Thick, hearty soup and a salad make a warm and welcoming vegetarian dinner. This soup freezes well. If you have time, make double and you will have another meal ready. Jicama is a root vegetable with ...

A native of Mexico and South America, jicama (HEE-kah-ma) is a large bulbous root with a brownish skin and a crunchy white interior. Sometimes referred to as “yam bean root” or “Mexican potato,” this ...

USA Potatoes Share Makes 8 servings Preparation time: 20 minutes Cooking time: 90 minutes INGREDIENTS 1 tablespoon peeled and finely chopped fresh ginger 1 tablespoon peeled and finely chopped fresh ...

This memorable sangria is bursting with fresh, bold, summery flavors such as charred plum and sweet mint syrup. It's perfect for any occasion, from something celebratory to a more casual affair.

Sprinkle the vinegar and sesame oil over the scallops and let them marinate 30 minutes. In a wok, heat the vegetable oil. Cook the garlic, ginger and pepperflakes about 30 seconds or until aromatic.

As warmer weather arrives, I love to have an oversized bowl of grain salad in my fridge to serve up whenever hunger strikes. Otherwise, I find myself lapsing into my natural state as a closeted lunch ...

Most people have only tried jicama raw — if ever. But if you’re a fan of the juicy crunch of water chestnuts in Chinese food, then you’ll want to get your hands on jicama, which retains its subtle ...

This salad of jícama, mango, and crisp tortilla strips has a distinctive Mexican accent. 1 medium red bell pepper, seeded and cut into thin strips 1 medium yellow bell pepper, seeded and cut into thin ...

Get ready for a taste of sunshine with these vibrant spicy mango salsa chicken tacos! Tender, juicy chicken is infused with bold Mexican spices and then piled high in warm tortillas with a sweet and ...

If you're not a fan of cilantro, you can substitute fresh parsley. Toast the cumin in a dry skillet over medium heat until fragrant (about 30 seconds) and then remove the pan from the heat so the ...

In large bowl, whisk together canola oil, lime zest and juice, honey, and 1/8 tsp salt. Fold in jicama and cilantro. Scoop avocado flesh into medium bowl and coarsely mash, then fold in chopped ...