I am so glad that the weekend is over and I can get back on task. It seems that I am easily distracted on off days and get next to nothing done. Rest and relaxation is good-I know this-but I like to feel accomplished and right now-I DON’T. The list I had made on Friday sat on the counter all weekend and even though we pecked at it on Saturday only two things were able to be crossed off. We sat on the pier Sunday morning and I caught two tiny perch which were so small they should have been scared of the big night crawler I was offering. Guess they were really hungry. I made a plan this morning….cook first-yardwork later, after all, feeding the soul is more important.
Jicama is one of those root vegetables that I absolutely love. The taste is fresh, sweet and really is a great addition to salads. This time, instead of using it in raw form I chose to saute it and prepare a warm salad with onion and chili pepper. The dressing I made is an avocado-cilantro-jalapeno ranch. With a few slices of homegrown tomato this made a perfect mid-morning snack.
- 1 jicama, shredded
- ½ purple onion, thinly sliced
- 1 Anaheim chili pepper, cut in thin slices
- 1 small tomato, sliced
- 2 Tablespoons olive oil (I used walnut oil)
- 1 teaspoon garlic, minced
- ½ teaspoon cilantro
- ½ teaspoon black pepper
- ½ teaspoon salt
Add 1 Tablespoon of oil to large skillet and saute jicama and spices on medium-high heat until tender and slightly browned. Remove from pan and put on a plate. Add the remaining 1 Tablespoon on oil to skillet and saute onion and chili pepper until tender and slightly browned. Turn off heat. Add jicama back into skillet and toss with onion and pepper.
As for the dressing, I used my usual recipe for Creamy Avocado Dip and added 1/4 cup of mayonnaise, 1 Tablespoon of heavy cream and an extra jalapeno. I wanted it extra spicy.
Read more about this wonderful vegetable HERE.
Be Happy! 🙂