57708 beet jicama avocado orange Recipes

jicama , julienned, orange juice, salt, cayenne pepper, pepper, tangerines, peeled and sectioned, minced fresh cilantro, salted peanuts

orange juice, olive oil, white wine vinegar, minced fresh rosemary or 1/4 tsp dried rosemary, crushed, chopped shallot, grated orange peel, salt, pepper, fresh beets (about 1/2 lb), watercress, walnut halves, toasted, crumbled gorgonzola cheese

beets, navel (seedless ) oranges, chives, chopped (optional), olive oil, balsamic vinegar, salt, pepper

beets, greens removed, oranges, fennel bulbs, salt and pepper, red wine vinegar, lemon juice, salt and pepper, dijon mustard, vegetable oil, olive oil

avocados, orange zest, ground ginger, salt, ground black pepper, milk

avocado (about 8 oz.), orange (about 8 oz.), quinoa, salt, boned , skinned halibut, cut into 3 equal pieces, pepper, olive oil, orange marmalade, dried cranberries, chopped toasted hazelnuts (about 2 oz.; see note above)

whole-milk plain yogurt, minced garlic, chopped fresh mint, trimmed beets, jicamas (about 1 1/2), sugar, grated fresh orange zest, fresh orange juice, red-wine vinegar, extra-virgin olive oil, crushed fennel seeds, fresh lemon juice, belgian endives

beets, mixed salad greens, onion, sliced into thin rings, apple - peeled, cored and thinly sliced, avocado - peeled, pitted and sliced, toasted chopped walnuts, apple cider, cider vinegar, vegetable oil, salt, ground black pepper, prepared mustard, celery seed

orange marmalade, orange , zested and juiced, adobo sauce from canned chipotle in adobo (pop the chipotles in plastic baggie and freeze for later use), white wine vinegar, canola oil, jicama root, peeled, shredded carrots, freshly chopped cilantro leaves

beets boiled or roasted, oranges, cider vingar, brown sugar lightly packed, granulated sugar, onion diced, garlic minced, salt, bay leaf, cinnamon stick

oranges, avocados (about 1 lb total ), english cucumber diced in 1/4 inch pieces, minced red onion, lime juice, chipotle chile puree (puree canned chipotles, it s that easy!), salt to taste

oranges, avocados (about 1 lb. total ), diced (1/4 in.) english cucumber, minced red onion, lime juice, chipotle chile puree (see below ), salt

avocado, orange or lime juice, eggs, separated, sugar, heavy cream

vinaigrette, fresh orange juice, fresh lemon juice, fresh lime juice, dijon mustard, canola oil, salt, jicama salad, peeled and diced jicama, diced red onion, fresh white corn kernals ,blanched in simmering water for a minute and cooled., grated zest of 1/2 lemon, ripe avocados,peeled,halved and pitted, extra virgin olive oil, chopped fresh chives, corn nuts,crushed to a powder(optional)for garnish, fresh cilantro, sea salt

head romaine lettuce, washed, dried and separated, jicama, peeled and sliced in 1/8 inch lengthwise slices, tomatoes, ripe avocados, peeled, pitted and sliced (don tsp do this until just before serving), black olives, lime, peeled and finely chopped, fresh lime juice, oranges or 1 tbsp lime marmalade, lime zest, salt, hot pepper sauce (peri-peri is good), olive oil (virgin or lite)

limes, garlic clove, minced, scallion, minced, minced jelepeno, cumin, corriander seeds, olive oil, jicama, peeled and shredded, avacado, navel oranges, peeled and seeded, fresh baby spinach

navel oranges, curry powder, salt, ground cumin, sugar, white-wine vinegar, olive oil, jicama (about 3/4 lb), firm-ripe california avocados

red wine vinegar, honey, black pepper, salt, olive oil, goat cheese, crumbled, lemon juice, beets , boiled until tender, through a rouet, and pressed in paper towels, jicama, peeled and cut into sticks, fennel, cored, halved, and sliced with mandoline, grated onion, asian pear, halved, cored, and sliced with a mandoline