Well, I promised you I would do this, didn't I? Today is part of our ultimate guide to cooking with winter fruits and vegetables, Latin style!
If you enjoyed yesterday's great 10 recipes (which included recipes for Satsuma oranges, kale, Brussels sprouts, persimmons, butternut squash, parsnips, acorn squash, kumquats, peal onions, and blood oranges), then you're going to love today's recipes even more! The winter veggies and fruit on the menu are jicama, beets, white beans, sweet potatoes, Swiss chard, spaghetti squash, collard greens, clementines, turnips, and mustard greens. Trust me when I say that you and your whole family will absolutely LOVE these recipes. Dig in!
Read more in ¿Qué más? The ultimate guide to cooking with winter fruits & vegetables, Latin style! (Part 1)
Image viaThe Chubby Vegan
Jicama: Winter Jeweled Fruit Salad
__Ingredients:
__1/2 cup pomegranate seeds (about 1 pomegranate)
1/2 cup julienne-cut peeled jicama
1/3 cup sliced seeded kumquats (about 6 medium)
2 medium ripe mangoes, peeled and cut into thin slices
2 tangerines or clementines, peeled and sectioned
2 blood oranges, peeled and sectioned
1 pear, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons honey
1/4 teaspoon ground red pepper
1/8 teaspoon coarse sea salt
Get the full recipe directions from Cooking Light.
Beets: Beets and Greens Quesadilla
Ingredients:
1 tbsp vegetable oil
1/2 medium-size onion, sliced thinly
1 unpeeled beet, sliced very thinly
1 bunch 4 to 5 cups beets greens, chopped finely
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
2 tbsp water
6 (8 inch) or 3 (10 inch) tortillas
1 heaping cup of Monterey Jack or cheddar cheese
Get the full recipe directions from Tree Hugger.
White Beans: Black and White Bean Soup with Sweet Potatoes
Ingredients:
1 tablespoon olive oil
1 onion, diced
1 teaspoon minced garlic
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups veggie broth
1 can black beans, rinsed and drained
1 can navy beans, rinsed and drained
2 medium sweet potatoes, peeled and diced
2 tablespoons fresh lime juice
Get the full recipe directions from Fit Sugar.
Sweet Potatoes: Cuban Style Sweet Potatoes
__Ingredients:
__3 large sweet potatoes, peeled and quartered (about 3 lbs)
4 tbsp. extra-virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
1 large garlic clove, minced
1 tbsp. fresh lime juice
1 1/2 tbsp. chopped fresh parsley
Get the full recipe directions from The Chubby Vegan.
Swiss Chard: Quinoa with Chard and Mushrooms
__Ingredients:
__1 cup quinoa
1 tablespoon olive oil
1 pound Swiss chard, chopped
Small pinch red pepper flakes (to taste)
1 clove garlic, sliced
12 ounces cremini mushrooms, sliced
1 teaspoons chopped fresh thyme
1/2 ounce Parmesan shavings (carefully use a vegetable peeler)
Get the full recipe directions from Serious Eats.
Spaghetti Squash: Cheesy Chorizo & Spaghetti Squash Egg Bake
Ingredients:
1/4 lb Mexican Chorizo
2 cups cooked spaghetti squash
1/2 cup cheddar cheese, shredded
1/2 cup salsa verde
4 large eggs
1/4 cup chopped cilantro to garnish
Get the full recipe directions from I Breathe I'm Hungry.
Collard Greens: Colombian Bean Soup with Collard Greens
Ingredients:
1 pounds dry beans (pinto or cranberry), soaked overnight
1 pound pork meat, diced
1 tablespoon vegetable oil
1 white onion, diced
4 garlic cloves, minced
2 scallions, diced
1 cup of diced tomatoes
1 teaspoon achiote powder
2 teaspoons ground cumin
1 green plantain, peeled and diced
5 collard greens, cut into bite-sized pieces
12 cups water
1/4 cup finely chopped cilantro
Salt and pepper to taste
Get the full recipe directions from My Colombian Recipes.
Clementines: Fennel, Avocado, and Clementine Salad with Arugula and Mint
__Ingredients:
__2 medium clementines
1 fennel bulb, trimmed, quartered vertically, cored, sliced paper-thin (2 1/3 to 2 1/2 cups)
1 avocado, halved, pitted, peeled, diced
1/4 cup fresh mint leaves, sliced
1 cup (packed) baby arugula
1 tablespoon extra-virgin olive oil, plus additional for drizzling
Get the full recipe directions from Bon Appetit.
Turnips: Turnips with Spicy Honey Glaze
__Ingredients:
__4 turnips, trimmed, peeled and sliced into 1/2 inch wedges
2 Tablespoons olive oil
1 garlic clove, minced
1 Tablespoon melted butter
1 Tablespoon honey
1/2 Tablespoon fresh lemon juice
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/8 teaspoon cinnamon
2 teaspoons ground hot pepper
Salt, to taste
Get the full recipe directions from Local Food Rocks.
Mustard Greens: Spicy Mustard Green Pesto
Ingredients:
1/2 cup chopped pecans
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
6 cloves garlic (crushed)
2 bunches mustard greens (trimmed and chopped)
1/2 teaspoon unrefined sea salt
1 1/2 cups extra virgin olive oil
Get the full recipe directions from Nourished Kitchen.
