Weekly Recipe #93: Grated Raw Beet Salad with Jicama, Avocado and Orange

If you've had your fill of turkey, heavy side dishes and pie, this salad is for you. Full of bright flavors and colors, it offers a healthy dose of freshness to revive you after the holiday.

Jicama is a root vegetable with crunchy, slightly sweet white flesh. Cut off the tough skin before grating it for the recipe.


Grated Raw Beet Salad with Jicama, Avocado and Orange
Adapted from a recipe in Vegetarian Times

(Serves 6)

2 cups raw beets (3 medium beets), grated 
2 cups jicama, grated
1 avocado, thinly sliced
1 navel orange, peeled, sectioned, each section cut into thirds
1/2 cup cilantro, chopped
3 tbsp. orange juice
1 tbsp. lime juice
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1 1/2 tbsp. olive oil, or more if desired
Salt and pepper, to taste
1/4 cup pumpkin seeds, toasted

1. Place beets in medium bowl along with jicama, avocado, orange and cilantro.
2. Whisk together orange juice concentrate, lime juice, cumin and coriander.
3. Whisk in oil. Pour over beet mixture, and toss to mix.
4. Season with salt and pepper. Sprinkle each serving with toasted pumpkin seeds.

Weekly Recipe #92: Haricots Verts with Hazelnuts

This week's recipe comes from Communications Director Susan Pagani. "I made this dish for the very first Thanksgiving dinner I ever cooked," she says. "I chose it for its simple yet fancy recipe, and it ended up being my favorite thing on the table!"

The whole staff at Open Arms would like to wish you a very happy Thanksgiving! We hope that your table is full and your loved ones are near this holiday.


Haricots Verts with Hazelnuts
(Adapted from Martha Stewart Living)
Serves 8-10

If you can't find blanched (skinned) hazelnuts, you can skin them yourself -- see Step 7-8.

1 1/2 lbs. haricots verts (green beans), stem ends trimmed
1 tbsp. plus 1 tsp. salt
3 1/2 tbsp. unsalted butter
5 large shallots, peeled
1/4 tsp. freshly ground black pepper
1/3 cup hazelnuts, preferably blanched

1. Heat oven to 375 degrees.
2. Bring a pot of water to a boil. Add haricots verts and 1 tablespoon salt and cook until just tender, 3 to 4 minutes.
3. Drain and plunge into an ice-water bath to chill. Drain and set aside. (This can be done up to a day in advance.)
4. In a medium skillet, melt 1 1/2 tablespoons butter over medium-high heat.
5. Add shallots, 1/2 teaspoon salt and 1/8 teaspoon pepper, and cook, turning, until shallots start to brown on all sides, 2 to 3 minutes.
6. Cover, reduce heat to low, and cook, turning frequently, until shallots are well browned, about 15 minutes. Let cool slightly, then cut into slivers.
7. Meanwhile, place hazelnuts (blanched or with skin) in a baking pan. Toast in the oven until they darken, 5 to 7 minutes.
8. If using hazelnuts with skin, remove as much of it as possible by rubbing quickly and vigorously in a dish towel. Crush roughly with the flat side of a knife.
9. In a large skillet, heat remaining 2 tablespoons butter over medium-high heat. Add haricots verts, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper; cook, stirring, until heated through, about 3 minutes.
10. Add shallots and hazelnuts; cook 1 minute more. Transfer to a serving dish and serve.