Sweet Summer Salad

Summer is in full swing and my garden is pumping out arugula like a factory. As a result, I am constantly trying to work it into recipes. Today's concoction is a mixture of strawberries, arugula, and jicama. The sweetness of the berries snuggles right up to the spicy arugula and the jicama adds a much needed crunch. The salad is finished with a simple squeeze of lemon which ties everything together in one delicious package. Boldly flavorful yet surprisingly light, this salad is a little slice of summer that stands up well on it's own or acts as a perfect counterpart to a heavier main dish. It's only four ingredients, people, give it a shot! Your taste buds will thank you.

Apple Jicama Salad

Let the battle begin. Spring has sprung and that means bathing suit season is right around the corner. Uh oh... the heavy doses of cheesy polenta that sustained me through the winter have packed on a few extra pounds so it's time to get in shape! I need to dial up the workout and pay closer attention to what I eat. No more heavy comfort food or thick stews, lighter fare is in order. Fresh veggies will soon arrive in my garden and green salads will abound. Until then, I am at the mercy of the local produce department and today they did not disappoint. Red apples, jicama, celery, and cilantro combined to make a wonderfully crunchy salad that was sweet, flavorful and satisfying. I added spicy almonds that were toasted and tossed in smoked paprika, salt and cayenne pepper. A squeeze of lemon and a spritz of balsamic vinaigrette and the dish was complete. Ok, bikini... game on!! We'll see who has the last laugh.

Baked Jicama Wonton

To prepare for the Super Bowl, I have been testing new appetizer recipes. It is tradition at my house to make a table full of finger food that my husband and I graze on during the game. Today's experiment was baked wontons. These tasty creations will most certainly add a unique pop to the table of goodies and be a welcomed change to the pigs in a blanket of the past. The filling was made from jicama, carrot, and cucumber that I cut into matchsticks and tossed in ginger salad dressing. I added the juice of a clementine and sprinkled in a little fresh cilantro before rolling each wonton and baking at 425 degrees for about 8 minutes. They were crunchy, flavorful, and addictive! Originally, I thought the cilantro might be a deal breaker, but the result was actually bright and balanced. As a side note to stylists, the wonton wrapper is my new secret weapon. Versatile and quick to make, they will definitely be a go-to when I am trying to fill a plate with the clock breathing down my neck. tick...tock...tick....tock...