Jicama salsa with papaya and mango

Ingredients

1/2 cups chopped, peeled jicama
1 medium mango, seeded, skinned and diced to 1/8″ pieces
1 medium papaya, seeded, skinned and diced to 1/8″ pieces
1/2 chopped red onion
1/2 chopped cilantro

1 anaheim chile, seeded and chopped
1 tbsp lime juice
2 cloves garlic, minced
salt and pepper to taste

How to prepare

In a medium bowl, combine all ingredients. Serve immediately. Makes about 3 1/2 cups.

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Spinach spread

Ingredients

10 oz package spinach, defrosted and squeezed dry
1 small onion, finely chopped
1 tbsp mayonnaise (lowfat or nonfat)
2 tbsp sour cream (lowfat or nonfat)
1 or 2 drops of tabasco (optional)

Pinch of salt
fresh ground pepper to taste

How to prepare

Defrost and squeeze out the excess water from one 10 oz. Package of frozen chopped spinach. Finely chop one small onion and toss into the spinach. Add salt, pepper, and tabasco, blend. Add the mayonnaise and sour cream to the spinach mixture and blend well. Chill.

Serve in a pretty bowl with garlic toast . Spread, eat and enjoy!

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Shrimp & artichoke pasta salad

Ingredients

1 lb med pasta shells, cooked
2 9-oz pkg frozen artichoke hearts
1 1/2 lbs medium shrimp; peeled, deveined and cooked
1/2 cup red wine vinegar
1/4 cup dijon mustard
1/4 cup fresh chives, snipped

2 egg yolks
2 tbsp green onion, minced
1/2 cup olive oil
1/4 cup vegetable oil
salt and freshly ground pepper

How to prepare

Cook artichoke hearts according to package directions. Drain and place in a large bowl. Add shrimp and place bowl in refrigerator. Combine vinegar, mustard, chives, egg yolks and onion in a blender or food processor. Combine oils. W/machine running, slowly add oil in a thin stream. Season with salt and pepper. Pour over artichoke hearts and shrimp. Cover and refrigerate 2 to 4 hours, stirring occasionally. Combine shrimp and artichokes with pasta and toss thoroughly. Cover and refrigerate until chilled. Serve cold. Makes 4 to 6 servings

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Chocolate zucchini cake

Ingredients

1/2 cup butter
2 eggs
1/2 cup vegetable oil
1 tsp vanilla
1 3/4 cup sugar
4 tbsp cocoa
2 1/2 cup flour
1 tsp baking soda
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 cup sour milk (a tsp of vinegar added to milk)
1 cup chocolate chips
2 cup zucchini, unpeeled, grated

How to prepare

In a bowl, cream butter and eggs. Add oil, vanilla and sugar. Blend well. Sift together the cocoa, flour, baking soda, baking powder, cloves, and cinnamon. Add to the butter mixture alternately with the milk. Add zucchini and chocolate chips. Bake in a greased 9″x13″ pan at 325 degrees for 40 to 50 minutes. There is no need to frost this cake, but if you wish, sprinkle or sift powdered sugar on top of the cooled cake.

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Cheese & poblano quesadillas

Ingredients

1 1/2 cups grated monterey jack
1 cup ricotta cheese
1/2 cup grated romano cheese
6 flour tortillas
1/3 cup chipotle salsa
4 poblano chiles, roasted, peeled, seeded and julienned

2 tbsp unsalted butter, melted

How to prepare

1. In a bowl, mix together the cheeses.
2. Lay the tortillas on a counter. Divide the cheese mixture into 6 portions and spread over half of each tortilla. If desired, sprinkle about a tbsp of salsa over each. Arrange the chile strips evenly over the cheese. Fold the tortillas over to enclose the filling and brush the tops with butter.
3. Preheat the oven to 350 degrees f.
4. Place a dry griddle or cast-iron skillet over medium-high heat. Place the tortillas buttered side down in the pan. Cook until very light golden, about 1 minute. Then brush the un-coated sides with butter and flip over, cook until golden, and transfer to a baking sheet. When all the quesadillas are cooked, transfer the baking sheet to the oven and bake 10 minutes, until the cheese begins to ooze. Serve hot, whole or cut into wedges.
Note: easily-found mexican cheeses can be substituted for those used in the recipe. Use: – manchego for monterey jack – cotija for romano – panela for ricotta
prepared 3/6/95 by mary sue milliken and susan feniger co-owners of the border grill in los angeles. From: mike n maty

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Pasta with squid

Ingredients

2 tbsp olive oil
1 tbsp safflower oil
1 lb squid, cut into 1/2″ strips
2 cloves garlic, finely chopped
hot pepper flakes to taste
3/4 cup dry white wine
1 tsp dried oregano

Salt to taste
3/4 lb fresh spinach, picked over & well washed about
1 lb feathery greens from fennel tied in a bundle (optional)
3/4 lb pasta, such as penne

How to prepare

Heat the oils in a medium skillet, then add squid. Cook over high heat until liquid cooks out and squid begins to stick. Add garlic and hot pepper and cook about 1 minute. Then add the wine and oregano, lower heat, and cook until wine cooks out. Add salt and spinach. Cook over medium heat for 5 minutes, then set aside covered. In the meantime, bring 5 quarts water to a boil in a large pot, add fennel greens and cook for 20 minutes. Remove fennel and discard. Add salt and pasta and cook until done al dente. Drain. Toss the pasta with the spinach and squid and cook over high heat for several minutes, stirring constantly. Serve immediately. Serves 4-8

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Spinach – Tomato Sauce with Shallots and Carrots

Ingredients

1 lb fresh spinach
1/4 cup olive oil
3 med shallots minced
2 sm carrots peeled and diced
2 cup canned whole tomatoes drained, juice reserve
1 tsp salt
1/4 cup fresh basil minced
1 lb pasta
parmesan cheese freshly grated

How to prepare

Bring 4 qts salted water to a boil in a lg pot for cooking the pasta Stem the spinach and wash the leaves in a lg bowl of cold water, changing the water several times until no sand appears in the bottom of the bowl. Shake the excess water from the spinach and roughly dry the leaves. Set the spinach aside.
Heat the oil in a deep pot or Dutch oven with a cover. Add the shallots and carrots and saute over med heat until the vegetables soften but do not brown, about 8 min..
While the shallots and carrots are cooking, coarsely chop the tomatoes. Add chopped tomatoes to the pot, along with 1/2 cup of their packing juice, the salt, and basil. Use the back of a spoon to break apart the tomatoes. Simmer gently, continuing to crush the tomatoes as necessary, until the sauce thickens, about 10 min..
Add the spinach to the pot, tossing several times to coat leaves with tomato sauce. Cover and continue cooking, removing the lid once to stir, until the spinach has wilted, about 5 min.. Taste for salt and adjust seasonings if necessary.
While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the spinach sauce. Mix well and transfer portions to warm pasta bowls. Serve immediately with grated cheese passed separately.

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Pollo san francisco

Ingredients

2 chicken breasts, skinless, boneless
salt and pepper, to taste
2 tsp oregano
2 tsp basil
3 tbsp olive oil
1 med onion
2 cloves garlic
1 small jalapeno
2 tsp pesto
1/4 cup chopped olives
2 cups tomatoes, crushed, peeled
1/2 tsp sugar
1 tsp rosemary
1 tsp marjoram
1/4 cup water
1/4 cup parmesan cheese, coarsely grated

How to prepare

Rub the salt, pepper, oregano, and basil into the chicken breasts and let them sit for 15 minutes. Heat the oil in a saut

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