- Jicama is pronounced: hick-uh-muh (say it fast)
- Serves 4
- 1/2 large jicama, peeled and thinly sliced (about 1 1/2 cups)
- 3/4 – 1 cup cilantro, finely chopped
- 1/2 cup red seedless grapes, halved
- 1/2 avocado, diced
- 1 lime, juiced
- 1/4 tsp black pepper
- salt to taste
- dash of cayenne pepper
- Combine jicama, cilantro, grapes, avocado, and lime juice in a large bowl. Add pepper, salt, and cayenne pepper to taste
- Toss well
- Chill for 2 hours to allow flavors to blend.
- Goes especially well with Mexican food.
- Recipe from Debra Boren.
- Makes 4 servings as an entree, or 8 servings as a side dish.
- Information you should know in advance: recipe calls for 1 cup of cooked (and cooled) brown rice and 2 ears of charred (and cooled) corn-on-the-cob.
- Tools: iron skillet.
- 2 ears of corn-on-the-cob, husked and silk removed
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lime
- Kosher salt and freshly ground black pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups of grape tomatoes, halved or quartered
- 1 cup cooked and cooled brown rice
- 1/4 cup finely chopped red onion
- 1 clove of garlic, minced
- Heat a large cast-iron skillet over high heat. Char the ear of corn by rotating on all sides, in the dry skillet (no oil) until lightly blackened for about 15 minutes. Let the corn cool (in frig) and then remove the kernels with a sharp knife.
- Lime vinaigrette: In a small bowl, whisk together the olive oil, lime juice, and salt and pepper to taste.
- Add the black beans, tomatoes, rice, red onions, garlic, and cooled corn to a large bowl. Toss with the lime vinaigrette.
- Serve immediately or chill in the refrigerator for a couple of hours.
- Serves 2.
- Tools: Non-stick aluminum foil.
- 1 pound red potatoes, 1-2″ in size, washed and scrubbed
- 1 tablespoon olive oil
- 1 tablespoon fresh chopped rosemary
- salt and pepper to taste
- Preheat oven to 425 F.
- Cover a baking sheet with non-stick aluminum foil.
- Halve or quarter potatoes (depending on their size).
- Place potatoes, oil, rosemary, salt, and pepper in a medium bowl.
- Toss to coat.
- Place on baking sheet and bake for 20-30 minutes.
- Serve as a topping or a side dish.
- Can be made up to 6 hours ahead.
- 1 1/2 cups diced mango
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 4 tablespoons chopped cilantro
- 2 tablespoons fresh lime juice
- salt and pepper
- Mix the first five ingredients in a small bowl.
- Add salt and pepper to taste.
- Cover and chill
- Recipe from Cook’s Illustrated.
- Makes two servings.
- This recipe takes about 1-1/2 hours – most of that is cooking time.
- 10 Red (1.5″-2″) new potatoes, washed and scrubbed. Note: ten 2″ new potatoes are about the most potatoes that will fit on a large cookie sheet after they have been smashed.
- extra-virgin olive oil
- Place one oven rack in the top position and the other rack in the bottom position. Preheat oven to 500 F.
- Place potatoes on a rimmed baking sheet. Pour in 3/4 cup of water. Cover the entire sheet with foil. Seal edges well to make sure that no steam escapes.
- Cook for 30 minutes on the bottom rack.
- Wearing an oven mitt (for protection against the escaping steam and hot baking sheet), remove foil. Pour off any remaining water.
- Let the potatoes cool on the baking sheet (with foil removed) for 10 minutes.
- Toss with 1 tablespoon olive oil (potatoes still on baking sheet).
- Slowly smash each potato with a potato smasher or use the bottom of a measuring cup. The potatoes should be about 1/2″ thick.
- Distribute the potatoes evenly around the baking sheet.
- Pour a small amount (1/8 – 1/4 teaspoon) of olive oil on each potato.
- Add thyme, salt, and pepper to taste.
- Place potatoes back into the oven on the top rack (no foil). Bake for 15 minutes.
- Move the potatoes to the bottom rack and cook for 20 minutes longer.
- Serving suggestions: they are delicious plain, with a dollop of vegan sour cream, or dipped in ketchup.
- Serves 2.
- Tools: medium Ziploc Zip ‘n Steam microwave cooking bag, vegetable peeler.
- 1 large sweet potato peeled and cut into bite size pieces
- 1 medium tart apple, cored, and diced into bite size pieces
- 2 tablespoons dried cranberries
- 1/2 tablespoon margarine, divided into smaller pieces
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- Combine all ingredients in a large bowl.
- Spoon into a medium Ziploc Zip ‘n Steam microwave cooking bag.
- Place bag into microwave (correct side up – check directions on bag) and evenly distribute ingredients.
- Cook on full power for 8 to 9 minutes, or until sweet potato is tender. If needed, continue microwaving at 30-second intervals.
- Allow bag to stand for 1 minute before handling.
- Carefully open bag and serve.
- Serves 2.
- Tools: non-stick Reynolds aluminum foil or parchment paper.
- 1/2 – 3/4 pound Brussels sprouts
- 1/2 – 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- Preheat oven to 400 F.
- Cover a rimmed cookie sheet with parchment paper or non-stick aluminum foil
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
- Toss them in a bowl with the olive oil (start with 1/2 tablespoon of olive oil and add up to 1 tablespoon).
- Place on the cookie sheet and roast for 35 to 40 minutes. Shake the pan from time to time (every 10 minutes) to brown the sprouts evenly.
- They will be crisp on the outside and tender on the inside.
- Serve immediately