Cross-Cultural Salad Recipe with Tomato, Avocado, Jicama, Lime, and Feta
(Makes about 4 servings

Ingredients:
zest and juice from one large lime (plus more lime juice for seasoning the finished salad if desired.)
2 medium avocados, diced
2 cups peeled and diced jicama (cut into half-inch squares)
1 cup cherry or grape tomatoes, sliced in half
1/4 cup thinly sliced green onion (sliced on the diagonal)
1/3 cup crumbled Feta cheese
salt, to taste

Instructions:

Zest the skin of the lime and squeeze the juice into a bowl that's large enough to hold all the salad ingredients.  Cut up the avocados into the bowl and toss avocado pieces with the lime juice/zest.  Peel the jicama  and cut it up into half-inch slices.  (To make the jicama easier to peel, I slice it into the thickness I want and then peel around the edge of the slices.)  Toss the jicama cubes into the avocado/lime mixture.

Cut grape or cherry tomatoes in half until you have 1 cup of halved tomatoes.  Thinly slice green onions on the diagonal until you have 1/4 cup of green onion slices.  Crumble enough Feta to make 1/3 cup of crumbled Feta.

Gently mix the tomatoes, green onion, and Feta into the jicama-avocado mixture.  Taste to see if you want a little more lime juice, season to taste with salt, and serve.

I usually never refrigerate salads with tomatoes, but I was pleasantly surprised that this was still quite good after one night in the refrigerator.  (It didn't last another night though, so don't refrigerate too long.)

 

http://www.kalynskitchen.com/2012/06/cross-cultural-salad-recipe-with-tomato.html

                            Salad Bowl Theory Menu

Spain: Gazpacho

• 3 cups finely diced plum tomatoes, juices reserved                                          
  
• 2 cups finely diced cucumbers, peeled and seeded
• 1 1/4 cups finely diced onion
• 1 cup finely diced red bell pepper
• 1 tsp minced garlic
• 2 tbsp tomato paste
• 2 tbsp extra-virgin olive oil
• 2 tbsp minced fresh herbs (tarragon, thyme, or parsley)
• 3 cups canned tomato juice
• 1/4 cup red wine vinegar, or as needed
• Juice of 1/2 lemon, or as needed
• 1/4 tsp salt, or as needed
• 1/4 tsp cayenne pepper, or as needed
• 1 cup tiny croutons
• 1/2 cup thinly sliced chives or scallion greens

1. Reserve 2 tablespoons each of the tomatoes, cucumbers, onion, and pepper for the garnish.

2. Puree the remaining tomato, cucumber, onion, and pepper in a food processor or blender along with the garlic, tomato paste, olive oil, and herbs until fairly smooth but with some texture remaining.

3. Transfer the puree to a mixing bowl. Stir in the tomato juice, the red wine vinegar, and lemon juice. Season with salt and cayenne to taste. Cover and chill thoroughly, at least 3 hours but preferably overnight.

4. After chilling, check the seasoning and adjust as needed. Serve in chilled bowls, garnished with the reserved vegetables, croutons, and chives.

Read More http://www.epicurious.com/recipes/food/views/Gazpacho-357151#ixzz2RqOjRWZk 

Phillipines: Lumpia

                                                                                                               

• 3 tablespoons corn, grapeseed, or neutral oil
• 2 garlic cloves, minced
• 2 shallots, minced
• 1 pound pork, chicken, shrimp, or a combination, minced
• 1/2 cup grated or shredded carrot
• 1/2 cup shredded Napa or other cabbage
• 1/2 cup sliced fresh or canned bamboo shoots, drained if canned
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons Shaoxing wine or dry sherry
• 8 Lumpia Wrappers
• 8 green- or red-leaf lettuce leaves
• Sweet Garlic Soy Sauce

1. Put the oil in a large skillet and turn the heat to medium. A minute later, add the garlic and shallots and cook, stirring occasionally, until fragrant, 15 to 30 seconds. Add the pork and cook, breaking up any lumps and stirring occasionally, until the meat loses its pinkness, about 3 minutes. Add the vegetables and cook, stirring occasionally, until softened, about 5 minutes. Add the salt, pepper, and wine and remove from the heat.

2. Lay a lumpia wrapper flat on a work surface and place a piece of the lettuce on top. Line 2 heaping tablespoons of stir-fry mixture on top of the lettuce. Fold in the sides and roll tightly, sealing the seam. If necessary, with a few drops of water spread with a brush or your fingertip. Serve with either or both of the sauces.

Read More http://www.epicurious.com/recipes/food/views/Lumpia-Rolls-352989#ixzz2RqPiwPjD

Italy: Pasta Bolognese 

• 2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes                                              
  
• 3 tablespoons olive oil
• 6 ounces pancetta or 6 slices bacon, finely chopped
• 1/4 pound ground pork (not lean)
• 1/4 pound ground beef chuck (not lean)
• 1/4 pound ground veal
• 1 small onion, finely chopped (about 1 cup)
• 1 carrot, finely chopped (about 1 cup)
• 1 cup dry red wine
• 1 cup heavy cream
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 pound small pasta such as orecchiette or rotini

• Garnish: Freshly grated Parmigiano-Reggiano cheese

If using whole tomatoes, in blender or food processor, purée tomatoes with juice. Set aside.

In large, heavy pot over moderate heat, heat oil until hot but not smoking. Add pancetta and sauté until golden brown, 5 to 6 minutes. Add beef, pork, and veal and sauté, breaking up meat with back of spoon, until browned, 7 to 8 minutes. Add onion and carrot and sauté until vegetables are tender, 5 to 6 minutes.

Stir in red wine and simmer, scraping up browned bits stuck to bottom of pan, until liquid is reduced by half, about 5 minutes. Stir in tomatoes, cream, salt, and pepper. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 30 minutes.

In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with sauce. Serve with grated cheese.

Read More http://www.epicurious.com/recipes/food/views/Pasta-Bolognese-352493#ixzz2RqQeCdqW

Many people like to refer to America as "The Melting Pot" because of it being made up of so many different types of cultures to make up the one ultimate culture that defines the country. The melting pot theory is meant to make everyone of all races feel equal and therefore welcomed. I learned this as a child and thought it was an awesome concept that embodied what America supposedly truly was. As I grew up however I realized that that concept was all wrong and I believe this political cartoon illustrates my point exactly (although a little outdated.) 

This is what a melting pot is. Everyone of all different cultures, nationalities, and social status even, are forced into a tiny pot where everyone is to act the same and differences aren't really welcome. It's even in the name "melting pot" where everyone's differences get melted into a bland mush rather than a bowl of different flavors and unique tastes. I think this cartoon is awesome because it shows how the government wants everyone to become uniform and not have any differences as it may cause problems for them. (The one guy standing up seems to be causing a ruckus.) The spoon that is mixing (or controlling) them has 'equal rights' written across it, which is meant to be perceived as a good thing, however; it can also be viewed as a tactic to keep everyone on the same level. The melting pot is a way for everyone of all cultures, nationalities, or social status to blend, become invisible and disguised under an "American citizen mask." 

That is my problem with the melting pot theory. The salad bowl theory explains what America is (or better said, what it should be) as a much more compassionate,caring, and cultural country. The salad bowl theory suggests the integration of many different cultures much like a salad integrates different ingredients. This allows every culture to be acknowledged and therefore more importantly appreciated. 

What do you think about when you think of America's history? Wanna know what I think about? FOOD. But this isn't just me blabbering about food. Did you know that food has an interesting connection with history and not only can it help illustrate important stages of American history in particular, it can show how cultures can come together. Who knew that something as delicious as food could help explain something as interesting (or let's face it, as boring) as history. Let me first show you want I mean with a little history of America's past.

America as we know it today doesn't exactly have any true roots of its own. Looking at it's past, America is a collaboration of different nations, it encompasses a plethora of different roots. There's the many different European nations, diverse African tribes, and later, nations from Asia and  basically everywhere South of North America. Also, something a lot of people don't think about or commonly forget about is the deeply intricate Native American societies that already existed on North American land too. It started from the food gatherings and cultivation methods of these native peoples; to America's successive waves of European and African colonial and immigrant populations; and 20th-century revolutions that have all helped to shape our culinary heritage. These nations came together in what it is now called America, and amongst other things, created this extravagant American food culture. 

One of the most famous and commonly used examples of how food has brought cultures together in America is the good ol first Thanksgiving meal. America's first European colonists encountered a continent already peopled with native food cultures and traditions, but they brought their European tastes and food conventions with them. What did this create? A beautiful and absolutely yummy meal that is still celebrated to this day. As a child I would sometimes wonder why we ate the things we ate on Thanksgiving day. It goes from ham and turkey to mashed potatoes to vegetables and pumpkin pies. These diverse courses in the traditional Thanksgiving meal show how the Europeans and Native Americans brought their foods together to share a meal at the same table, despite their differences. This is why I  believe the concept of the United States being made up of the flags of different nations does a good job of illustrating the different cultures coming together, like in the picture I posted up at the very top. However, a problem is posed by the question of whether or not America is viewed as a melting pot or salad bowl. Stay tuned to see what I mean!