German Style Spätzle – Germany
1 onion, chopped 4 tablespoons olive or canola oil 1 leek, cleaned and cut into small pieces 250 grams (1⁄2 pound) carrots, diced 250 grams (1⁄2 pound) mushrooms 1⁄8 liter (1⁄2 cup) broth or stock 1⁄4 liter (1cup) cream 250 grams (1⁄2 pound) Spätzle 600 grams (1 1⁄2...
Spaghetti with Mushrooms, Zucchini, and Tarragona – France
340 grams (3⁄4 pound) spaghetti, freshly cooked 2–4 tablespoons extra-virgin olive oil 450 grams (1 pound) zucchini, trimmed, diced 1⁄2 teaspoon dried crushed red pepper 900 grams (2 pounds) mushrooms, sliced 2 1⁄2 tablespoons chopped fresh tarragon 2 tablespoons...
Tri-color Rotini Salad with Avocado, Tomato, and Mozzarella – Costa Rica
250 grams (1∕2 pound) tri-color rotini 2 tablespoons small almonds 1 tablespoon olive oil 6 tomatoes, ripe but firm 225 grams (1∕2 pound) Mozzarella cheese 1 large avocado 2 tablespoons freshly squeezed lemon juice 3 tablespoons fresh basil, chopped Basil leaves for...
