Here is a quick, easy, Mexican-style dinner for this busy time of year.
Stock up on some tortillas, a jar of black bean pate, shredded cheese and sliced deli turkey breast, and you can have dinner on the table in 5 minutes. If you can’t find black bean pate, use drained salsa instead.
Jicama is a root with a thin, tan-colored skin that looks like a turnip. When peeled, it’s crisp and juicy. In Mexico it’s eaten raw, seasoned with a little lemon juice. Once peeled, cut or sliced, it retains its texture and color. I like to use it for crudites in addition to salads.