Leek Soup à la Finland

Serve for lunch with a sandwich if you like. 

Leeks (purjosipuli) are a popular kitchen staple best known for lohikeitto, a traditional and creamy Finnish salmon soup.

Purjokeitto (Finnish)

Serves 4

5 organic leeks, peeled and cut into fourths

2 organic potatoes, diced

3 cups (720 ml) organic beef broth

1 organic egg yolk

1/2 cup (120 ml) (dairy-free) cream, milk, or yogurt

chopped chives

yksi 1. In a pot, add the leeks and potatoes with a cup (240 ml) of beef broth.

kaksi 2. Simmer over medium heat for about 30 minutes.

kolme 3. Process in a blender.

neljä 4. Return to the pot and add the rest of the broth. 

viisi 5. Bring to a boil.

kuusi 6. Stir the egg yolk with the cream/milk/yogurt.

seitsemän 7. Pour into the boiling water, stir quickly.

kahdeksan 8. Cook until almost thickened.

yhdeksän 9. Server hot with the chives on top.

Do you like more leek recipes? 

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Asparagus with Shrimp

Garlic hollandaise sauce adds flavor to this German shrimp dinner. Now, if y0u can find wild garlic and white asparagus, it truly will be a German dinner.  

It takes three years of an asparagus plant to produce its first tip. It is grown surrounded by earth,  which pretexts the stalks from sunlight, hence it is white and not green. It also affects a different flavor from a green asparagus. 

Spargel mit Garnelen (German)

Serves 4

1 small baguette, cut into slices or gluten-free bread

1/2 tsp. (2,5 ml) rapeseed or olive oil

1 Tbs. (15 ml) organic lemon juice

1 cup (150 ml) white wine

2 organic egg yolks

7 Tbs. (100 g) (dairy-free) organic butter

1 pound (455 g) organic shrimp, (fresh peel and de-vein and clean or thaw frozen)

2 organic tomatoes, cut into wedges

bunch of (wild) garlic leaves, cut into strips 

3 pounds (white or green) orangic asparagus, peel, cut off the ends

eins 1. Melt the butter.

zwei 2. Cook the asapargus al dente in salt water with a pinch of sugar and a teaspoon (5 ml) of melted butter.

drie 3. Sauté the tomato wedges and shrimp in hot rapeseed/olive oil over medium heat.

vier 4. Whisk the egg yolks in a double boiler with the white wine until it froths.

fünf 5. Gradually add the rest of the melted butter.

sechs 6. Fold in some of the garlic and lemon juice.

sieben 7. Toast the baguette slices or GF bread.

acht 8. Arrange the asparagus on plates.

neun 9. Drizzle with the garlic hollandaise sauce.

zehn 10. Add the tomatoes and shrimp and sprinkle with the garlic mixture.

Try other asparagus dishes.

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Asparagus with Hard Boiled Eggs à la French

 In 20 minutes you can have a French appetizer on the coffee table.

France is one of five European countries that grown white asparagus, which are grown underground. There are special festivals from mid-April to June 24th just for white asparagus.

Asperges et œuf (French)

Severs 4

Preheat the oven to 450ºF/230ºC

bunch of organic white or green asparagus, trimmed

4 Tbs. (60 ml) olive oil

Himalayan salt and black pepper

2 Tbs. (30 ml) organic lemon juice

grated (dairy-free) cheese, eg. Parmesan

4 organic hard boiled eggs

un 1. Place the asparagus on a large sheet pan.

deux 2. Drizzle with oil and season to taste.

trois 3. Roll the asparagus in the oil, then spread in a single layer on the baking sheet.

quatre 4. Roast about 8-12 minutes until they are tender and lightly browned.

cinq 5. Remove and drizzle with lemon juice and cheese.

six 6. Peel the cold eggs and slice horizontally.

sept 7. Serve a sliced egg with the asparagus on four plates or in bowls.

Try other asparagus dishes: https://veggiefernandezs.blogspot.com/search/label/asparagus

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3 German Tuna Salads

There are many recipes for tuna salad. I think the mustard makes it "German".

P.S. Substitute herring for a Herring Salad (Heringfssalat). I wonder if I can use sardines instead? I like mustard and cheese in a sardine sandwich.-Mike

eins 1.  Mix all the ingredients in a bowl.

zwei 2. Let it sit for 15 minutes for the flavor to come together.

drei 3. Spread on (guten-free) bread or serve over (organic) lettuce as a salad.

Thunfischsalat (German)

tuna salad

1 can of wild tuna, drained 

2 organic hard-boiled eggs 

1/2 chopped organic onion

2 chopped organic dill pickles

1/4 cup (60 ml) (dairy-free) organic yogurt

1 tsp. (5 ml)  pickle juice

1 tsp. (5 g) mustard

2 tsp.  (10 ml) organic lemon juice

Thunfischsalat mit Mais und Paprika

with corn and bell peppers

2 cans of wild tuna, drained

3 sliced organic tomatoes 

3 organic bell peppers (diced, mixed colors)

1 sliced organic cucumber 

1/2 can of organic corn

parsley

3 Tbs. (45 ml) each: olive oil and white vinegar

Cremiger Thunfischsalat

creamy tuna salad

2 cans of wild tuna, drained

1/4 cup (30 g) each: chopped red onion and red onion

1/4 cup (30 g) each: mayonnaise and plain Greek yogurt or dairy-free yogurt 

1 diced organic celery stalk 

diced organic dill pickles

mustard

parsley

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Tomato Soup from the Past

“Food is family!”

-unknown

Tomato soap was a stable in my family. It was quick, few ingredients, tomatoes from the garden, and tasty on a cold day. The recipe has a touch of modern ingredients. -Mike

6 ripe organic tomatoes

1 Tbs. (15 g) (gluten-free) flour

1/2 tsp. (2,5 g) each: Himalayan salt, black pepper, and organic sugar

2 1/4 cup (60 ml) (dairy-free) milk

1/4 cup (600 g) baking soda

pinch of dried oregano

optional: basil and/or marjoram

1. Can tomatoes, heat in a saucepan; fresh tomatoes, boil then peel.

2. Cut into small pieces after cooking.

3. Heat 2 cups (480 ml) of milk.

4. In a small bowl of 1/4 cup (60 ml) of milk, stir in the flour, pepper, salt, and sugar.

5. Stir into the milk but do not bring to a boil.

6. Stir the backing soda into the hot tomatoes.

7. Slowly add the hot milk.

8. Simmer for 5 minutes.

9. Add the spice(s).

“I connect food or smell food

with happiness

and family

and togetherness.”

-unknown

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Avocado and Radicchio Salad

Add the bitter and spicy taste of the native Italian radicchio with the Mesoamerican rich, nutty flavor avocado, and you have a wonderful salad. Did I mention, the added flavor of the grilled radicchio and avocado? 

Insalata di avocado e radicchio (Italian)

Serves 4

Preheat the oven to 350ºF (185ºC)

1 organic radicchio, remove any wilted outer leaves

2 organic avocado, cut in half

1 organic lemon, cut in half

5 Tbs. (75 ml) olive oil

3 organic garlic cloves

1 organic torn lettuce or spinach

shredded Parmesan cheese or a dairy-free cheese

parsley, coriander, and cilantro to taste

uno 1. Cut the radicchio in half lengthwise.

due 2. Brush the cut sides of the radicchio, avocados, and lemon with 1 Tbs. (15 ml) oil.

tre 3. Grill the radicchio, avocados, and lemons about 2-3 minutes on each side. 

 

quattro 4. Let them cool before chopping them. 

cinque 5. In a blender, add grilled lemon, parsley, cilantro, garlic, coriander, and rest of the oil.

sei 6. Place the lettuce/spinach in a bowl. Add the mixture and toss with the cheese.

other avocado dishes:

"Homemade Avocado Mayonnaise" https://veggiefernandezs.blogspot.com/2025/01/homemade-avocado-mayonnaise.html

"Avocado Toast" https://veggiefernandezs.blogspot.com/2025/08/avocado-toast.html

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Turkey Chili

Turkey is a traditonal dish in Mexico for the winter holidays. What a better way to use leftover turkey than with a hot chili dish.

Chile de pavo (Spanish)

Serve 8

1 pound (455 g) ground or shredded turkey

1 diced organic onion

1 jalapeño seeded and finely diced or small can of green chili

4 minced organic garlic

1 Tbs. (6 g) chili powder, or more to taste

1 tsp. (2 g) cumin 

1 diced organic bell pepper

3 Tbs. (45 ml) organic lime juice

14 1/2 ounces (625 g) organic crushed tomatoes and its juice 

1 Tbs. (15 g) organic tomato paste

15 1/2 ounces (625 g) organic kidney beans, drained and rinsed

optional broth and/or beer depending on how "watery" you want

optional toppings:

• (dairy-free) cheese
• organic green onions
• cilantro or parsley
• (dairy-free) yogurt
• sliced organic avocado

uno 1. Reheat the turkey or cook the ground turkey in a skillet with the chili powder, onions, japlapeño/green chili, and garlic.

dos 2. Add the remaining ingredients and bring to a boil.

tres 3. Reduce to simmer uncovered for 10-15 minutes or until the chili has the thickness you want. Add broth and/or beer for a less thickness.

cuatro 4 Top with cheese, green onions, cilantro/parsley, avocado, and/or yogurt. 

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Greek Chickpea Salad

The earliest evidence of chickpeas were found in today Syria around 8400 BCE! Domestication can be dated to about 7000 BCE in southeast Türkiye (aka Turkey, new spelling since Oct 2021). Add Greek ingredients and you have a delicious salad.

Ρεβυθοσαλάτα (Greek)

/revythosaláta/

Serve 4

Σαλάτα/Salad:

/saláta/

15 ounces (430 g); 1 can organic chickpeas, drained and rinsed

1 1/2 cups (195 g) each organic and diced: cucumber and bell pepper

1 cup (130 g) organic cherry tomatoes cut in half

pitted and cut in half kalamata olives

1/2 organic red onion, chopped

crumbed feta cheese or a dairy-free goat cheese

chopped parsley

ένα / EN-a/ 1. Mix all the ingredients except the cheese and parsley in a bowl.

Σάλτσα σαλάτας/ Salad Dressing:

/sáltsa salátas/

1/4 cup (60 ml) extra virgin olive oil

3 Tbs. (45 ml) red wine vinegar

1 Tbs. (15 ml) organic lemon juice

1/2 tsp. (2 g) each: dijon mustard, garlic powder, and oregano 

δύο /THEE-oh/ 2. Whisk together all the ingredients.

τρία /TREE-a/ 3. Add to the chickpeas.

τέσσερα /TESS-air-uh/ 4. Toss in the dressing and top with the cheese and parsley.

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Mushroom Soup à la Hungarian

Hungarian or Magyar cuisine (Hungarian: Magyar konyha) is described as being the spiciest cuisine in Europe, because Hungarian paprika (made of ground red pepper) is found in many of their dishes. There is a mild Hungarian sweet paprika if you prefer. Traditional dishes are based on meat, seasonal vegetables, fruits, breads, and dairy products. 

Gombaleves (Hungarian)

4 Tbs. (56 g) butter (dairy-free yogurt or olive oil)

2 cups (260 g) diced organic onions

1 pound (455 g) sliced organic mushrooms

2 tsp. (4 g) dried dill weed

1 Tbs. (6 g) (Hungarian) (sweet) paprika

1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos

2 cups (480 ml) organic vegetable broth

2 Tbs. (12 g)  cornstarch

1 cup (240 ml) (dairy-free) milk

2 tsp. (10 ml)  organic lemon juice

Himalayan salt, black pepper, and cayenne pepper to taste

garnishes:

• sautéed sliced mushrooms
• chopped parsley
• (dairy-free) sour cream

egy 1. Melt the butter in medium heat or heat the dairy-free olive oil.

kettő 2. Sauté the onions.

három 3. Add the mushrooms, sauté another 5 minutes.

négy 4. Stir in the dill, paprika, soy sauce/liquid aminos, and broth. Reduce the heat to medium-low, cover, and simmer about 15 minutes.

öt 5. Whisk together the cornstarch and milk. Then stir into the soup.

hat 6. Recover and simmer about 10 more minutes.

hét 7. Stir in the sour cream, lemon juice, parsley, and spices.

nyolc 8. Cook for a few minutes over low heat. Watch that it does not boil.

kilenc 9. Serve with a spoonful of sour creams and dash of parsley.

Try some other soups: https://veggiefernandezs.blogspot.com/search/label/soups

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Cuban Minced Beef

While visiting Cuba and a 2nd cousin, we both share the same great-grandparents, we were treated to a local dish, but I have added some other ingredients.-Mike

Picadillo de res (Spanish)

serves 4

1 pound (455 g) organic ground beef

1 chopped organic bell pepper

chopped organic onion

1 can (8 ounces/225 g) organic tomato sauce

slice stuffed pimiento or black olives

chili powder

lemon pepper

organic raisins

goat cheese

cooked organic rice

cilantro/parsley 

uno 1. Cook the beef with the pepper and onions over medium-high heat, about 10 minutes.

dos 2. Reduce the heat, stir in the tomato sauce, olives, raisins, goat cheese, and spices, simmer uncovered.

tres 3. Cook until the inside temperature of the beef is 375ºF/191ºC).

cuatro 4. Serve over cooked rice. Sprinkle with cilantro or parsley.

Try some other 

beef  dishes: https://veggiefernandezs.blogspot.com/search/label/beef

Latin American: https://veggiefernandezs.blogspot.com/search/label/Latin%20American

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Chicken with Spinach and Artichoke Hearts

Artichokes are native to the Mediterranean area, even back to ancient Greeks and Romans. 

Καρδιές κοτόπουλου με σπανάκι

 και αγκινάρα (Greek)

/kardiés kotópoulou me spanáki 

kai ankinára/

Severs 4

olive oil

4 organic chicken breasts, pat dry and seasons with salt and pepper

4 springs of thyme + 4 Tbs. (36 g) picked leaves

1 cup (130 g) diced organic onions

4 Tbs. (60 ml) organic lemon juice

4 tsp. (20 g) organic sliced lemons

1 cup (240 ml) organic chicken broth

organic spinach

1 jar artichoke hearts, rinse and drain

slice cheery tomates

(dairy-free) yogurt

ένα / EN-a/ 1. Heat a skillet on medium, add the oil.

δύο /THEE-oh/ 2. Cook the chicken for 5 minutes on each side. Remove from the pan.

τρία /TREE-a/ 3. Add the thyme springs and onions to the skillet. Sauté for 3-5 minutes.

τέσσερα /TESS-air-uh/ 4. Add lemon juice. Scrap the bottom of the skillet with a wooden spoon.

πέντε /PEN-day/ 5. Stir in the chicken broth.

έξι /EX-ee/ 6. Add the chicken breast, top with the spinach, cover, cook for 2 minutes.

εφτά /EF-TA/ 7. Remove the lid. Add the cheery tomatoes and acrihoke heart pieces. Cook until the sauce has reduced a little, about 4 minutes.

oκτώ /oc-TOH/ 8. Whisk in the yogurt.

εννιά /en-NAY/ 9. Remove the chicken when the inside temperature is 165ºF/74ºC.

δέκα /THEK-a/ 10. Plate the chicken, top with the spinach and artichokes.

έντεκα /éndeka/ 11. Garnish with sliced lemons and thyme leaves.

For more 

chicken recipes: https://veggiefernandezs.blogspot.com/search/label/chicken

Greek recipes: https://veggiefernandezs.blogspot.com/search/label/Greek

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Tahini Yogurt Dressing

 Do you need a dressing for

• dipping raw vegetables?
• spreading on toast?
• drizzling on falafel?
• a salad?
• topping for a burger?
• a sauce in a soup?
• use with baba ganoush?
• garnishing fruit?

Makes about 5 cups (650 g)

Refrigerate for 2 hours

1/2 cup (120 ml) (dairy-free) yogurt

1 Tbs. (15 g) organic tahini

2 Tbs. (30 ml) organic lemon juice

1 Tbs. (15 ml) water

1 tsp. (4 g) organic honey

1/2 tsp. (2 g) each: cinnamon and cumin

1/4 tsp (1,5 g) black pepper

chopped parsley and mint

2 cups (260 g) organic each: carrots (grated) and cooked or canned chickpeas

4 large organic figs

optional spices of your choice

1. In a blender or food processor, add yogurt, lemon juice, tahini, water, honey, spices, parsley, and mint.

2. Store in a glass container with a lid. Chill in the refrigerator for at least 2 hours.

We have many more dressings:
https://veggiefernandezs.blogspot.com/search/label/desserts

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Lamb Brandenburg Style

The State of Brandenburg is located in northeastern Germany. Its cuisine is considered down-to-earth compared to other German cuisines. This is due to influences from their Slavonic roots: vegetables, game, mushrooms, fish with many regional specialties even the beer (Bernauer Bier) and fruit brandies are different. 

Brandenburger Lammfleisch (German)

Servers 4

2 pounds (910 g) organic lamb, diced into cubes

2 organic sliced onions

(dairy-free) organic butter

olive oil

1/2 cup (120 ml) red wine

2 cups (480 ml) organic vegetable broth

organic green beans, cleaned and sliced

organic potatoes, diced

Himalayan salt and black pepper to taste

serve with savory spice

optional: organic raw asparagus

eins 1. In a pot, roast the lamb cube in the butter.

zwei 2. Add the wine, then put in the onions and spices.

drie 3. Add the broth, cover, and braise for an hour over medium heat.

vier 4. About 20 minutes before the lamb is done, add the beans and potatoes to the pot.

fünf 5. Cook until the inside lamb temperature is 145F/63C.

sechs 6. Serve with savory sprinkled on top and optional asparagus.

Try some other lamp recipes: https://veggiefernandezs.blogspot.com/search/label/lamb

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Tomato Base Risotto

Risotto is an Italian rice dish cooked with broth, vegetables, fish, or meat. 

It is a first course (primo), served before a second course (secondo). Mixing things up, there are risotto dishes that are one-course meal. 

Risotto al pomodoro (Italian)

Serves 4

 

~risotto rice and plant~

2 cups (260 g) arborio rice

2 cups (400 g) organic cherry tomatoes cut in half

2 Tbs. (30 g) chopped oni0n

2-3 organic garlic cloves

14 ounces (400 g) (dairy-free) creamy (goat) cheese; non-dairy Italian burrata or mozzarella

1/2 cup (120 ml) white wine

3 Tbs. (40 g) each (dairy-free) organic: butter and Parmesan

olive oil

organic vegetable broth

basil

uno 1. Cook the tomatoes and garlic with some olive oil and basil.

due 2. Remove the garlic and process the rest in a blender.

tre 3. Sauté the onions with a a little butter.

quattro 4. Add the rice.

cinque 5. Add the wine and broth to the thickness you want. Cook as directed on the rice package.

sei 6. The last 4-5 minutes, add the tomato mixture.

sette 7. Finish cook the risotto.

otto 8. Add the "burrata", drizzle of oil, and basil.

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