Homemade Avocado Mayonnaise

Yes, you can buy avocado mayonnaise or make it and save money. 

Avocado has a rich source of Vitamin B, K, C, E, and potassium. 

Mayonesa casera de aguacate (Spanish)

Makes about 1 cup (235  ml)

Double or triple to desired amount.

1 cup (130 g) ripe organic avocado

2 tsp. (10 ml) each organic: cider vinegar and lemon juice

1 tsp (2 g) onion powder

dash of garlic powder and Himalayan salt

1/4 cup (60 ml) water

2 Tbs. (30 ml) olive or avocado oil

uno 1. Mix all the ingredients in a blender until smooth.

dos 2. Add more oil or water to adjust the consistency you like.

tres 3. Adjust the seasoning and little more lemon to taste.

other avocado dishes:

"Avocado and Radicchio Salad" https://veggiefernandezs.blogspot.com/2025/03/avocado-and-radicchio-salad.html

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

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Side Dish Sweet Potatoes

Sweet potatoes were grown in Polynesia and spread by vine cuttings instead of by seeds. They have been found in the Cook Islands as early as 1210 CE. The Polynesians spread them to Easter Island, Hawai'i and New Zealand by 1400 CE. They are now grown around the world.

If you grow them, their leaves are edible, prepared like spinach or turnip greens.

Serves 2

Preheat the oven to 400ºF (200ºC)

2 large organic sweet potatoes, washed and slice into thin rounds

2 Tbs. (30 ml) olive oil 

ground cinnamon

crumbled feta cheese or dairy-free goat cheese

organic honey 

chopped parsley 

chopped organic walnuts or pecans

~Prot0-Polynesian~

(reconstructed ancestor of all

modern Polynesian languages)

tasi 1. Line a baking sheet with parchment paper and drizzle if olive oil.

rua /ru-a/2. Place the sweet potato round on the baking sheet, drizzle with oil and cinnamon. 

tolu 3. Roast for about 10-15 minutes on both sides.

 fa 4. Remove them from the oven and top each with a cheese and drizzle of honey.

rima 5. Garnish with parsley and nuts.

ono /o-no/ 6. Serve as side dish  or as a snack.

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Chicken Soup à la Russian

 There is more than just chicken in this delicious soup. 

Куриный суп (Russian)

/kurinyy sup/

Serves 4

organic chicken breast cut into bite size pieces

organic chicken broth to fill the pot

(dairy-free) butter

chopped organic onion(s)

grated organic carrot(s)

cubed organic potato(es)

sliced organic each: celery stalk(s) and bell pepper(s)

crushed organic garlic clove(s)

bay leaf

Himalayan salt and black pepper to taste

olive oil

(gluten-free) noodles

один  /a-deen/ 1. Bring water to a boil with a little olive oil.

два  /dva/ 2. Add the chicken, spices and garlic.

три  /tree/ 3. Cook about 15 minutes.

четыре  /chye-tir-ye/ 4. Sauté the onions, carrots, and celery in butter.

пять   /pyat/ 5. Add vegetables and the potatoes to the pot and cook 15 more minutes.

шесть   /shest/ 6. Break the pasta and add it to the pot with the bell peppers.

семь   /syem/ 7. Cook until the pasta is al dente and the inside temperature of the chicken is 165ºF/74ºC.

восемь  /vo-syem/ 8. Remove the bay leaf.

девять /dyev-yat/ 9. Serve with dark bread.

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

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Grapes and Spinach Summer Salad

Finish up the summer with fresh organic grapes and organic spinach, with a few other tasty ingredients.

Serves 4

2 Tbs. (30 ml) each: olive oil and rice vinegar

2 Tbs. (30 g) minced organic shallots or red onion

2 Tbs. (30 ml) organic hot honey

2 cup (260 g) orzo or gluten-free quinoa, cooked and cooled

organic spinach 

organic green and red grapes, cut in half

organic sliced celery

crumbled feta or gluten-free goat cheese

toasted organic nuts

1. Whisk the oil, rice vinegar, shallot/onion, and hot honey.

2. Add the orzo/quinoa, spinach, grapes, celery, and cheese.

3. Toss.

4. Sprinkle with nuts.

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Niçoise Salad

The French salad has tuna, but not this one, olives, artichokes, capers and lemon vinaigrette are found in this flavorful afternoon salad or as a meal on its own. 

Salade Niçoise (French)

Serves 3

Salad:

1 can water-baked wild tuna, drained

1 head of organic lettuce, torn or chopped

2 cups (260 g) organic red potatoes, cut into fourths

1 cup (130 g) each organic cut in half: French beans and asparagus

1 organic tomato, quartered or cheery tomatoes, halved

4 hardboiled organic eggs, cut into fourths

Kalamata or Niçoise olives, sliced

capers, drained

chopped parsley

organic cooked or canned white beans, drained and rinsed

optional: 1 cup (130 g) Brussels spouts, quartered and/or lemon wedges

~Provençal~

un /un/ 1. Place lettuce on serving platter.

dos /doos/ 2. Boil the potatoes uncovered for 10 minutes or until tender; drain and set aside.

tres /th-re-ss/ 3. Steam the green beans, asparagus, and optionals Brussels spouts  for 5 minutes.

quatre /KAH-tray/ 4. Place each vegetable on the bed of lettuce. 

cinc /seenk/ 5. Add the tuna and white beans in the center.

sièis /seei-s/ 6. Place the tomatoes, eggs, and olives around the lettuce.

Dressing:

1/2 cup (120 ml) olive oil

2 Tbs. (30 ml) organic lemon juice

1/2 tsp. (2,5 g) Dij0n mustard

1 Tbs. (15 g) each minced: organic shallots and dill

1 Tbs. (15 ml) organic maple syrup

sèt /seht/ 7. Whisk all the ingredients.

uèit /wait/ 8. Drizzle over the salad.

nòu /noou/ 9. Sprinkle parsley on top, with optional lemon wedges.

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

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Artichoke Oil

I finished the jar of artichokes, but I have a jar of oil left. Normally, I use it in a salad dressing. There are a lot of other uses for the oil...

First, a bite of history: It is a native to the Mediterranean area. It is not for sure if ancient Greeks and Romans used them as food. By the 8th century BCE, writers of their time were mentioning people eating the leaves, flower heads, and roots as far away as North Africa and in Egypt. Jump ahead to 1503 when the English King Henry VIII's son grew artichokes.  Thanks to the Dutch who introduced artichokes to England. 

...Back to the various applications for the oil:

• salad dressing (mix with olive oil, vinegar, and spices)
• sauté vegetables and meats
• add to soups and sauces
• garnish bruschette
• an appetizer dip 
• spread on homemade pizza before adding the other items
• add to mashed potatoes
• add some water for a cashew cream, maybe on a mushroom pasta
• pour some into a rice cooker for fluffy rice
• drizzle over dishes from the Mediterranean cuisines 
• etc.

There you have some suggestions. Experiment with any dishes for an added "kick". 

Try some of our Mediterranean dishes: https://veggiefernandezs.blogspot.com/search/label/Mediterranean

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Greek Souvlaki

While hitchhiking through Greece in 1965 and driving through the country in 1976, both times heading to Istanbul, souvlaki was a quick street food.-Mike

Chicken, pork, or lamb is grilled on a skewer and served with many side ingredients and dishes.

Cooking food on spits or skewers dates back to the Bronze Age Greece. It was popular on the island of Santorini back in 2000 BCE. Even after the 17th century BCE Thera volcanic eruption, which destroyed the Minoan settlement on Crete 120 miles south, skewers were found in its aftermath thousands of years later.

Σουβλάκι (Greek)

Καλαμάκι "small reed"

(common name in Athens)

Serves 4

4 boneless skinless organic chicken breast cut into 1 1/2-inch (4 cm) cubes

or

1 pound (455 g) organic pork tenderloin or lamb cut into 1 1/2-inch (4 cm) cubes 

1/2 cup (120 ml) olive oil

2 Tbs. organic lemon juice

3 minced organic garlic cloves

2 tsp. (4 g) dried each: oregano and parsley

dash of black pepper and Himalayan salt

(3 broken into pieces bay leaves for pork)

(1/2 cup = 120 ml of white wine for pork)

tzatziki sauce*

ένα / EN-a/ 1. Whisk all the ingredients together in a bowl. Pour into a resealable plastic bag.

δύο /THEE-oh/ 2. Add the cut chicken/pork/lamb. Squeeze out exces air.

τρία /TREE-a/ 3. Place in the refrigerator and marinade the chicken for 30 minutes. 

                                 Marinate the pork/lamb for 24 hours or up to 5 days. Save the marina for basting.

τέσσερα /TESS-air-uh/ 4. Preheat the outdoor grill or stove still for medium heat.

πέντε /PEN-day/ 5. Thread the chicken or lamb pieces onto the skewers.

                                      Thread the pork with broken bay leaves between the cubes.

έξι /EX-ee/ 6. Cook the chicken skewers for 3-4 minutes on each side. Inside temperature 165F/74C.

                          Cook the pork/lamb for 10 minutes, turning and basting. Cook about 5 minutes more. Inside temperature 145F/63C

εφτά /EF-TA/ 7. Serve with (your choice):

• tzatziki sauce
• (gluten-free) pita bread
• sliced organic: tomatoes, onions, fried potatoes, bell peppers, olives, cucumbers, shredded white cabbage, etc

 *tzatziki sauce

Adjust the amount to taste:

1 cup (130 g) organic grated cucumber, squeeze our as much of the water as possible

(dairy-free) yogurt

1 Tbs. (15 ml) each: olive oil balsamic vintager, and organic lemon juice

1 tsp. (2 g) chopped dill

1 Tbs. (15 g) organic garlic

oκτώ /oc-TOH/ 8.  Mix all the ingredients in a bowl.

εννιά /en-NAY/ 9. Cover and refrigerator for at least an hour.

Try some of the Greek dishes: https://veggiefernandezs.blogspot.com/search/label/Greek

 

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Baked Potatoes with Lemon

 Lemon adds a special flavor to potatoes. 

Services 

Preheat the oven to 400F (200C)

6 organic potatoes

1 tsp. (5 g) organic cornstarch

2 tsp. (10 g) each: paprika, garlic powder, rosemary, lemon pepper, sea salt, and oregano

1/4 cup (60 ml) olive oil

juice of 1 organic lemon

1/4 cup (60 ml) water

1 1/2 cups (360 ml) organic chicken broth

optional: lemon slices and cut basil

1. Cut the potatoes into quarters.

2. Cover a baking sheet with foil and add the potatoes.

3. Coat with oil and the spies. Mix well.

4. Add the lemon juice, water, and broth. Mix.

5. Cook for about 40 minutes.

6. Serve with the juice and optional sliced lemon(s) and/or basil

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Quick Vegetable Dressing

You are in a hurry and need a dip for organic raw vegetables or (garlic) bread....

In a blender:

1/2 cup (120 ml) olive oil

2 organic garlic cloves

2 cups (260 g) fresh basil leaves or 1/2 cup (65 g) of dry basil

Himalayan salt to taste

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Simmered Belgian Endives

In Netherlands an endive is called as wiltoof  or witlof (white leaf), Itlay: indivia, Span: endivias, UK: chicory, Australia: witlof, French and Canada: endive or northern France and Luxembourg: chicon. 

Endive is a leaf vegetable with a bitter taste. They are in season from spring to autumn.

In Albania, the leaves are used as spinach substitute, simmered and marinated in olive oil. In Greece, the leaves are chopped for a salad with olive oil and lemon juice. It is used in several Italian and Indian cuisines. 

Endives mijotées (French

Gestoofde andijvie (Dutch/Flemish)

Geschmorte Endivien (Germany)

[Belgium is a trilingual country.]

Serves 4

8 organic Belgian endives, sliced lengthwise 

1 tsp. (5 g) organic each: honey and Dijon mustard

3/4 cup (180 ml) organic orange juice

2 tsp. (10 g) organic orange zest

2 Tbs. (30 ml) olive oil

3 Tbs. (45 g) chopped organic shallot or red onion

an organic garlic clove chopped

pinch or two of Himalayan salt and black pepper

(dairy-free) cheese

2 Tbs. (30 g) sliced organic hazelnuts, Brazil nuts, unsalted pistachios, or almonds 

2 tsp. (10 g) dry marjoram, oregano, basil, tarragon, dill, or rosemary 

~French/Dutch(Flemish)/German~

un / één / eins 1. In a jar, combine honey, mustard, orange juice and zest.

deux / twee / zwei 2. Sauté shallots/onions and garlic in oil over medium-low heat.

trois / dire / drie 3. Place endives cut side down in a pan and cook for about 2 minutes.

quatre /vier / vier 4. Turn over and cook another 2 minutes.

cinq /vijf / fünf 5. Turn the heat to medium and add the orange juice mixture.

six / aes (zes) / sechs 6. Reduce to low, cover partially with a liquid, and  simmer for about 10 minutes. Save the liquid when done.

sept / zeven/ sieben 7. Transfer the endives to a large serving plate or individual plates.

huit / acht / acht 8. Add salt and pepper to the liquid and pour into the jar with the honey, mix.

neuf / negen/ neun 9. Pour over the endives.

 

dix / tien/ zehn 10. Top with cheese, nuts, and any of the spices to taste.

 

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Pancakes à la Oatmeal

It's a nice recipe for pancakes. Next, I will try making waffles with this batter (Add 1 Tbs./15 ml of olive oil and 1 cup/240 ml of apple juice). 

The first recorded mentioned of pancakes dates back to 600 BCE in ancient Greece.

Tallest pancake stack

3 feet, 4 inch (1 m) high with 213 pancakes

Τηγανίτες βρώμης (Greek)

/tiganítes vrómis/

1 cup (130 g) organic rolled oats (gluten-free)

2 organic apples, peeled and grated

2 organic eggs

7 ounces (200 g) organic (dairy-free) yogurt

1 tsp. (5 g) baking powder

pan cakes: olive oil

waffles: olive spray

organic toppings:

• warm maple syrup 
• jams
• (dairy-free) yogurt
• fruits
• powder sugar
• mini chocolate chips
• cinnamon butter
• whipped (dairy-free) cream
• honey
• chocolate sauce or Hazelnut spread
• bourbon caramel sauce
• peanut butter
• lemon juice
• apple cider syrup

ένα / EN-a/ 1. Mix the oats, grated apples, eggs, yogurt, and baking powder.

δύο /THEE-oh/ 2. Heat a little oil in a non-stir frying pan over low heat.

τρία /TREE-a/ 3. Spoon the pancake batter onto the frying pan to form small pancakes.

τέσσερα /TESS-air-uh/ 4. Cook on both sides until they are golden brown and cooked through.

πέντε /PEN-day/ 5. Remove and place on a plate.

έξι /EX-ee/ 6. Serve warm with any type of toppings you like.

Bite of History

• For something different, mix with snow! There are recipe books from the 19th century of chefs adding real snow to give more fluffiness pancakes.
• Potato pancakes are served during Hanukkah.
• The most expensive pancake in the world cost more than $1 350, because it is made with caviar, lobster, and more caviar. 
• The Swedish blodplättar is made with pig blood.
• Narraganset Indians of North America enjoyed nokehick, made from soft batter.
• Pancakes in France are crepes. 
• Chinese pancakes are made of dough rather than batter.
• The Indonesian pancake, serabi, is made from rice flour and coconut milk.
• In Venezuela and Colombia, they are made with corn.
• Russian блинис /blinis/ are made of buckwheat flour and served with sour cream, jam, honey are caviar.

There are more recipes from around the world, as well.

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Garlic-Lemon Dressing

Drizzle the dressing over any vegetables. Dijon mustard is more intense, sharp, and complex than yellow mustard. It is make with white wine and black or brown 

                                                                      mustard seeds. 

Makes over a 1/2 cup (120 ml)

1/2 cup (120 ml) olive oil
3 Tbs. (45 ml) vinegar
2 Tbs. (30 ml) organic lemon juice
3 tsp. (15 ml) Dijon mustard
2 grated organic garlic
little Himalayan salt and black pepper

Combine all the ingredients in a jar and shake well.

Try some of the other dressings:

https://veggiefernandezs.blogspot.com/search/label/dressings

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Salad à la Kale, Apple, Beet, and Quinoa

 The gluten-free quinoa adds protein to the salad. 

Serves 4

6 cups (720 g) washed and sliced organic kale

2 Tbs. (30 ml) olive oil

2 cups (260 g) cooked organic quinoa

2 tsp. (30 ml) organic lemon zest

2 Tbs. (30 ml) organic lemon juice

1/2 tsp. (2,5 g) dry mustard powder

1 tsp. (15 ml) organic honey

2 organic apples, thinly sliced 

6 organic beets, roasted and cooled

1/2 cup (65 g) sliced organic nuts of your choice

1. Mix the kale, pinch of Himalayan salt, and oil together.

2. Massage the kale a few minutes to soften it.

3. Stir in the cooked quinoa and lemon zest.

4. In a jar, mix the mustard and honey.

5. Add the lemon juice in the jar.

6. Add the apples to the kale.

7. Pour the lemon juice and stir.

8. Serve on plates with the sliced beets and sprinkled nuts.

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Prepare Chicken for Stir Fry

 This is a way to make "real" stir fry chicken dish.

一 Cut organic chicken breast into strips.

二  Add water and soy sauce or gluten-free liquid aminos and set for 10 minutes

三 Pat the chicken in (gluten-free) flour.

四 Marinate the chicken in cornstarch and olive oil for 30 minutes.

五 Stirfry the chicken in a little oil.

六 Optional: Remove, stir fry organic vegetables, add the chicken.

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Empty Mustard Jar Vinaigrette

 What? Yes, do not toss out the jar but use the little mustard that is left to make a vinaigrette.

Voilà

Vinaigrette en pot de moutarde vide (French)

Add and shake in an empty mustard jar with the little mustard that is left:

organic, chopped shallots and garlic

2 Tbs. (30 ml) each organic: maple syrup and apple cider vinegar

1/2 cup (120 ml) olive oil

optional spices to taste

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Turmeric Tahini Dressing

From of Asian and Indian cuisines, turmeric is now found in many worldwide dishes. It is an anti-inflammatory spice that also tastes great. Mix with tahini for added health properties to lower chlesterol and blood pressure.

Makes over a half a cup (60 ml)

1/4 cup (30 g) organic tahini

1/4 cup (60 ml) organic lemon juice or vinegar

2 Tbs. (30 ml) water

1 Tbs. (15 ml) olive oil

1/2 Tbs. (120 ml) organic maple syrup (to balance the tahini bitterness)

1/4 tsp. (1 g) black pepper, Himalayan sea, and turmeric 

organic garlic, grated or pressed

optional: pinch of cayenne pepper

1. Whisk or use a blender, all the ingredients.

2. If it is too thick, add a little more water, 1 Tbs (15 ml) at a time.

3. Serve over a salad or vegetables.

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Lettuce-Apple-Walnut Salad

Holidays are approaching and you are bringing a salad. Try this quick, easy, and tasteful salad. Make more and have leftovers at home.

📎Bite of hisotry: Mixed greens with dressing dates back to ancient Greeks (12th-9th centuries BCE) and Romans (753 BCE-5th century CE). As time progressed salads became more complicated and varied to place and time. Dinner salads were popular with Renaissance (15th-16th centuries) meals.

 Serves 8

1/2 cup (120 ml) olive oil

1/4 cup (60 ml) balsamic vinegar or red wine vinegar

4 tsp. (20 ml) soy sauce or gluten free liquid aminos

4 tsp. (20 ml) organic maple syrup

about 9 cups (285 g) organic mixed greens or spinach

organic Fuji apples, diced

mint leaves, julienned

organic walnuts, toasted and chopped

pepper to tasted

options:

add color with cheery tomatoes, cut in half

1. Whisk together the oil, vinegar, soy sauce/liquid aminos, and maple syrup.

2. Add the rest of the ingredients

3. Toss gently.

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Portuguese Seafood Rice

Recipes vary from the north to the south of the country, and from kitchen to kitchen. Try this recipe and add your own touch.

Arroz de marisco vers Spanish paella: The Portuguese variety is not completely reduced and is more of a thick rich stew.

📌 The different between the two cuisines are the spices they use:

• Portuguese: lot of cinnamon, bay leaves, coriander (introduced by the Moors),  piri-piri (small hot hill peppers), parsley (salsa)
• Spanish: Spanish paprika, saffron, parsley (perejil)

🍽 In Portugal, they eat between 12:30-1:00 pm and dinner late 8:00-9:00 pm or later; in Spain, they eat even later 2:0o pm and 9:00-10:00 pm or 11:00 or....

Arroz de marisco (Portuguese)

Serves 6-8

1/4 cup (60 ml) olive oil

1 chopped organic onion 

1 sliced organic red pepper

about 6 mined, organic garlic cloves

1 tsp. (2 g) crushed coriander seeds or powder

2 bay leaves

2 cups (260 g) Spanish rice

5 cups (1200 ml) organic seafood stock, clam juice, vegetable stock or a mixture

1 cup (240 ml) dry white wine

15-ounce can (430 g) organic crushed tomatoes with the juice

2 Tbs. (30 g) organic tomato paste, dissolved in 1/4 cup (60 ml) of water

1 tsp. (2 g) smoked sweet paprika or more to taste

black pepper to taste

1/2 pound (225 g) each: scrubbed mussels, small clams, and large shrimp 

cilantro 

organic lemon zest, sliced very thin

juice of one organic lemon

piri-piri sauce (easier to buy it) or homemade: https://www.blogger.com/blog/post/edit/4757368533685219635/1060341847272914761

um 1. Warm the oil over medium heat in a large, deep skillet, paella pan, or Dutch oven.

dois 2. Sauté the onions and bell peppers for about 3 minutes.

três 3. Stir in the garlic, coriander, and bay leaves. Sauté for 2 minutes.

quatro 4. Add the rice, stir to coat with in the oil and sauté for several minutes.

cinco 5. Bring the stock to a simmer over low heat.

seis 6. Add the wine to the rice mixtures. As it bubbles, with a wooden spoon, stir in the tomato paste and black pepper. Bring to simmer.

sete 7. Add 1 cup (240 ml) stock and bring back to a simmer, about 3-5 minutes to absorb most of the liquid.

oito 8. Repeat two more times.

nove 9. Cover the pan and simmer until the rice is almost al dente, about 10 minutes.

dez 10. As it simmers, add some of the hot stock or water if the rice seems dry.

onze 11. Arrange mussels and clams on top of the rice.

doze 12. Cover and simmer until they just start to open, about 8 minutes.

treze 13. Add the shrimp, cover and cook about 5 more minutes, or until all the clams and mussels have opened and shrimp are not transparent (color range of pink or orange or internal temperature 120F/49C).

catorze 14. Discard any clams or mules that did not open.

quinze 15. Rice should be ender but firm.

dezasseis 16. Stir in the lemon juice, zest, and cilantro.

dezassete 17. Serve in individual bowls, with piri-piri on the side.

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Turkish Red Cabbage Salad

The salad is quick, easy, and delicious side dish with any meal. It is also called kebab salad kebap salatası. 

Lahana salatası (Turkish)

Serves 4

4 cups (370 g) tightly packed, shredded organic red cabbage

1 Tbsp. of sea salt

3 Tbs. (45 ml) red wine vinegar or squeezed organic lemon juice

3 Tbs. (45 ml) olive oil or grape seed oil

1 Tbs. (15 g) organic sugar

optional: za'atar spice or parsley for garnish

bir /beer/ 1. Place the shredded cabbage in a colander with the sugar and salt.

iki /ee-kee/ 2. Massage it for a few minutes.

üç /üch/ 3. Add the parsley, oil, vinegar/lemon juice in a bowl with the cabbage

dört /durt/ 4. Let it sit for 30 minutes.

beş /besh/ 5. Drain and a quick toss.

altı /al-tuh/ 6. Arrange in a bowl with sprinkle of za'atar spice or parsley.

 

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Quick Salad Dressing

When you have an empty jam jar, use it for a dressing.

an empty jar of jam of your choice

Dijon mustard

Balsamic vinegar 

olive oil

pepper and sea salt

optional: other spice of your choice

1. Close the lid and shake.

2. Taste and adjust any seasonings.

3. All done!

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