_DSC4213-2We just returned from the winter wonderland that is the Methow Valley. We stayed in a primitive hut up near Rendezvous Pass and enjoyed lots of early season skiing and time by the fire. It was refreshing to be out in the country again, to feel the air, to see the stars, and to be surrounded by quiet. While we ate well, and often, vegetables were less prevalent than usual. To make up for it I’m sharing two recipes with you today, both featuring vegetables as the main attraction.

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_DSC4239-2These recipes were part of a recent collaboration with Manos Zapotecas and are part of a Oaxacan style holiday menu. Stay tuned for the rest of the menu including sopa azteca and leche quemada ice cream with pomegranate graniza.

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JICAMA SALAD WITH CHILE AND LIME

Serves 4

INGREDIENTS:

2 large carrots

1 jicama

juice from 2 limes

½ cup chopped cilantro

½ teaspoon chili powder

½ teaspoon flaky salt

PROCEDURE:

Peel and slice the carrots and jicama into sticks about 3 inches long and ½ inch thick.

Place the vegetables in a bowl with the lime juice, cilantro, chili powder and salt and toss to combine.

 

CHARRED CORN WITH QUESO FRESCO

Serves 4

INGREDIENTS:

4 ears of corn with husks on

vegetable oil

1 lime, cut into wedges

5 tablespoons mayonnaise

4 ounces queso fresco, crumbled

chili powder

flaky salt

PROCEDURE:

Turn the oven to broil.

Partially peel the corn and soak it in a bowl of water for 3-5 minutes.

Place the soaked corn on a parchment lined baking sheet and broil for 5-10 minutes.

Remove the corn from the oven and brush with oil and sprinkle with salt. Continue broiling for another 10 minutes until charred.

Squeeze some lime over the corn, smear with mayonnaise, then roll the corn in crumbled cheese and sprinkle with chili and salt.