"No Name" Borscht

This vegetarian version of Borscht takes less than 15 minutes to prepare. It starts with adding Dole Colourful coleslaw mix, consisting of red and green cabbage and carrots, to the boiling salted water. While it cooking, canned beets are sliced or grated, and added to the soup pot. After 5 minutes, a small can of tomato paste added to the mix and cooked for another a minute or two. After which, a small amounts of lemon juice and olive oil added, along with the desired spices. Sour cream and parsley are added at time of plating.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

Sunday chicken lunch

Today for lunch was a fried chicken with shredded carrots, green cabbage, red cabbage, Kale, Arugula, romaine lettuce, green onions, sun dried tomatoes, roasted pumpkin seeds, all dressed with Italian salad dressing.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

PS Pineapple was fulfilling a role of a dessert.

"Chicken on Iceberg" sandwich

Not a real iceberg, but rather a classic Iceberg salad, a combination of iceberg lettuce, red cabbage and carrots. Chicken was in the form of an extra lean smoked chicken cold cuts. Even more, in my case, Iceberg was on the chicken, however it didn't sounded right, to be used as a name for this culinary creation.

As usual, my breakfast sandwich was based on 9-grain ciabatta bun, this time with eggplant spread.

A sunny-side up egg crowned the sandwich.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

Hash browns & Coleslaw

Today for lunch made hash browns and colourful coleslaw salad, which combines green and red cabbages with carrots for a bright and crunchy mix of textures.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

Colorful and happy lunch.

Some food make me smile. McCain's "Smiles" fries is one of those foods. Just looking at the place with them, triggers a smile. So, not surprising, I use them as much as I can.

This time, I had smiles with a salad, made from Dole's "Colorful coleslaw" , with addition of sweet red peelers and cucumber, sliced almost julienne style.

And to make it even better, I've added some "Salad topper" shredded cheese mix.

Here is a final result. Bon appétit and hope to see you again!

"Borscht" sandwich

In case, if you hadn't notices it yet, I'll make it crystal clear -- I love borscht! This time, I've made Borscht sandwich, that has all ingredients of a borscht, except water.

Process started, from searing roasted lamb.

Than, placed seared meat on the toasted bun and topped it with sliced beets.

Placed some Dole's "Colorful coleslaw", made with two kinds of cabbage and carrots, on top of beets.

Then, added tomato based BBQ sauce and garnished with some dill, to enhance the flavour.

Here is a final result. Bon appétit and hope to see you again!

"Borsche"

If you are wondering, why "Borsche" -- it's because it much faster to prepare, than a regular borscht. Takes less than 15 minutes to make this yum.

The main ingredient is Dole's "Colorful coleslaw", which boiled in salted water for about 5 minutes, before addition of canned shredded beets, with all it juices and tomato paste. After another 5 minutes, borscht is almost ready ready. Only thing left, is to add a bit of olive oil, a bit of lemon juice, some thyme, crushed red pepper and other favorite spices.

A couple of teaspoons of sour cream and fresh dill is a coronation of this royal borscht. Bon appétit and hope to see you again!