Kuri Squash Rice Pudding

With the great abundance of winter squashes and gourds in the grocery stores and markets these days, it’s hard to walk by without stopping to look at the beautiful colors and shapes. Kuri, butternut, carnival, acorn, and other squashes and gourds are great addition to baked goods, soups, stews and roasts.

Beet and Walnut Dip

Beets and walnuts might seem like a strange combination, but trust me it works. The walnuts add a crunchy texture and rich flavor to the recipe. This dip is not only delicious but is beautiful to look at. With its bright color, it is definitely going to stand out on your table. So if you… Continue reading Beet and Walnut Dip

Bulgur and Chickpea Pilaf

Today’s recipe is Bulgur Pilaf, delicious and easy to make vegetarian dish. Bulgur is a parboiled whole wheat grain, which is then dried and cracked. A staple in Turkish, Mediterranean, and Middle Eastern cuisines, it is used in preparing pilaf, soups, salads and stuffing. With its nutty flavor, bulgur is a wonderful compliment to savory dishes. Prep: 10 min  … Continue reading Bulgur and Chickpea Pilaf

Borsch (Beet and Cabbage Soup)

Borsch originated in Ukraine, but is popular in Eastern Europe and the republics of former USSR. I love preparing it, especially in cold months, to warm up and get my dose of nutrients from all the hearty vegetables that it is made of. Try it! You won’t regret! Servings: 6-8 Ingredients Beef Stew (Optional): 1… Continue reading Borsch (Beet and Cabbage Soup)