Enjoy as a side dish with Ethiopian lentils and injera. Serves 4 to 6 as a side dish Ingredients 2 cucumbers, peeled and sliced 1 tomato, chopped ¼ teaspoon salt 1 cup plain yogurt Instructions Combine the cucumbers and tomatoes in a serving bowl and sprinkle with salt. Stir in the yogurt and serve.
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Ingredients 1 cup dried lentils, sorted and rinsed 4 cups water 1 tablespoon butter ½ cup chopped red onion 2 garlic cloves, minced 1 teaspoon ground mild red chile ¼ teaspoon ground cumin ¼ teaspoon salt ¼ teaspoon black pepper 2 collard leaves, chopped 2 tsp Berbere spice mix,** optional *Berbere spice mix includes a […]
INGREDIENTS: 1 Tbsp canola oil (or other neutral oil) 3 cups frozen mixed vegetables substitutes: chopped fresh vegetables, canned vegetables 1 Tbsp soy sauce 1 ½ tsp garlic powder 1 ½ tsp onion powder. 1-28oz can OR 2-14oz cans of diced tomatoes 2 cups cooked brown rice substitute: white rice 1 egg, beaten PROCESS: Heat […]
This past week we wrapped up our school lunchroom taste tests for the year! We tasted 11 different vegetables and recipes this year with the students. This month our featured vegetable was Asparagus for Spring. We taste tested a fresh asparagus and carrot coleslaw with mint, green onion, and vinaigrette dressing. Recipe available on the […]