Jicama is a refreshingly sweet, crunchy, moist globe-shaped vegetable that takes on the flavors of any accompanying fruits or vegetables. It is easy to peel if you use the same technique that you may use on oranges or melons. Cut the top and bottom of the “globe” to form flat surfaces. Set on a flat side and cut away the skin from top to bottom in strips, rotating the globe, until the skin is removed. Cut the cleaned fruit in half from top to bottom. Chop or section as needed. (more…)

Just a few simple ingredients from Trader Joe’s and you have a super filling and tasty meal! (more…)

This fresh Asian-flavored slaw combines crunchy, early spring crops with a tangy dressing that can be used as a vegetable dip as or as a dressing. Sugar snap peas give this recipe color and crunch. Spring bulb onions, broccoli and napa cabbage are especially crisp, sweet and mild in flavor at this time of the year. Add tuna, baked tofu, cooked shrimp or cooked poultry to this slaw for a “whole meal” salad. (more…)

Brining vegetables provides a perfect “base” for a fresh, crisp meal-in-a-bowl. The fat-free brine infuses flavor into foods instead of just coating the top layer. The result is more intense flavor with fewer calories. Just add your favorite cooked or canned tuna or any seafood or poultry. Boost the bulk with potatoes, whole grains or whole grain pasta. (more…)

In celebration of springtime, all of the colorful fruits and vegetables in this salad are vivid, aromatic and sweet…tropical pineapple, juicy seasonal citrus, sugar snap peas, nutty asparagus and sugary beets, with an earthiness that reminds us of backyard gardens. These marvelous springtime treasures are available pre-washed, trimmed and nearly table-ready. Feel free to add your own favorites as the growing seasons progress (berries and stone fruits will work beautifully). (more…)

It’s time for the traditional Irish feast of potatoes and cabbage. For this year’s healthy table, let’s add a wee bit of greens to classic creamy potatoes and pair them with tiny, cabbage-like Brussels sprouts! The cabbage family, known as crucifers, is generally a great resource for calcium, iron, and vitamins A, C, E and K and a variety of cancer preventive glucosinates. Brussels sprouts have the best variety and combination of glucosinates in the cabbage family. Current research reveals that the tiny crucifers may also provide significant cardiovascular benefits and protection from accelerated aging. The trick to preventing Brussels sprouts and cabbage relatives from developing strong sulfurous odors is to cook them while they are fresh, over lower to medium heat, being careful not to over-cook. (more…)