It's the holidays season. We are fortunate enough to be able to fill our table with lots of goodies, many of them specifically prepared for the celerations. The salad in this post is like the perfect wingman for the main meaty entree (we served it yesterday alongside roasted chicken): it is light and refreshing, and contributes its flavors to keep the lights and attention on your pièce de résistance.

As is the case with every salad, the quality of the ingredients is of utmost importance. If you want to try this recipe, I encourage you to look for the highest quality sauerkraut you can find (homemade would be great, like I was lucky to have) - yes, some sauerkraut can be much better than other!

Ingredients:
 - Two cups of sauerkraut
 - Two tablespoons of olive oil
 - Spices: freshly ground black pepper and paprika (optional, for color)

Preparation:
 - The recipe is as simple as it gets: we mix the sauerkrat (which contributes most of the taste and texture) with olive oil (which adds smoothness), black pepper (which adds a bit of a kick) and paprika (which adds a bit of color).

Presentation:
 - The dish is delicious, but simple looking. You can compensate for that by presenting it in a nice colorful bowl or plate.

Pickling is one savory approach to preserve fruits and vegetables for a few months. The most popular pickles in Romania are made with cucumbers, unripe tomatoes (green ones are ok, but the orange almost-ripe-but-not-quite-there-yet ones are perfect), and bell peppers (often stuffed with shredded cabbage). The most out of the ordinary one that I've ever encountered used watermelon - they were quite tasty, but only the rind had some firmness left in it. Pickles are very common in Romania during the winter and spring months, when they are used as side dishes to complement stews and other entrees.

Note that all quantities presented below are approximate: what you end up needing depends on the size of the jar and how tightly you pack everything in. Consider preparing a bit more brine than you need: you'll find it preferable to preparing less and having to do a second batch. Also, consider preparing more jars, as they take a while to be ready and are finished quite quickly.

Ingredients:
 - Two cups of vegetables: green tomatoes, mini bell peppers, slices of carrots and/or cucumbers, and whatever else you might be in the mood to pickle
 - One and a half cups of water
 - Half a cup of vinegar
 - Two or three garlic cloves
 - A dried chili pepper
 - One tablespoon of pickling salt or sea salt
 - One teaspoon of spices: mustard and dill seeds (whole). I use a pack of pickling spices, which also includes cumin, bay leaves, black pepper, and other goodies.
 - A few long dill or cilantro stems.

Preparation:
 - Carefully wash the vegetables, slice whatever is needed (for example, the carrots or cucumbers), and peel the garlic cloves. Place them all in a clean jar, together with the chili pepper. Place the dill or cilantro stems on top: they add flavor, but also secure the vegetables and keep them submerged in the brine.
 - Place water, vinegar, salt and spices in a pot, and bring them to a boil. When ready, carefully pour everything over the vegetables all the way to the top of the jar - least air helps preserve this for longer, as bacteria don't particularly enjoy the salt and vinegar in the bring. Seal the jar tightly when ready.
 - Let the pickle jars sit in a dark cool corner (e.g. in the pantry, if you have space) for about a month, before serving.

Presentation:
 - Remove an assortment of pickled vegetables from the jar, and offer them as a side dish to an entree of your choice. My favorites pairings include pickles with the vegetable medley stew, the rice pilaf with chicken, or the bean stew with smoked meats.

I was introduced to lentils in an Ethiopian restaurant many year ago, and I felt enamoured with their unique flavor and consistency. I did not know how to cook them for a long time, until I finally experimented and found a recipe I love: a savory combination of lime and cumin, masterfully complemented by aromas of fried garlic and ginger.

Ingredients (about 10 servings):
 - Two cups of lentils (mixed, yellow, or red preferred)
 - One red bell pepper
 - One onion
 - Ten baby carrots
 - A head of garlic
 - Ginger (about a third the quantity of garlic)
 - Juice from one lime
 - Half a cup of olive oil
 - Spices: salt, pepper, cumin, chili pepper flakes

Preparation:
 - Wash the lentils, then soak them in water overnight. Note that the lentils will grow in size, so allow for extra water: I use six cups of water to soak two cups of lentils.
 - Clean and chop the bell pepper, baby carrots, onion, garlic, and ginger. Keep the garlic and ginger separately.
 - Heat the olive oil in a cooking pot on medium heat. Add the chopped bell pepper, baby carrots, and onion, and fry for two-three minutes while stirring occasionally.
 - Add the garlic and the ginger, and fry for another couple of minutes.
 - Drain the soaked lentils, and eventually run them through some clean water if you want to. Add them to the frying pot, and add five cups of clean water. Stir and make sure nothing sticks to the bottom. Cover, bring to a boil, then reduce the heat to medium-low and simmer for 25 minutes.
 - Add salt, pepper, cumin, and a touch of chili pepper flakes. Cover, and continue simmering until it reaches the desired consistency (about 10 minutes).
 - Remove from heat when ready, then add the lime juice.
 - Serve warm or hot.

Presentation:
 - I like the lentils when they're creamy, but the mush does not have the most interesting color. Fortunately, the red bell pepper and carrot chunks sprinkle color pops throughout the dish. I presented the recipe in a bowl that matches them in color.
 - A couple of slices of lime can be further used to garnish the dish: lime is one of the ingredients, and it adds a fresh green tint to the presentation.

This is one of my favorite recipes to serve alongside the Thanksgiving turkey. I used to search for it every year in the grocery stores, until I realized that it's fairly easy to prepare (and it usually tastes better when cooked at home anyway). The best thing about preparing it yourself is that you can customize it to your own taste (for example, my family prefers it less sweet, so I reduce the quantity of sugar I use).

Ingredients:
 - One 12-ounce bag of fresh cranberries, cleaned
 - Three quarters of a cup of sugar (or use only half a cup of sugar for a sour, more natural taste)
 - One cup of water
 - One apple (I prefer the Granny Smith variety)
 - Juices from one orange and one lemon
 - Half a cup of raisins
 - One cup of chopped walnuts

Preparation:
 - Cook the cranberries, sugar, and water together on low heat, until the skins start to crack (about 5-10 minutes).
 - Meanwhile, peel the apple and cut into cubes. Once the cranberries' skins start to pop, add the apple and the orange and lemon juices. Cook until the apples become softer (about 15-20 minutes).
 - Remove from heat. Add the raisins and walnuts. Let cool, then refrigerate overnight (it thickens the dish).

Presentation:
 - The best presentation for this side dish is to serve it along the main dishes: the turkey or the glazed ham, the mashed potatoes, and the string beans.

This flavorful recipe brings together four main ingredients: curry, couscous, pistachios, and fried garlic. Close your eyes, savor the aroma, and let the imagination take you on a exotic culinary trip to North Africa or the Middle East.

Ingredients:
 - One cup of dry couscous
 - Two baby carrots
 - One red onion
 - One zucchini or squash
 - 1/4 cup of roasted pistachios
 - One cup of water
 - Butter or olive oil
 - Rosemary
 - Spices: salt, pepper, chile pepper, curry
 - Fresh parsley (optional, for decoration)

Preparation:
 - Finely dice the baby carrots, red onion, and zucchini/squash. We only need about three tablespoons of each, so use the rest for another dish or save it for some other time.
 - Peel and slice the garlic. Fry in butter (or olive oil) on medium-high heat, with a few small branches of rosemary, salt, and curry. Promptly remove from heat when it starts to turn brown.
 - You can use the same pan to fry the diced vegetables for about 5 minutes.
 - Place a cup of water in a pot, add half a teaspoon of salt, one tablespoon of curry and another one of butter (or olive oil). Bring to a boil. Add the dry couscous, the fried vegetables, the pistachios, and most of the fried garlic (save a bit for decoration later on). Cover and let sit for 5 minutes. Remove the cover and stir with a fork to make the dish fluffy.

Presentation:
 - Serve in a colorful bowl. Use the extra fried garlic and some chopped fresh parsley to further garnish the recipe.

When in season, yellow wax beans are tender and bright. Add in some garlic and a splash of vinegar, and you'll have a refreshing salad. Try it with a mushroom pizza, with Romanian meatballs, or with another of your favorite entrees.

Ingredients:
 - 1 pound of yellow wax string beans
 - 3-4 garlic cloves
 - 2-3 fresh cherry tomatoes
 - 1 cup of chopped fresh parsley
 - 3 tablespoons of olive oil
 - 1-2 tablespoons of vinegar
 - Spices: salt and pepper

Preparation:
 - Bring water to boil in a pot. Add the yellow wax string beans, and boil for 20-25 minutes. When ready, discard the water.
 - Mash the garlic cloves. If you don't like raw garlic too much, mix with the beans while they're still hot - this will slightly cook the garlic. If you're a big fan of raw garlic (like I am), wait for the beans to cool, then add the mashed garlic.
 - Partially mash the beans - we don't want them to be a paste, but we don't want the whole strings either.
 - Dice the cherry tomatoes and the fresh parsley, and add them to the mix. Also, add the olive oil, vinegar, and salt and pepper to taste.
 - Mix everything.
 - Serve cold or at room temperature.

Presentation:
 - The recipe is already very colorful - the strong yellow of the beans, mixed in with the red of the tomatoes and the green of the parsley. It can be used in an of itself to add color and taste to other recipes - for example, it greatly compliments a delicious steak.

Potatoes and chopped dill are such a common side dish in Romania, that I've never thought of posting this recipe by itself.  But after having been singled-out as the best recipe at several dinners with friends, I thought it deserves its own spot.  Here, the basic dish is further complemented with green garlic and bacon pieces, for a result that boasts both great taste and enhanced colorful presentation.

Ingredients:
 - 1.5 pounds of potatoes
 - Fresh dill
 - Bacon (3-4 strips)
 - 1-2 green garlic plants
 - Cooking oil
 - Spices: salt, pepper, chili pepper

Preparation:
 - First, use a pan to fry the bacon strips (no oil is needed, just heat up the pan and cook the bacon on both sides until they turn a nice red color).  When ready, remove from the pan, and tear the strips into smaller bite-size pieces.
 - Wash and peal the potatoes, then cut them in cubes.  We'll first boil them to get them soft on the inside, then broil them at high heat to add a nice crust all around.
 - Bring water to a boil.  Add the potato cubes, and keep boiling for about 15-20 minutes.  The potatoes are done when a toothpick easily goes through them, but they are not yet mushy (if you boil them for too long, they'll start falling apart).  Use a colander to discard the water.
 - Heat the oven to 500F.  Take a baking pan, and lightly coat it with oil (to prevent the potatoes from sticking to the bottom). Add the potatoes, and place the pan in the oven for about 15-20 minutes (or until you see the potatoes starting to take a nice caramel color).  Use a spatula to turn the potatoes, and sprinkle the spices (salt, pepper, and chili pepper) all over.  Place back in the oven for another 10-15 minutes.
 - While the potatoes are cooking, chop about a cup of fresh dill, and 1-2 green garlic plants.
 - In the end, mix together the potatoes, bacon, dill, and garlic.
 - Serve immediately.

Presentation:
 - The dish has plenty of colors and can provide for a great presentation all by itself.  However, a delicious steak and a glass of cold beer can greatly enhance the presentation.  :)

Fries, fries, fries.  Everyone knows them.  But what if you wanted to surprise your family or guests with something different?  Introducing "Garlic Carrot Fries" - the sweetness of the carrots, the flavor of the fried garlic, and the same texture as the fries, all blended in a novel combination.  Serve alongside a good steak, and you've got yourself a winning combination!

Ingredients:
 - 1 pound of baby carrots (cut and peeled)
 - 1 head of garlic (mashed)
 - 1 cup of fresh dill or parsley (chopped)
 - Cooking oil
 - Spices: salt and pepper
 - [optional] 3 tablespoons of flour or baking powder

Preparation:
 - Bring water to a boil in a pot.  Add the baby carrots, and boil them for 7 minutes.
 - Remove the carrots, and place in a colander to discard extra water.  Leave there for 5-10 minutes.  Further rub them with a paper towel to remove extra water (it tends to be unruly and jumpy when in contact with the heated oil following soon).
 - Optional: if you want a nice crunchier crust, coat the baby carrots with flour or baking powder.
 - In a frying pan, heat some cooking oil (use high heat).
 - Carefully add the baby carrots, and fry for about 7 minutes.
 - Add the mashed garlic, the chopped dill or parsley, and the spices.  Fry for another 15-20 seconds.
 - Remove the baby carrots from the pan, and place them on a paper towel to help remove extra cooking oil.
 - Serve as soon as possible (or the crust might soften up).

Presentation:
 - The recipe has some beautiful orange and green colors from the ingredients.  I opted to serve it in a blue martini grass to further add another colorful dimension to the presentation.
 - An extra dash of fresh chopped dill or parsley can further help both the flavor and the presentation.  And, if you like garlic, so would a dash of fresh mashed garlic.

Ingredients:
 - 5 cups of kale
 - Half a cup of dried cranberries
 - 1 mango, cut into bite-size chunks
 - Mushrooms
 - 1 tablespoon of butter
 - 4-5 cloves of garlic
 - Sesame seeds

Preparation:
 - Slice the garlic.  Place the butter in a pan, and fry the sliced garlic and the mushrooms in it.  Use medium-high heat, and cook until the mushrooms start turning brown (takes about 5-10 minutes).  If the garlic gets cooked before the mushrooms, gently remove it from the pan, then add it back when the mushrooms are ready.
 - Meanwhile, clean the kale, remove the stems, and cut or tear it into bit-size chunks.  Once the mushrooms and garlic are cooked, add the kale.  Stir and cook for a couple of minutes.
 - Add the dried cranberries and the mango chunks.  Stir, and remove from heat.
 - Sprinkle sesame seeds all over the recipe.  Serve warm.

Presentation:
 - There's already a beautiful mix of colors in this recipe.  Place the dish on an interesting dish (either blue or some other color that nicely complements the colors in the dish, or with an interesting pattern, or both).  Feel free to sprinkle some extra sesame seeds on top before placing the dish in front of the guests.

Ingredients:
 - 4-5 potatoes
 - 1.5 cups kalamata olives
 - 1 small red onion, or half a large one
 - 1 cup pickled bell peppers (or red sweet cherry peppers pickled in vinegar)
 - 2 eggs
 - 4 tablespoons of olive oil
 - 4 tablespoons of vinegar
 - Spices: salt and pepper
 - 1 frech lettuce (though you probably will only use half of it)
 - 1-2 fresh tomatoes

Preparation:
 - Peel the potatoes, then cut them in cubes, and boil them.  Discard the water.
 - Slice the red onion, then mix with the potatoes while they're still warm.
 - Hard-boil the two eggs.  Remove the shell, then slice them, and mix them with the potatoes and onion slices.
 - Cut the kalamata olives in halves, and add to the mix.
 - Slice the pickled peppers, and add to the mix.
 - Add salt and pepper (to taste), olive oil and vinegar.  Mix thoroughly.  I like to mix until the soft outer layer from the potatoes mixes with the oil and vinegar, and transforms into a bit of paste that rubs off on other ingredients in the recipe.
 - This is the prepared part of the recipe.  You can store this in the fridge.  Always serve it at room temperature.  In Romania, this is called an Oriental Salad.
 - What makes it a Spring Oriental Salad is the two fresh ingredients - the lettuce and the tomatoes.  When serving the salad, wash the lettuce and the tomatoes, slice them, add them to the salad, and mix everything.

Presentation:
 - This recipe has such a beautiful mix of color, which makes it easy to present it to the guests.
 - Choose a nicely colored large plate or bowl (a color to compliment the mix of colors in the recipe), and use it to serve the salad.
 - Identify some slices of hard-boiled egg, and strategically place them on top of the salad.  They just look good and tasty.

Ingredients:
 - 1 lb white beans
 - Half a head of garlic
 - 1 onion
 - 2 gourmet sausages
 - Spices: salt and pepper
 - 1 cup vegetable oil

Preparation:
 - Place the beans in a pot with water. Bring the water to a boil. Discard the boiling water, and replace with cold water. Repeat more than three times (this helps eliminate the gases; I usually do this five times, just to make sure). Separately keep two cups of water from the last boil - we'll need it to adjust the consistency of the final spread. Ground the boiled beans, and mix with about half a cup (or even a cup of the water they boiled in).
 - Separately, slice half the onion.
 - Fry the onion slices on high heat in the vegetable oil until they turn yellowish-brown. Remove and store them separately - we'll use them later for decoration.
 - Finely dice the other half of the onion, and fry it in the vegetable oil.
 - When the diced onion starts changing color, add the mashed beans. Add salt and pepper to taste (don't overdo it: you can always add more later, if needed). Mix the mashed beans with the oil and the diced onions, until a uniform spread forms. When that is done, remove it from heat.
 - Grind the garlic, and mix in with the spread. If you don't like the taste of garlic that much, either use less, or add it earlier, while cooking (together with the onions, for example) - this will make it lose its strong flavor.
 - My recommendation: serve the bean spread at room temperature, either on top of toasted bread, or as a side dish to grilled meat or sausages. Aside from the bean taste, I particularly like this recipe for its garlic flavor, as well as for the texture of the crunchy bits of diced onion within.

Presentation:
 - Place the bean spread in a bowl.
 - Use the fried onion slices to decorate the spread - they taste really well in combination with the bean spread.
 - Chop or slice the sausages, fry or grill them, and use them to decorate the spread. They can also be used by the guests in combination with the spread - the spicy or smoked ones compliment this recipe particularly well.
 - Use a few fresh dill leaves to further add some color to the dish.
 - Make sure you have some (toasted) slices of bread handy for the guests.

Ingredients:
 - Cherry tomatoes
 - Green bell pepper
 - Ceta cheese
 - Cucumber
 - Garlic
 - Fresh dill
 - Olive oil
 - Salt and pepper
 - One large beef tomato (for presentation)
[Note: proportions for this recipe can be easily adjusted to each and everyone's taste.]

Preparation:
 - Dice the cherry tomatoes, green bell pepper, and cucumber. Mix and place them in a bowl.
 - Cube some feta cheese and add into the mix.
 - Slice a few garlic cloves, and add into the mix. You can use onion instead, if you prefer it to garlic.
 - Finely chop the fresh dill, and add to the mix.
 - Add olive oil, salt (carefully - the feta is already salty) and pepper.
 - Mix slightly. We want the flavors to combine, and a bit of mixed juice from the ingredients to form.

Presentation:
 - Cut the top off of a large beef tomato. Carve out the interior (can be used in the salad too, instead of the cherry tomatoes).
 - Place the salad inside, and serve.

Ingredients:
 - Greek yogurt or lebni
 - Mint flakes
 - Olive oil
 - Pita bread

Preparation:
 - Spread the yogurt on a plate.
 - Add the olive oil.
 - Generously sprinkle mint flakes all over.
 - Serve with warm pita bread.

Presentation:
 - Serve on a red or yellow plate for extra background color.
 - Top with a few mint leaves to make the dip look fresh and natural.

Ingredients:
 - Beets
 - Olive oil
 - Balsamic vinegar
 - Spices: salt and pepper

Preparation:
 - Boil the beets, then peel them
 - Slice the beets, the add a bit of olive oil, balsamic vinegar, salt, and pepper.

Presentation:
 - In a salad bowl, or next to your favorite recipe. Let me know if you have some clever ideas here. :)

Ingredients:
 - Cauliflower
 - Fresh dill
 - Olive oil
 - Spices: salt and pepper

Preparation:
 - Boil the cauliflower, then let it cool in a strainer for 20-30 minutes (this allows the extra water to drip).
 - Gently mash the cauliflower, then mix it with the finely chopped dill.
 - Add a bit of olive oil, salt and pepper (to taste).

Presentation:
 - Lightly coat a few slices of bread with olive oil, then grill for a nice brownish color.
 - Spread the cauliflower mix over the slices of bread. Top with something red (a slice of tomato or boiled/baked red beet, as in the photo above).

Ingredients:

 - Chickpeas

 - Garlic (one clove)

 - Lemon juice (from 1/2 a lemon)

 - Tahini (1 spoon)

 - Olive oil (2-3 spoons)

 - Spices: cumin, ground medley pepper, salt

Preparation:

 - Place chickpeas in the blender, together with half the juice in the can.

 - Add the garlic, lemon juice, tahini, and olive oil.

 - Add salt, pepper, and cumin.

 - Blend thoroughly. If the blender does not start, add a bit more of the chickpeas juice from the can, or some more olive oil.

 - Chill in the fridge for 24 hours before serving.

Presentation:

 - Spread on a plate. Sprinkle some more olive oil and spices on top.

 - Tomato slices and parsley can add a bit more color to the dish.

Ingredients:
 - Mushrooms
 - Butter
 - Rosemary
 - Ground medley pepper
 - Salt

Preparation:
 - Melt the butter, then add the mushrooms and rosemary.
 - Fry the mushrooms till they get a bit of color. Sprinkle sale and pepper.

Presentation:
 - Can be served to replace meat in various combinations. For example, it goes really well with hummus.
 - Keep some fresh rosemary on the side for extra color.

Ingredients:
 - Mushrooms
 - Ground pepper and salt
 - Colorful Mujdei
 - Coarse ground corn meal (preferably instant)

Preparation:
 - Cook polenta separately. The corn meal does not add much to the volume, so start with a quantity of water equal to how much polenta you'd like to cook. Add some salt, and bring to a boil. When it boils, add the corn mean, and keep stirring occasionally for as much as 25 minutes (you may want to check the instructions on the corn meal package - the instant corn meal I am using takes 5 minutes to fully cook).
 - Fry the mushrooms in a pan with a bit of oil. If you like the garlic taste, remove the mushrooms when ready, add the mudjei, and mix together. If you don't like the garlic flavor too much, add the mudjei to the mushrooms in the pan, and cook for a few extra minutes.

Presentation:
 - Select a deep bowl that's resistant to heat. Place a cup or some other round dish inside, face down. Add the polenta all around, and press it down. Make sure the top surface is flat and uniform. Let it cool (10-15 minutes) - you could prepare the mushrooms during this time. Flip the polenta around, and place the mushroom+mujdei mix in the empty space previously occupied by the cup.

Introduction:
Mujdei is a very popular Romanian topping: I've seen it used in soups, appetizers, and in many entrees (it goes great with potatoes and most meats and vegetables). Mujdei is garlic-heavy and is usually served uncooked, so it's not necessarily suited for the faint of heart. You can also cook it to reduce the garlic flavor as much as you want.

Mujdei:
This is the "I'm Assaulted by Vampires and I Need the Potion NOW!" recipe. You basically mash garlic, and mix it with a bit of salt and water. Shy Romanian girls tend to use the garlic-infused water more - it has some flavor and it does not burn the mouth as much.

Colorful Mujdei:
This is the beautified version of mujdei, where chopped tomatoes and parsley or dill add extra flavor and color while diffusing the strength of the garlic. If the preparation is not obvious by now, you mash the garlic, mix it with chopped tomatoes, chopped parsley or dill, water, and a bit of salt. Don't exaggerate with the tomatoes or parsley/dill, particularly if you have a Romanian guy coming by.

Mujdei a la Greek:
This is another variation of mujdei - the main intention is to use yogurt instead of water to further reduce the strength of the garlic. I use this in shaormas (recipe coming soon).

Lemony Mujdei:
Fish goes really well with lemon juice. For Romanians, everything goes really well with garlic. So, someone really smart came up with the idea to use lemon juice instead of water when making mujdei. And it is the perfect complement to fish (or, if I may, fish is the perfect complement for this excellent concoction).

Ingredients:
 - Arugula
 - Prosciutto
 - Strawberries
 - Parmesan cheese
 - Burrata cheese
 - Balsamic vinegar
 - Olive oil
 - Ground pepper

Preparation:
 - Start with some arugula on the bottom.
 - Add topped strawberries, and sprinkle some balsamic vinegar over. The secret to a great salad is in the quality and freshness of the ingredients. When it comes to the balsamic vinegar, I like to use the WeOlive Blueberry Balsamic Vinegar.
 - Add prosciutto and parmesan, then a bit of olive oil and ground pepper.
 - Add the burrata off-center. Finish by cutting it open, and topping it with a bit of balsamic vinegar, parmesan cheese, olive oil, and pepper.

Presentation:
 - Not much to do here, as you'll have a large variety of colors. If anything, present it on a nice (square or colorful) plate, or next to a glass of good wine.