Category: Vegetables

Fennel Rainbow Beet Salad Recipes at My Table

Fennel Rainbow Beet Salad

Fennel Rainbow Beet Salad

Growing up we ate red beets and nonna would preserve them in the fall.  Nonno grew them in the garden.  Today I bought some rainbow beets and I want to dress these up with a light dressing and compliment them with fennel.  This is a light salad with bold tastes. This underrated vegetable should be on your grocery list every week.  There are many health benefits to beets: https://www.rd.com/health/healthy-eating/beets-health-benefits/

My nonno’s garden was my “go to” place for vegetables as a kid and a grown-up.  As kids we walked between the rows of the plentiful garden and pulled up fresh carrots.  We walked to the water hose, washed them and ate.  Then we took a drink from the hose and ran to play.  When I grew up and had children nonno was around for a while and I did the same with my oldest two.   I long for those days and that garden.  The memories suffice as I cook these beets; nonno grew the best beets.

We were always in awe of the red juice when nonna boiled the beets.  Her hands turned red as she peeled the beets.  The smell in that kitchen was sweet and earthy.  Today I use a method that eliminates all the extra work and the red hands.  I also use disposable gloves when peeling the beets and there is a tiny speckle of red juice on the parchment paper.

I take the beets and put them in a baking dish lined with parchment paper.  Add the garlic whole and drizzle with a little olive oil.  Then tent it all with tin foil and this will steam the beets without a mess. Into the oven they go.

I love making things easy in the kitchen and my mandolin is my friend.  The fennel slices easily with this tool.

Nice thin and even slices.

I do the same with the beets and look at the rainbow coloured beets.

The dressing consists of olive oil, lemon juice and the green fronds from the fennel.

Fennel Rainbow Beet Salad Recipes at My table

It is a beauty plated.

Fennel Rainbow Beet Salad Recipes at My Table

Up close and I can’t wait to eat this.

Fennel Rainbow Beet Salad Recipes at My Table
Print

Fennel Rainbow Beet Salad

Pretty to take to the table and good for you.

Course Salad
Cuisine Home Cooking in Canada, Italian
Keyword Fennel Rainbow Beet Salad
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Author Renata Solski

Ingredients

  • 1 bag of rainbow coloured beets
  • 1 large head of fennel
  • 6 cloves garlic
  • 1 tbsp olive oil
  • 1/2 cup canola oil
  • 1 tsp dijon mustard
  • juice of one lemon
  • zest of half the lemon
  • 2 tbsp fronds from the fennel chopped

Instructions

  1. Wash the beets and place them in a baking dish lined with parchment paper. 

    Throw in the garlic cloves. No need to peel.

    Drizzle with olive oil and cover tightly with tin foil.

    Place in a 400 F oven for 40 minutes.

    Cool the beets.

    Slice the fennel using the mandolin on the thinnest setting.

    Slice the beets on the mandolin using the same setting.

    Arrange on a round platter with the fennel mounded in the centre.

    The beets can go around the fennel.

    Combine the canola oil, dijon, lemon juice, lemon zest and fronds.

    Give the dressing a good mix and pour over the salad.

Recipe Notes

This can be kept in the refrigerator for a few days, but it will disappear.  Make extra!

Leave a comment
Potato Sausage Siders Recipes at My Table

Potato Sausage Sliders

Potato Sausage Sliders

The recipes I bring to my table are about family traditions and these Potato Sausage Sliders combine several flavours from our kitchen.  Growing up an immigrant with my Calabrese nonna, I learned to cook with simple, but flavourful ingredients.  Potatoes are widely used in Italian cooking and their recipes stem from a “cucina povera”.  Nonna fried potatoes with sausages as a main dish; this recipe takes that ides and turns it into a slider. I developed this recipe for the Little Potato Company Contest, but didn’t win; however, I think that you will be pleased with this recipe.  

I am always looking for new ways to update our recipes.  Cooking and the way we perceive meals changes and new recipes bring a little excitement when called to the table for a meal.  I am always searching for new methods for food preparation and presentation.  My grandson inspires me to change things up a bit.  With him I am looking for finger foods and recipes that cook quickly.  He also loves sauces and I incorporate yogurt into as many sauces as I can for him.  This recipe has a yogurt/garlic sauce.   He loves to cook and we continue the tradition my nonna started.

My Potato Sausage sliders use The Little Potato fingerlings; their oblong shape surrounds the spicy Italian sausage.  At first bite your mouth explodes with the crunch of the potato and the peppery texture of the sausage.  Then you are hit with the sharpness of the asiago and the garlic yogurt sauce.

This recipe works well as a starter; however,served with a hearty salad, this  quickly turns into a main dish. 

The Potatoes are easy to find at most supermarkets.

Wash and clean them.

Cut them lengthwise, but not all the way through.

Take the sausage out of the casing and divide into pieces that will fit the potatoes.

Stuff into the slit potato without breaking.

Place in a pan with canola oil.

Sprinkle with Italian seasoning and place into a 400 F oven for 30 minutes.

They come out of the oven crispy and delicious.

Potato Sausage Siders Recipes at my Table

Serve with yogurt Garlic Sauce.

 

Potato Sausage Siders Recipes at My Table
Print

Potato Sausage Siders

Potato Sausage Siders make an easy appetizer as well as a main. 

Course Appetizer, Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Potato Sausage Siders
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Renata Solski

Ingredients

The sliders

  • 3 Italian sausage links I used hot
  • 3 tbsp olive oil
  • 2 tbsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1/2 tsp oregano
  • 1 package The Little Potato Fingerlings

The Garlic Yogurt Sauce

  • 1/2 cup yogurt
  • 1/4 cup garlic sauce any creamy brand you choose
  • 1 tbsp chopped Italian parsley

Instructions

The sliders

  1. Wash and clean the potatoes.

    Dry them.

    Cut each potato lengthwise but not through.

    Remove the sausage from the casings into pieces that will fit your potatoes.

    Stuff the sausage into the potatoes.

    Place into a baking dish.

    Combine the Italian seasoning, red pepper flakes and oregano.

    Sprinkle over the sliders.

    Drizzle the 3 tbsp of olive oil over the potatoes.

    Cook in a 400 F oven for 30 minutes.

The Garlic Yogurt Sauce

  1. Mix all ingredients and refrigerate until ready to serve.

The Assembly

  1. You can serve the sauce on the side or over the sliders.  

Leave a comment

Savoy Cabbage Soup with Lentils

Savoy Cabbage Soup with Lentils

Savoy Cabbage Soup with Lentils is another “cucina povera” recipe.  It brings back memories of cooking in the kitchen with nonna Emilia.  It is a hearty soup that makes meal time healthy and comforting.  I like to eat it with homemade bread, but you can add cooked rice or pasta to it.There are many health benefits to this cabbage: https://www.healwithfood.org/health-benefits/savoy-cabbage-soup.php

Savoy cabbage has a milder flavour and I like it better in soup.  It is also sweeter and breaks up easily.  Sometime I toast bread and break it up over the soup to sop up the liquid.  Anyway you like it, this soup is easy to adjust to your family’s taste and needs.

I added some smoked bacon to this for another layer of flavour, but this is optional.  If you like you can add cooked chicken at the end.  There is some protein in lentils, but not enough.  Adding your favourite meat to this dish is also easy.  My nonno Salvatore liked pork.

The bacon and onions hang out in the pan.

Wash and slice the cabbage.

Finely slice 2 cloves of garlic.

Look at those brown bits that will flavour this soup.

The bacon hides between the cabbage leaves.

The tomatoes add some colour.

These lentils stand up to the soup.

the soup comes together in the pot.

Use a little butter or olive oil on the bread.  I love this Heritage The Rock reversible Grill .  I bought it at Canadian Tire and it is the best investment you will make.  It cleans easily and no mess.  I use it for chicken, fish, beef and it goes directly into the oven.

Ready to eat.

To buy the grill you can go to : https://www.canadiantire.ca/en/pdp/heritage-the-rock-reversible-grill-griddle-1423903p.html#srp

Print

Savoy Cabbage Soup With Lentils

Savoy Cabbage Soup with Lentils let you eat soup your way!!

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Savoy Cabbage Soup with Lentils
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Author Renata Solski

Ingredients

  • 2 tbsp olive oil
  • 2 slices thick bacon or pancetta diced ( optional)
  • 1 tbsp Italian seasoning
  • 1 large onion diced
  • 1 small savoy cabbage washed and shredded
  • 1 can 540 ml Italian tomatoes
  • 1/2 cup white wine optional
  • 6 cups vegetable or chicken broth
  • 1 can 530 ml lentils
  • 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • grilled sliced bread for garnish
  • olive oil for garnish

Instructions

  1. In a large pot add the olive oil, bacon and onions.

    Brown and then add wine to pick up all the brown bits.

    Add cabbage and Italian seasoning to the pot and stir. 

    Cover with the broth and cook on medium/ low for one hour with lid on. 

    Stir occasionally.

    Add lentils, dried basil and oregano.  Cook for another 30 minutes.  

    Add the salt and pepper.  Stir and cook for a few minutes.

    Grill the bread and cut into rectangles.

    Garnish with grilled bread and olive oil.  

Recipe Notes

This soup freezes nicely.  Add some pasta or rice to turn it into a heartier meal.  

Leave a comment
Easy Napa Cabbage Rolls: recipes at my table

Easy Napa Cabbage Rolls 

Easy Napa Cabbage Rolls

Easy Napa Cabbage Rolls is my way of helping my husband connect to his Polish roots.  In my Italian home we made cabbage rolls stuffed with a meatball mixture and rolled in the curly cabbage.  The Polish method is time-consuming, but so worth the wait.  I had to find something in between to fill the house with that aroma.

I love to use napa cabbage in soups and salads; and so, I thought about using it in cabbage roll making.  The first time I tried it, I left the stems in which made the packets hard to roll.  Then I decided to cut out the hard stem. To shorten the processing time, I omitted the cooking of the cabbage, and it worked.  I softened the cabbage by washing it in warm water; if the cabbage is larger, immerse the leaves in warm water for a few minutes.

The sauce has a secret ingredient.

Take the sausage out of the casings and brown.

Add the cooked rice to the pan and stir together.

The napa cabbage leaves are easy to work with. Cut away the hard core and then make a little package.

Place 1 tbsp of filling into each little cabbage leaf cup.

Tightly nestle all the cabbage rolls together.

Pour every drop of the sauce over the rolls and add 1/2 cup of cold water to the pan.  Cover and place in a 350 F oven for 45 minutes and then remove the cover and cook for a further 15 minutes.

I can’t wait for these to come out of the oven.

Simple served with some pierogi, these cabbage rolls are easy, tasty and hearty.

Easy Napa Cabbage Rolls: recipes at my table
5 from 2 votes
Print

Easy Napa Cabbage Rolls 

Easy Napa Cabbage Rolls is my way of helping my husband connect to his Polish roots.  

Course Main Course
Cuisine Home Cooking in Canada, Polish-Italian
Keyword Easy Napa Cabbage Rolls
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6
Author Renata Solski

Ingredients

The stuffing

  • 1 cup arborio rice cooked
  • 2 tbsp olive oil
  • 6 turkey sausages casings removed
  • 1 large onion
  • 2 cloves garlic minced

The Sauce

  • 1 can condensed tomato soup
  • 4 tbsp ketchup
  • 1 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1/4 tsp garlic powder
  • 1/2 tsp dried oregano

The leaves

  • ` large napa cabbage

Instructions

The stuffing

  1. Cook rice as per package directions and drain.  

    Saute onion in 2 tbsp of olive oil.

    Remove the sausage from the casings and brown the meat with the onions.

    Add the drained rice and cook for a few minutes.  

    Once mixed, set a side to cool. 

The sauce

  1. Mix all ingredients in a medium bowl and set aside.  

The assembly

  1. Remove the leaves from the napa cabbage and wash under warm water to soften.

    Prepare a 9 X 13 pan by greasing it with a little canola oil. 

    Lay the leaves on a cutting board and remove the hard core.

    Make little packages by overlapping the flaps of the cabbage.

    Place a tbsp of the stuffing picture in the centre and roll into little packages.

    Put into the prepared pan and nestle together.

    Pour the sauce over the packets.

    Add 1/4 cup of water or white wine to the cabbage rolls.

    Cover with tin foil and place in a 350 F oven for 45 minutes.

    Remove foil and cook for another 15 minutes.  Sauce should be thick.

    Serve with pierogi.  

7 Comments