- Jicama and Orange Salad with Lime Dressing
- Black Bean Mango Salsa
- Chicken Enchiladas
- Apricot-Cheese Filled Grilled Hot Peppers
Beth Ann’s Out West menu reminds me of an evening spent several years ago at El Norte’s restaurant in Carlsbad, California. Flickering light from the outdoor patio fires reflected on the much-loved faces around the big table that night. The joy of the evening was tempered only by the knowledge of its rare occurrence.
“Easy” is the best way to describe Carlsbad Village. Everything from the French Pastry Café by Interstate 5 to the ocean is within easy walking distance, and it would take a very long vacation to eat at every one of the fabulous restaurants available in the village. There is something to please every palate. Don’t get me started about the smoke-roasted chicken at Coyote Bar & Grill.
And then there are the beautiful, beautiful ocean beaches. Beth Ann and I spent half a day walking North Carlsbad Beach to Ruby’s Diner on Oceanside Pier. We were rewarded for our efforts by finding many ‘keeper’ sea shells. The nieces were delighted to see frolicking dolphins from our balcony at Beach Terrace Inn. Sleep came slowly. I didn’t want to miss a second of the ocean sights and sounds.
Jicama, Orange Salad with Lime Dressing
- 1 jicama, peeled and coarsely grated
- 6 oranges
- 1 bunch cilantro
- ¼ cup finely chopped red onions
- Red onion rings for garnish
- ¼ cup olive oil
- ¼ cup lime juice (I like to use freshly squeezed key lime)
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- Dash of cayenne pepper
Cut the rind off the orange rather than peeling. It is easiest to cut off the ends and then slice into three rounds. The rounds then lie flat on the cutting board so you can easily cut away the rind. Cut the orange into ½ inch wedges. With kitchen scissors, chop the leafy end of cilantro. Do not use coarse stems. Mix the grated jicama, orange wedges, diced onion and cilantro.
Whisk the oil, lime juice, and spices. Pour over the salad and lightly mix. Garnish with red onion rings.