jicama-lime slaw

Summer seems to be upon us here in Arizona, even though I think spring only officially got started a couple of weeks ago.  So, with temps in the 90s, and our grill performing its usual work-horse duties, I wanted a side that could herald summer.  Spring is fleeting.  Summer, well that just seems to go on forever.

I have my faithful stand-by recipes, but I like to experiment early in the season to find out if there’s anything worth making for upcoming picnics, get-togethers with friends, etc.  And I’m always enticed by oft-overlooked veggies.  Like the jicama, for instance.  You can find them in pretty much any grocery store, but it’s rare you see recipes calling for this uber-nutritious, fibrous root veggie.  And I’m surprised it took me this long to think of it as perfect for cole slaw.  The flavor and texture are spot on – crisp and sweet, somewhere between a water chestnut and a pear.  The jicama’s flavor is enhanced by the lime and doesn’t give way to sogginess when the dressing is applied.

If you’ve looking for a change of pace from a traditional mayo-based slaw, this one is perfect.  It’s tangy, zesty, and perfectly fresh for summer.  Enjoy!

 

 

Jicama-Lime Slaw (recipe adapted from Cooking Light Superfast Suppers)

Ingredients:

• 1 medium jicama, peeled and shredded
• 1 c green cabbage, shredded
• 1/4 c red onion, finely chopped
• 1/3 c fresh lime juice (about 4 limes)
• 2 tsp EVOO
• 1 1/2 tsp granulated sugar
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Directions:

1. Combine first three ingredients in a medium bowl, tossing well.  Set aside. t
2. Whisk together lime juice, EVOO, sugar, salt, and black pepper.
3. Pour dressing over slaw mixture and toss well to coat.
4. Serve at room temperature or chilled.

***Cook’s Notes:  I was in time-saving mode, so I grabbed a bag of pre-shredded cabbage in the produce aisle.  Turns out it was the angel hair variety, so a bit too flimsy for my taste, but worked fine.  Next time I’ll either shred my own or make sure I buy a thicker shred.

 

mom’s [shake shake shake] potato salad with dill

So, this is one of those recipe-less recipes; the type of which I’m not so fond because I’m a direction-taker.  I like my recipes mapped out like a well-worn road atlas.  Improv gives me cold sweats.  Not that I haven’t occasionally had to cobble together a meal with the handful of unexpired ingredients in my refrigerator, but…a list of ingredients and their corresponding quantities makes me feel so much more competent in the kitchen.

My mom got this recipe from an old next door neighbor several many years ago.  I’m assuming our neighbor gave her the recipe the same way she gave it to me.  There is no written version, apparently, so I’ll share with you, verbatim, how my mom taught me to make it:

Mom:  I use a 1:1:1 ratio, eggs to potatoes to people, and then I add an extra egg.  I like a little more egg.

Me:  How about the seasonings?

Mom:  Well, I don’t really measure them.  It’s more like, potato, egg, dollop of dressing, salt, shake shake shake, pepper, shake shake shake, dill, shake shake shake.  Mix.  Potato, egg, dollop of dressing, salt, shake shake shake, pepper, shake shake shake, dill, shake shake shake.

Me:  {Sigh}

And that’s it.  Shake.  Shake.  Shake.  This potato salad is left entirely to your own whim as to more or less dressing, more or less salt, more or less….well, you get it.  It’s the potato salad that spawned my love for potato salad (at least this one), and is at the top of the request list when warm(er) weather rolls around.  It’s picnic-friendly, perfect for block party BBQs, or holiday weekend festivities (hint, hint, Memorial Day is right around the corner).  Grill some burgers, hotdogs, steaks…whatever.  This salad is the perfect complement.  Enjoy!

Mom’s [shake shake shake] Potato Salad with Dill

Ingredients:

• 6 potatoes, cooked and peeled
• 7 eggs, hard-boiled
• Miracle Whip (I use light or low fat variety), to taste and texture
• Salt, to taste
• Pepper, to taste
• Dill, dried, to taste

Directions:

Boil potatoes, skins on, until a little less than fork tender.  Remove from water, cool completely.  At the same time, cook eggs until hard-boiled, remove from heat, cool completely.  When potatoes are fully cooled, remove skins.  Peel and wash eggs.

In medium bowl, cut one potato into one inch (bite sized pieces).  Slice one egg into bite sized pieces, as well.  Spoon in about two heaping tablespoons of Miracle Whip.  Add salt, pepper, and dried dill weed to taste.  Mix gently until well combined.  Repeat process with remaining potatoes and eggs.

Keep refrigerated until you’re ready to serve.

balsamic marinated tomato and mozzarella salad

I know there are a lot of food purists out there who will say this is a travesty; the bastardization of the Caprese Salad.  Yes, there is balsamic vinegar which some say you would never find on a Caprese Salad in Italy.   And yes, I served it as a side dish as opposed to a starter as they would in, you guessed it…Italy.

Alas, we are not in Italy.  We are in the United States of America and here?  Here, I put balsamic on my Caprese Salad and serve it as a side dish.  Except there’s one, minor detail.  This isn’t really Caprese salad.  Because it also has minced garlic and chopped onion.  So, there.  Take that, Italy.  It’s a side salad!

Don’t get me wrong.  I love me some Caprese Salad.  It’s the most tantalizing starter at any summer meal.  But this version is basically a balsamic marinade, and the added onion and garlic gives you an added kick in the taste buds.  It really was very, very good.  Lots of robust flavor with the same summer freshness of the purist’s Caprese Salad.  Keep this recipe on hand for summer weekends where you’re not hosting a formal sit down meal with several courses.  This has summer picnics and barbecues written all over it, especially if you’re invited to a summer meal where you’re asked to bring a dish to pass.  Make it ahead and let the flavors mingle.  It’s all good.  Enjoy!

Balsamic Marinated Tomato and Mozzarella Salad (recipe courtesy Food.com)

Ingredients:

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/2 teaspoon salt
• black pepper
• 1 clove minced garlic
• 3 tablespoons chopped fresh basil
• 1/4 cup onion, chopped
• 1 1/2 cups mozzarella cheese, cubes
• 1 pint grape tomatoes or 1 pint cherry tomatoes, halved

Directions:

In medium bowl, combine cheese pearls and tomatoes.  In separate bowl, whisk together olive oil, balsamic, salt, pepper, garlic, onion, and chopped basil.  Stir to blend evenly.   When dressing is evenly mixed, toss over cheese and tomatoes, stirring gently to coat.

Chill until ready to serve.

Cook’s Notes:  Especially where dressings and marinades are involved, always use the best quality balsamic vinegar and olive oil you can afford.