Recipes
This traditional spiced carrot salad, called houria, is uniquely Tunisian with a combination of ingredients typical of North Africa and the Mediterranean. The three Cs — caraway, coriander and cumin — provide its distinctive flavor.
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Called akwadu in Ghana, baked bananas flavored with orange juice, coconut, peanuts and cinnamon are a sweet, economical and nourishing finale for a spicy meal.
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In salads, soup and quiche, and as a side dish or even a main dish, asparagus is a favorite vegetable in the cuisines of France and Belgium. When roasted, the flavor of asparagus becomes sweeter and more intense — and, as a cooking method, roasting vegetables can be as easy and quick as steaming.
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Both hot and sour, this traditional Chinese soup is a unique balance and contrast of flavor: the crisp texture of vegetables and the smoothness of tofu; the umami of mushrooms and sourness of vinegar; the rich color from the mushrooms and soy sauce with the spark of green onion garnish; and served as a hot and hearty main dish soup or starter.
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Become a mixologist by blending any combination of fruit — sweet or sour — to create refreshing "aguas frescas de frutas" (meaning "fresh fruit water" in Spanish). Popular in many Latin American and Caribbean regions, these fruit drinks are made from pureed fruit and a splash of sparkling water or wine that adds the "fizz." Sipping an agua fresca is a nourishing, vitamin C-rich, low-calorie alternative to store-bought fruit drinks.
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Flavorful ingredients of the Caribbean — avocado, grapefruit, cashews, allspice* and gingerroot — combine to make a refreshing side salad. Add grilled shrimp or scallops and the salad becomes a warm- weather, main dish entrée.
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In Vietnamese cuisine, tender lettuce leaves often serve as wrappers for shrimp and other protein foods much like wonton wrappers do for Chinese spring rolls, and tortillas do for Mexican soft tacos. Because lettuce rolls can be assembled at the table, they’re a fun, flavorful and nourishing appetizer.
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