This simple sauté of carrots and peas is quick to prepare, but loaded with flavor. You can substitute chopped spinach, sugar snap peas or shelled fava beans for the peas. Try adding some minced ginger root for extra spice.
Serve with Indian flat bread such as naan or roti (check out Trader Joe’s frozen section) or rice. Add a bowl of yogurt raita on the side for a complete meal.
By now you may have noticed that I like a crunchy slaw. There are endless versions to try. What renders salad into slaw at a most basic level, is an abundance of crisp vegetables—cut just so. Shredded with a box grater or sharp knife or cut into julienne, matchstick-sized lengths—any of these will do. It all depends on your preference. For some reason the mere act of cutting the veggies this way creates a different feeling in the mouth—something close to sublime. Ask any crunchy-raw-vegetable-addicted slaw fiend.
We think of this vibrant dish as a cousin to guacamole—a chunky, sweet one. Feel free to substitute liberally. By all means add cilantro if you have it, or chopped spinach. Tomato or peaches add to the fun. Maybe something crunchy besides the radish, like diced jicama or daikon per chance? Whatever you do, don’t forget the chips—or warm corn tortillas—for scooping.
(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.