Recipes, kitchen techniques, from the Cultured Cook - KMSP-TV

Get food recipes, kitchen techniques, and food history from the Cultured Cook

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(WJBK) -

From how food is prepared, to what makes one dish nutritious and another just an empty filler, to which spices are intrinsic to the cuisines of various countries.  Lisa Howard is on a mission to get all food related answers.

Lisa's next cooking event is titled: Flavoring Your World: DIY Healthy Sauces and Dressings.  It's on Wednesday, August 22nd at the Birmingham Community House.  The cost is $35.

Click here or call (248) 644-5832 to learn more.

Here is the RECIPE featured on FOX 2

Mexican Fiesta Salad

Serves 4 for dinner

Main ingredients

2 cups frozen corn, thawed (preferably organic)

15 oz canned black beans, drained (go with Eden brand if you want a BPA-free can)

1 red bell pepper, chopped

2 large tomatoes, chopped

2 cups quinoa, cooked (simmer 2 cups raw quinoa with 4 cups water or free-range chicken broth for 10 minutes)

4 green onions, green tops only, minced

Dressing

¼ cup fresh lime juice

2 tbsp extra-virgin olive oil

1 tbsp chili powder

1 tsp cumin

Pinch sea salt

Optional toppings

Chopped avocado

Fresh mozzarella balls OR feta made with sheep's or goat's milk

Sautéed chicken

Sautéed shrimp

Mix corn, beans, pepper, tomatoes, quinoa, and green onions in a large bowl. Whisk dressing ingredients together in a smaller bowl, then toss gently with the salad. Add optional toppings if desired.

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