Modern Organic Kitchen Style

inspiration: This fantastic classic Russian dish is great any time of the year. We like it on a hearty black bread with sour cream and caviar or as a dip for veggies.

ingredients:

3 eggplants, medium-large
3 - 4 tbsp. butter
1 - 2 large onions, finely chopped (about 3 cups)
8 cloves garlic, minced
1 small can tomato paste
3 - 4 tbsp. sugar (to taste)
3 - 4 tbsp. red wine vinegar (to taste)
1 cup cold water
salt and pepper, to taste
juice of 1 lemon
4 tbsp. dill, finely chopped
4 tbsp. parsley, finely chopped

method: Heat oven to 350°. Pierce eggplants with fork and place on cookie sheet and bake for 2 hours or until eggplants are soft and tender. Cut eggplants in half and scoop out meat.

Heat butter in a large pan and sauté onions on medium heat until nice and soft and almost caramelized, about 20 minutes. Add garlic and cook for another 5 minutes till nice and fragrant and add eggplant. Cook eggplant, onions, and garlic for about 10 minutes, while breaking up any strands with a wooden spoon, salt and pepper lightly.

Add tomato paste, sugar, vinegar, and water. Simmer for aprox. 30 minutes on low to medium heat till eggplant is smooth and fibers have broken down from heat and acid and water has cooked out slightly. Taste for seasonings and adjust as needed. Remove from heat and add lemon juice, dill and parsley. Cool and serve cold.

entertaining notes: Can be made ahead and stored covered in the fridge for up to 3 days.

Yields: About 4 cups.

inspiration: Classic Russian potato salad that gets a great pink tint from the roasted red beets. We love to serve this during the Holidays and particularly on January 7th for Russian Christmas.

ingredients:

1 cup onion, chopped (about 1 large onion)
2 tablespoons fresh lemon juice (about 1/2 lemon)
1 cup pickles, chopped (about 3 pickles)
1 lb. black forest ham, sliced thick and chopped
3 eggs, hard boiled and chopped
1, 15 oz. can peas and carrots, drained
3 cups cooked beets, peeled and chopped (about 4 medium beets)
3 cups cooked potatoes (yukon gold), peeled and chopped (about 4 medium potatoes)
2 cups mayonnaise
2 tablespoons dill, finely chopped
2 tablespoons flat leaf parsley, finely chopped
salt and pepper, to taste

method: In a large bowl, add onion and lemon juice and toss to combine. Let sit for about 10 -20 minutes so the lemon cuts the harsh onion flavor while you prep the rest of the ingredients. Add pickles, ham, eggs, beets, and potatoes, mayonnaise, dill, parsley, and gently mix to combine.

As the last ingredient, add the peas and carrots and gently mix to combine (if they were added earlier they would get crushed). Season with salt and pepper to taste and transfer into your serving bowl. Cover with cling wrap and refrigerate for at least 1 hour so the flavors have time to marry. It's best if you can make the day ahead so the flavors can fully develop. Serve cold, right out of the refrigerator, and enjoy!

entertaining notes: The vinaigrette can be made up to 2 days in advance and stored in the refrigerator.

Yields: About 12 cups.