Monday, July 18, 2011

Good Eats

This weekend James and I tried out a couple of recipes.

Read this article on the New York Times. The mexican garlic soup sounded so delicious I had to try it! Its a simple soup, just changed up the ingredients a bit, it was perfect, even for a summer night.

We also found this recipe in the new issue of Food and Wine Magazine.

Avocado, Orange, and Jicama Salad


3 navel oranges
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
2 tablespoons extra-virgin olive oil
Pinch of cayenne pepper
Salt and freshly ground black pepper
1 small jicama (1 pound)—peeled, quartered and thinly sliced
2 Hass avocados, quartered lengthwise and thinly sliced
1 cup crumbled feta cheese
1/4 cup chopped cilantro

1.Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections.
2.Squeeze the membranes over a bowl to extract the juice. Whisk in the lime juice, vinegar, oil and cayenne; season with salt and pepper. Add the jicama and let stand for 15 minutes. Fold in the orange sections, avocado, feta and cilantro; serve.


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