Vegetable Broth

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Ingredients:

10 cups cold water
3-4 leaves of cabbage
3 peeled carrots
1-2 fresh dill sprigs
1  leek, trimmed
4 stalks celery
6-8 fresh parsley sprigs
2 garlic cloves
1 small onion
2-3 all spices
6-8 black peppercorns
2-3 bay leaves
salt

Instructions:

Place cold water in a large pot. Peel the onion, then roast on the flames of gas. Rinse all the vegetables well, then the roasted onion and rest of ingredients add into pot. Bring to a boil, reduce the heat to low-medium heat and simmer, uncovered, for 1 hour. Taste, adjust seasonings and simmer about 15-20 minutes longer. Strain the vegetable broth. If needed, let the broth cool to room temperature and then refrigerate, covered.

ENJOY!!!

Napa Cabbage Salad

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Ingredients:

1 small napa cabbage  (6-8 cups chopped)
2 cups grape tomatoes
2 kirby cucumbers
2 tablespoons finely chopped fresh dill
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon dried basil
salt, fresh ground black pepper
1/2-1 lemon 
2 tablespoons rapeseed oil

Instructions:

Wash the vegetables, then chop the napa cabbage, dill and dice the cucumber. In a bowl, mix the oil, fresh squeezed lemon juice, thyme, oregano, basil, fresh dill. Add the chopped napa cabbage, diced cucumber and tomatoes, then toss. Add salt and fresh ground pepper. Toss again and serve.

ENJOY!!!