I’d forgotten how much I like jicama. I used to just cut it up and serve it with vegetables anytime we did vegetables and dip at parties but I can’t remember the last time I bought one. I saw this jicama salad in Mexican Everyday by Rick Bayless and decided it would make a great…
Side Dishes
Fried Rice with Steak, Asparagus and Carrots
Fried rice is one of my oldest’s favorite dinners yet somehow it’s been ages since I made it. It’s a great way to use up bits of vegetables and meat, in this case some leftover steak and a handful of raw asparagus. It works best with leftover rice but in a pinch I’ve made it…
Zucchini Salad with Lemon Parmesan Dressing from Polpo
I was looking for a simple side dish to go with the Pacific Lime Chicken Thighs I made last night and saw this zucchini salad in POLPO: A Venetian Cookbook (Of Sorts). There are lots of simple recipes in this cookbook, as well as some fancy ones for fish I’m never likely to cook (octopus…
Cooking Ahead: Roasting Vegetables
Last night it was just me for dinner and before I started I was re-reading parts of An Everlasting Meal: Cooking with Economy and Grace by Tamar Adler, which is not full of recipes exactly but more like ideas. It’s about not wasting food and cooking ahead and exploring. Every time I pick it up,…
Harvard Beets
You can make these Harvard Beets with canned beets or boiled or roasted fresh beets. My girls both like these. It’s not a strong pickling, like pickled beets. More like a sweet and sour mild flavor.