A Vietnamese sandwich created do to French colonialism in Indochina combining French ingredients like a baguette, jalapeno and mayo with Vietnamese ingredients like cucumber and pickled carrot.
Sonoran Wheat berries
One of the oldest surviving wheat varieties anywhere in North America grown locally by Ramona Farms in Sacatan AZ.
Native bean to the southwest and Mexico grown by Natives since pre- Columbian times. Drought resistant and healthy. They are high in protein and soluble fiber helpful in controlling cholesterol and diabetes.
Pima Corn Grits
Handpicked and grown locally, roasted over mesquite and dried in the Arizona Sun. Non gmo and grown without pesticides and herbicides. By Ramona Farms.
A dried chilaca chile. Not very hot, with a rich earthy flavor.
Abit smaller lentil imported from Spain
The root of a French plant of the daisy family.
One of the five French "mother sauces"
Omported from Italy - more refined and better quality version of American maraschino cherries
A middle eastern seasoning made from dried and ground sumac berries.
A paste made from ground sesame seeds.
Is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash in North America, but another common name is Japanese pumpkin. In Japan, "kabocha" may refer to either this squash or to the Western pumpkin. It has a strong yet sweet flavor and moist, fluffy texture like chestnuts.
Chili powder. The pasilla chile or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. Named for its dark, wrinkled skin and pronounced pah-SEE-yah (literally "little raisin"),it is a mild to medium-hot, rich-flavored chile. As dried, it is generally 6 to 8 in (15 to 20 cm) long and 1.0 to 1.5 in (2.5 to 4 cm) in diameter.
Chimichurri is an uncooked sauce used for grilled meat; it comes in a green version (chimichurri verde) and a red version (chimichurri rojo) and seems to come from Argentinian and Uruguayan cuisine. It is made of finely-chopped parsley, minced garlic, vegetable oil, oregano, and white vinegar. In Uruguay, the dominant flavoring is parsley, garlic, red pepper flakes, and fresh oregano.
Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, red pepper flakes, and white or red wine vinegar. Additional flavorings such as paprika, cumin, thyme, lemon, basil, cilantro (coriander leaf) and bay leaf may be included. In its red version, tomato and red bell pepper may also be added. It can also be used as a marinade for grilled meat. Chimichurri is available bottled or dehydrated for preparation by mixing with oil and water. Variants may replace the parsley with herbs such as coriander (cilantro) and culantro.
Cremini Mushrooms- The white button mushrooms, those very familiar kitchen staples, are simply the youngest variety. They have been cultivated, too, for that white color and soft texture. In the wild these mushrooms are usually browner.
Yuzu Ponzu Sauce - The perfect sauce for summer vegetables, stir fry, tofu and chicken. Also excellent on broiled or grilled seafood like shrimp, salmon and tilapia. Shabu Shabu, dumplings and pot stickers come alive with flavor. Marukan Yuzu Ponzu delivers a balance of lemon and soy flavors.
The Yuzu originated in China and grows wild throughout central China and Tibet. It was introduced to Japan and Korea during the Tang Dynasty and it is in these nations that it is cultivated most widely. The yuzu's flavor is tart, closely resembling that of the grapefruit, with overtones of mandarin orange. In Japanese cuisine its aromatic zest (outer rind) is used to garnish some dishes and its juice is commonly used as a seasoning. It is an integral ingredient, along with the sudachi and other similar fruits, in the citrus-based ponzu sauce.
Tabouli salad or Tabbouleh
A simple salad of very finely chopped vegetables, lots of fresh parsley and bulgur wheat, all tossed with lime juice and olive oil.