Author: Lulu.Kline@culinary.edu
Watermelon Muthiyas
Watermelon Raita 0.0 from 0 votes Servings 1 Pint Ingredients 1 pint Greek yogurt 1 tsp. Ground cumin, toasted 1 tsp. Sea salt 3 tsp. Sugar 3 Tbsp. Red watermelon flesh, cut into small cubes 2 Tbsp. Red Beets, cooked, cut into small cubes 2 […]
Watermelon Bhel
Date-Tamarind Chutney 0.0 from 0 votes Servings 1 cup Ingredients 2 cups Dates, pitted and boiled 2 Tbsp. Lime juice 2 Tbsp. Tamarind paste 1/2 tsp. Cumin, ground, toasted 1/2 tsp. Sea salt Directions Blend all ingredients in a blender to make a smooth paste. […]
Watermelon Raita
Moussaka Mosaic
Seasonal Cabbage-and-Noodles
Late Harvest from the European Union
Delicate Rose Pudding
Chilled Summer Soup
Pin Print Chilled Summer Soup: A European Summer Classic, Reimagined 0.0 from 0 votes Servings 4 servings Chilled soups using summer ingredients can be found all over the European Union, from France’s vichyssoise, Spain’s gazpacho and salmorejo, Bulgarian Tarrator, and German Kalte Gurkensuppe. Chef Rebecca […]
