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Thinly sliced cucumbers and melon, especially watermelon with a an acidic splash of lime or rice wine vinegar makes a bright delight to have on the side. Cut the melon into a similar size to the cucumbers.
A bit thicker then a sauce, but oh so delightful. I grew up with this sauce my Mom adapted and simplified from a Sunset magazine recipe. It is the best little addition for salmon.
This Salvadoran slaw appears along papusas and if you are lucky in little bowls perfect for dipping chips at some Mexican restaurants. Allow this slaw some time to marinate and absorb, otherwise it comes together quickly and with ease.
Tossed with creamy dressing, seasonal, dried fruit, and nuts. Enjoy on top of lettuce or bread. Substitute tofu to make this dish deliciously vegan, just cut into cubes and use as you would the cooked chicken.
Simply toss together these chickpeas (aka garbanzos) with veggies and curry blend. A dollop of yogurt is just to finish the meal. If starting with dry beans, soak for about 24 hours changing the water periodically until they are plump. Simmer them slowly until they are tender for about an hour or so. Start with 1/2 cup of dry for 2 servings.
