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Creamy Tomato Cottage Cheese Soup

9/24/2025

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Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups tomatoes, chopped (or 2 cans diced tomatoes)
2 cups vegetable broth
1 cup cottage cheese - the higher the milk fat, the creamier
1 teaspoon sugar (optional)
Salt and pepper to taste
Fresh basil leaves for garnish

Preparation

Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
Add the tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
Use an immersion blender to puree the soup until smooth.
Stir in the cottage cheese and continue to blend until fully incorporated and smooth.
Season with sugar (if using), salt, and pepper to taste.
Garnish with fresh basil leaves before serving.

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Sautéed Cabbage

9/17/2025

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Ingredients

1 small head green cabbage about 2 1/2 pounds
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ tablespoon apple cider vinegar plus additional to taste
1 tablespoon chopped fresh thyme optional

Instructions

Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm.

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Apple Corn Black Bean Lime Salad

9/10/2025

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Ingredients
2 tart apples
1 can black beans
1 cup cooked corn kernels
1-2 limesSalt, pepper, cilantro or parsley to taste (optional)
Preparation

Dice the apples, leaving the skin on, into small cubes
Rinse and drain 1 can of black beans
Cook the corn and let it cool
Combine the apples, black beans and corn in a bowl
Squeeze the juice of 1-2 limes over the mixture
Season to taste with salt, pepper and cilantro or parsley
Serve immediately or let flavors blend in the refrigerator for 2-3 hours

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Eggplant, Tomato and Mozzarella Stacks

9/3/2025

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INGREDIENTS
2 eggplants (nicely round, not slender)
4 teaspoons olive oil (or more)
2 large ripe tomatoes
12 slices mozzarella cheese
finely chopped herbs (like basil, oregano, thyme)
salt
black pepper

DIRECTIONS
1. Heat oven to 350 deg F
2. From each eggplant/aubergine, slice 6 rounds, about 1/3" thick. You should have 12 rounds.
3. Put a sheet of nonstick baking paper on a cookie tin. Arrange the slices in a single layer, and drizzle each with a little olive oil.
4. Bake for about 15 minutes, or until the slices are soft -- do not burn. Cool and keep.
5. Slice each tomato into 4 even slices so you have 8 tomato slices.
6. Chop your herbs of choice finely, or use dried herbs.
7. In an oven proof dish, create your 4 stacks starting with an eggplant slice, then a tomato slice, than a mozarella slice. Repeat layer. Top with an eggplant slice and a mozarella slice.
8. Season each layer lightly as you go, with just tiny pinches of salt, and a sprinkle of herbs and black pepper.
9. You will have 4 stacks.
10. Heat gently in the oven until the tomato slices are warm and the mozzarella melts.
11. Serve as an appetizer or a side dish.

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Creamy Tomato Cottage Cheese Soup

Sautéed Cabbage

Apple Corn Black Bean Lime Salad

Eggplant, Tomato and Mozzarella Stacks

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