Vegetables | Olha Franko's Kitchen

Aubergines (Eggplant)

(From Olha Franko's book Practical Kitchen, 1929) A Garden Novelty. In autumn, when the shelves in the shops bow under the weight of all manner of fruits and vegetables, we spot among the produce a dark purple, egg-shaped fruit called an aubergine, or in English, an egg-plant. Some of our housewives eye them with suspicion. …

Green Vegetable Salad with Lemon Dressing

(From Olha Franko's book "Practical Kitchen", 1929) In the preface to "Practical Kitchen", Petro Franko writes: "We eat in order to live, although a great many people do the opposite and make a kind of sport out of eating. A great deal depends on nourishment: industriousness, contentment, joy…

Meat-Stuffed Tomatoes

(From Olha Franko's Practical Kitchen, 1929) "Meat-stuffed tomatoes" is a traditional Greek dish known as Gemista. Vegetables — most often tomatoes and peppers — are stuffed with rice and various additions. In the Mediterranean part of Greece, pine nuts and raisins find their way in, while further north, minced beef or pork is far more common …

Rizi-Bisi (Rice with Peas)

(From Olha Franko's book Practical Kitchen, 1929) Rizi-Bisi (which ought to be called Rizi-Bizi) is an ancient Venetian dish, not unlike a thick soup — the risotto technique came along only later. It was made with rice and bizi, the local dialect word for peas, which is where the name Rizi-e-bisi comes from.