Pasta Salad with Veggies

You need:

• 12 oz pasta
• 1 onion
• 8 oz Crimini mushrooms
• 1 carrot
• 2-3 garlic cloves
• 2 tablespoons garlic olive oil
• parmesan cheese to sprinkle

Instructions:

Cook the pasta following instructions on the package. Drain well. Add the garlic olive oil. Mix well. Set aside. In a skillet, fry the mushrooms. Slice the onions and add the carrot. Fry the garlic the last minute for a more flavorful taste. Arrange on top of the pasta and sprinkle with Parmesan.

Potato Salad with Mushrooms

You need:

• 2 pounds of potatoes
• ¼ cup olive oil
• fresh parsley
• 1 medium onion
• 8 oz mushrooms
• salt
• sharena sol

Instructions:

Boil the potatoes in a large pot for 25-30 minutes. Peel them and place them in a bowl.

You may want to cut them into pieces, or leave them whole. Wash the mushrooms and fry them along with the chopped onion. Add some salt to state. Pour the fried mushrooms and onion over the potatoes. Add the fresh parsley and mix well. Sprinkle with paprika and/or Bulgarian sharena sol.*

*See it in Secret Ingredient Category

Easy Baked Rice

 You need:

• 1 cup long grain white rice
• 2 cups chicken broth
• 3 tablespoon olive oil
• 1/3 tsp salt
• ½ onion
• 4 oz. mushrooms
• ¼ cup of green peas

Instructions:

Preheat oven to 350 degrees F. Place all the ingredients in a baking dish. The mushrooms and the onion dice into small pieces. In a saucepan, bring the chicken broth to boil and pour over the rice. Bake for about 30 minutes. This serves 4.

Grilled Veggie Kebabs

You need:

For the marinade:

• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• salt and pepper to taste

For the veggies:

• 2 small zucchini, sliced about 3/4 inch think
• 8 oz. mushrooms
• 1 sweet onion, peeled and cut into chunks
• 2 red bell peppers
• a few very thin pieces of corn
• You can use plenty of other veggies.

Instructions:

Mix together marinade ingredients. Chop the vegetables into similar size pieces and marinate them for about 15 minutes. Keep them in the refrigerator while marinating them. Remove from marinade and thread into wood skewers. Place them on BBQ and grill for about 10-12 minutes, or until tender. Grilled Veggie Kebabs are perfect for the summer and they are just so scrumptious! This serves 4. The Kebabs pictured are not grilled, yet.

Fried Cubed Eggplant

You need:

• 1 large eggplant, cubed
• 4-5 garlic cloves
• 1 cup vegetable oil
• 2 tomatoes
• salt to taste
• black pepper to taste
• 2-3 bunches of parsley (optional)

Instructions:

Peel and cut the eggplant into cubes, about an inch. In a skillet, heat the oil and fry the eggplant for about 5 minutes on high. Add the garlic and cubed tomatoes. Cook for additional 3-4 minutes. Add the flavor of your choice. Add maybe some parsley to it and turn off the heat. Arrange and serve warm. This is a tasty summer vegetarian dish, or a side dish. It is very yummy with some sour cream, or plain yogurt! I love it topped with a spoonful of Snejanka dip.

Baked Vegetables

You need:

• 8 oz mushrooms
• 4-5 tomatoes
• 2 large red peppers
• 3 garlic cloves
• 1 small zucchini (or other vegetables of your choice)
• 1 teaspoon dry soup mix
• 3-4 tablespoons of olive oil
• 4 oz  cheese shreds: Mozzarella, Monterey Jack, Cheddar

Instructions:

This recipe is a very healthy vegetarian dish. I suggest cooking the veggies first before throwing in the cheese. I enjoyed cooking it and posting it on my blog.

Preheat oven to 375 degrees F. Lightly grease the baking dish. Slice and mix the veggies. Sprinkle with dry soup mix. Top with oil. No need to add water. The vegetables contain enough moisture. Bake for 30 minutes, or until they are tender. Add the cheese shreds and continue cooking for another 5 minutes. (If your diet does not include dairy, no need to add the cheese).  This serves 4.

Mashed Potatoes with onion

You need:

2 lbs. potatoes

3 tbsp. butter

½ cup milk

½ tsp. salt

1 ground or chopped onion

Sharena salt, or 1 bunch of fresh parsley 
Instructions:

Boil the potatoes. Peel them and when still warm, add the butter. It will melt, while you mash them. Add the milk, the salt, and the chopped/ground onion (whenever you prefer). Keep mashing them, until you reach the consistency you desire. Top with fresh parsley, or sharena salt. Each one of these two ingredients brings different flavor. I personally try not to combine them together. This serves 4.

Rice with Mushrooms and Black Olives

You need:

• 1 cup of white Basmati Rice
• 1 tablespoon of salt
• ¾ cup of finely chopped tomatoes
• 6 oz. black olives
• 1 cup of Cremini mushrooms
• ½ bunch of fresh basil
• freshly ground black pepper
• 3 tablespoons of olive oil
• 3-4 garlic cloves (optional)

Instructions:

Cook the rice and set aside. In a skillet, fry the mushrooms in the olive oil. Combine and mix the cooked rice with the fried mushrooms, the black olives and the fresh tomatoes. Season and top with basil and black pepper. The use of garlic is only optional. This serves 4.

Bulgarian Country Style Salad

You need:

• 5 tomatoes
• 3 roasted peppers
• ½ onion
• 3 boiled eggs
• ½ cup olives
• ½ pound Feta Cheese
• 2 bunches of parsley
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• salt and pepper to taste

Instructions:

Chop all the ingredients and mix together. You may like them more arranged in layers. When you cut the Feta, form cubes. Sprinkle with salt. Drizzle with lemon juice and olive oil. Sprinkle with black pepper on top. This serves 4.

Bean Salad (Vodenicharska)

You need:

• 2 cups of boiled white beans
• ½  onion, finely chopped
• 2 teaspoons red wine vinegar
• 2 teaspoons fresh lemon juice
• 3 roasted peppers, finely chopped
• 1 cup chopped tomatoes
• 1/3 cup, finely chopped parsley
• black pepper and salt to taste
• 3-4 tablespoons olive oil

Instructions:

Boil the beans. Marinate them in vinegar for 10-15 minutes before you get the other ingredients ready for the salad. Cut the tomatoes and the roasted peppers into small pieces. Chop the ½ onion and the parsley, or use a food processor. Sprinkle with black pepper and salt. Drizzle with olive oil and lemon juice. Mix all the ingredients together. This serves 4.

Breaded Roasted Peppers

You need:

• 8 red bell peppers
• 1 cup bread crumbs
• 2 eggs
• salt to taste
• 1 cup oil for frying

Instructions:

Roast the peppers. Remove the stems, peel, and wash them. In a bowl, whisk the 2 eggs. Place the bread crumbs into a plate. Dip each one of the roasted peppers into the egg mixture, and then into the bread crumbs. Fry them, making sure each side has a golden color. Sprinkle with salt. You could add some additional salty flavor to it by using grated Parmesan cheese. It will have a more rich flavor. Serve as an appetizer, side dish, or just a vegetable dish. This serves 4.

Potato Circles (Round Fries)

You need:

• 1 pounds of Large Red Potatoes
• 2 cups of vegetable oil
• salt to taste

Instructions:

Peel about a pound of large red potatoes and cut them into circles. In a skillet, heat the vegetable oil and fry the circles for 4-5 minutes each side, or until they become golden brown. You can also deep fry them. Remove and place on a paper towel. Sprinkle with salt. You may grate some feta cheese on top of the potatoes. Serve immediately while they are still hot. This serves 3.

Crispy Potato Wedges with Feta

You need:

• 2 pounds of Red Potatoes
• 2 cups of vegetable oil
• salt to taste
• ½ cup of Feta Cheese

Instructions:

Peel the potatoes. Cut them into wedges. In a skillet, heat the vegetable oil and fry the wedges for 4-5 minutes each side, or until they become golden brown. You can also deep fry them. Remove and place on a paper towel. Sprinkle with salt, not much though, the feta adds a considerable amount of salt. Crumble or grate the feta on top of the potatoes. Serve immediately while they are still hot. This serves 5.

Fried Green Beans

You need:

• 12 oz green beans (or yellow beans)
• 2 cups of oil for frying
• 2 tablespoons of flour
• salt to taste

Instructions:

Wash and trim the green
(or yellow) beans. Dip each green bean into the flour. This will cause the beans to be crispy on the outside and tender on the inside. Fry each side for 2-3 minutes. Drain on paper towels. Sprinkle with salt and your favorite seasoning. Serve immediately as a side dish, or an appetizer. This serves 4.

Appetizer “Melnik”

You need:

• 2 bell peppers
• 8 oz mushrooms
• 1 medium onion
• 4-5 garlic gloves
• 4-5 small zucchini
• 1 cup of vegetable oil
• 1-2 oz of feta cheese
• 5-6 olives
• ½ bunch of parsley
• salt to taste
• vinegar
• grape seed oil
• 1 cucumber
• 2 tomatoes

Instructions:

Peel and cut up the zucchini into circles. Deep fry them, or fry them in a skillet using the vegetable oil. When they turn golden brown, remove and drain them. In the same oil, fry the mushrooms, peppers, and the onion. Add the garlic to it at the very end. Arrange in a large plate and add fresh tomatoes, a cucumber, and the finely chopped parsley. Top it with feta cheese and olives. Pour the vinegar and the grape seed oil over the top.This serves 4.

Beet Salad

You need:

• 5-6 oz Shredded Green Cabbage
• 1 Large Beet, or 2 small
• 2 boiled eggs
• 1/2 bunch parsley
• 2 oz cut white corn
• salt to taste
• 2 tablespoons vinegar
• 2 tablespoons olive oil

Instructions:

Shred the cabbage, and arrange it in a bowl. Peel and cut the beet into cubes, and boil it for about 5 minutes. Drain and arrange on top of the cabbage. Add corn that was boiled beforehand. Add the eggs. Chop and sprinkle the parsley over it. Mix with Italian Salad dressing, or make your own with the olive oil, salt, vinegar, and a tablespoon of water. This serves 2.

Pepper Appetizer Liutenica

You need:

• 6-7 red bell peppers
• 1-2 tomatoes
• 1 large onion
• 5-6 garlic cloves
• 3 tablespoons of vegetable oil
• 2 tablespoons of lemon juice, or red wine vinegar
• ½ bunch of fresh parsley

Instructions:

Roast the peppers, or bake them. Place them in a covered pot for a few minutes to peel easier. Peel off the skin along with the stems and seeds. Mash the peppers forming a chunky mass. Heat 3 tablespoons of oil in a large skillet and sauté the onion until golden brown. Add garlic and the tomato(es), and cook for 2 more minutes. Remove from the heat and stir in the mix. Add lemon juice or vinegar, and salt and pepper, to taste. Transfer to a serving bowl and garnish with fresh parsley.

Serve as an appetizer to spread on pieces of fresh bread with chunks of feta cheese. You can use it as a side dish to grilled or roasted meats. This serves 6 to 8.

Potato salad

You need:

• 2 pounds of potatoes
• ¼ cup a butter
• fresh parsley
• 1 medium onion
• salt
• sharena sol

Instructions:

Boil the potatoes in a large pot for 25-30 minutes. Peel them and place them in a bowl.

You may want to cut them into pieces, or leave them whole. Chop the onion and mix it with the potatoes and some salt to state. Warm the butter and pour it over the potatoes and the onion. Add the fresh parsley the very end. Sprinkle with paprika and/or Bulgarian sharena sol.*

*See it  in Secret Ingredient Category