Cut mango into thin slices. Cut off skin of jicama and cut into thin slices Chop mint. Place mango and jicama slices onto a plate. Squeeze a lime onto the fruit Sprinkle with mint. SLICE THIN! Cut the fruit into long thin slices for optimal taste!
1 Tablespoon Olive Oil for bread, 2 Tablespoons for tomatoes
1 Cup Of Cherry Tomatoes
1 Tablespoon of Garlic
2 Tablespoons of Chopped Basil
1/2 Teaspoon of Salt
Toast baguette slices with a drizzle of olive oil in toaster oven for 5 minutes. Dice cherry tomatoes into 1/4 inch pieces. Sauté tomatoes in olive oil and garlic for 3 minutes in a medium skillet on medium heat. Remove from heat. Add salt and basil and stir. Spoon onto each slice of baguette then serve. SPOON! Use a large spoon to scoop up the tomatoes and pour onto each slice of baguette.
TURN THAT FAMOUS seven-layer dip on its head! You know the one; I’ve got a gorgeous version on my blog. Here, I’ve loaded a tasty layer of guacamole with so much good stuff (and some new additions). I wanted a dip that could serve as a centerpiece, so I’ve composed the platter to look impressive. It’s a showstopper that’s perfect for dipping your chips into, scooping onto enchiladas, or dolloping on a taco salad. Your taste buds will know what to expect—amazingness!
I suggest making your own simple guacamole with my quick-cheat tomatillo salsa recipe provided here. But in a pinch, you can buy the guac. I won’t tell.
1 ¼ cups sour cream
3 tablespoons taco seasoning
5 ripe avocados
1 teaspoon kosher salt
½ cup green tomatillo salsa
1/3 cup chopped cilantro
2 tablespoons fresh lime juice
¾ cup chopped cilantro
1/3 cup finely chopped scallions
2 tablespoons finely diced jalapeño
1 ¼ to 1 ½ cups finely diced tomatoes,
seeds removed and drained of juice
1 to 1 ¼ cups crumbled cotija cheese
Half a can (15-ounce) black beans,
drained and rinsed
¾ cup roasted corn kernels
Chips for serving
For the taco crema: In a medium bowl, whisk together sour cream and taco seasoning. Set aside in the fridge while you prepare the remaining elements.
For the guacamole: In a large bowl, smash all guacamole ingredients until you achieve a slightly chunky consistency. Cover and set aside.
For the green salsa: Mix together all green salsa ingredients. Set aside.
Prepare remaining toppings.
On a large platter (I used an oval platter 12-by-14- or 12-by-16-inches), spread guacamole in a .1/4- to .1/2 -inch-thick layer. Gently spread taco crema on guacamole in a single layer, leaving a border of guacamole. Carefully create a ring of chopped tomatoes near the edge of the sour cream, then do the same with a smaller ring of cotija cheese. Continue making rings with the green salsa and the black beans, finishing with the corn in the center. Make sure to create very skinny rings so there is room for each ingredient.
Serve immediately with chips, or cover and refrigerate for up to an hour.
Tara’s Tip: In order to create this look, you need enough dip ingredients for a large crowd. For smaller groups, halve the recipe. “Load” your dip however you wish on your platter or layer it in a glass dish. It’s tricky to get perfect rings of toppings on your first try. You can start in the middle with the corn and work outward if that is easier for you!
Recipe excerpt from: The Modern Hippie Table: Recipes and Menus for Eating Simply and Living Beautifully by Lauren Thomas
If you find yourself wondering what to do with all those turkey leftovers after Thanksgiving, this delicious salad board makes a beautiful presentation to impress your family (who’s still in town) when you don’t feel like cooking. Whether you serve this salad for lunch or dinner, I can assure you that you’ll inspire a new leftovers tradition! Serves 4-6.
1/3 cup olive oil
2 tablespoon sherry or white wine vinegar
4 teaspoons honey
1 tablespoon Dijon mustard
¼ teaspoon salt
2 heads butter lettuce, torn into small pieces
1 head Greenleaf lettuce, torn into small pieces
Approximately one pound of leftover white turkey meat, sliced or chopped
1 small head radicchio lettuce, chopped
4 ounces crumbled gorgonzola cheese
2 large ripe pears, preferably Bartlett or Comice, cored and cut into ½- inch cubes
1 cup pomegranate arils, or the seeds of one pomegranate
*Extra pears and pomegranates to help decorate your board
In a small bowl, whisk together the oil, vinegar, honey, mustard, and salt. Set aside.
In a large salad bowl, combine the butter lettuce and Greenleaf lettuce and toss to combine. On a large platter or wooden board with raised edges, arrange the lettuce to cover. On top of the lettuce, start by arranging the turkey in the center, followed by the radicchio, cheese, pears, and pomegranate arils on either side of the turkey in parallel lines. Drizzle the salad dressing evenly and toss gently just before serving. Season with black pepper to taste.
Recipe excerpt from: Italian Recipes for Dummies by Amy Riolo
Prep Time: 10 Min Cook Time: 10 Min Yield: 8 Servings
4 vine-ripened tomatoes, chopped
1 carrot, thinly sliced
bf 1/4 teaspoon unrefined sea salt
1⁄8 teaspoon black pepper, freshly ground
Juice and zest from 1 large lemon
1 pound dry scallops
1 bay leaf
3/4 pound shrimp, peeled and deveined
1 pound boneless, skinless cod, haddock, or other white fish, cut into 1-inch pieces
1 pound baby squid tubes, cleaned and sliced in small rings
1/2 cup Amy Riolo Selections or other good-quality extra virgin olive oil, divided
3 cloves garlic, peeled
1 pound mussels, scrubbed well
1/2 cup fresh flat-leaf parsley, finely chopped
Additional lemon slices, for garnish
Place the tomatoes, carrot, salt, pepper, and lemon zest in a large bowl, and mix well.
Bring a medium-size pot 3/4 full of water to boil over high heat.
Lower the heat to medium, and add the scallops and bay leaf. Cook, uncovered, until scallops are opaque, approximately 1 minute. Remove scallops with a slotted spoon to a dish lined with paper towels. Add the shrimp and fish to the water, and cook until opaque, 1–2 minutes. Transfer to another dish lined with paper towels. Add the squid and cook for approximately 40 seconds, until rings begin to tighten slightly. Remove with a slotted spoon into a colander. Immediately transfer squid to a bowl of very cold water to stop the cooking.
Add 2 tablespoons EVOO and garlic cloves to a large, wide skillet with a fitted lid over a medium-high flame. When oil is hot, add mussels, toss to coat, and add 1/2 cup water over the top. Cover and cook for 2–4 minutes until mussels are open (cooked). Remove opened mussels, and set aside. If any mussels fail to open after another minute or two of cooking, discard them.
In a small bowl, make the dressing by whisking the EVOO and lemon juice together until emulsified.
Add the seafood to a salad bowl, and stir to combine. Drizzle with dressing, and stir. Sprinkle with parsley, garnish with lemon slices, and serve immediately.
Reserve this recipe, a traditional Christmas Eve appetizer that can be enjoyed anytime, for a time when the freshest seafood and produce possible are available to you.
Pair this dish with a bottle of Passerina di Offida or similar. A white wine with a slender body, low alcohol, and a taste profile underlined by freshness, sapidity, and tropical notes.
Place the pine nuts in a shallow skillet over medium heat, tossing/stirring frequently. Toast until the nuts are fragrant and slightly brown. Be careful—this can happen quickly. Allow the pine nuts to cool. Place the Parmesan cheese, basil, cooled pine nuts, lemon zest, lemon juice, and garlic cloves into a food processor. Process all of the ingredients together for about 15 seconds. With the mixer running slowly, pour in the olive oil. Add salt and pepper to taste. Process again to mix. If the pesto is too thick, add more olive oil. Store in the refrigerator in a sealed container for up to 5 days.
Cut the grapefruit and oranges by cutting off the outer peel and the pith. Cut the fruit into about 1/4 to 1/2-inch pieces, or segment the grapefruit and the oranges by using a knife to cut off the peel, then use a small sharp knife to cut between each segment to remove the pieces of the fruit. Whichever way you prefer. Place the burrata onto a platter and use your hands to break it up into smaller pieces around the platter. Place the cut grapefruit and oranges around the burrata. Sprinkle the mint and basil over citrus and burrata. Place the edible flowers around the platter. Lightly drizzle olive oil and honey over the top and then sprinkle with sea salt and pepper to taste. Adjust the flavors and add more of anything you like.
When I tell you that you may never order Pad Thai at a restaurant again, I am not kidding. This recipe is that good and can be made with any protein, but obviously beef is my favorite. (Shrimp is a close second.) Many Pad Thai recipes call for tamarind paste, a slightly acidic and sweet ingredient that I don’t keep on hand because I don’t use it in any other recipes. My version skips the tamarind paste but provides just as much flavor.
1 1/2pounds top sirloin, cut against the grain into thin 2-inch pieces
1 teaspoon kosher salt
1 cup fresh sugar snap peas
1/2 red bell pepper, thinly sliced
1/2 cup shredded carrots
1 cup fresh cilantro leaves
1/2 cup dry-roasted peanuts
4 scallions, whites only, chopped
Lime wedges, for serving
Whisk together the broth, sugar, vinegar, fish sauce, peanut butter, soy sauce, and lime juice in a bowl until smooth. Set aside.
Cook the noodles according to package directions for al dente. Drain and rinse with cold water to stop the cooking process. Toss with 1 teaspoon of the oil to prevent sticking. Set aside.
Season the beef with the salt. Heat another 1 teaspoon of the oil in a large skillet over medium-high heat. Brown the beef on all sides, about 5 minutes. Transfer the beef to a plate. Pour off any liquid and wipe the skillet with a paper towel.
Add the remaining 1 teaspoon oil to the skillet and reduce the heat to medium. Stir in the sugar snap peas and cook for 2 to 3 minutes. Add the bell pepper and carrots, and cook for 2 to 3 minutes longer.
Move the vegetables to one side of the skillet and crack the egg in the empty side. Using a spatula, scramble the egg right in the skillet until cooked, then mix it in with the vegetables. Return the beef to the skillet and pour the peanut sauce over the top. Toss in the rice noodles, coating all the ingredients well, and let everything heat through.
Divide the Pad Thai among four serving bowls and top with the cilantro, peanuts, and scallions. Serve with lime wedges.
Cook’s Note: Fish sauce adds a deep umami flavor to many dishes. If you don’t have any in your pantry, you can use a little extra soy sauce instead.
Not all salads start with lettuce or traditional leafy greens. Here the base is composed of crispy roasted Brussels sprouts, red potatoes, and onions. Topped with thinly sliced skirt steak and a tangy lemon-herb vinaigrette, it can be served as a small starter or an entire entrée.
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil.
Toss together the Brussels sprouts, potatoes, onion, and oil in a medium bowl. Scrape the mixture onto the prepared baking sheet. Roast for 30 minutes, turning once halfway through cooking.
Halfway through the vegetable cooking time, heat a large cast-iron pan or nonstick skillet
over high heat. Season the steak with salt and pepper on both sides, then drop the steak in the pan, searing for 2 to 3 minutes on each side until just browned. Transfer to a cutting board and let rest for 3 to 4 minutes. Slice into small strips.
To assemble the salad, divide the roasted vegetables and the steak evenly among serving dishes. Top each dish with some Parmesan and 1 tablespoon lemon vinaigrette.
Makes 3/4 cup
1 garlic clove, minced
2 teaspoons fresh rosemary
2 teaspoons fresh sage
2 teaspoons fresh thyme
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
1 teaspoon sugar
1 tablespoon red wine vinegar
1/2 cup extra-virgin olive oil
Combine the garlic, rosemary, sage, thyme, lemon zest, and lemon juice in a small food processor until mixed well. (Alternatively, finely mince the rosemary, sage, and thyme, then combine with the garlic, lemon zest, and lemon juice in a small bowl.)
Add the salt, pepper, mustard, sugar, and vinegar, and mix to create a paste. Whisk in the oil until emulsified.
Set the vinaigrette aside for 20 to 30 minutes to allow the flavors to develop. Store leftovers in the refrigerator for up to a week, and shake or stir well before serving.