Broccoli and Shells

This is a great way to get your kids to eat their veggies!
Ingredients:

• 1 lb pasta shells (use whole wheat to make it even healthier)
• 1 medium onion, finely chopped
• 4-5 garlic cloves, minced
• 1/2 lb mushrooms, chopped (baby bella or white button)
• 1/2 lb broccoli florets (fresh or frozen)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons extra virgin olive oil
• Salt, pepper to taste

Directions:

1. Cook the pasta according to package directions.
2. Meanwhile, in a large skillet saute onions and mushrooms in olive oil until tender, stirring occasionally (~10 minutes on medium heat).
3. Sprinkle with a little bit of salt and pepper.
4. Add the minced garlic and cook 1-2 more minutes (be careful not to burn the garlic).
5. Add broccoli to the skillet and cook until tender. Sprinkle with grated Parmesan cheese.
6. Add the cooked pasta to the skillet. Stir and cook together 5 more minutes. ENJOY!

Aubergine Paste (Eggplant Caviar)

These make perfect hors d'oeuvres (appetizers) for any party!

Ingredients:

• 3/4 lb eggplants
• 1-2 onions, finely chopped
• 2 tablespoons vegetable oil
• 1 tomato, peeled and finely chopped
• Vinegar
• Salt, pepper to taste

Directions:

1. Bake or boil the eggplants until ready.
2. Peel and finely chop.
3. Saute onion and tomato (to peel the tomato easily, make several slits on its skin with a knife and drop it in a pot of boiling water for 30 seconds).
4. Add onion and tomato to the eggplants, along with salt, pepper, and a small amount of vinegar.
5. Mix everything, cook a little bit to remove excess moisture, and cool.
6. This paste is perfect with fresh bread or toast. ENJOY!

Fish, Rice, and Corn Salad

Ingredients:

• 1 lb can Mackerel or Salmon
• 1/2 cup uncooked rice (white or brown)
• 1/2 lb can whole corn
• 1 small onion
• Mayonnaise to taste
• Salt, pepper to taste

Directions:

1. Cook the rice according to package directions.
2. Clear mackerel (or salmon) to remove skin/bones.
3. Peel and finely chop the onion.
4. In a large bowl combine rice, fish, corn, and onion.
5. Add salt, pepper, mayonnaise, and mix well. ENJOY!

"Forshmak" (Herring Spread)

This spread has a spicy, delicious and unique taste you just have to try!

Ingredients:

• 1 medium herring (skin and bones removed)
• 1 carrot
• 2 eggs
• 1/4 lb soft cheese
• 1/4 lb unsalted butter
• 1 small onion

Directions:

1. Boil carrot and eggs until ready (10 minutes for the egg, ~ 15 minutes for the carrot, until it's fork tender).
2. Chop the herring, carrot, eggs, cheese, and butter. Use a blender or food processor to mix.
3. Spread on a slice of fresh white bread and enjoy!

Caviar (roe) sandwiches

These sandwiches will be an adornment to any holiday table, whether you are celebrating a birthday, wedding, or any other special occasion. You will never forget their delicate taste!

Slice fresh white bread, spread it with unsalted butter, and put about a teaspoon of caviar (or roe) on top. (You can also put caviar/roe on top of the yolk of 1/2 of a boiled egg). ENJOY!

Shish Kabobs ("Shashlik", Barbecue)

This dish is perfectly delicious for an outdoor picnic with family and friends!

Ingredients:

• 2 lb mutton, lamb, beef, veal,  pork, or chicken 
• 1-2 medium onions
• 1/2 lemon
• 4-5 tablespoons vinegar
• Salt, pepper (to taste)

Directions:

1. Cut the meat into small pieces and put in a large pan.
2. Add chopped onion, salt, pepper, vinegar and/or 1-2 tablespoons lemon juice.
3. Mix everything, cover the pan, marinate 2-3 hours in a refrigerator. 
4. Put each piece of meat and onion rings (you also can add mushrooms, green/red pepper, tomatoes) on metal or wooden (bamboo) skewers, so the onions are in between the meat (if using wooden skewers, soak them in water for 20 minutes to avoid burning). 
5. Roast the shish kabobs on a brazier (over hot coals, not direct fire) or grill them on a charcoal or gas grill (use indirect heat) about 20 minutes, or until desired doneness. 
6. Turn the skewers several times for even cooking.
7. Serve shish kabobs with tomatoes, green onions, sauce of choice, or lemon juice. ENJOY!!

Crêpes (Crepes) with Cottage Cheese Filling

Ingredients:

• 2 eggs
• 2-3 tablespoons sugar
• 1-2 teaspoons pure vanilla extract
• Pinch of salt
• 1/2 liter (1/2 quart) milk
• 1.5-2 cups all-purpose flour
• Vegetable oil
• 1 table spoon butter

Filling:

• 1 lb cottage cheese
• 1 egg
• 1/3-1/2 cup sugar
• 1 tablespoon butter, melted
• Pure vanilla extract
• Salt

Directions:

1. Whisk the eggs well with sugar; add salt, vanilla, and milk.
2. Gradually add flour, melted butter and mix well. The batter must be thin.
3. Heat the skillet, brush it with oil, and pour the batter with a ladle. (Pour a thin layer of batter onto the skillet).
4. When the bottom of the crepe is golden-brown, carefully flip it.
5. Put 2-3 teaspoons of filling on each crêpe (crepe) (close to the edge); roll it, tuck in the ends, and finish rolling. Fry on both sides until golden-brown.

Filling:
In a mixing bowl, combine cottage cheese, egg, sugar, a small pinch of salt, melted butter, and a few drops of vanilla.