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