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Jicama is so fun to work with. It’s crisp and clean and plays really well with other foods. Some of jicama’s friends, carrot, cucumber and pineapple came over to play so here they are all stacked together with a kickin’ dressing that is bright and fresh. Come join the party!

Kristy

Ingredients:

• 1 medium sized jicama
• 1 large or 2 medium carrots (peeled or unpeeled), julienned (about 1/2 cup)
• 1 medium cucumber (preferably unpeeled), julienned (about 1/2 cup)
• 1/4 pineapple (peeled), julienned (about 1/2 cup)
• 1 loosely packed cup parsley, roughly chopped
• 1/3 cup neutral flavor oil
• 1/4 cup lime juice (about 2 limes)
• 1/3 cup toasted pumpkin seeds, divided
• 1 serrano chili, seeded and chopped
• 1 shallot, chopped
• 1 tbsp tamarind paste
• 2 tsp coriander seeds
• 2 tsp raw honey or coconut nectar
• 1/2 tsp sea salt

Preparation:

1. Peel the jicama and cut in half horizontally. Cut 8 thin slices from the widest part of the tuber and set aside. Julienne the remaining jicama.
2. Lightly toss the jicama, carrot, cucumber and pineapple in a bowl. 
3. Heat a small skillet over medium high heat and add the coriander seeds and toast until fragrant about 2-3 minutes. Remove from heat and let cool. Place in a spice mill or coffee grinder and grind.
4. Transfer the ground seeds to a blender along with the 1/4 cup pumpkin seeds and the remaining ingredients. Blend until smooth.
5. Toss the vegetable mixture with the dressing.
6. Place 4 slices of jicama slice on 4 serving plates and top each with a handful of the vegetables. Top with remaining slices of jicama.
7. Garnish with remaining pumpkin seeds.

Yield:

Makes 4 servings

Notes:

Store leftovers in a sealed container for 1-2 days.

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 Citrus fruit is abundant this time of year and what a good thing too. Who couldn’t use a bit of that bright citrus color and flavor when winter seems to be dragging on forever and you wonder if spring will ever arrive? Well cheer up because the first day of spring is only about 5 weeks away and in the meantime you can try this fresh and spring-like recipe starring blood oranges, one of the most beautiful of all citrus fruit.

Kristy

Ingredients:

• 5 blood oranges, 5 cut into supremes and 1 juiced.
• 2 medium golden beets, top trimmed
• 4 cups baby arugula
• 1/2 red onion, thinly sliced
• 1/2 fennel bulb, thinly sliced
• 6 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 1 tsp honey or coconut nectar
• 3 tsp fresh basil, minced
• 1/2 tsp sea salt or to taste

Preparation:

1. Preheat oven to 350 degrees. Individually wrap the beets in foil and place on a baking sheet.
2. Roast until tender, about 1-1 1/2 hours depending on the size of the beets. When cooled peel off the skin and set aside.
3. Cut 4 oranges into supremes (see our post on how to supreme citrus). In a small bowl squeeze the juice from the orange pulp and then add juice from the remaining orange to equal 2 tbsp.
4. Add the balsamic vinegar, lemon juice, 2 tsp basil, honey and salt. Whisk in the olive oil.
5. Arrange 1 cup of arugula on to each serving plate. Thinly slice the beets and layer over the greens. Arrange equal portions of the orange supremes over the beets.
6. Top with equal amounts of red onion and fennel.
7. Drizzle with dressing and garnish with remaining basil.

Yield:

Makes 4 servings

Notes:

The beets can be roasted at any time and then sliced when ready to serve. Substitute with regular oranges if you don’t have blood oranges available.

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I was browsing through The Flavor Bible looking for a new way to use the Brussels sprouts that I purchased at the market when I noticed that Brussels sprouts are flavor compatible with Dijon mustard. I adore mustard, especially Dijon mustard. I never thought of putting the two together (which is one of the reasons why I read The Flavor Bible) so I set to work on creating something new and hopefully fabulous. I must say this dish was everything I hoped for and more. I love the flavor the Brussels sprouts took on when browned a little bit and how they combined with the tanginess of the dressing and the creaminess of the millet.

If you like dijon mustard too then you will want to give this dish a try and if not then….more for me, ha-ha.

Kristy

Ingredients:

• 1/2 cup millet
• 1 cup boiling water
• 2 tbsp plus 1 tsp olive oil
• 1/4 cup dijon mustard
• 1 tsp dry mustard
• 2 tbsp honey or coconut nectar
• 2 tbsp white wine vinegar
• 1/4 cup Earth Balance Mindful Mayo
• 1 lb. Brussels sprouts (approximately 24) , trimmed and cut into quarters
• 6-8 ounces cremini mushrooms (approximately 12), sliced
• 1 large shallot, cut in half and thinly sliced
• 1/2 tsp sea salt

Preparation:

1. Add the millet and 1 tsp of the oil into a pan over medium high heat. Toast, stirring often until the millet has ‘tanned’. Add the boiling water. Cover and lower heat to a simmer for 20-25 minutes minutes. Stir and set aside covered to keep warm.
2. In a small bowl whisk together the dijon mustard, dry mustard, honey, vinegar and mayo. Set aside.
3. In a large skillet  heat the remaining oil over medium high heat and add the Brussels sprouts, mushrooms, shallots and salt.
4. Cook 7-8 minutes, stirring occasionally until the sprouts are tender (but not soggy) and slightly browned.
5. Stir in the cooked millet and dressing.
6. Serve warm.

Yield:

4 servings approximately 1 cup each.

Notes:

Quinoa would work well in this dish also.

Store leftovers in an airtight container in the refrigerator for 1-2 days.