Purple potato and crunchy lentil Salad (Katchumber Salad inspired by Cookbook INDIAN-ish

indian food can be a hard sell for children, but it can also be a really fun way to introduce new an vibrant spices. I love Priya Krishna’s new Cookbook, INDIAN-ISH, because it’s excatly that! With recipes like Roti pizza the breakdown of each Indian spice, even how to cook rice, INDIAN-ish is a must! I choose to riff a bit on her Katchumber salad with mung beans and add a purple sweet potato and cook the beans to almost al-dente. The mini-chefs were a bit hesitant at first, but loved the sweetness of the potato, tangy tomatoes, and the crunchy mung beans! Served with a side of Peanut Chutney.

Purple Potato and Crunchy Lentil Salad (Katchumber salad) Salad:

Serves 4

Prep 20 including Boiling Potato

Ingredients :

  • 1 medium-large purple sweet potato, peeled, boiled, and cooled

  • 1 cup green lentils, rinsed under cool water, cooked with 2 cups of water for about 15, just until al-dente

  • 1/4 cup chopped cilantro

  • 1 persian cucumber, chopped

  • 1 cup cherry tomatos, chopped

  • 1 ripe avocado, diced

  • 1 tablespoon rough chopped pistachio nuts (if no allergy is present)

  • juice from 1/2 of a lime

  • salt to taste

  • optional-chopped mint leaves (we left out for the mini chefs)


  1. Break the potato into large chunks using your hards (this is a fun job for the mini-chefs) once the potato is cooled.

  2. Place the cooked lentils, cucumber, tomato, avocado, potato, and cilantro in a large bowl.

  3. Add lime juice, salt, and pistachio nuts, toss and serve!

close up kachumber.jpg

Stuffed Squash Blossoms

Wow your little ones with this stuffed summer squash blossom recipe! The squash blossoms help to create a really pretty dish, but it will be so fun to make alongside your kiddos with this very easy and hands-on recipe. 

Stuffed squashed blossoms are a traditional Cretan dish that I discovered while on a trip to Greece, and after loving every bite of them, I knew I had to try this recipe with my mini chefs at cooking camp. In the camp, we "traveled" to a different country every day, and this dish was a part of the menu for Greece! We made Greek fry bread stuffed with feta and herbs, souvlaki, and these stuffed squash blossoms. Luckily, squash blossoms are in season right now and I was able to pick up these up at my local farmers market. They can really be stuffed with anything, but this recipe incorporates lots of veggies and rice in a really fun way.   

stuffed squash blossom.jpg


Stuffed Squash Blossoms Recipe

  • Serves 6-8
  • Prep time: 20 mins
  • Cook time: 45 mins


  • 10-15 Squash blossoms (the blooms from summer squash). I purchased these at my local farmers market.
  • ½ cup red or white onion grated
  • 1 cup tomato grated
  • 1 cup wild parboiled rice
  • 1 cup water plus 2 cups water
  • 1 teaspoon dried thyme
  • Fresh oregano
  • ½ cup good olive oil
  • Salt and pepper to taste
  • Crumbled feta cheese
  • 1 potato peeled and quartered


  1. Preheat oven to 350 degrees Fahrenheit 
  2. Bring water to a boil 2 to 3 cups of water and the salt. Add rice and boil for about 15 minutes, stirring occasionally. Drain. Refrigerate if it will be more than a couple of hours before you use it.
  3. While rice is cooking, grate tomatoes and onions and place them in a boil. Add salt, pepper, thyme and 1 tablespoon of olive and stir to combine.
  4. Peel potato and quarter. This will help keep the squash blossom soft and moist (these bake along side, not inside).
  5. When the rice has cooled, add into the onion tomato mixture.
  6. Peel back the petals and stuff with the filling. Place in a pyrex baking dish alongside potatoes. Top with olive olive and salt.
  7. Bake for 30-40 mins until tender and rice is cooked through. Top with feta cheese.