Monthly Archives: June 2007
A perfect way to dress up a hearty Southwestern meal. Jícama (pronounced HIC-uh-ma), once confined to the southwest, has recently become a bit easier to find in produce sections, especially in the fall. with a juicy, crisp texture and very slightly sweet flavor, I really wish it were more widely available.
This tasty cold dish of small mushrooms, slender asparagus, and artichoke hearts is good served as an appetizer or first course with thinly sliced baguette. It’s especially nice as a starter for springtime celebrations.