Recipes from Home

because an index card box is so last century…

soups & salads

20 Sep 2020 by Katja

Schweizer Wurstsalat

  • 350 g bologna, thick cut
  • 150 g Swiss or Emmentaler cheese, thick cut
  • 1 medium onion
  • 2 cornichons
  • 50 g marinated peppers
  • 2 tbsp apple cider vinegar
  • 4 tbsp vegetable oil

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1 Sep 2020 by Katja

Garbanzo Salad with Herbs and Scallions

  • ½ cup plain full-fat Greek yogurt
  • 3 tablespoons mayonnaise (I have also substituted olive oil)
  • 2 tablespoons lemon juice (from 1 lemon)
  • 1 ½ teaspoons Dijon mustard
  • 1 teaspoon kosher salt

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7 Jun 2020 by Katja

Omi’s Potato Salad

  • 4.5 lbs red potatoes
  • 0.5 lbs red onion
  • 6 hard-boiled eggs
  • 4 oz white wine
  • 1/2 tbsp wine vinegar
  • 4 tsp Dijon mustard
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1.5 tsp thyme

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21 Aug 2011 by Katja

Cream of Tomato Soup

  • 1 tbsp olive oil
  • 2 carrots, chopped
  • 3 stalks of celery, chopped
  • 2 onions, chopped
  • 3 cloves of garlic, chopped
  • 6 cups of fresh tomatoes,chopped
  • 1 cup chicken broth (or water)

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10 May 2011 by Katja

Yogurt Salad Dressing/Dip

This makes a ranch-like creamy dressing or dip for raw veggies.

  • 1 cup low fat yogurt
  • 1/2 tsp salt
  • 1 tsp sugar
  • pepper to taste
  • 1/2 tsp Dijon mustard
  • 1 clove of garlic, minced or crushed

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5 May 2011 by Katja

Jan’s Red Lentil Soup

  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • Salt to taste
  • Black pepper to taste
  • 7 shakes cayenne pepper (I count them because I once added too much and ruined the soup)

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30 Jun 2009 by Katja

Sweet and Sour Cucumber Salad

  • 2 English hothouse cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced
  • 1 tablespoon coarse kosher salt
  • 1/2 cup distilled white vinegar
  • 1/4 cup finely chopped fresh dill
  • 3 tablespoons sugar

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2 Mar 2008 by Katja

Potato Soup

  • 2 tbsp butter
  • 1 onion, diced
  • 1 stalk of celery, diced
  • 4 potatoes, diced (red or yellow skin potatoes are best, rather than russets)
  • 4 cups chicken broth
  • salt
  • pepper
  • nutmeg

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