Orange and Jicama Salad with Toasted Cumin Seeds

Serves 4

This is a nice light salad that is perfect for summer and works especially well as a side dish for an entree with a heavier protein like beans. The refreshing citrus and jicama help cleanse the palate, and the toasted cumin seeds add a bit of woodsy warmth.

INGREDIENTS

1/2 of a small shallot, minced (about 2- 2 1/2 tablespoons)

1 tablespoon white wine vinegar

1 tablespoon Trader Joe’s Orange Muscat Champagne Vinegar (or the like)

2 tablespoons extra-virgin olive oil

1/2 teaspoon cumin seeds

1 medium head butter lettuce, washed

1/2 of a small jicama, peeled and cut into matchsticks (about 3/4 cup)

1 medium orange, peeled, pith removed, and cut into sections

fresh ground pepper and kosher salt to taste

INSTRUCTIONS

Step One: In a small bowl or shaker, mix shallot and vinegars. Slowly add olive oil and mix well; season with salt and pepper and set aside.

Step Two: In a small pan, over medium heat, toast cumin seeds; stirring frequently, until fragrant and lightly golden.

Step Three: While cumin seeds are toasting, gently tear lettuce into pieces and place into a serving bowl. Add jicama and orange.

Step Four: Top salad with dressing, sprinkle with toasted cumin seeds, and serve.

Source: A Robot Heart Recipes Original.

Black Bean Tostadas with Corn Relish

Serves 4

This is one of those recipes that is great for folks who think they don’t like vegetarian food. The basic ingredients are not likely to turn anyone off. Meanwhile, the mixture really showcases how simple food made from good-for-you ingredients is delicious. This recipe is also laid out in steps that allow for make-ahead preparation if needed, which is great. I realized in reviewing this recipe for posting that the ingredient list includes lime, yet it is not present in the preparation steps. Since it wasn’t listed—and I was in a hurry—I missed it. However, I would advise adding it to the corn relish mixture to bring some acid to the dish.

INGREDIENTS

2 limes

2 scallions

1 package (10 ounces) frozen corn kernels

3 tablespoons olive oil

Coarse salt and ground pepper

1 jalapeno chile

1 pint grape tomatoes

8 ounces Monterey Jack cheese, not sliced

4 flour tortillas (6-inch)

1 can (15 ounces) black beans

1 avocado

Reduced-fat sour cream, for serving (optional)

INSTRUCTIONS

Step One: Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate.

Step Two: Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.

Step Three: Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.

Step Four: Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.

Step Five: While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.

Step Six: To serve, top tostadas with corn relish, and, if desired, sour cream.

Source: Everyday Food, September 2007. View the recipe on MarthaStewart.com.