea Soup

2 tsp salt
1/4 tsp black pepper
1/4 tsp marjoram
1 lb pork sausage
1 lb (2 1/4 cups) green split peas
3 quarts water
1/2 cup flour
1 cup diced onions
1 cup diced celery
1 cup diced potatoes


Wash split peas and sort. In large saucepan combine water and seasonings (top 3 ingredients) and bring to boil. Add peas gradually so water doesn't stop boiling.
Cook sausage in the skillet, and add flour when the sausage is browned. Cook for a minute, and then add to the soup, cover, and simmer until peas are tender - 1 1/2 to 2 hours. Add veggies and cook for another half hour to an hour.