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STARTER:    Mashroom and Herb Crostini

Makes around 22 - 24 crostini

 Appetizers

SOUP:    Cold Beet Soup (Kholodnik)

"Only the pure in heart can make a good soup." - Ludwig van Beethove

 Soups

SALAD:    Layered smoked fish salad

“I’m on a seafood diet - I see food, I eat it.” Dolly Parton

 Salads

MAIN COURSE:    Grilled Portobello with Feta, Mozzarella, Ricotta & Bacon

Grilled portobello mushrooms are often called a “vegetarian steak” for their rich texture, but this version takes them further—filling the caps with a creamy blend of cheeses and finishing with crispy bacon for a perfect balance of smoky, savory, and indulgent flavors.

 Breakfast     Entrees     Dinner     Grill

DESSERT:    Croissants

Croissants, though famously French, actually trace their roots to Vienna, Austria! Their ancestor is the kipferl, a crescent-shaped pastry that dates back to at least the 13th century. Legend says Viennese bakers created it to celebrate the defeat of the Ottoman Turks — the crescent shape imitating the symbol on the Ottoman flag.

 Baking     Tortes

NEW RECIPE

   Pickled Zucchini Salad with Dill

Lightly pickled vegetables are a staple in Eastern European kitchens, where quick marinades bring out fresh flavors while keeping a crisp texture. This zucchini salad is bright, aromatic, and refreshing—perfect for warm days or as a contrast to rich dishes.

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   Ricotta Cheesecake

   Ricotta cheesecake is a lighter, more delicate alternative to classic dense cheesecake, inspired by traditions of Italy where ricotta has long been used in desserts. Its soft, airy texture pairs beautifully with bright, slightly tart flavors—like lingonberry jam, which adds a vibrant contrast and balances the creamy richness.

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