He Cooks, She Cooks

This is why my friends and I don’t go out to eat often.

It’s because we make dinners like this. And we can make four of them for the price a restaurant might charge for one.

Of course, if my kitchen were a restaurant, last night’s special might have read as so:

Ahi Tuna Tostada Salad

Spice encrusted ahi tuna seared and served with mango-jicama slaw on a crisp corn tortilla and a bed of romaine tossed in cilantro-lime vinaigrette

I don’t have much else to say about this, but I think you’ll like the warm, earthy spices on the rare fish. The jicama slaw is a balance of sweet and sour, soft and crisp, and the leftovers make a good side dish the next day. The whole thing is filling, but you can easily feel good about it afterward.

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You might not think the taste of an apple crossed with a raw potato sounds very appetizing unless you’ve tried jicama and realized that’s actually a good thing.

And if that description doesn’t have you running out to buy jicama now…

But seriously, when summer hits, and you’ve banished the thought of rutabaga and turnips, jicama jumps in and offers its crisp, refreshing bite. I turned Kat on to jicama a few weeks ago with this slaw, and she later made her mom fall in love with the veggie by pairing it with grapefruit. It’s just so light and fresh, it’s perfect for summer.

You can shred the jicama with a grater or mandoline, but I loved the knife practice of slicing the whole thing by hand. Ditto for the broccoli. You can easily buy precut broccoli slaw at the grocery store, but besides being cheaper, there was something satisfying about making all those green matchstick slivers.

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