Slovenian Recipes

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...