https://www.yourhomeormine.co/recipes daily 0.75 2024-09-04 https://www.yourhomeormine.co/recipes/tuna-heirloom-tomato-and-mango-crudo monthly 0.5 2024-09-04 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/c9b85c8a-861c-4b0c-aa78-25a246386a54/tuna+crudo.jpg Recipes - Tuna, Heirloom Tomato and Mango Crudo - I wanted something fresh and colorful, perfect for the end of the heirloom tomato season. I wanted that sweet, salty, sour balance, so I created this bright, happy ceviche-like salad. It's super easy to make, and once you've done it, you'll have a plate where the flavors and colors will be poppin' and hoppin'! Ingredients: ½ of a large heirloom tomato, sliced ½ of an avocado, sliced ½ of a mango, sliced A few pieces of the freshest tuna steak you can find, sliced 1 red Fresno pepper, thinly sliced Juice of 2 limes Olive oil White wine vinegar Flaky salt & pepper Chopped chives for garnish How-to: 1. Start by arranging the sliced heirloom tomato, avocado, mango, and tuna on a slightly deep but flat plate. This is your canvas—make it look awesome! 2. For the dressing, mix the lime juice, a generous drizzle of olive oil, and a splash of white wine vinegar. Season with flaky salt and pepper to taste. 3. Drizzle that tangy, fresh dressing over your beautiful plate of goodness. Finish it off with a sprinkle of flaky salt, pepper, and chopped chives. And that's it. A vibrant, tasty salad that’s bursting with flavor and perfect for the sunset season of the summer. Yuuuuuuum! https://www.yourhomeormine.co/recipes/honeydew-carpaccio monthly 0.5 2024-07-20 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/edf69358-46a5-4f43-9d27-ce7767d52b4f/honeydew.png Recipes - Honeydew Carpaccio - Have you ever thought of trying the vegan version of Carpaccio? It's a delightful, colorful, and flavorful dish that's easy to prepare. Start by cleaning the seeds from a medium-size honeydew, peeling off the skin, and thinly shaving it using a mandoline (remember to be cautious and consider wearing cut-resistant gloves for safety). Next, in a small bowl, mix the juice of one lime with a dash of agave syrup and a pinch of salt, and drizzle it over the carpaccio. Finally, top it with chopped pistachios, pink peppercorns, lime zest, and a touch of olive oil. I prefer using my homemade green basil oil, but it's not necessary. If you'd like to make your own, here's the recipe: First, bring a pot of water to a boil and give the basil a quick 10-second dip. Then, transfer it into an ice bath, treating it to a refreshing summer spa day. Once it's cool, give it a gentle squeeze and pat it dry. Now, place it into a blender with your olive oil. Blend until it's as smooth as a summer breeze, and strain the fragrant concoction through a fine mesh or a cheesecloth. Yuuuuuuum! https://www.yourhomeormine.co/recipes/cherry-labneh-dip monthly 0.5 2024-07-18 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/39da91d2-b0eb-4ef9-a92a-0aa9b09cedb4/Cherry+Labneh.png Recipes - Cherry Labneh Dip - I think I created a mini-universe. A universe of explosive taste in an appetizer dip bowl. It has different tastes and textures, unites unsuitable items, breaks the boundaries of boringness, and makes people's eyes bigger from excitement—trust me, I tested it. So, less talking, more doing—here's my recipe for a sour, sweet, salty, and lightly spicy cherry dip. ingredients (serves 4-5 people): Sauce: 16 oz of creamy Labneh yogurt 1 teaspoon of Zaatar spice Juice and zest of ½ lemon Salt and pepper Salad: 1 lb cherries, washed ½ cup of dry roasted pistachios, roughly chopped Tarragon leaves from a few sprigs Lemon zest Dressing: Juice of one lemon 2 tbsp of apple cider vinegar 2 tsp of honey 1 tbsp of olive oil Red pepper flakes, flaky salt How-to: 1. Using a small knife, cut your cherries in half at the seam. Then, twist each cherry like an avocado and toss the pitted half into a bowl. Using your fingers, discard the pits of the unpitted cherry halves, then add the halved cherries to the bowl. Set aside. 2. Whisk together all dressing ingredients and pour over your cherries. Mix well and let them marinate for about 15 mins. 3. Mix labneh with lemon juice, zest, zaatar, salt, and pepper in a small bowl. Transfer to a serving bowl, press with a spoon, turning the plate so the yogurt creates space for the sauce. 4. Very carefully arrange your cherries on top of labneh, topping with more lemon zest, chopped pistachios, and tarragon leaves. 5. Serve with neutral crackers so they don't remove the spotlight from this dip combination's robust and beautiful taste. Yuuuuuum! https://www.yourhomeormine.co/recipes/rhubarb-cherry-crumble monthly 0.5 2024-06-05 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/529f5571-4667-4ab6-aefb-e76891113618/crumble.jpg Recipes - Rhubarb Cherry Crumble - This delightful crumble harmoniously combines my favorite seasonal stars - vibrant red rhubarb and crispy yummy cherries with the year-round crunch of my personal favorite, pistachios. Whether you opt for a dollop of whipped cream or a scoop of ice cream, this treat is a true celebration of the flavors of the season. Regrettably, I was without ice cream, but I can assure you, a small scoop or two would take this dessert to the next level. Ingredients (serves about 4-6): Filling: About 1 lb of rhubarb stalks, chopped into 1-inch cubes 1 lb of cherries, pitted and cut in half 1 tsp of finely grated ginger 1 ½ cups of brown sugar 4 tbsp of flour Crumble dough: 4 tbsp of brown sugar 1 cup of flour ½ tsp of baking powder 1 tsp of finely grated ginger ½ tsp of ground cinnamon 1 stick of butter, coarsely grated ½ tsp of flaky salt ½ cup of roughly chopped roasted pistachios How-to: 1. Mix your rhubarb pieces with cherries, ginger, sugar, and flour in a large bowl. Set aside and let the ingredients sit for about 30 mins and get to know each other better :) 2. Now, it's time to roll up your sleeves and get your hands doughy. Mix flour, baking powder, brown sugar, flaky salt, ginger, and cinnamon in a separate bowl. Add the grated butter and mix the dough thoroughly with your clean, bare hands. The dough should have a crumbly consistency, a testament to your hands-on effort! 3. Preheat the oven to 375F/200C. Line a deep baking dish with parchment paper. Transfer your fruit mixture to the baking dish, and sprinkle the topping all over the fruit. Bake for about an hour. Once ready, top your crumble with chopped pistachios, and serve warm with a scoop of ice cream. Yes, it's real, and it's spectacular! https://www.yourhomeormine.co/recipes/white-fish-crudo monthly 0.5 2024-04-02 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/51505736-9bcd-46c8-98cc-4fe68892eb32/Crudooooooo.jpg Recipes - White Fish Crudo - I love creating new crudo recipes and experimenting with this versatile appetizer. For this one, I used Escolar fish, which I bought at the local Korean market, but any fresh white fish like snapper, rockfish, or halibut will work beautifully. Let's make another beautiful crudo together and amaze your guests (or your awesome self!) with a fresh, zesty, melty-in-your-mouth appetizer that will make your taste buds start a techno festival in your mouth. At least that's how my taste buds felt, haha! Ingredients (serves 3): ½ lbs sushi-grade fish 4 tbsp of yuzu juice Juice of ½ a lemon + zest 1 tbsp of olive oil Flaky salt and ground black pepper Toppings: 6 Goldenberries 4 Strawberries 1 Serrano pepper Red pepper threads or flakes 3 tbsp of Trader Joe's Fried Onion Pieces Lemon zest Cilantro oil: 2 cups of cilantro leaves 1 cup of avocado oil How-to: 1. First, make the cilantro oil. Boil a pot of water, and add your cilantro for 10 seconds into boiling water. Add it out with a strainer immediately into a bowl with ice. Blache for a few minutes, and dry with a paper towel. Add it to a blender with oil and blend until smooth. Strain through a mesh strainer or cheesecloth into a clean, sterilized jar and store for up to two weeks in the fridge. 2. Make the yuzu dressing by mixing yuzu with lemon juice and olive oil. 3. Let your creativity shine by cutting your berries and pepper into a desired shape. Cut fish into ¼-inch thick bite-sized pieces and lay them flat on a large platter. 4. Pour marinade all over the fish and top with berries, peppers, fried onions, lemon zest, salt flakes, and splashes of cilantro oil all over the dish. 5. Serve fresh with crackers and wow your guests with your impressive chef skills. Yuuuum. https://www.yourhomeormine.co/recipes/vegan-pistachio-coconut-cake monthly 0.5 2024-03-15 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/6d43ec8b-ec19-4aae-ba55-e8db71336c18/Pistachio+cake.jpg Recipes - Vegan Pistachio Coconut Cake - I have a confession to make - besides being a decent (at least that's what people say!) cook who loves to create recipes, I struggle a bit with baking since the process is exact. However, I challenged myself and came up with a vegan recipe - a pistachio coconut lemon cake that turned out delicious. Although I'm not a vegan, I love taking on new challenges, and this cake was one of them. Plus, it has a special place in my heart since I'm obsessed with pistachios - I even have the same nickname. So, let's dive into this delicious vegan treat, and yes, you can do it! Ingredients: Batter: 1 cup of flour ½ tsp of salt 1 tbsp of matcha powder ¾ cup of coconut sugar 1 tsp of baking powder ¼ tsp of baking soda ½ cup of roasted pistachios, finely ground in a blender or a coffee grinder (leave a few tbsp for toppings) 1 tbsp of lemon zest ¼ cup of avocado oil ½ cup of either cashew or coconut yogurt 2 tbsp of egg substitute (I used JUST egg brand) 4 tbsp of coconut or almond milk 1 tsp of vanilla extract Frosting: 1 can of full-fat coconut cream ½ cup of powdered sugar 1 tsp of vanilla extract Optional: 2 tbsp of cornstarch How-to: 1. Preheat the oven to 350°F and line an 8-inch round pan with wax paper. Grease the paper with avocado oil. 2. Mix flour, baking powder and soda, pistachios, sugar, matcha, and salt in a large bowl. 3. In a separate bowl, whisk oil, egg substitute, yogurt, lemon zest, plant milk, and vanilla until smooth. Add to your dry batch and mix well until combined, then transfer to a baking pan. 4. Bake for about 30 minutes until a skewer inserted is dry. Once ready, let it cool for at least 30 mins. 5. Meanwhile, make the frosting. Use chilled coconut cream for the perfect whipped coconut cream. Scoop out the thick part of the cream, mix with powdered sugar and vanilla, and whip quickly until light and fluffy. 6. Time to assemble: smear your frosting all over the cake and top it with pistachio powder, lemon zest, and coconut flakes. Consume chilled. Yuuuum! https://www.yourhomeormine.co/recipes/oreo-banana-pudding monthly 0.5 2024-03-14 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/97196581-7729-4f83-8e33-63e7fe534415/banana+pudding+.jpg Recipes - Oreo Banana Pudding - Who doesn't love a good banana pudding? This recipe is a classic dessert that has a magic ability to make anyone happy. So ... let's jump right into it, and spread happiness with your guests (or keep it all for yourself, your choice!) Ingredients (serves about 7-8 people): 3 tbsp of brown sugar 1 tbsp of cornstarch A generous pinch of flaky salt 2 eggs ¾ of a cup of milk 1 tbsp of butter A dash of vanilla extract 6 ripe bananas, sliced ¾ a cup of condensed milk ½ cup of cream cheese 1 ½ cups of heavy cream Small (13 oz) box of Oreo cookies How-to: 1. To start, whisk brown sugar, cornstarch, and salt together in a medium saucepan. Then, add eggs and whole milk. Whisk everything together (vigorously! Work those arm muscles!) and heat it up until it boils. Reduce the heat and continue to cook for a minute. Remove from heat and add in butter and vanilla extract. Chill the mixture while you prep the banana and condensed milk mixture. 2. Chop up one banana and mix it with sweetened condensed milk and cream cheese in a small bowl. Add this mixture into the chilled pudding and add it back to the fridge for an hour. 3. Whip some heavy cream until stiff peaks form, and add it to the pudding mixture. 4. Time to assemble: Grab your dish of choice (a wide bowl or deep glass bakeware), smear a thin layer of your pudding, follow with a layer of cookies and banana slices, then another pudding top layer. Top with crushed Oreos and a few more banana slices. Cover and chill for at least 3 hours. Trust me, you'll want to save room for this sweet and creamy treat. Yuuuuuuum! https://www.yourhomeormine.co/recipes/monochromatic-white-salad monthly 0.5 2024-02-28 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/50148bc0-4da5-44b4-b496-38c869c2271e/white+salad.jpg Recipes - Monochromatic White Salad - This elegant winter salad, a continuation of our monochromatic food series, showcases the beauty and simplicity of seasonal ingredients. Perfect as a light meal or a sophisticated side, this salad is an ideal blend of crisp white vegetables, savoy cabbage, and pear under a creamy dressing, delivering a subtle culinary celebration of the colder months. Ingredients (serves 4): ¾ lb mixed winter vegetables (cauliflower, fennel bulbs, daikon radishes, turnips), thinly sliced 2 leaves of savoy cabbage 1 Asian pear, halved, cored, thinly sliced 3 oz. of Gruyère cheese, shaved 1 Tbsp. olive oil 1 tsp. lemon zest 3 Tbsp. lemon juice, divided Flaky sea salt and black pepper ½ cup of Greek yogurt ¼ cup mayo (preferably Kewpie) 2 garlic cloves, minced Flaky salt and ground black pepper How-to: 1. Thinly slice all vegetables. Combine with cabbage and pear slices in a bowl, olive oil, and 1 Tbsp. lemon juice. Season with salt and pepper, toss to coat, and chill. 2. Make the dressing: whisk yogurt, mayo, garlic, lemon zest, and remaining lemon juice. Season with salt and pepper. 3. Assemble your salad - on a platter, layer salad, shave cheese strips, and drizzle with dressing. Season with salt and pepper. 4. Serve: Dressing can be made a day ahead and chilled. Vegetables can be pre-sliced and refrigerated. Yuuuuuum! https://www.yourhomeormine.co/recipes/citrus-fennel-chicken monthly 0.5 2024-02-09 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/3cd52f11-242f-470e-a6cf-3c1af5e973f0/fennel+chicken+01.jpg Recipes - Citrus chicken with fennel Combining poultry and citrus can create a flavorful and cozy winter dish, mainly when cooked on a single sheet pan. Adding fennel with an anise-like flavor and sweet honey to the mix allows you to create a sophisticated dinner that is both easy to prepare and delightful to eat. Whether you cook for yourself or host guests, this dish will impress. Let's go! Ingredients (serves 4-5 people): 3 lbs of mixed chicken thighs and drumsticks, skin on 1 bulb of fennel, cut lengthwise into 1-inch pieces, plus a few green fronds for decoration 5 garlic cloves, peeled and crushed 3 tbsp of olive oil Juice of a whole lemon Juice of 4 clementines, plus 4 whole, cut into ½-inch rounds 3 tbsp of honey 1 tsp fennel seeds 2 tsp salt 1 tsp fresh ground black pepper How-to: 1. In a large bowl or a ziplock bag, combine lemon and clementine juice. Mix well with olive oil, honey, salt, and pepper. Crush garlic cloves and fennel seeds together using a mortar and pestle, and add them to your marinade. Add chicken and fennel slices, massage them with divine-smelling liquid, and marinate all this goodness for at least an hour. Take it out of the fridge and let it sit at room temperature for about 30 minutes before cooking. 2. Preheat your oven to 370F. Grab a large sheet pan and cover it with foil. Drizzle olive oil on the bottom, and assemble your chicken and fennel pieces. Pour the remaining marinade all over the chicken and top with clementine slices. You can drizzle everything with more honey, olive oil, and salt flakes. 3. Roast for about an hour, occasionally brushing with its juices. Once ready, assemble on a plate and serve with green fennel fronds. Yuuuuum! https://www.yourhomeormine.co/recipes/purple-salad monthly 0.5 2024-01-29 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/cc384612-d877-4f40-8db9-2f880c615432/Purple+salad.jpg Recipes - Monochromatic Purple Salad - A few posts ago, I shared a recipe for a green color therapy salad, which was a huge hit! But then, something even more exciting happened. My sister-in-law had a fantastic idea to create a series of eye-soothing, monochromatic dishes, and I immediately jumped on board. It's been such a blast putting these recipes together! Today's color therapy is all about purple. Did you know that from a color psychology perspective, purple promotes harmony of the mind and emotions? It can help with mental balance, stability, peace of mind, and connecting the spiritual and physical worlds. So, without further ado, let me introduce you to my winter purple salad. It's a dish that's not only nutritious but it's also uplifting and calming to the mind and nerves. I hope you enjoy making it as much as I did! Let's go! Ingredients (serves about 4 people): ½ of a medium red cabbage head 1 medium red beet 2 small blood oranges Cauliflower florets from ½ of head 1 purple carrot, sliced crosswise ½ cup of pomegranate seeds Juice of one lemon 2 tsp of honey 2 tbsp of olive oil Fresh tarragon leaves Sliced roasted almonds Salt and pepper How-to: 1. Heat the oven to 385 F. Place the cauliflower florets and sliced carrot in a baking dish and roast for about 15 minutes or until slightly golden. 2. Wrap your beet in foil, and roast for about 20 mins. Once done and not as hot, slice it into the desired shape. 3. Slice your cabbage thinly with a mandoline or a sharp knife, and add it to a bowl. Add salt and massage with your hands until it releases its juices. Slice the onion into half moons and add to your cabbage. 4. Prepare a dressing: In a small bowl, mix lemon juice, honey, pomegranate seeds, salt, and pepper. 5. Cut off the top and bottom of the oranges, knife-peel them, and cut crosswise. 6. It's time to assemble this purple beauty - add your cabbage in the middle, with other ingredients around it. Pour dressing all over, sprinkle with more salt and pepper, tarragon leaves, and sliced almonds. Mix it all together before consuming it! https://www.yourhomeormine.co/recipes/thai-shrimp-curry monthly 0.5 2024-01-15 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/1492617f-297c-4b1c-8b0d-9ea379dcab22/Thai+shrimp.jpg Recipes - Thai Shrimp Curry - Thai Curry with shrimp is a culinary masterpiece that boasts a complex and rich myriad of tastes ranging from spicy and sour to tart and sweet. This recipe is super easy to make and can easily substitute shrimp with other proteins like chicken or tofu. Additionally, this dish can be a great comfort during colder winter weather and may even help with sinus issues. I'm here to help you create and enjoy this delicious meal while feeling your best. Let's go! Ingredients (about 4 servings): 1 lbs of peeled and deveined raw shrimp 1 pack (16 oz) of frozen peas 14 oz can of bamboo shoots 1 red bell pepper, seeded and cut into desired shape 4 oz jar of Thai red curry paste 13.5 oz can of coconut milk 2 cups of vegetable both 2 Kaffir lime leaves 2 tbsp of fish sauce 1 tbsp of brown or coconut sugar Juice of two limes 1-inch piece of ginger, grated 1 stalk of lemongrass. Steamed rice Basil for garnishing Salt and pepper How-to: 1. This recipe is cooked very quickly, so ensure all ingredients are nearby. Begin by laying the lemongrass stalk on a flat surface and using a knife to release the aromatic oils by bashing it. Discard the white end of the lemongrass stalk and then add it to a small saucepan with the vegetable broth and kaffir lime leaves. Bring to a boil and simmer for about 20 minutes or so. 2. In the meantime, grab another medium-size saucepan. Add coconut milk, red curry, sugar, and fish sauce and whisk them together. Bring to a boil and combine with the aromatic, lemongrass-infused vegetable broth. For an additional flavor, leave the lemongrass stalk and kaffir leaves in, and discard them after your dish is ready. 3. Add ginger, peas, and bell pepper. Let it simmer for 7-8 mins or so. 4. Next, add bamboo shoots, shrimp, and juice of two limes. Simmer for another 3 mins, stirring occasionally. Add salt and pepper if needed. 5. Serve the dish on top of rice with basil leaves and additional lime pieces. Yuuuuuuum! https://www.yourhomeormine.co/recipes/wild-mushroom-fettuccine monthly 0.5 2024-01-11 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/2b3bc41b-56b5-4cdd-8f94-2b3235e10cb9/mushie+pasta+.jpg Recipes - Wild Mushroom Fettuccine - I am a huge fan of wild mushrooms. They are an excellent source of protein and offer anti-inflammatory benefits. My favorite mushroom is the chanterelle. However, in the US, chanterelles are notoriously expensive, and they do not have that deep, earthy flavor that I am used to from back home in Ukraine because our soil, known as "chornozem," is very fertile and organic-rich, giving fruits and vegetables a unique, mouthwatering taste. To substitute the expensive and not-so-tasty local chanterelles, I opt for shiitake and brown beech mushrooms, both affordable and available at Trader Joe's. I love using these mushrooms to make a comforting pasta dish perfect for satisfying the cravings of both pasta and mushroom lovers. Let me show you how. Ingredients (about 4 servings): 3 oz of your cold cut of choice: prosciutto, speck, or guanciale, sliced into 1 inch pieces 1 ½ lbs of wild mushrooms, washed and sliced in desired shape 5 cloves of garlic, minced 1 pack (1 lbs) of large-shaped pasta (such as Fettuccine or Paccheri) 2 tbsp of fresh thyme leaves 1 cup of vegetable stock (I make my own with vegetable scraps and thyme) ⅓ cup of heavy cream ½ cup of olive oil 1 tablespoon of butter Optional: parmesan, red pepper flakes, thyme sprigs for garnishing How-to: 1. Heat a tablespoon of oil in a large pot (preferably cast iron). Cook your meat pieces for about 3 mins or until crispy. Once done, transfer it to paper towels to eliminate excess fat. 2. Add more oil and a tbsp of butter to the same pot. Add mushrooms and garlic, and fry until browned, around 7-8 mins. 3. Reduce the heat and add thyme leaves. Season with salt and pepper and continue cooking for a few more mins. 4. Add the stock, reduce heat to low, and let it simmer for about 10 mins. 5. Cook your pasta until it's extra al dente - about 3-4 mins, and using a pasta spoon, transfer to a pot with mushrooms. Add cream and a splash of pasta water, and cook for about 2 mins (do not overcook!) 6. Divide among bowls and top with parmesan strips, crispy meat slices, thyme, and red pepper flakes. Yuuuuuuuum! https://www.yourhomeormine.co/recipes/green-therapy-salad monthly 0.5 2024-01-10 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/98b1d684-7d8a-48f4-8cc3-7dfcf004ecb9/kiwi+salad.jpg Recipes - Green Therapy Salad Green is not just a color; it's a feeling. It has the power to relax and rejuvenate and represents the very essence of life. This salad is a true work of art, with its monochromatic pattern, perfect blend of flavors, and varied textures. It's a versatile dish that can be enjoyed as a main entree or a side dish. So, take a moment to appreciate the beauty of green and indulge in this delightful salad that embodies the vitality of life. Ingredients (about 2 servings): 2 kiwis 2 small Persian cucumbers or ½ of a large English cucumber ½ of avocado 2 tbsp of crumbled feta cheese 2 tbsp of roasted sliced almonds A few parsley fronds Dressing: Juice of ½ lemon 2 tsp of champagne vinegar 1 tbsp of good-quality olive oil 1 tbsp of honey Flaky salt and ground black pepper A few red pepper flakes How-to: 1. Thinly slice kiwis and cucumbers with a sharp knife or a mandoline. I did not peel the kiwi skin since the slices are skinny. Moreover, I recently learned that kiwi skin contains lots of antioxidants. In fact, there is a higher concentration of antioxidants in the skin than in the fruit's flesh! 2. Cut avocado lengthwise and set aside with other green gifts of nature. 3. Prepare a tangy dressing - whisk all ingredients together in a small bowl. 4. Assemble your piece of art with a desired pattern, carefully pour dressing all over, top with feta cheese crumbles, parsley fronds, almonds, red pepper flakes, and some additional salt and pepper. Feel free to slurp the remaining delicious juice from the plate once you're done eating your salad. Because why not? https://www.yourhomeormine.co/recipes/winter-citrus-fennel-salad monthly 0.5 2024-01-10 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/1fa97643-4b19-4dbe-a0c4-886955764275/Fennel+salad.jpg Recipes - Winter Citrus Fennel Salad - Winter salads are a favorite of mine because they allow me to incorporate seasonal ingredients like citrus, apples, and other wintery produce that can add a vibrant touch to any dish. Citrus, especially, is a staple of the holiday season and can bring cheer and excitement to any plate. And with that, I am excited to present my wintery fennel grapefruit salad recipe. Let's go! Ingredients (serves 2-3 people): 1 large grapefruit, sliced + 1 tbsp of zest 1 apple, cored and thinly sliced 1 small avocado, thinly sliced 1 small fennel bulb, cored and thinly sliced, plus a few fronds for garnishing ¼ of a small red onion, or 1 medium shallot 1 tsp of honey 1 tsp of Dijon mustard Juice of ½ a lemon 1 tbsp of olive or avocado oil 1 tbsp of roasted chopped pistachios Flaky salt and ground black pepper Optional: shaved parmesan strips How-to: 1. Begin by zesting a grapefruit into a small mixing bowl. Then, using a sharp knife, gently remove the peel of your grapefruit and cut it into your desired shapes (I prefer round). 2. Transfer the leftover grapefruit juice into a bowl with your zest, add honey, lemon juice, oil, mustard, salt, and pepper. Whisk all the ingredients together and set aside. 3. Using a mandoline or a sharp knife, shave the fennel bulb and red onion into a medium bowl, then pour in half of your dressing. Let the fennel and onion marinate while you work on the next step. 4. Slice the apple and avocado, and chop the roasted pistachios. 5. It's time to assemble the salad! Transfer the fennel and onion mixture onto a serving plate, then top it with the apple, grapefruit, and avocado slices. Distribute the rest of the dressing evenly, sprinkle with chopped pistachios, a few fennel fronds, and if desired, a few shaved parmesan strips. Yuuuuum! https://www.yourhomeormine.co/recipes/roasted-cabbage-with-garlicky-bean-sauce monthly 0.5 2023-12-05 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/20e0fd6c-e918-42f0-a2d4-2d0c6bbf773a/Kapusten.jpg Recipes - Roasted Cabbage with Garlicky Bean Sauce - As a Ukrainian, I have always had a deep and long relationship with cabbage. For this recipe, I incorporated both white and red cabbage, but you can use any color you prefer. The taste will be equally delicious! Ingredients (serves around 4 people): 1 medium-sized green cabbage (or ½ green and ½ red) 3 tablespoons of olive or avocado oil 1 tablespoon of flaky or kosher salt Ground black pepper A few parsley fronds For the sauce: 16 oz can of cannellini beans with its liquid 4 cloves of garlic The juice of one lemon Flaky salt and a pinch of red pepper flakes How-to: 1. Preheat your oven to 400°F and line a baking sheet with foil. Spread one tablespoon of oil on the bottom of the sheet. 2. Remove the top leaves from the cabbage and cut it into wedges. Be sure to keep the core part of the cabbage, as it acts as a glue that holds the leaves together. 3. Toss the cabbage wedges with two tablespoons of olive oil, salt, and pepper in a large bowl. Place the wedges in a single layer on the baking sheet and roast them until golden, approximately 30 minutes. If you prefer a slightly charred look for your cabbage, you can turn your oven setting on a broiler for a few minutes in the end. 4. To prepare the sauce, combine all the ingredients (including the can bean water) in a blender until smooth. 5. Spread the sauce on the bottom of a bowl, top it with the roasted cabbage, and sprinkle with parsley fronds and a few more red pepper flakes. Feel free to grate some lemon zest as well for a deeper taste, and stay away from events like dates or important meetings. Because you know, the cabbage - bean combination https://www.yourhomeormine.co/recipes/turkish-eggs monthly 0.5 2023-12-05 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/5ddd7c60-c81d-4f52-a13d-95201a86302c/Turkish+Eggs.jpg Recipes - Turkish Eggs - This beautiful Turkish egg recipe is a sensory experience for me - a luscious combination of flavors with a delicious smell and cloud-like texture. I think I could hear music in my head after the first bite! Oh, and on top of that, it also looks and smells beautifully, so there's that. Let's go! Ingredients (serves 2): 1 cup of Greek yogurt or labneh Juice of half a lemon 3 cloves of garlic, minced 4 eggs 2 tbsp of butter 2 tbsp of white vinegar A few spring or parsley, chopped Optional: 1 tbsp of chopped walnuts 1 teaspoon of red pepper flakes or 1 tablespoon of chili crunch Flaky salt Toasted sourdough bread How-to: 1. Mix yogurt with 2 cloves of minced garlic, a pinch of salt, and lemon juice in a medium bowl. Set aside. 2. Boil approximately a quart (1 liter) of water in a small saucepan. Once the water boils, add vinegar and put the heat on a low simmer. 3. Gently, and one at a time, crack your eggs into a ladle or a small bowl. Using a spoon or a chopstick, create a tornado in your saucepan using clockwise circular motions. With one hand, gently dip your ladle with an egg while slowly continuing circular motions with another. Poach your eggs, one by one, for about 2 minutes. Once done, gently lay them on a paper towel to remove the excess water. 4. Meanwhile, in a small pan, melt 2 tablespoons of butter with red pepper flakes (or chili crunch), a pinch of salt, one minced clove of garlic, and chopped walnuts. Cook and mix the sauce for about a minute or less. 5. Time to assemble! Smear yogurt on the bottom of a bowl, top with your poached eggs (you can gently cut them in half to release yolks), and add spicy sauce and chopped fresh parsley. Serve immediately with a slice of toasted sourdough, and you’re welcome! https://www.yourhomeormine.co/recipes/air-fryer-potato-wedges monthly 0.5 2023-12-05 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/9e6957ed-e1d9-4dff-bc08-b1c8113eac45/Kartopfel.jpg Recipes - Air Fryer Potato Wedges - Recently, I bumped into my oversized air fryer, which had been occupying a corner in my laundry room for a while, and immediately felt an urge to put it to good use. The thought of whipping up some spicy potato wedges crossed my mind, and they turned out to be the ideal addition to our laid-back, boozy Sunday brunch. So, if you own one of those kitchen appliances, this recipe is for you. Ingredients (serves 3-4 people): 4 large unpeeled russet potatoes, cut into wedges 1 tbsp of paprika ½ tsp of ground chipotle or cayenne pepper 1 tbsp of garlic powder 1 tbsp of kosher salt 1 tbsp of olive oil 1 tbsp of chopped dill and green onions Sauce: 1 cup of sour cream Juice of one lemon + zest 1 tbsp of hot sauce or sriracha Salt, pepper Optional: Za'atar spice How-to: 1. Start by washing and scrubbing the potatoes, then cut them into thick wedges. Next, place these wedges in a bowl of cold water and rinse them repeatedly, changing the water until it runs clear and is no longer cloudy with starch. Let them soak for about 20 minutes. 2. In the meantime, prepare a spice mix by combining paprika, garlic powder, ground pepper, and salt. 3. Create your yummy dipping sauce: in a small bowl, mix sour cream with the juice of one lemon, some zest, hot sauce, salt, pepper, and a bit of za'atar spice. 4. Transfer potatoes to a bunch of paper towels, pat them dry, and transfer to a large bowl. Add your spice mix and rub it onto potato wedges, ensuring they are fully covered with that goodness. 5. Fry at 380 degrees for about 25 minutes, occasionally checking on them and shaking the basket. 6. Once the potatoes are ready, assemble them on a plate, sprinkle with chopped herbs, and serve with a sauce on the side. I topped mine with some more herbs and za'atar. Yuuuuum! https://www.yourhomeormine.co/recipes/whitefish-crudo monthly 0.5 2023-12-05 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/b46f27ee-3d7a-49e0-a1d4-cd65ed1e0b94/crudo-gooseberries.jpg Recipes - White Fish Crudo - Seafood Crudo somewhat has a reputation for being a fancy dish. But in reality, crudo is hands down one of the easiest starters you can make at home without advanced culinary skills - it’s all about the freshness and quality of the seafood and olive oil. It’s light, delicate, and very, very pretty. One crucial element that you need to know before starting your creation - make sure to put your fresh piece of seafood into the freezer for about 10 mins (it’ll make it easier to cut), and during cutting, slice against the grain in a single movement towards you to prevent your seafood from flaking and falling apart. Because the prettiness and presentation of your crudo matters, it will make your guests genuinely believe you’re a master chef. Because that’s true! Ingredients (serves 2-3 people): 10oz (approx. 10 small slices) of sushi-grade white fish. The best kinds to use are grouper, snapper, rockfish, or yellowtail A few gooseberries, cut crosswise 1 small serrano or jalapeño pepper 10 small mint leaves Pink peppercorns Dressing: 3 oz of yuzu juice (sold at Asian stores or on Amazon) Juice + zest of one lemon 2 tablespoons of good quality olive oil Flaky salt How-to: 1. Slice your fish thinly and lay the slices on the plate in a desired geometric pattern. Leave some space between pieces so every individual piece has a tiny opening for dressing. 2. In a mixing bowl, mix your dressing ingredients and pour over the fish. Drizzle with a bit more olive oil if needed. Garnish with gooseberries, mint leaves, lemon zest, and crushed pink peppercorns. Season with a few more salt flakes, and consume immediately! Yuuuuum. https://www.yourhomeormine.co/recipes/duck-with-pomegranate monthly 0.5 2023-12-05 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/38def00b-a271-4ef8-b581-12dc32525f2c/duck.PNG Recipes - Roasted Holiday Duck with Pomegranate - I absolutely adore duck. With its tender and juicy meat, combined with the seasonal flavors of pomegranates, oranges, and cinnamon, this bird is sure to make a stunning centerpiece for your holiday table. Let's go! Ingredients: Approx. 6 lbs duck, patted dry with paper towels, poked all over with a fork 4 tbsp of brown sugar 1 tbsp of kosher salt 2 tbsp of thyme leaves Zest of two oranges Glaze: 3 cinnamon sticks ½ cup pomegranate syrup or molasses 3 tablespoons of honey Juice of two oranges 5 pieces of holiday spice of your choice - cloves, allspice, or star anise ½ cup of soy sauce 3 tbsp of champagne vinegar Salt and pepper How-to: 1. Grate the zest of two oranges and mix it with chopped thyme leaves, salt, and sugar. Rub this divine-smelling mix all over your duck inside and out, and let it sit at room temperature for an hour or so. 2. Once ready to cook, move to a roasting pan with an elevated rack and add a few cups of cold water. 3. Preheat your oven to 420F. Roast breast side up for about an hour, gradually adding water if needed. After an hour, carefully turn your duck upside down and roast for another 30 minutes. 4. Meanwhile, prepare your yummy glaze. Combine all ingredients in a small saucepan, and cook, mixing often, for about 15 mins. Let cool. 5. Take your bird out of the oven (please be careful!) and generously brush with glaze. Reduce heat to 350 F, and roast for approximately 20 mins. Once ready, let it sit, covered with foil, for about 20 mins. 6. Carve, assemble on a plate, and garnish with orange slices and herbs. I serve mine with a side of remaining glaze. https://www.yourhomeormine.co/recipes/grilled-oyster-mushrooms monthly 0.5 2023-12-05 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/0554cff2-b46f-468b-9ffc-9b2b708ba33b/oyster-mushrooms.jpg Recipes - Grilled Oyster Mushrooms - Like many large mushrooms, the King Oyster is an excellent meat substitute. I get these flavourful, solid shroomies at an Asian store - they sell them in a few different sizes. Due to their low water content and meaty denseness, these beauties are an excellent choice to add to pasta, or great served with rice or potatoes. But this time, I’ll show you how to make an aromatic appetizer that will make you want to create it over and over again. And again! Ingredients (serves 3-4 people): 3 large or 4 medium size King Oyster mushrooms 2 tbsp of olive oil Sesame seeds Chives, chopped Flaky salt Red pepper flakes Glaze/marinade: 1 tbsp of Oyster sauce 2 teaspoons of soy sauce 1 tsp of sesame oil 2 tbsp of honey 2 cloves of garlic, mashed How-to: 1. Cut your mushrooms lengthwise, and make criss-cross cuts on one side - it will make them less chewy and look really cute like little pineapples! 2. Mix all liquid glaze ingredients until honey is fully dissolved, and add your mashed garlic. 3. In the meantime, heat up the cast iron grill pan on the stove top on medium heat. You can use any other pan, but I prefer the one with grill marks for additional prettiness. Add olive oil. 4. Bathe your mushrooms in a glaze and place them on the hot pan. Fry on both sides for about a minute, brush with remaining glaze (make sure your mushrooms have garlic on them - it’ll smell divine!), and fry for another minute. 5. Assemble on a serving dish, and top with a few salt and red pepper flakes, sesame seeds, and chopped chives. Yuuuuuum. https://www.yourhomeormine.co/recipes/tuna-crudo-with-pistachios monthly 0.5 2023-12-05 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/8228d6cf-7d10-4cdd-a02e-5bdc58f031b7/tuna-crudo-jpg.jpg Recipes - Tuna Crudo with Pistachios - If you're looking for a tasty dish that's easy to make, then this recipe is perfect for you. Tuna crudo is a straightforward but delightful dish that involves thinly sliced tuna topped with crunchy pistachios. Let's go! Ingredients (for approx. 2 - 3 people): 8 oz of the freshest tuna steak you can find ¼ cup of olive oil Juice and zest of a whole lemon 2 tablespoons of capers 2 tablespoons of chopped pistachios Red pepper flakes + ground black pepper Flaky salt How-to: 1. Place your tuna into a freezer for about 10 minutes. Meanwhile, mix olive oil, lemon juice, lemon zest, salt, and black pepper in a medium bowl. Add in 1 tablespoon of capers. 2. Take your fresh, beautiful tuna out of a freezer and slice it into a ¼ of an inch thick pieces. Remember, with flaky fish, it is best to use a single movement towards you while cutting to prevent fish from falling apart. 3. Assemble tuna pieces on a serving plate and pour that yummy-smelling dressing. 4. Top with the rest of the capers, chopped pistachios, salt flakes, and red pepper, and enjoy Yuuuuuum. https://www.yourhomeormine.co/recipes/san-francisco-cioppino monthly 0.5 2023-12-05 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/4fed7fbf-d6b2-4969-b834-5f8f7241c81d/cioppino.jpeg Recipes - San Francisco Cioppino - I tried Cioppino for the first time a few years ago in San Francisco and immediately fell in love with its beautiful and vibrant flavor. If you are not familiar with this dish, it is a simmered tomato sauce thinned with fish stock and packed with fresh seafood. Get ready to transport your taste buds to the fisherman's wharf as you indulge in a bowl of San Francisco Cioppino, brimming with the ocean's goodness. Ingredients (for approx. 5 - 6 people): 1 pound sea scallops 1 pound clams, scrubbed 1-pound mussels, scrubbed 1/2 pound large shrimp, peeled and deveined 1/2 pound of cod, cut into medium-sized chunks 1/4 cup olive oil 1 yellow onion, finely chopped 5 cloves garlic, minced 1 red bell pepper, diced 1 can (28 oz) of crushed tomatoes with their juices 1 cup dry white wine 3 cups fish or seafood stock (I use homemade, but it will work well with the store-bought as well) 2 bay leaves 1 tsp both dried oregano and basil 1/2 tsp crushed red pepper flakes Salt and black pepper to taste 3-4 tblsp of Pernod Lemon slices Chopped fresh parsley for garnish Crusty sourdough bread for serving How-to: 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions, minced garlic, and diced bell pepper. Sauté for about 5 minutes. 2. Add the tomatoes, white wine, stock, bay leaves, dried oregano and basil, crushed red pepper flakes to the pot, and season with salt and black pepper. Stir well to combine all the ingredients. 3. Bring the mixture to a simmer and cook for about 20 minutes. 4. Once the broth has simmered for a while, add the clams, mussels, and Pernod to the pot. Cover and cook for 5 minutes. 5. Add the shrimp and fish chunks to the pot. Cover and cook for 3 minutes. Discard any clams or mussels that do not open. 6. Remove the pot from the heat and discard the bay leaves. Taste the broth and adjust the seasoning if necessary. 7. Ladle into bowls and garnish with chopped fresh parsley and lemon slices. Serve the San Francisco Cioppino hot with crusty bread on the side for dipping into the flavorful broth, and you're welcome! https://www.yourhomeormine.co/recipes/heirloom-tomato-salad monthly 0.5 2023-12-05 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/3c402e4c-7933-4d14-ade1-f34c4cbc7711/Pixelcut-0.jpeg Recipes - Heirloom Tomato Carpaccio - This simple yet very happy and colorful heirloom tomato carpaccio is one of my favorite ways to enjoy fresh and beautiful tomatoes from the local farmer’s market. Made with divine-smelling citrus basil dressing and crowned with my favorite pistachios, this recipe will amplify these elevated tomato species. Ingredients (serves 2-3 people): 3 medium heirloom tomatoes, preferably of different colors A handful of roasted pistachios chopped 1 clove of garlic 1 cup of fresh basil leaves Juice of 1 lemon + some lemon zest for garnishing ½ cup of olive oil A few tiny basil leaves Flaky salt and freshly ground black pepper How-to: Carpaccio: 1. Cut your tomatoes into ¼-inch round slices and assemble on a platter. I like to alternate colors for some additional splash of happiness. 2. Drizzle with the lemon basil dressing (recipe below), top with chopped pistachios, small basil leaves, and some lemon zest. Serve immediately, and eat fast before it turns into mush. Dressing: 1. Add basil leaves, garlic, lemon juice, and salt into a food processor and blend until smooth, gradually adding olive oil as basil leaves become an aromatic sauce. 2. You can store leftover sauce in a jar in the fridge for a couple of days. Yuuuuum! https://www.yourhomeormine.co/recipes/beautiful-fall-mess-salad monthly 0.5 2023-12-05 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/14c7ed20-0193-484e-8ce1-87b42c755ed4/IMG_8250.jpeg Recipes - Beautiful Fall Mess Salad Call us weird, but we’re not huge summer fans in our household. That is why, once the air gets cooler, the happiness level in my blood goes up significantly. And today is one of those days. That is why let me introduce you to a light, refreshing snack (or salad?) that I call “A Yummy Happy Fall Mess.” So, let’s get messy! Ingredients (serves approx. 2 people): For the dressing: 2 teaspoons of olive oil 1 teaspoon of sherry or balsamic vinegar 1 teaspoon of honey Red pepper flakes, flaky salt, and freshly cracked black pepper For the mess: 2 plums, thinly sliced 1 endive, separated by leaves 4 leaves of radicchio, cut lengthwise into a few pieces A handful of chopped pistachios Aged gouda (or similar) cheese, shaved How-to: 1. In a small bowl, mix all dressing ingredients. Set aside. 2. Grab a large round plate and assemble endive and radicchio leaves. Assemble your fall mess on a plate in a desired pattern. 3. Toss plum pieces in your dressing, and add on top of your beautiful peppery leaves. 4. Shave cheese ribbons all over the mess, adding a few crumbles for a different texture. 5. Sprinkle with chopped pistachios, the remaining dressing, flaky salt, pepper, and a few more red pepper flakes. Happy (messy) fall, ya’ll! https://www.yourhomeormine.co/stories daily 0.75 2023-10-24 https://www.yourhomeormine.co/stories/cooking-on-a-magical-ibiza-island monthly 0.5 2023-10-24 https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/ddc5fbc9-a080-41e0-ba4c-c638dc0fcfc6/7C6A7255.jpg Stories - Cooking for Friends on a Magical Ibiza Island - Would like to learn how to create this beautiful cocktail with gin, grapefruit, and rose petals? Click here for step-by-step instructions. https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/53fe61bd-8e54-4ce2-8a2e-7e103f8e7244/7C6A7557.jpg Stories - Cooking for Friends on a Magical Ibiza Island - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/fd6fd7c1-edc0-468c-a955-203036b485e9/7C6A7614.jpg Stories - Cooking for Friends on a Magical Ibiza Island - “It's not just the delicious food that makes the dining experience memorable. It's the perfect combination of location, people, music, vibes, and of course, the feelings and memories that the food can stir up.” https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/052b6c02-24b7-46ea-991c-9032b8209a12/7C6A7185.jpg Stories - Cooking for Friends on a Magical Ibiza Island “In Ibiza, you have a chance to dive into the rich world of island cuisine and its flourishing agriculture. Aurika, who's become quite the green-thumbed expert and agricultural wizard, grows all sorts of organic veggies and beautiful sunflowers that represent our homeland, Ukraine.” https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/a6ef77c4-e1de-43b2-bda5-62ea727a6ce8/7C6A7286.jpg Stories - Cooking for Friends on a Magical Ibiza Island - Hippie chefs Iryna and Aurika are having fun creating culinary magic. https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/1254661d-4117-404a-a7e2-d93e7da8d789/7C6A7689.jpg Stories - Cooking for Friends on a Magical Ibiza Island - The crowd pleaser - New Orleans Seafood Boil. Check out the recipe on our Instagram page. https://images.squarespace-cdn.com/content/v1/62c468dd915867692db33b16/bd9a5b7a-0a7b-4e7f-bb05-8c1b37e6372a/7C6A7695+2.jpg Stories - Cooking for Friends on a Magical Ibiza Island - Cooking with our nature-loving and food-passionate friend Aurika on this magical island was an unforgettable experience. It was a chance to bond over our shared love for food and to dive headfirst into a world of vibrant, multicultural cuisine. 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