Ingredients
1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 ripe papaya (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch dice
1 jicama (about 1 pound), skinned and cut into 1/2-inch dice
1 Haas avocado (about 12 ounces), ripe but firm
1/4 cup cilantro leaves, coarsely chopped
To make
01. In a small bowl, whisk together lime juice, olive oil, salt, and pepper and set aside.
02. In a medium bowl, combine papaya and jicama. Cut avocado in half; remove pit and skin. Cut into 1/2-inch cubes and add to papaya and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning, and toss again.
Ingredients
2 Bartlett pears, ripe but firm
1 teaspoon olive oil
1 teaspoon honey
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 medium red onion, thinly sliced into rings
2 heads endive, sliced crosswise into 1-inch pieces
1 bunch watercress, tough stems removed
1/4 pound Stilton or Roquefort cheese, crumbled
1 1/2 teaspoons red-wine vinegar
1 teaspoon Worcestershire sauce
To make
01. Cut pears lengthwise into quarters. Peel, core, and cut each quarter into approximately 1-inch chunks and place in a small bowl. Add 2 teaspoons olive oil, honey, dry mustard, salt, and pepper and toss well.
02. Place a medium skllet over medium-high heat. Add pears and onions and cook, shaking the skillet a few times, until pears are golden brown and onions are slightly wilted, about 3 minutes.
03. Transfer pears, onions, and any juicesto a bowl. Add endive, watercress, cheese, remaining olive oil, vinegar, and Worcestershire sauce and toss together gently. Season to taste with salt and pepper and serve warm.
Ingredients
12 small red potatoes (about 1 pound 6 ounces), scrubbed
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons fresh lemon juice
1 teaspoon sherry vinegar
1 bunch watercress (about 6 ounces), tough stems removed
Zest of half a lemon
To make
01. Heat oven to 375°F. Arrange potatoes in a roasting pan and add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; roll potatoes to coat. Roast until potatoes are tender, about 40 minutes. Remove from oven and let stand just until col enough to handle.
02. Meanwhile, whisk together lemon juice, vinegar, remaining 2 tablespoons olive oil, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside.
03. Break each warm potato in half and place in a serving bowl. Add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, and serve immediately.
Ingredients
2/3 cup sugar
1 cup white vinegar
2/3 cup Kokkoman soy sauce
2/3 cup Chili sauce
1/4 cup Sesame oil
1/8 cup ginger juice
1/4 cup minced garlic
1. Assemble ingredients.
2. Mix sugar and vinegar together until sugar dissolves.
3. Add soy sauce, chili, sesame oil, ginger juice and garlic. Mix with wire whip until blended.
4. Cover and refrigerate.
Ingredients
- Cauliflower florettes (raw)
- salt
- virgin olive oil
- 1 jar artichoke hearts
- 1 can small black olives, drained and rinsed
Sprinkle cauliflower florettes with salt and add olive oil; let set for 45 minutes. Add artichoke hearts and olives and coat with more olive oil. Marinate overnight in refrigerator and serve chilled.
