Black Bean Salad is a refreshing and nutritious dish made with black beans, fresh vegetables like corn, onions, tomatoes, and corn, tossed in a balsamic vinaigrette dressing. It's a versatile and colorful salad that can be served as a side dish, a light main course, or a topping for tacos and other Mexican-inspired dishes.

Beets, known as Chukandar when I was growing up was not a well known vegetable in Nepal. My grandpa would bring it home from the market once in a while but as a kid, I didn't appreciate this wonderful vegetable. From what I have learned from my sons it seems like kids not appreciating beets is a world-wide crisis.

Fenugreek (Methi) seeds have been a great new addition to my life recently. I grew up eating sprouted fenugreek seeds soup, which takes some getting used to. But there are other ways that are much more tasty to enjoy this healthy seed.

Thanks to the Lego Movie, Taco Tuesdays have been a big hit in our house. We love tacos! My oldest son can eat tacos for every meal. He never gets tired of it! Every night could be a taco night for him. My tacos started out very simple, just with onions and ground beef, taco seasoning and salt. It has evolved over the years, with added vegetables.

Ever since my husband Kevin decided to become a vegetarian, Taco Tuesdays have been a little bit of a challenge. We love tacos in this house and I have always been creative in hiding veggies in the taco meat.

Ever since I was little I remember having dal with my meals.  Growing up, there usually were two kinds of dal served with our meals. Yellow dal and black dal. Yellow dal consisted of Masoor lentils and split pea lentils mixed ¾ to ¼ ratio. Sometimes Split Chana dal was also added to the mix. Black dal was split Urad dal.