Jícama-Avocado Salad with Citrus Vinaigrette

Jícama-Avocado Salad with Citrus Vinaigrette
serves 6

For the citrus vinaigrette:
1/3 cup fresh orange juice
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
3 teaspoons Dijon mustard
1/2 cup canola oil
Salt

For the jicama salad:
4 cups peeled and diced jícama
2/3 cup diced red onion
1 cup fresh white corn kernels, cooked lightly
Grated zest of 1 lemon
3 avocados, cubed

1 Tablespoon extra-virgin olive oil
1-2 scallions, chopped
cilantro
salt

1. Make the citrus vinaigrette: In a small bowl, mix together the juices
and mustard. While briskly whisking, slowly add the canola oil until a
homogeneous mixture is achieved. Add salt to taste.

2. To make the jicama salad: In a separate bowl, mix together the jícama,
onions, corn, avocado, and lemon zest. Add the citrus vinaigrette and
toss to coat.

Mix in the garnishes and serve.

Apples, PB, Chocolate

Apples, PB, Chocolate
Serves 2

1 large apple, cored and sliced crosswise into 4 slices
Some peanut butter
Some chocolate shavings

Smear apple with the PB like it is a bagel. Top with chocolate shavings. Eat.

Mahogany Fire! Fire! Noodles

Mahogany Fire! Fire! Noodles
Serves 4

40 small, red Thai chilies
10 cloves of garlic (1 headish)
2 cherry tomatoes (optional)
1 pound fresh rice noodles
1 tablespoon canola oil
6 boneless, skinless chicken thighs, small strips
2 tablespoons fish sauce
1½ tablespoons kecap manis
1 tablespoon oyster sauce
1 can bamboo shoot strips, drained
1 bunch Thai basil, washed and stemmed
4 cups greens, washed and stemmed (1 spinach etc)
Scallion, cilantro

1. Wash and stem the chilies. Then place all of them, along with the
peeled cloves of garlic into a food processor or blender. Since these
ingredients are so dry, I threw in a couple of cherry tomatoes to make
blending a little easier. Blend to a smooth paste.

2. Cook noodles

3. Place all of your ingredients within easy reach of your wok. Turn your
vent on. You may want to open a window as well.

4. Get the wok piping hot, then add your oil, followed by the scary red
chili paste. Stir fry this for about 30 seconds, then add the chicken and
toss until it is no longer pink, about 4-5 minutes. Add the fish sauce.
Now add the noodles and stir fry for about a minute, making sure the
chili sauce is well mixed in. Add the soy sauce, oyster sauce, bamboo
shoots, pea leaves, and Thai basil and stir fry for another minute or two
until all ingredients are mixed well and the pea leaves and basil have
wilted slightly.

Peruvian Grilled Chicken

Peruvian Grilled Chicken
Serves 4

4-6 half-breasts boneless chicken
1/3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
Lime wedges

Marinate chicken:

Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, pepper, and oil. Marinate 24 hours.

Cook the chicken until done.

Grilled Sweet Potatoes with Lime Vinaigrette

Grilled Sweet Potatoes with Lime Vinaigrette
Serves 4

1.75 lb sweet potatoes, long
2T fresh lime juice
1 teaspoons salt
black pepper
2T olive oil
1T chopped cilantro

Poke holes in potatoes and par-cook a bit in the microwave, maybe 2-3 minutes. Cut into long wedges.

Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking. Whisk in cilantro.

Grill the potatoes on all sides until marked and done.
Serve potatoes warm or at room temperature, drizzled with vinaigrette.