Slovenian Recipes

Creating a new salad is a fun adventure. It's exciting to see how well the ingredients you pick will taste together. Deciding what to pair with this beautifully creamy Burrata was a no-brainer because of the abundant supply of peaches and tomatoes. Burrata is a fresh Italian cheese, made from mozzarella and cream. The outside is solid mozzarella, while the inside contains both mozzarella and cream, giving it an unexpected, creamy texture. The word “burrata” means “buttered” in Italian, giving us a hint, before we bite into the cheese, that its center will be velvety. We have made this salad twice. The first time it was lunch for two and the second time it was a side dish for dinner. Actually, the dinner was built around this salad; that's how delicious it is. Chop 2 or 3 ripe, but not too soft, peaches . Add chopped tomatoes . The second time we made the salad with all grape tomatoes that were sliced in half. They were the perfect size and did not pr...

The heat wave finally broke in Cleveland; it is a beautiful, sunny day with cool temperatures in the high 60s. I had an hour between picking up and dropping of my kids at their various activities, and since it was so gorgeous outside, I decided to go to one of my favorite places:  The Westside Market. I didn't have anything specific in mind to buy but knew that it would be well worth my time. The beauty of going to the market is that the vegetables look so fresh and vibrant, and you can rely on them tasting just as good as they look. This trip to the Market did not disappoint. My first pick of the day was a huge organic sweet onion bulb . It caught my eye as soon as I walked up to my favorite stand. I knew immediately that dinner would consist of veggies grilled in my grill basket and topped with one of CW2C's vinaigrettes.  I love this time of summer when it is so easy to find such wonderful produce. Grilling the veggies so they get that chargrilled flavor with a ni...

After featuring our lemon herb vinaigrette last week we decided to add two more vinaigrettes to our collection. A handful of basic ingredients is all that's needed; making a vinaigrette is so easy! It tastes better than any bottled dressing from the grocery store, and you will have the perfect dressing for your summer salad or a flavor-boosting garnish to drizzle on grilled veggies or pan seared pork tenderloin. Our Classic Vinaigrette is, well, classic with bright flavors from red wine vinegar and Dijon mustard. Pour ¼ cup  red wine vinegar  into a jar. Add a spoonful of  Dijon mustard , about a tablespoon. Add a pinch of  kosher salt , several grinds of  black pepper  and 1 teaspoon of  sautéed shallots . Put the lid on your jar and shake to combine ingredients. Add ½ cup  olive oil  and shake again. Taste and adjust seasoning if necessary. Our second vinaigrette is Pepp...

Swiss chard is one of the most popular vegetables along the Mediterranean, and one of the most nutritious vegetables, ranking second only to spinach. Its green ribbed leaves are attached to wide crunchy stalks, sometimes popping with beautiful colors of pink, orange, yellow, and bright red. This gorgeous vegetable, loaded with vitamins A and C, is also an excellent source of calcium and vitamin K. Because this powerhouse vegetable is readily available all year, especially June through August locally, and because of its beauty and absolute deliciousness To begin, sauté 1 medium shallot in olive oil . Add a big pinch of kosher salt . Chop the stems of 2 bunches of cleaned, destemmed  Swiss chard i nto tiny pieces. When the shallot is soft, add the chopped stems. Cook for only a couple of minutes so they still still have a crunch. Remove from pan and set aside. Chop the leaves of the Swiss chard and add to the same pan along with another big swirl...

This week consisted of camps, baseball tournaments and vacation bible school which didn't leave very much time to spend in the kitchen or even at home. I had an hour in between dropping off and picking up kids, so I decided to create this Spicy Asian Sauce. It became my go-to flavor booster. My favorite way I have used it (so far) is over the kale, orzo and black sesame seed salad that's pictured above. My sauce transformed a simple salad into something spectacular. I also used it to add a little heat to my fettuccine Alfredo. The heat from the Spicy Asian Sauce combined with the creaminess of the Alfredo sauce gives the fettuccine extra heat and flavor while retaining its traditional flavors. You won't feel like you're eating Asian noodles. Be patient while making the sauce; the longer it simmers the more flavorful it will be. Spicy Asian Sauce Sauté 2 cloves of chopped  garlic in 1 cup of chili oil   over medium high heat until the garlic aroma fills ...

I am so excited to share our Roasted Potato Medley with you! Kim and I both love sweet potatoes. Wait! Don't click away if you aren't a sweet potato fan; this post is for you, too. Honest. Even the sweet potato haters in our families like this version. Roasted Potato Medley is something you will turn to time and time again. It's a great side dish that we've served along side pork tenderloin, burgers, and grilled chicken. It works as a side dish to any meat or fish. You could even go totally vegetarian and serve Roasted Potato Medley as the main event The ingredients we used: sweet potatoes, small red potatoes, small white potatoes, bell peppers, green garlic, thyme, basil, and cilantro.[/caption] Chop potatoes and season. We used kosher salt, everyday seasoning, smoked paprika and red pepper flakes. Roast at 425 degrees for about 35 minutes or until potatoes are soft and browned on the edges.[/caption] [caption id="" align="alignnone...

This week we craved a Spring soup, hearty without being heavy. The soup we made had bright, herby flavors with a kick of lemon. Pictured below are some of our favorite spring vegetables and herbs that made this soup to-die-for. Below we outline how we made this Spring Soup. As with so many of our "recipes" this is just a template that can be customized. Cut cauliflower and asparagus into smallish pieces. Roast with a few swirls of olive oil , a pinch of kosher salt and pepper in an oven heated to 425 degrees. Put the cauliflower in first and roast for about 35 minutes. Once it's beginning to brown, add the asparagus and roast for about 15 minutes more. While the vegetables are roasting, clean and chop 2 small onions . We found beautiful Spring knob onions, but any type of onion will work. Peel and smash 4 or 5 garlic cloves. Put chopped onions in a heated soup pot with a swirl...