Dill and Horseradish Potato Salad


Courtesy of Sharon Schneider – Contributor Equipment needed: Medium to large stock pot, chef’s knife, whip Ingredients: 15-20 small red potatoes, washed, unpeeled, cut in bite-size pieces 3 eggs, boiled, peeled (under cold water), quartered or grated

Asian Style Radish and Cucumber Salad


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, mixing bowl. Ingredients: 1 Cucumber about 4 to 6 inch, peeled and cut into thin medallions.

Black Bean, Mango, and Roasted Corn Salad


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, mixing bowl. Ingredients: ½ lb. dried black beans soaked overnight in unsalted veggie stock and then cooked until tender 1 Mango, skinned and flesh removed from pit and cut to ½ inch dice