INGREDIENTS 12 to 16 collard green leaves, stemmed 1 cucumber, peeled and cut into thin strips 1 red bell pepper, cut into thin strips 1/2
medium jicama, -LSB-...]
1
medium jicama 3 medium carrots 1/2 small red onion 1/4 cup fresh lime juice 2 teaspoons honey 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/3 cup coarsely chopped fresh cilantro 4 ounces Cabot Sharp Light Cheddar or Cabot Sharp Extra Light Cheddar, grated (about 1 cup) 1/2 small avocado, peeled and diced
Ingredients 2 pounds red potatoes, halved 1/4 cup olive oil 1 tablespoon Red Chile Rub (see recipe) Kosher salt and freshly ground black pepper 1 large cactus leaf 1 medium red onion, thickly sliced 1
medium jicama, peeled and diced 1 teaspoon sliced pickled red jalapeño, seeded and chopped 1/4 cup freshly squeezed lime juice (2 to 3 limes) 1/4 cup extra-virgin olive oil 1 tablespoon adobo sauce (from a can of chipotles in adobo sauce) 1/2 cupped chopped fresh cilantro
2 ears of corn — grilled 1
medium jicama — sliced into cubes or small matchsticks 2 ripe, sweet mangos — cut into small cubes ground chipotle — to taste (optional) 1 - 2 limes 1 bunch cilantro 1 - 2 ripe but firm avocados — cubed your favorite taco shells hot sauce of choice
Not exact matches
Pickled Cherries,
Jicama, and Daikon Radish 1 cup or more fresh or thawed sour cherries — pitted 1/2 medium sized jicama — sliced a few slices of Daikon radish 1/2 cup raw apple cider vinegar 3 tablespoons raw agave nectar or another sweetener of
Jicama, and Daikon Radish 1 cup or more fresh or thawed sour cherries — pitted 1/2
medium sized
jicama — sliced a few slices of Daikon radish 1/2 cup raw apple cider vinegar 3 tablespoons raw agave nectar or another sweetener of
jicama — sliced a few slices of Daikon radish 1/2 cup raw apple cider vinegar 3 tablespoons raw agave nectar or another sweetener of choice
Love the use of real poblano and
jicama, but wondering about the ratio of 1 cup raw quinoa to a
medium butternut (~ 2cups).
Roast Beef Ingredients: 2.5 lbs beef clod shoulder roast — I trimmed off all the excess fat b / c it wasn't grass - fed type Lots of garlic 1 white onion 1
jicama — thickly sliced Lots of shallots 3 whole cloves 4 dry bay leaves 1 cinnamon stick 8
medium size carrots — thickly sliced 2 tsp ghee Seasonings from Caramelized Chicken mixture Basically: salt, pepper, rosemary, thyme, paprika and coriander Directions: 1.
In a
medium bowl, gently stir together the
jicama, orange pieces, orange juice, red jalapeno pepper and cilantro.
The salsa: In a
medium bowl, gently stir together the
jicama, orange pieces, orange juice, red jalapeno pepper and cilantro.
In a
medium mixing bowl combine the mango, pineapple,
jicama, cucumber, orange, watermelon and lime juice and enough tan for your taste and toss to combine.
In a
medium bowl combine and hand toss Avocado,
Jicama, Orange, Cilantro, Onion, pepper, salt and lime juice.
In a
medium bowl, combine the
jicama, black beans, corn, jalapeno, lime juice, agave nectar, salt and pepper.
Grate the
jicama and radishes and add to a
medium bowl.
Pickled Cherries,
Jicama, and Daikon Radish 1/2 cup raw apple cider vinegar 3 tablespoons raw agave nectar or another sweetener of choice 1 cup or more fresh or thawed sour cherries — pitted (or substitute with fresh pomegranate juice) 1/2 medium sized jicama — sliced or cubed a few slices or cubes of Daikon radish (opt
Jicama, and Daikon Radish 1/2 cup raw apple cider vinegar 3 tablespoons raw agave nectar or another sweetener of choice 1 cup or more fresh or thawed sour cherries — pitted (or substitute with fresh pomegranate juice) 1/2
medium sized
jicama — sliced or cubed a few slices or cubes of Daikon radish (opt
jicama — sliced or cubed a few slices or cubes of Daikon radish (optional)
Cowboy Caviar Ingredients: 1 Frieda's Delicata Squash 1/4 cup olive oil or cooking oil 1 clove garlic, minced 1/2 cup diced onion 1/2 cup diced green bell pepper 1
medium Frieda's
Jicama, peeled and chopped (about 2 1/2 cups) 2... Continue reading →
To prepare the salsa, in a
medium bowl, mix together corn, red onion,
jicama, red bell pepper, and cilantro.
2 tablespoons coconut oil, divided 3 pounds beef stew meat, trimmed of fat 1
medium yellow onion, thinly sliced 2 cloves garlic, minced 2 teaspoons peeled and minced fresh ginger 1 (13.5 - ounce) can full - fat coconut milk 1/3 cup tomato paste 1/2 cup red curry paste 2 tablespoons fish sauce 2 teaspoons fresh lime juice 2 teaspoons sea salt 2 cups broccoli florets 2 cups julienned carrots 1 cup peeled and julienned
jicama Fresh cilantro
shrimp 6 large leaves butterhead lettuce 1 cup
jicama, diced 1 cup mango, diced 1/2 avocado, diced 2 green onions, sliced 1/2 cup fresh cilantro, minced 1 TBSP lime juice Instructions: Heat the coconut oil in a
medium sauté pan over
medium - high heat.
Meanwhile, combine
jicama, cabbage, carrots, cilantro leaves, lime juice and zest, 1 tablespoon olive oil, and 1/4 teaspoon each of salt and pepper in a
medium bowl; toss well.