Chard Rolls with Carrot and Cheddar Béchamel

Steamed Chard Rolls with Carrot and Cheddar Béchamel

I dreamed of making something special with the treasures I got at the LivinOrganics farm for a few days. The idea of steamed chard rolls came to me when two other legendary recipes crossed my mind almost at the same time — capuns and vertical lasagna with morels. Gently steamed broad chard leaves seemed a good candidate to sub the sfoglia. And then there were April’s amazingly sweet young carrots I could use to flavor bechamel, along with garlic and cheddar.

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Soviet Korean-Style Carrot Salad

Korean-Style Spiced Carrot Salad

Korean-Style carrot salad is another phenomenon of Soviet cuisine nad my favorite way of eating carrots. Julienned carrots are seasoned with salt (and sugar if needed) and quickly marinated with spices, chili peppers, vinegar, and vegetable oil. Due to its popularity all over former Soviet republics and now internationally, there are variations for spices, the level of heat from chili peppers, for kinds of vinegar and oils to use, and where oil should be cold or hot. This recipe is my family version adapted to local, not very sweet carrots.

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Modern Capon Magro | Seafood and Vegetables Salad

Capon Magro

Served buffet style, this preparation is perfect for parties. It is heathy and beautiful, light and bright, a meal you’ll be happy to share with friends and family! The variety of fresh, blanched, grilled, marinated, pickled, roasted, broiled vegetables and seafood could be endless — whatever is available, the best quality, and preferred by your guests.

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