Lenten Chef11 recipes
Healthy Eating meets Comfort food
Watermelon shrimp rice vermicelli appetizer
Watermelon shrimp rice vermicelli appetizer, which is a bright flavor combination of roasted, crunchy shrimps, ripe sweet cubes of watermelon, crispy radish, light and airy rice noodles coated with tangy Asian dressing artfully laid out in salad wedges.
Artichoke and asparagus salad
The sweetness of gentle asparagus being followed by the acidity of marinated artichoke that is soothed by the creamy dressing.
Borsht
This West Ukrainian version of lenten borscht, which is vegetable-based brothy soup with beets, slightly crunchy cabbage, mouthwatering garlic zing, and plenty of fresh dill has a neat secret trick to avoid potatoes being colored by beets.
Spicy red lentil soup
The classic lentil soup recipe is the ratio of water and lentils 1:4 and the aromatic vegetable base of onions, garlic, carrots, and celery.
Tomatoes in a basil sauce
Tomatoes in a basil sauce - Think heirloom tomatoes cut crosswise into curvy, multicolored wheels sprinkled with green basil sauce with a hint of garlic and good quality white vinegar, scattered here and there with baby basil leaves.
Fennel and celery citrus salad
Fennel celery citrus salad has a unique flavor and is very sophisticated.
Zaatar salad for showing off
Thin pieces of mango sticking out of the bowl like wings of some exotic bird.
Lavender cured salmon on avocado toast
Lavender cured salmon avocado toast with salad leaves on top lightly dressed with citrus vinaigrette.
Creamy autumn mushroom soup
This mushroom soup is our family favorite weekend lunch option, it never gets old, disappears quickly, and is simplicity itself to make.
Beet root salad with prunes, walnuts in veg mayo on a bun with hummus
Crunchy, sweet, antioxidants packed beetroot salad that will keep you full for a long time.