Summer Corn and Quinoa Salad with Pumpkin Seeds and Lime
This salad gets a bright burst of flavor from fresh lime. Be sure to rinse the quinoa thoroughly in a fine mesh strainer to remove the bitter outer coating. ...read more
Jicama is a crunchy, white tuber that can be cooked or served raw in salads.
This salad gets a bright burst of flavor from fresh lime. Be sure to rinse the quinoa thoroughly in a fine mesh strainer to remove the bitter outer coating. ...read more
This crunchy, colorful salad gets its kick from peppery greens. Mizuna, arugula, or any peppery-flavored salad green can be substituted for the watercress. ...read more
Flowering (aka ornamental) kale, which looks like a giant purple carnation, is worth seeking out for this salad, even if just a handful of the leaves are thrown in for color. ...read more
If you can’t find jicama for this recipe, substitute peeled, thinly sliced cucumbers or baby turnips. Poblano chiles range from mild to having a bit of heat, so it’s best to taste the chile before sprinkling over the jicama. ...read more
This supernutritious salad is just what you want toward the end of the work week. Get creative with your favorite greens, and take advantage of the opportunity to throw in leftovers from other recipes, such as extra ginger-carrot broccoli from the bento box and roasted vegetables ...read more
Blackberries are perfect salad berries because they’re sturdy enough to stand up to tossing and substantial enough to be speared with a fork. In place of jicama, you can use seeded cucumber. ...read more
Sweet-and-sour combinations are common in Malaysian cuisine, which makes abundant use of the country's fresh fruits and vegetables. ...read more
Raw beets taste similar to raw carrots in that they’re sweet, juicy, and crisp. Jicama, a Mexican root vegetable that looks like a large, pale, round potato, is crunchy and mild when peeled and eaten raw. If you can’t find jicama, simply substitute cubed cucumber in this salad. ...read more
Jicama is a round, tan-skinned root vegetable (often found in the exotic produce section of supermarkets, but it isnt usually expensive). It has a crisp, fresh, slightly sweet taste and is a natural with cucumber. ...read more
Use a serrated cutter or a straight-edged knife to make the vegetable sticks. ...read more
Nopal is the flat, fleshy pad or paddle of the prickly pear cactus, and it is an increasingly popular ingredient choice. It is available fresh throughout most of the year at Hispanic markets, but you may use a quality jarred marinated nopal insteadalso available in Hispanic ...read more
This is a traditional Cantonese New Year dish, especially among village people. They fill a huge bowl by layering all the ingredients in it. The idea is to serve the whole table or even the whole village on a designated day. Common ingredients are daikon, mushrooms, fried tofu ...read more
Luo Hana term that means Buddha in Mandarinis the most common name to include for dishes favored by Chinese vegetarians. This noodle dish symbolizes purification. Look for dried bean curd sticks at your local Asian market. Large sheets of dried tofu skin are not substitutes ...read more
The most commonand possibly most popularfood in Beijing during Chinese New Year are these dumplings. Since the New Year falls in winter, only bok choy is in season, so local cooks mix it with dry mushrooms and bamboo shoots, and serve the dumplings with black vinegar and fresh ...read more
The sweet lushness of the mango, the acidity of the lime, the crunch of the tortillas and the refreshing crispness of the jicama and bell pepper—presented in an assortment of colors—make a treat for all the senses. ...read more
The delicate flavor of this soup makes it an excellent choice for the first course of an Asian-inspired meal. ...read more