Get the latest Dash recipes from Group Recipes. http://www.grouprecipes.com/tag/dash Callaloo is a Trinidadian dish. A friend some years ago gave me this version of the traditional recipe. http://www.grouprecipes.com/92571/callaloo-2.html This dish goes good with buttermilk biscuits and is only 82 calories per serving. http://www.grouprecipes.com/84241/curried-squash-soup.html Enjoy these thick-cut fries alongside a burger. The spicy seasoning blend gives them a not-too-hot,not-too-mild kick http://www.grouprecipes.com/80279/spicy-steak-fries.html This has been one of my favorite salads since FOREVER!! My mom used to make it all the time and now I get to!! Some people call is 7-layer salad, but down here in the South we call it Pea Salad!! http://www.grouprecipes.com/72916/pea-salad.html Japanese food is very popular on the Westcoast. Many restaurants offer one bowl rice dishes that are delicious yet filling. Here's another 20 minute meal. http://www.grouprecipes.com/55210/katsudon-japanese-pork-chop-on-rice.html A little on the labor-intensive side, yes...but well worth it. Here is a lovely seasonal dish that's fresh and delicate. Note that there is no raw fish in this recipe; the word sushi simply denotes that a dish features seasoned rice, which can be served with a variety of accompaniments, including raw seafood. This type of sushi is called chirashi-sushi (chirashi means "scattered"), and the rice is mixed with asparagus, thin strips of carrot, and cooked shrimp. Enjoy. Recipe from Bon Appétit. http://www.grouprecipes.com/46883/springtime-sushi-nests.html This stock is a traditional take on the quick dashi broths that are on the market today. It keeps for up to 5 months well in the frig. It is not at all fishy even though dried fish go into it. It can be used to make a light or dark broth depending on your needs. It can also be used a a dipping sauce with no dilution. http://www.grouprecipes.com/34122/traditional-concentrated-dashi-stock.html A japanese classic that's easy to make at home. In Japanese, age means deep fried, while dashi is the stock used to make the sauce. So agedashi is basically deep fried tofu served in dashi-based sauce. http://www.grouprecipes.com/23040/agedashi-tofu.html A Japanese dashi made with dried bonito flakes and used as a soup stock for other dishes. http://www.grouprecipes.com/19464/japanese-katsuobushi-dashi.html A japanese dashi made with dried shiitake mushrooms and used for other dishes. http://www.grouprecipes.com/19461/japanese-hoshi-shiitake-dashi.html