Crispy Spicy Jicama Slaw

This is an easy, pretty, and super-fresh side for the summer – especially when you’re grilling or having tacos, but rice and beans on the side just seem way too heavy.

I was making mexi-pizza* last night, and I wanted something a little more than the usual cabbage and onion on top. And rice and beans, and even calbacitas, just sounded too heavy. So I made a batch of jicama slaw and it hit the spot.  It is so fresh, with a little zing from the vinegar and a little heat from the jalapeno.

*Mexi-pizza – When you spread refrieds between two small flour tortillas and then bake them until brown and crunchy. Like a flat chimichanga. Mmmmm….

Jicama Slaw

2 Tbsp sugar (or agave sweetener, or honey, or…you get the idea)
2 Tbsp white wine vinegar
2 Tbsp vegetable oil

½ small yellow or white onion, cut in ⅛” crescents
½ to 1 fresh jalapeno**, de-seeded and de-veined, sliced in ⅛” crescents
½ c. chopped cilantro
2 c. jicama, in 1” long matchsticks

Whisk together the sugar and vinegar until the sugar is dissolved. Then whisk in the oil.  Add the sliced veg, stir and eat. The amount of jalapeno is going to vary depending on the heat of the pepper (because we’ve all been surprised by that one that burns your lips off) and how hot your fam likes their food.

Try this – it’s fast and delicious, and oh so easy and fresh.

**Can you leave out the jalapeno? Of course – this will still be delicious.

Melon Cucumber Basil Salad

Oh, that you could taste this right now. Icy cold, crisp, slightly sweet – with accent of fresh basil leaves and lemon and the slightest drizzle of honey. I am in heaven.
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I absolutely love those yellow melons at Costco – I think they’re called sunshine? They’re amazing – the flesh is mostly like a honeydew. If they are not super ripe, they are crisp and still sweet. When they are ripe, they are a dripping juicy mass of honey sweetness. It’s a win/win.
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Dammit, I love summer. Make this – you will be so happy.
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There isn’t really a recipe, per se. Just this:
Cube or ball as much melon as you’ d like to use.
Peel and dice an equal volume of English cucumber. (If you use the normal kind, I’d seed it.)
Toss in a bowl.
Rinse and chiffonade a couple of basil leaves (more or less to your taste).
Zest some lemon on to the mix, and then squeeze in a little lemon juice.
Drizzle with some honey.
Toss and eat.

Orange Vinaigrette … …. and figs

This dressing! I want to drink it! Those figs! They’re like candy!

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Is this post about the dressing, or the figs? I honestly cannot decide so we’re going to say it is about summer.

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Trader Joe’s had these fun striped figs last night, so of course we had to get them. Because cute food.  When I woke up this morning, I was thinking about a spinach salad I had planned for the blog, one with an orange vinaigrette, and those figs just matched perfectly.

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This dressing is saturated in orange flavor goodness. It is delightful, and would be good on any spring green salad, or grilled chicken, or asparagus, or…well you get the idea. Make this. It’s delicious.  It’ll easily keep in the fridge up to a week. I wouldn’t go longer because of the parsley.

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Can you find the special treat I did when I sat down to lunch after taking the pictures? Oy.

My goodness, but this was delicious.
Ingredients
zest of an entire navel orange (about 1Tb)
juice of the orange (about 1/4c)
¼ c. cider or rice vinegar (or enough to bring juice up to ½ c)
1 tsp. dijon mustard
2 Tbsp honey
2 tsp minced shallot
2 Tbsp minced parsley
2/3 – 1 c. mild oil (canola, light olive, etc.)
Instructions
Whisk together everything but the oil. Then, slowly drizzle in the oil while still whisking until it emulsifies.
Add or subtract honey depending on your preference. Use the rice vinegar if you like things a little less zippy.
Notes
Need to see the whisk/emulsify technique? https://www.youtube.com/watch?v=gdhpIZqUAJ4
By Karen Maginnis
serves 14
calories 114
fat 11g
cholesterol 0mg
sodium 6mg
carbs 5g
-fiber 0g
-sugars 4g
protein 0g

Cucumber Tomato Salad with Mint and Dill

Summer. It’s already here in the desert. 

Yeah, it’s hot. But it’s also bountiful produce season – with all the fantastic salad combinations that brings.
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This is a six pieces of simple salad – some herbs, olive oil, lemon juice and diced cucumber, onion and tomato. Quick stir and you’re off to the picnic, park or pool.  Those gorgeous herbs and cuke are from Caravan Market, of course!

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This one’s easy – give it a shot! Fortify it with some gorgeous oil-packed ventresco tuna, or a good feta and make it a meal.
Bon appétit!

Cucumber Tomato Herb Salad

[yumprint-recipe id=’24’]