Raw, leafy salads are a good addition to our everyday diet as they are packed with important nutrients.
‘Cooking Together’: Spring Salad with Romaine Lettuce Hearts, Red Radicchio and Tofu
‘Cooking Together’: Let’s Make Strawberry Shortcake
Strawberries are nutrient-dense, low-calorie fruits loaded with vitamin C, fiber, potassium and antioxidants that boost immune function, enhance heart health and reduce inflammation. Eating about eight strawberries daily can improve cholesterol levels, support brain health, regulate blood sugar and reduce cancer risks.
Inner Sunset Resident’s Cookbook to Be Released This Month
Chef Melissa King was not like other kids growing up in Whittier, a small city in Los Angeles County. While her peers watched Saturday morning cartoons, she was glued to Julie Child shows, Martin Yan’s “Yan Can Cook” and other television cooking programs.
‘Cooking Together’: Lentil Falafel
This recipe uses only a few ingredients, and the patties can be done in just a half hour.
‘Cooking Together’: Vegan Almond Biscotti
If you are looking for a small bite for an afternoon break or a light dessert, these lightly sweetened almond-filled biscottis are a healthy companion to your hot chocolate, chai or coffee.
‘Cooking Together’: Sambhar
Sambhar is a robust South Indian soup comprised of lentils, vegetables, and spices, making it a nutritious and fulfilling meal. The recipe involves cooking lentils, sautéing vegetables, and flavoring with tamarind.
‘Cooking Together’: Pea Shoots
Pea shoots contain many important nutrients, such as protein, vitamins A, B1, B5, B9, C, folate and E, as well as potassium and phosphorous – some in remarkable quantities. A serving of 100 grams of pea shoots can provide 4 grams of protein, 3 grams of fiber, 280 micrograms of vitamin K, 79 milligrams of vitamin C and 340 micrograms of vitamin A.
‘Cooking Together’: Gado Gado
Gado gado (meaning “mix-mix”) is a traditional Indonesian salad made with a variety of vegetables and a protein element from tempeh, tofu or boiled eggs. It is served with freshly made peanut sauce dressing. Gado gado is versatile, healthy, colorful and tasty!
‘Cooking Together’: Vegan Kofta Curry
In the Persian language, Kofta means pounded meat. Somehow, in the culinary world, “kofta” became a word for a dish that is made with spiced minced meat rolled into small balls and then fried.
‘Family Meal’: MuuKaTa6395 – Thailand’s Take on Hot Pot
On Geary Boulevard, one of the Richmond District’s most bustling streets, lies a restaurant that is one of a kind, according to its owner, Phornthip Korkiatnun (Ming). The restaurant is called MuuKaTa6395, a Thai charcoal barbecue that taught me Koreans aren’t the only ones to boast an excellent hot pot.
‘Cooking Together’: Freekeh Salad With Bulgar and Vegetables
Freekeh (pronounced free-kah), has been a staple grain in the Middle Eastern diet for centuries, and it is now gaining popularity in the United States.
‘Cooking Together’: Let’s Make Sheera for Diwali
One simple sweet my mother made on Diwali morning has left me with deep and fond memories. It is called Sheera – also known as simple Halwa in some parts of India. Sheera is often served as prasadam (gods leftovers) to the attendees of Hindu temples after a worship ceremony.
‘Cooking Together’: Home-made Berry Jam
I have not bought jams from a grocery store ever since I moved to California, some 50+ years ago. And I have raised three children, frequently making them PB&J sandwiches for lunch. Now that the kids are grown, I still enjoy making jams, sometimes for myself or to give them away to friends.
‘Cooking Together’: Holiday Pasta with Festive Red and/or Green Sauce
Home-made sauces are usually tastier and can be more nutritious if you prepare them with right ingredients. Once the sauce is made, it can be refrigerated for up to a week or frozen for a longer period.
‘Cooking Together’: Vegetarian Empanadas
Thanksgiving celebrations in the U.S. started with Native Americans and Europeans sharing food after the harvest. However, many people today do not realize the vital role the Natives played in cultivating crops such as corn, squash, beans, tomatoes, and berries and sharing this knowledge with the pilgrims.
Richmond Review/Sunset Beacon 