Life is so very abundant here in our little town. Babies are being born, flowers are blooming in every nook and cranny and in every color imaginable. The smell of lilacs wafts through the window as I type this. My peonies are just about to bloom and I'm giddy like a child before Christmas!
So with all this freshness, I've been really craving fresh flavors. Jicama salad, salmon baked atop fennel strands, bright and fresh raspberry rhubarb cobbler. Let's eat!
1 Jicama, peeled and cut into strips
2 Grapefruits cut into segments, squeeze the rest of the grapefruit and reserve juices for dressing
1 large hunk of ginger, finely grated
5t. agave nectar
1T. lime juice
Toss the jicama, grapefruit and ginger together with grapefruit juice, agave nectar, lime juice and cinnamon. Serve immediately.
1 good salmon, non-fishy smelling. (make sure fish is gutted and cleaned properly)
good olive oil
salt and pepper
Preheat oven to 420 degrees. Lay salmon on fennel strands, brush salmon with Dijon mustard and sprinkle with salt and pepper. Drizzle olive oil over fish and then arrange lemon slices in the cavity of the fish and on top. Cover with sliced shallots, a little more olive oil, salt and pepper and bake for approx.25-30 minutes.
Raspberry Rhubarb Cobbler