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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’ve been on a potato kick lately so I was thrilled when I saw this recipe from Living on the Veg!  I love a good potato salad and this dish won’t disappoint.  It’s light and refreshing and packed with flavor.  Enjoy!

The robust and aromatic essence of a traditional basil pesto is a favorite around my kitchen. The pungent garlic, fresh basil and rich olive oil make each simple taste exquisite when combined.  From vine ripened tomatoes, crisp cucumbers or a flavorful sandwich spread, pesto is very versatile and can used in a variety of dishes to take them to another level. Using the classic recipe of a basil pesto and giving it a creative twist, by using fragrant cilantro, fresh lime juice, a pinch of red chili flakes and highly nutritious hemp seeds for that the nutty finish, you have pesto with a spicy zest to kick up any recipe that needs a little revival.  Pairing this creation with perfectly steamed broccoli and creamy red potatoes is a perfect match, that cupid can’t even deny. Take pleasure in this enlivening recipe to wake up your taste buds from hibernating all winter.

-Chef Matthew Purnell from Living on the Veg

Ingredients:

For the pesto sauce:

• 2 cups cilantro leaves, chopped
• 1 cup hemp seeds
• 1/2 cup extra virgin olive oil
• 5-6 cloves garlic, peeled
• 1/4 cup freshly squeezed lime juice
• 1 tsp sea salt
• 1 tsp ground cumin
• 1 tsp red chili flakes

For the potato salad:

• 8 cups small red potatoes
• 6 cups broccoli florets
• 1/4 cup green onions, thinly sliced

Preparation:

For the pesto sauce:

• Add all ingredients for the pesto sauce except olive oil to a food processor.  Process for 10-15 seconds and then start to slowly drizzle the olive oil into the food processor.
• Scrape down the sides if necessary and add more salt if desired.  Remove from the food processor and set aside.

For the potato salad:

Serves 4-6.

Notes:

Leftover salad can be stored in an airtight container in the fridge for up to 3 days.