Diversify Your Dinner Table
It’s Global Diversity Awareness Month, a time to explore the richness of the world’s wealth of places and cultures. Discovering and appreciating differences can broaden perspectives, spark discussion, and create unexpected connections that enhance our lives. Now that’s something to celebrate!
In the US, October is also a time to honor the heritages of Filipino-, German-, Italian-, and Polish-Americans. Of course, there are many ways to experience cultural beauty, but this month we can’t resist diving in by enjoying some dishes that bring the taste of someone else’s home to our table.
Lumpia for Filipino-American History Month
Lumpia is an appetizer of chopped veggies and ground meat rolled in a thin, egg-based wrapper and served fresh or fried. Part of what makes it so special in the Philippines is the tradition of making it with loved ones.
Rouladen for German-American Heritage Month
This popular German dish is a mouthwatering mix of flavors rolled into a flattened beef cutlet, cooked, and topped with decadent gravy. Our friend Kimberly at The Daring Gourmet shares her favorite recipe from her childhood in Germany.
Baccala for Italian-American Heritage Month
This comforting fall dish stars salted cod and chickpeas simmered in a hearty sauce and is served with some crusty Italian bread for dipping. Rosemary of An Italian in My Kitchen shares her mother-in-law’s special recipe from growing up in Frosinone in central Italy.
Dill Pickle Soup for Polish-American Heritage Month
Our friend Diana J., who immigrated to the US from Poland in elementary school, shared this hearty and tangy soup recipe. She says, “This is a family favorite and great for the cool fall weather!”
- 2 cups of carrots cut about ½ -1 inch thick
- 2 cups of potatoes cut into equal chunks
- 1 quart of vegetable or low sodium chicken broth
- 2 Tbsp. of low sodium butter
- 2 cups of grated sour dill pickles (He recommends a Polish brand like Belweder or Claussen if you’re using American pickles. Grate the pickles on the largest holes of a box grater.)
- 1 cup sour cream
- ½ cup flour
- ¼ cup of water
- 1 cup of pickle brine
- 1 Tbsp. diced fresh dill
- Old Bay or Nature seasoning
- 1 Tbsp. heavy cream (optional)
Step one: Boil the carrots and potatoes in the broth and add the butter.
Step two: When the potatoes are fork tender, add the grated pickles and reduce the heat to a simmer.
Step three: Whisk together the sour cream, flour, and water in a separate bowl with a little bit of the soup (otherwise the sour cream will break). Fold the mixture gradually into the soup in the pot.
Step four: Add one cup of pickle brine, the fresh dill, and a generous pinch of seasoning. Stir and serve hot.
Optional: Add the heavy cream at the end.
Did you try any of these dishes or your own fun finds or family favorites? Tag us at #LittlePassports to show us your creations and let us know your favorites!