This recipe is from Nepal and was taught to us at one of our Mosaics of Flavors' cooking classes by Draupada Luitel.
A kids favorite, this soup can be made with summer or winter vegetables. This recipe was taught in a City Market cooking class for kids and teens.
This recipe was taught in one of our City Market cooking classes on Inspired Vegetarian food, with instructor Jessica Bongard from Sweet Lime Cooking Studio. The idea is to pair a certain color tomato with the same color melon: So green (ripe) tomatoes with honeydew, red tomatoes with watermelon, yellow tomatoes with cantaloupe, etc. The combination is surprisingly delicious!
This is a great salad to serve at a barbeque but it goes just as well alongside other summer salads like tabouli. The recipe has been a stand-by in my family for decades and it always reminds me of warm summer nights at the picnic table in the backyard.
This is a satisfying meal both because its tasty and because all the ingredients can be local (well, all the ingredients but the salt and pepper!).
This salad makes creative use of pita chips, one of our favorite snacks. Break the chips into large pieces and sprinkle them over the salad right before serving. To bulk up this dish for dinner, add grilled chicken, shrimp or salmon.
This fruit salad is great for topping pancakes or waffles, with yogurt, or blended into a smoothie.
Grated beet salads are an easy way to use up beets without needing to cook them. Try this zingy salad as a side dish or atop your next burger.