ROASTED RED PEPPER AND GARLIC SALAD

Israeli and French

This colorful salad is full of garlic for you garlic lovers. Cooked first, then left to marinate before serving, it goes well with bread to scoop up the juices. To mash the garlic, crush each clove lightly with a knife (this releases the skin), peel, place the blade of a heavy knife on the clove, and smash down and forward to crush it to a pulp. The crushing releases essential oils and makes the garlic easier to chop to a puree. The recipe calls for flat-leaf parsley or fresh cilantro; I prefer using cilantro because it lifts the flavor, giving the dish a fresh taste.

INGREDIENTS

• 2 medium red bell peppers
• 2 medium green bell peppers
• 3 tablespoons olive oil
• 2 cans (29 ounces or 870 g) diced tomatoes,  drained, or 6 fresh tomatoes,  peeled
• 4–6 cloves garlic, peeled, mashed and finely chopped
• Sea salt and freshly ground black pepper
• One-half bunch fresh flat-leaf parsley or cilantro leaves, finely chopped (about ½ cup)

METHOD 

• Place peppers directly on the stove flame or under a broiler in the oven until charred on all sides.
• Put peppers in a plastic bag to sweat for 15 minutes.
• Take off charred skins under running water.
• Remove core, seeds, and white veins.

MIND REFRESHER

Stand straight, breathe normally, and watch your in-and-out breaths while slicing the peppers—nothing else to do.

• Thinly slice peppers lengthwise into ¼-inch (6 mm) strips.
• Heat oil in a skillet, over medium heat; stir in peppers, tomatoes, and garlic; cook and stir, uncovered, for 5 minutes, until flavors are blended.
• Season to taste with salt and pepper.
• Refrigerate until serving time.
• Stir in parsley or cilantro and serve with crusty bread.
  Serves 4.

CRUNCHY TACO SALAD

North American, from the Southwest

This big meal salad is loaded with beans, chilies, tomatoes, cheese, and tortilla chips and tossed with a creamy, spicy guacamole dressing. with all these flavors and textures, this salad is sure to satisfy your taste buds. In the Southwest, Mexican food is the most popular cuisine. a bag of tortilla chips and a jar of salsa are basic staples found in everyone’s refrigerators and cupboards.

INGREDIENTS

• 1 small head green cabbage, thinly sliced (about 4 cups), or lettuce
• 2 medium tomatoes,  diced (about 1 cup)
• 1 small onion, diced (about ½ cup)
• 1 medium green bell pepper, diced (about 1 cup)
• 1 can (15 ounces or 450 g) kidney, pinto, or black beans, drained
• 1 can (8 ounces or 250 g) whole corn kernels
• ½ teaspoon chili powder
• ½–1 cup (125–250 g) guacamole dressing 
• ½ cup (60 g) feta cheese, crumbled, or cheddar cheese, shredded
• 2 cups (125 g) corn tortilla chips, crumbled

METHOD 

• Mix cabbage, tomatoes, onions, bell pepper, beans, corn, and chili powder in a salad bowl.

MIND REFRESHER

Stand straight, breathe normally, and watch your mind as you toss the salad-just know what happening. Nothing else to do

• Toss salad with guacamole dressing; let salad sit 10 minutes to soften the cabbage a little.
• Sprinkle with cheese and tortilla chips and serve.
• Pass extra dressing.

 Serves 4

SPICY GUACAMOLE DRESSING

1/2 cup (250) water, 1/4 cup (60 ml) fresh lemon juice, 1/4 medium onion, peeled, 1 medium avocado, peeled, stone removed, and quartered, 1 clove garlic, peeled, 1 fresh serrano green chili pepper, generous handful fresh cilantro leaves (about 1/4 cup), 2 tablespoons olive oil or vegetable oil, 1 teaspoon sea salt.   

Blend all ingredients in a blender until smooth and creamy.  Add more water if too thick.  Makes 1 cup (250g).

COLORFUL PASTA SALAD

Turkish

This simple pasta salad, called coban (meaning colorful), offers an excellent combination of textures and colors. Because there’s nothing fancy about it, kids especially seem to like it. In Turkey the traditional bread, called pita, is made at home and served with every meal, as well as with yogurt as a snack. A yeasted round bread baked in a very hot oven, homemade Turkish pita is unlike the pocket bread of the same name sold in markets. In Eastern homes, a guest, whether rich or poor, is seated at an honored place at the table.

INGREDIENTS

• 1 package (8 ounces or 250 g) curly fusilli noodles
• 1 can (15 ounces or 450 g) red kidney beans or white beans, drained
• 1 bunch flat-leaf parsley, finely chopped (about 1 cup)
• 1 medium green bell pepper, diced (about 1 cup)
• ¼–½ (60–125 ml) cup fresh lemon juice
• ¼ cup (60 ml) olive oil
• Sea salt and freshly ground pepper

METHOD

• Cook pasta according to package directions.
• Drain and rinse with cold water; set aside 15 minutes to cool while preparing other ingredients.
• Mix pasta, beans, parsley, green pepper, lemon juice, and olive oil in a salad bowl.

MIND REFRESHER

Stand straight, breathe normally, and taste the salad; concentrate on the taste sensation in your mouth for 30 seconds.  

• Season to taste with salt and pepper.
• Serve at room temperature.
• Taste again if salad has been sitting awhile; it might need more lemon juice.

Serves 4-6