Xek' (Jicama Orange Salad)

This salad, called xek' in Yucatan, is spicy and refreshing. It's often eaten by children as an afternoon snack when it is hot outside. If I had been able to find tangerines, I would have added one, as it would have given a nice sweetness. At Mexican grocery stores it is possible to find a chile spice mixture that is blended especially for dishes like this. But as it contains refined sugar, I don't use it. Instead I use either cayenne pepper or red pepper flakes.

Xek'

1 small jicama
1 or 2 oranges
1 or 2 tangerines
1 lime
cayenne pepper or red pepper flakes
salt if needed
finely chopped cilantro, as an optional garnish

Cut away or peel the skins of the jicama, oranges and tangerines, removing the bitter white pith of the oranges. Slice into desired shape. Sprinkle with the juice of the lime. Sprinkle chile to desired spice level, salt if needed, and garnish with cilantro.

Quinoa Pilaf, Black Beans and Cucumber Tomato Salad with Dill Vinaigrette

Above is the Quinoa Pilaf we made in one of my classes at Conscious Gourmet. It has organic quinoa, carrots, celery, peppers, shallots, and green peas. At home, I decided to add even more color to this already colorful dish by making half regular quinoa and half Inca Red quinoa. The other ingredients I used were the same. I served it with thick and creamy black beans and garnished both with chopped cilantro. In Yucatan, they would call the way I made the beans k'abax -they are half pureed and half whole. The salad has tomatoes and cucumbers with a vinaigrette containing fresh dill, lemon, balsamic vinegar and olive oil.

Esquites

Here is another version of esquites. I have found that this is as good cold as hot, so I sometimes eat it as a salad.

Esquites a la Katalina

• 2 or 3 ears of corn
• 2 tablespoons dried epazote of a small handful of fresh
• 1 zucchini, chopped (optional)
• 1/2 small red onion, chopped
• 1 tablespoon of olive oil
• 1 pat of butter
• cilantro
• 2 or 3 cloves garlic
• 1 poblano pepper
• 1 lime
• salt and pepper
• Mexican cream

1. Roast the garlic with skins still attached and a whole poblano pepper on medium high on a dry skillet or comal, turning to blacken evenly, until tender. Set aside to cool for easier handling.
2. Heat 1 cup of water and add dried epazote, simmer to make a tea.
3. Melt the butter in the olive oil. Add the onion and zucchini and saute and tender and golden.
4. Remove the papery skins from the roasted garlic. Roughly chop or mash. Cut the poblano pepper into strips, removing the stem, core and seeds. Add to the onion mixture.
5. Strain 1/2 to 1 cup of epazote tea into the mixture, if you can't find fresh epazote. If you are using fresh epazote, add several leaves and some water.
6. Add the corn kernels and simmer until tender and all of the flavors are developed. Remove from heat. Remove the fresh epazote leaves if desired. Add the juice of the lime. Add a handful of chopped fresh cilantro. Salt and pepper to taste.
7. Serve drizzled with Mexican cream. (optional). Serve hot, at room temperature or cold.

Notes: To see how and why I make epazote tea, look at the photo album I made of how I make black beans. This is also great with roasted corn instead of simmering the corn. Sometimes in the summer I will roast everything, even the onion and then assemble it as a salad with a lime and olive oil vinaigrette. Lacto-vegetarian with the cream.

Pasta Salad

I made a few dishes that can be eaten cold to bring with us when traveling out-of-town over the long weekend. This pasta salad contains: whole wheat penne pasta, zucchini, sun dried tomatoes, roasted red peppers, artichokes, red onion, capers, roasted garlic and olive oil.

Fruit Salad with Mint

Fruit Salad containing pineapple, tangerines, strawberries, green grapes and fresh, chopped mint. Vegan.

The same salad as above, with the addition of plain natural yogurt and walnuts. Lacto-vegetarian.