- 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
Recipes from Home
because an index card box is so last century…soups & salads
- 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
- 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
- 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)
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
- 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)
- 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
- 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