This weekend I will be doing a dinner at Big Sur Getaways for an intimate number of people. My good friend Dee will be helping me out with the overall cooking and prep.
Later this month a cooking demonstration for fifteen lil’ ladies at a newly opened shop KAPPA ZAKKA.
It’s getting so close to my trip to Italy. The Slow Food Festival will be going on, and it looks like there are high chances will be meeting up with an organization that gives culinary apprenticeships to kids called Worth Our Weight. Run by the infamously unselfish Evelyn Cheetham, the organization takes a handful of kids to Terra Madre every year, tickets paid for, lodging paid for, and for some it’s their first time ever on a plane. What an experience, isn’t that amazing?
Until then here is a quick little recipe.
Jicama, Apple, and Cucumber Salad w/ Lemon, Sea Salt and Olive Oil. 1 C. Thinly sliced wedges of Jicama 1 C. Sliced apples 1 C. Thin and long roll cut Cucumbers 1 C. Thinly sliced Red Onion 1/2 C. Picked Parsley 1/2 C. Picked Mint – roughly chopped 1/2 C. Cilantro leaves 2/3 C. Olive Oil 1/2 C. Lemon Juice Salt & Pepper to Taste To prep the Jicama, cut top and bottom off so that you can have an even base. Then peel, cut in half and then cut that in half. Slice thin uneven wedges, until you have you 1 cup. For the Apple, clean and leave skin on, thinly slice apples avoiding the core. Slice cucumbers according to your desired thickness. Jullienne the red onion. Clean and pick herbs, and roughly chop. Combine all ingredients together in a bowl. Dissolve salt in lemon juice, add pepper, slowly drizzle in olive oil and whisk. Incorporate all ingredients together, mix well.
State of Flux 