(Serves 6)
Granita is Italian, though the flavors in this icy bowlful are authentically Mexican. Think of it like a frozen strawberry-lime agua fresca—loaded with fresh fruit. This dessert is perfect for a hot, lazy day—you’ll need to be freezer-side for a couple of hours, though the task is simple. Grab a book. Curl up on the couch. Set the timer for 20 minute intervals to “rake” your iced treat, and when it’s done serve up a cool, refreshing scoop. Maybe two.
This is a vegetarian version of a Mexican classic—spiced with chilis and cumin and finished with a squeeze of lime. Here’s an opportunity to clear out the fridge—toss in potato cubes, grated turnip, rutabaga or chopped greens with the broth. Just about anything will work. If you can find corn on the cob, all the better. But don’t pitch the cobs out—add ’em to the pot to steep a deep, flavorful broth.
I love a crunchy slaw. This one showcases healthy raw cauliflower, carrots and radishes. You could easily add broccoli, fennel or celery. Even turnip or rutabaga. I use a julienne peeler to make the carrot strips, but a sharp knife works just as well. Toss in a handful or two of chopped dandelion greens for extra nutrition—no one will even notice they’re there (unless you want them to know).
This creamy soup is a breeze to make, and the flavor is far from ordinary. Here’s a great place to sprinkle the cilantro left from last week.
