Thai Jícama Salad

A few years ago I started on a mission to discover new fruits and vegetables.  Each week, I would peruse the unique displays of produce, selecting varieties that I had never before eaten or cooked with.  Eventually, I discovered the jícama and it is now on my list of favorites.

Jícama is a root vegetable of Mexican origin, also known as the Mexican Yam or Mexican Turnip.  It has a crunchy texture, much like an apple, but a very mild, earthy flavor.  This particular recipe is a spicy, savory one, but jícama effortlessly combines with fresh fruit as well.

This recipe is not entirely original.  After googling various recipes I found this recipe for Spicy Thai Jícama Salad.  Although that original recipe was delicious, I made a few alterations and substitutions to fit my own taste, and what I had in the cupboard at the time.

1 medium jícama, peeled and sliced into matchsticks
¼ cup red onion, rough chopped
½ cup fresh cilantro, rough chopped
1 jalapeno, seeded & rough chopped (optional)

Dressing:
3 TBS Chili Paste
1 TBS Hot Chinese Mustard
1 TBS Fish Sauce
2 TBS Peanut Butter
2 TBS coconut oil
1 tsp sesame oil
1 TBS fresh ginger, peeled & minced
Juice of 2 Limes

Finish:
1 TBS sesame seeds
Sprinkle of Old City Salts Smoked Serrano, Ghost Pepper, or Thai Ginger Sea Salt (Optional)

In a large bowl, combine Jicama, onion, cilantro, jalapeno.  Toss together and set aside.

 

In another bowl whisk together the dressing ingredients until well incorporated.  If it looks too thick, add some olive oil until you reach desired consistency.  You should end up with about 1 cup of dressing.

Pour the dressing over the salad and toss to coat.  Serve chilled, and finish with a sprinkle of sesame seeds and a pinch of your favorite Old City Salt blend.  

*This salad keeps well in the refrigerator for a few days, just give it a toss before serving as the dressing tends to pool at the bottom.

Vegetable Stuffed Portobello’s

I’ve been trying to cook lighter lately, and sometimes that can be challenging when cooking for a man too.  Both John and I love mushrooms, but they are usually “in” something.  This time, I decided to make them the star.  This dish is incredibly simple, with fresh, clean ingredients.  The meaty mushrooms are hearty and filling, and the fact that this dish is primarily vegetables is pleasing to the health-conscious individual.
I’ve included directions for a simple garlic pasta, but there are many things that would pair well with these mushrooms, or even use younger crimini mushrooms and serve as an appetizer.
By the way, these are delicious for lunch the next day!  🙂

Ingredients:

Mushrooms:
●10 (or so) 3-inch portobello mushrooms, wiped clean, stems removed
●1 zucchini, chopped
●1 cup fresh spinach, chopped
●1 6-oz jar of artichokes in brine, drained and chopped
●1/2 cup onion, chopped
●5 cloves of garlic, minced
●1 ½ cups mozzarella
●1 tsp dried oregano
●sea salt and fresh ground pepper to taste

Garlic Pasta:
●Angel Hair Pasta (about 4-5 servings)
●3 cloves of garlic, minced
●3 tablespoons extra virgin olive oil

Directions:

Preheat oven to 375.

Arrange mushroom caps upside down on a lightly sprayed baking sheet.
In a medium bowl, combine remaining ingredients, adding salt and pepper to taste.    

Mound the filling into the mushroom caps, distributing evenly.  Try to use all the filling, it will cook down quite a bit.

Bake for about 25 minutes, or until heated through and golden brown.

Meanwhile…

Cook angel hair pasta according to package directions.  In a saute pan, cook garlic in olive oil on medium heat until golden brown.  Toss pasta and garlic oil together and salt to taste.  Serve immediately with hot mushrooms.