Recipes | Crossroads Community Food Network

Salsa “Pico de Gallo” de Mexico

Salsa Pico de GalloIngredients:

    • 5 chopped tomatoes
    • 1 cup finely chopped red onion
    • 2 chopped hot peppers
    • 2 chopped sweet peppers
    • 2 Tbsp chopped cilantro
    • 2 finely chopped garlic cloves
    • 2 tsp salt
    • Fresh juice from 2 limes

Wash, chop and mix all ingredients together and you will have a bright, beautiful and tasty salsa. Buen provecho!


  • 5 tomates grandes, en cuadritos
  • 1 taza de cebolla, picada finita
  • 2 jalapeños u otro chiles, picados, sin semillas
  • 2 pimentónes dulces, picados
  • 2 cucharadas cilantro, picado
  • 2 dientes de ajo, picados
  • 2 cucharaditas de sal
  • Jugo fresco de 2 limas

Modo de preparacion: 

Lave, pica y mezcla todos los ingredients. El resultado es una salsa linda y sabrosa. Buen provecho!

Raw Beet, Carrot, and Apple Salad with Ginger Lime Dressing

Recipe makes 8 servingsraw beet carrot apple salad


  • 3-4 tablespoons lime juice, freshly squeezed (can also use lemon)
  • 1 tablespoon honey (or coconut nectar for a vegan option)
  • 1 tablespoon fresh ginger root, finely grated
  • 1-3 tablespoons extra virgin olive oil
  • 1 3⁄4 cups beet roots, grated
  • 1 3⁄4 cups carrots, peeled and grated
  • 1 3⁄4 cups apple, peeled and grated


Make the dressing by combining the lime juice, honey, and ginger in a small bowl. Using a whisk, add the olive oil and mix until well-combined. Set aside.

In a large bowl, combine the remaining ingredients. Add in the dressing and mix well. Serve immediately or store in the refrigerator.


Mango Lassi

IMG_8893Mango Lassi is a traditional South Asian beverage. In fact it is one of the most popular beverages in Northern India. The mango lassi drink is a cross between a smoothie and a milk shake and is smooth, creamy. The mango is native to South Asia, from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics, however, they are used in many ways across cultures. For example, in tropical countries, sour, unripe mangoes are used in sauces, or may be eaten raw with salt, chili or pumpkin seeds. In India, ripe mangoes are also used to make curries or lentil dishes. The pulp from ripe mangoes is also used to make jam, juices or ice cream. Mangoes can be dried or cooked with rice for an Asian-style desert. Mangoes are often prepared charred in the American state of Hawaii. Honey doesn’t have the same effect on blood sugar as sugar. It keeps your blood sugar stable and is a good source of natural energy. Honey can also be good for coughs, sore throats and you can apply it to heal cuts and burns.

Recipe makes about 4 cups


  • 2 cups plain yogurt
  • 1 cup water
  • 2 cups chopped mango (peeled and stone removed)
  • 4 teaspoons honey, to taste
  • A dash of ground cardamom (optional).


Put mango, yogurt, water, honey and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Sprinkle with a little cardamom, if desired. The lassi can be kept refrigerated for up to 24 hours.

Fun Facts:

Cardamom is grown in the tropics on bushes that produce little pods. This spice has lots of health benefits. It can provide energy and help you digest your food too.

Mango has vitamin A which means it’s good for your eyes!

Mango is the national fruit of both India and the Philippines.


Kale with Nuts and Raisins

Kale with Nuts and RaisinsThis recipe makes 5 1-cup servings


  • 1 bunch of kale, washed and dried
  • 2 cloves garlic
  • 2 tablespoons of olive oil
  • handful of nuts (any kind is fine) and raisins
  • salt to taste


Remove kale stems and chop kale finely.

Heat oven to 350°. Toast nuts for 5 minutes.

Heat olive oil in medium frying pan. Cook chopped garlic for 30 seconds. Toss in kale and cook on medium-low for 4 minutes. Toss in raisins and cook for 1 more minute on low. Turn off heat, add toasted nuts, and mix. Add salt to taste.

Kale Salad

Kale SaladIngredients:

  • 8-10 kale leaves (1 bunch), washed and dried
  • 2 tablespoons of lemon juice
  • 2 garlic cloves
  • 1-2 tablespoons of olive oil
  • salt
  • 1 tablespoon of tahini (optional)
  • plain bread crumbs (optional)
  • a handful of nuts and/or raisins (optional) any grated cheese (optional)


  1. Remove kale stems and chop kale finely. Place in a large bowl.
  2. Chop garlic finely. In a small bowl, add garlic, olive oil, lemon juice, tahini (optional), and salt to taste.
  3. Pour dressing over kale and toss well.
  4. Let salad sit for at least 5 minutes.
  5. Mix in optional ingredients.

Note- You can easily substitute these ingredients for similar ingredients available.

Makes 5 3/4-cup servings

Download this recipe.


Massaged Kale Salad with Apples & Beets

Kale salad apples and beetsRecipe serves 6-8


  • 2 bunches of kale, stalks removed and discarded, leaves thinly sliced
  • 6 carrots, thinly sliced
  • 6 medium beets, peeled and grated
  • 5 apples, cored and grated
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons honey
  • Juice of 3 lemons
  • 2 tablespoons ginger, finely minced
  • 3 tablespoons chopped red onion (optional)
  • Salt to taste


In large serving bowl, add the kale, half the lemon juice, a drizzle of oil, and a little salt. Massage well until kale starts to soften and wilt, about 2–3 minutes. Set aside while you make the dressing.

In a small jar, add remaining lemon juice, oil, ginger, and honey. Shake well to mix.

Pour dressing over kale, add grated apples and beets, and toss until nicely coated in the vinaigrette.

Season with salt and pepper.