Beets with Orange Zest Recipe

By Barbara Rolek

This cold vegetable or salad is a simple pairing of sweet beets and tangy vinegar with citrus overtones. When working with beets, remember to wear gloves, otherwise your hands will be dyed purple for days!

Makes 4 servings of Beets with Orange Zest

Prep Time: 15 minutes

Ingredients:

• 2 cups whole or sliced canned or jarred beets
• 1/4 cup olive oil
• 2 tablespoons red-wine vinegar
• Salt and black pepper
• Zest of 1 orange

Preparation:

1. Cut beets into strips or julienne. Place in a nonreactive bowl. In a jar with a lid, shake oil and vinegar vigorously. Pour over beets. Season to taste, add zest and toss.
   
   
2. Refrigerate until cold and serve on a lettuce-lined salad plate, if desired.

Source
http://easteuropeanfood.about.com/od/vegetables/r/beetswithzest.htm

Eastern European Grilled Kashkaval Cheese Sandwich Recipe

By Barbara Rolek

In the old days and even now, people in Eastern Europe toast a piece of bread at the hearth and warm a piece of cheese near the fire and put the two together for a lower-fat version of an American grilled cheese sandwich.

My take is to fry Bulgarian kashkaval sandwiched between two pieces of dark rye. This sheep's milk cheese has just the right pungency to make things interesting.

HEALTHIER OPTION: Toast the bread. Place the cheese and other ingredients between, wrap in plastic and microwave to melt the cheese.

View this larger image.

Makes 1 Eastern European Grilled Kashkaval Cheese Sandwich

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

• 2 slices dark rye bread, buttered on one side only
• 2 ounces Bulgarian kashkaval cheese or Provolone cheese
• 1 thin slice red onion
• 1 slice tomato

Preparation:

1. Assemble the sandwich by placing the cheese on one unbuttered side of bread, top with onion and tomato and remaining piece of bread, unbuttered side down.
   
   
2. Heat a nonstick skillet over medium for a few minutes. Place the sandwich in the skillet and turn the heat to low. Cook slowly 4 minutes more or less to a side.

Variation: Use feta cheese mixed with chopped dill in place of the kashkaval cheese.

Source
http://easteuropeanfood.about.com/od/crossculturalmaincourses/r/grilledcheese.htm