June 28th, 2015
Paloma and I made it to my hometown in the Southwest of Russia, where we are thoroughly enjoying our stay at grandma’s house. Because I don’t get to visit here very often, my days are completely packed with family, friends, daily trips to the market, nature walks, and all sorts of leftover business. This time, we added a kitchen renovation to the mix, along with piano and swimming lessons for Paloma. The days fly by, and I’m always caught by surprise when the night falls and it’s time for bed.
As usual, we’re indulging in my mom’s home cooked delicacies and consume the local berry harvest by the kilo. The most abundant crops right now, which we have no access to in Florida, are sour cherries, black, red and white currants, wild strawberries and mulberries. We walk around with berry-stained hands and wouldn’t have it any other way.
I prepared this recipe in Florida, right before we left, where a very hot summer was in full swing, making me want to stay away from the oven as much as possible. I craved crunchy raw vegetables like kohlrabi and jicama, along with chilled watermelon and ripe mango, which often replaced my lunch. I came up with this easy salad – a combination of jicama, mango, avocado and grilled corn with loads of cilantro and lime juice. It’s a quick and refreshing dish on its own and even more filling and delicious when served in a taco shell.
Lastly, I have a bit of housekeeping to discuss. If you haven’t signed up for our newsletter, you can do so here. We recently changed the format to a better looking one, and along with recipe updates, the newsletters will include seasonal ingredient highlights and any other Golubka Kitchen related news.
And for the French readers, the translation for the Rhubarb Raspberry Fizz from Sarah Kieffer’s guest post is up here.
Mango, Jicama and Grilled Corn Tacos
serves 4-6
2 ears of corn – grilled
1 medium jicama – sliced into cubes or small matchsticks
2 ripe, sweet mangos – cut into small cubes
ground chipotle – to taste (optional)
1-2 limes
1 bunch cilantro
1-2 ripe but firm avocados – cubed
your favorite taco shells
hot sauce of choice
Cut kernels off grilled corn ears. Combine corn kernels, jicama and mango in a large bowl, add chipotle, if using. Squeeze lime juice over. Add cilantro leaves and mix gently. Distrribute the salad between taco shells, top with abocado slices, sprinkle with more lime juice, cilantro leaves and your favorite hot sauce. Serve right away.
Tags: avocado, cilantro, corn, jicama, lime, mango, taco
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April 7th, 2013
This post is also available in: French
Spring continues to be cool down where we are in Florida. I’ve lived here for ten years and never experienced such a chilly March. We are usually swimming in the gulf by now, but not this year. We’re loving it though, knowing that the crazy summer heat will come soon and will stay for a while. I know that up North the spring has been harsh, but it’s getting better, there are even rumors of 70+ degrees in NYC this week. This refreshing pineapple gazpacho is perfect for a spring awakening, full of bold sweet and spicy flavours. I’ve had my eyes on this recipe for a couple of years and finally gave it a try. The most important thing here is to have a very sweet and ripe pineapple and your gazpacho will be delicious. Take care not to overdo on jalapeno. I usually taste the pepper first to estimate how hot it is, as they fluctuate from mild to extremely hot, then I adjust accordingly.
Pineapple Cucumber Gazpacho
(adapted from Raw Food, Real World)
serves 4-6
1 large ripe pineapple – peeled, cored and chopped
about 4 small or 1 large English cucumbers – peeled and chopped
1 cup pineapple juice – preferably freshly made
about 1/2 jalapeno – seeded and diced (see text)
1 tablespoon lime juice
1-2 teaspoons sea salt – to taste
1 green onion – chopped
1 handful cilantro leaves, plus more for garnish
3 tablespoons olive oil
1. In a food processor, combine 3 cups of each the pineapple and cucumber together with the pineapple juice, jalapeno, lime juice, salt and green onion, blend until smooth.
2. Add the remaining pineaple and cucumber, cilantro and 1/2 of the olive oil. Pulse a few times to achieve a chunky texture. Adjust seasoning and chill in the refrigerator.
3. Serve garnished with the remaining cilantro and olive oil.
Tags: cilantro, cucumber, gazpacho, pineapple, recipe, soup
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