Serve with
fresh jicama sticks or your favorite organic tortilla chips.
Not exact matches
salt and pepper 2 tbsp lime juice 2 cloves garlic, minced 5 ancho chile peppers 3 guajillo chile peppers 3 cups warm chicken stock 2 tomatoes 2 jalapeño peppers 3 tbsp slivered almonds 3 tbsp sesame seeds 1 tbsp olive oil 1
stick cinnamon (3 ″ long) 1 ripe plantain, peeled and chopped 1 cup chopped
fresh or drained canned pineapple 1/2 cup chopped
jicama 3 tbsp cilantro
For a
fresh alternative to chips, enjoy with celery
sticks, carrots, bell pepper slices or
jicama.
I served this up as an appetizer with
fresh veggies — English cucumbers, raw asparagus,
jicama and carrot
sticks.
3 cups of watermelon, small dice 1 cup of sliced
jicama sticks 1 ear of corn a handful of cilantro 1 serrano pepper 1 tablespoon lime juice 1 tablespoon quality olive oil 1/4 teaspoon raw honey few pinches of salt 1 small garlic clove, minced 1 shallot, thinly sliced optional: nut based
fresh mozzarella, or feta, to serve
In those which do not have a salad bar (which is most of them) we offer a different
fresh vegetable, cut up and in individual servings, several days a week — baby carrots,
jicama, zucchini
sticks, cucumber, celery — and new this year, sitting right on the mainline is a bin with a plex dome on top that holds
fresh dark leafy greens like romaine, or broccoli, once a week.