• 200 g pumpkin
• 2 apples
• lemon juice
• lemon rind
• 1 tbsp honey
• 1/2 cup wallnuts

Grate pumpkin and apples. Place in in a bowl, and add gretaed lemon rind and lemon juice. Then add honey. Before serving sprinkle with grinded walnuts.

Image by alynskitchen.blogspot.com

• 200 cheese
• 1 big apple
• 50 g walnuts
• 100 g cream
• salad leaves
• dill
• salt to taste

It’s a very simple and fast to cook vegetarian snack.

Grate cheese and apple. Slice walnuts into small pieces. Mix together cheese, apple, walnuts, and cream, and add salt to taste.

Take fresh salad leaves, and make rolls with the above filling. Before serving pour rolls with cream and sprinkle with dill.

Ingredients:

• 4 tomatoes
• 4 cucumbers
• 6 eggs
• sweet bell red pepper
• parsley

Boil eggs, let them cool, peel-off, and cut along into halves. Slice tomatoes and cucumbers into ‘circles’. Take a round plate, and line them along the edge by interchanging tomato and cucumber slices. Make a middle circle of egg halves, and place parsley inside of it.

Slice pepper into sticks, and make clock numbers out of them to place on each of 12 egg halves. Eat and play with your child. The same trick you can use for many other vegetarian meals.

Ingredients:

• 10 middle Mozarella balls
• 500 grams tomatoes
• some basil (only leaves needed)
• 3 tbsp white vinegar
• 4 tbsp olive oil
• 1 tbsp mustard seeds
• 2 tbsp pine nuts
• salt, sugar, and freshly ground pepper to taste

Slice each Mozarella ball into halves. Slice tomatoes into two or four pieces (depending on their size). Mix them together.

For marinade: blend olive oil, mustard seeds, salt, and pepper. Add some sugar if you like.

Fry nuts, and let them cool.

Place Mozarella and tomatoes onto a plate. Pour them with marinade. Then sprinkle nuts and basil leaves.

• 1 cup strawberry
• 2 middle-sized bananas
• 1 orange
• 1 apple
• 1 cup cherry
• 1/2 cup walnuts
• 1/2 cup yogurt
• 1 tbsp sugar

Wash all fruits. Slice orange into pieces, apple and bananas into cubes, strawberry into four parts.

Take a bowl and mix all the ingredients in it. sprinkle with sugar and yogurt.

Use strawberry for decorating the salad on top. Serve cold.

• 2-3 middle beetroots
• 100 g raisins
• 100 g prunes
• 7-9 walnuts
• mayonnaise (or use its vegan version)

Boil the beetroots and un-peel them. Place the raisins and the prunes in different bowls with warm water. If prunes are not sweet enough place them in a sweet water.

Grate the beetroots and place it in a bowl. Add there raisins , prunes , and walnuts – all finely chopped. Sprinkle with mayonnaise. Serve cold.

• 200 g string beans
• 1 middle onion
• 5 pickled cucumbers
• 1 can of corn
• some dill
• olive oil
• salt and pepper to taste

Cook beans in a salt water till they are done, and let them cool. Slice onion and coddle it. Slice cucumbers.

Mix beans, onion, and cucumbers together; add corn with ground dill. Add salt and pepper to taste. Sprinkle it all with olive oil, and serve.

This red, white, and green salad will help spread Christmas cheer.

Ingredients:

• 1 medium bunch arugula (rocket) OR medium head Romaine lettuce
• 1 med head radiccio OR red leaf lettuce
• 2 heads Belgian endive
• 1 green bell pepper, seeded and sliced OR ½ cucumber, sliced
• 1½ c cherry tomatoes OR 2 medium tomatoes, cut into wedges
• 1½ c white mushrooms, sliced OR ½ c white onion, sliced into rings
• Vinaigrette dressing

Wash the lettuces, pat dry, trim, and tear into bite-size pieces. Toss them together in the large salad bowl, then top them with the vegetables.

Serve with vinaigrette on the side, or you can toss the salad with a few T of vinaigrette and serve immediately.

Notes The ingredients listed here are just for ideas; you can use just about any red, white, and green lettuces and vegetables to find the combination you like. Other options include scallions, radishes, broccoli, cauliflower… the garden is the limit!

Makes 10-12 servings. Preparation time 15 minutes.

Via

• 4 cloves garlic, crushed
• 2 oz (60 g) sliced pimiento-stuffed green olives
• 2 small red onions, thinly sliced
• 4 fl oz (120 ml) olive oil
• 4 fl oz (120 ml) white wine vinegar
• juice of one fairtrade lime
• salt and fairtrade black pepper to taste
• 2 1/4 lb (1 kg) very green, under-ripe fairtrade bananas

Combine garlic, olives, onion, bay leaf, olive oil, vinegar, lime juice, salt, and pepper in a large bowl and set aside.

Bring a large pot of water of water to the boil. Meanwhile, cut the ends from the green bananas and slit peel length ways; keep peel on.

Boil the bananas for a few minutes until they are soft, yet still firm. Drain bananas and place in a pan of icy water for approximately 5 minutes or until they are completely cold.

Peel bananas and cut into 2.5cm (1in) rounds. Add banana rounds to the bowl of garlic and onion mixture and toss to coat well. Sprinkle with the sliced red onion.

Makes 4 servings.

Via

• 1/2 (5-pound) seedless watermelon
• 1/4 cup balsamic vinegar
• extra-virgin olive oil
• Kosher salt (specialty salt is great here, if on hand)
• 2 cups fresh baby arugula, washed and dried
• 1 cup goat cheese, crumbled, preferably a French Chevre
• fresh finely cracked black pepper

Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.

Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.

Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.

To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

Via