Jicama-Pineapple Slaw with Honey Lime Vinaigrette

Are you ever so brain dead after work that you pull into your drive way and realize you just listened to the public radio pledge drive the whole way home? Or worse, a solid 20 minutes of commercials? And by listen, I mean you actually heard every word...you just couldn't think enough to care or change the station? This is me, all the time.

On the other hand, some days I get in the car and hear the news start, and immediately have to just turn it off. No more words, too many words! Peace and quiet is all I can handle on those days.  

These are the days I want to come home to dinner already prepped and ready to go: zero effort, just delicious satisfaction on a plate so that I can do nothing more than relax. 

Lately, we've been getting home pretty late, after we manage to leave the office and hit the gym. Like 8:30pm. When I get home at 8:30pm, the last thing I want to do is cook dinner... By the time 9pm hits, I'd rather be in bed than pulling something from the oven or dishing something onto a plate! 

Anyways, it's made me want to start planning ahead of time, by loading up the slow cooker with Korean Pork or Enchilada Beef in the morning. When I'm doing really well, I'll even prep a side dish while I'm making breakfast or packing lunches--something that will stay fresh if it's stored in the fridge all day. This Jicama-Pineapple Slaw is perfect for these days, because the jicama and carrots stay crisp and fresh long after you put everything together. 

You can eat this slaw as a topping for tacos or taco bowls, but you can also just eat it as a salad. Make a big batch! You'll save yourself chopping and planning the next day. 

Jicama-Pineapple Slaw with Honey Lime Vinaigrette

Paleo, Primal, Grain-Free    |   Caitlin Sherwood    

This slaw works as a topping for tacos or as a salad on it’s own.

Serves: 6   |    Total Time: 20 minutes

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Ingredients:

• 1 Jicama (2 cups, chopped into matchsticks)
• 3 large carrots (1 cup chopped into matchsticks)
• 1 mandarin orange or tangerine, cut into wedges
• 1/2 cup pineapple, diced
• 1/2 cup minced cilantro
• 1 small jalapeño (or 1/2 large jalapeño), cut into thin slices
• Juice from 1 lime
• 1 1/2 tablespoon honey
• 2 tablespoons olive oil
• Dash paprika
• Dash granulated garlic (garlic powder)
• Salt & pepper

Directions:

1. Toss jicama, carrots, orange wedges, diced pineapple, jalapeño and cilantro in a salad bow.
2. Then, whisk together lime juice, honey, olive oil, paprika, granulated garlic, and a dash each of salt & pepper.
3. Drizzle dressing over vegetables, and took until coated.
4. Store in airtight salad until you are ready to eat! Stays good for 3-5 days in the fridge.

Walnut & Herb Crusted Salmon

Crusted salmon was for dinner but I was far too exhausted to notice. In a half coherent state I sat at the table. Sitting felt good--I could stay a while. There wasn't much for conversation that night, neither of us had the energy. But we ate, filling our bellies with nourishment. 

With each bite my eyes grew more weary, begging my head to find a pillow. My fork would waver, just above my next bite, and then hesitate as I mustered every ounce of energy to slice off a piece. Have you ever been so tired? Somehow I managed my way through a few more bites, until my eyes just would not stay open any longer, and I slumped in my chair.

In my next moment of consciousness, my dad is waking me with a start: Caitlin! Caitlin. I jolted upright. Where am I? It took a few seconds for me to realize what had happened. My plate, still warm, sat in front of me unmoved. I rubbed my eyes. Sleep, I just wanted sleep. My dad took the sign and sent me to bed, dinner half eaten. Sleep. I love sleep. 

I was recently reminded of how much I love sleep, so I remembered this story. I was too tired to know what was for dinner that night, but this is a dish that my dad would serve regularly: salmon crusted with a nutty herb topping. I think his recipe used Panko and pecans--or maybe not, I can't quite remember. This version uses walnuts, parsley, and oregano, and it echoes my memories from that same dinner table where I fell asleep half way through dinner. 

Walnut & Herb Crusted Salmon

Paleo, Primal, Grain-Free    |   Caitlin Sherwood    

Salmon is topped with mixture of walnuts and herbs, which forms a crispy crust.

Serves: 4   |    Total Time: 30 minutes

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Ingredients:

• 1 pound salmon fillet
• 1/2 cup walnuts
• 1/2 cup parsley, minced
• 1 tablespoon oregano
• 1 clove garlic, minced
• Zest of 1 lemon
• 1/4 teaspoon each of salt & pepper

Directions:

1. Preheat oven to 450°F. Line a baking sheet with parchment paper, and place salmon on top. Set aside.
2. Place walnuts, parsley, oregano, garlic, lemon zest, and salt & pepper in food processor. Pulse until a fine crumb forms.
3. Using your hands, pat crumb mixture oven the fleshy side of the fish, creating an even layer (watch the video above!)
4. Place salmon in the oven and bake for 8-15 minutes, until salmon is flakely and opaque (8 minutes for a thin fillet, 12 for a medium fillet, and 15 for a thicker fillet). Remove from oven and allow to cool 5-10 minutes before serving.

Middle Eastern Spiced Shakshuka

For the third time this month, I pushed the tomato sauce in our skillet from one side to the other, swirling in a dollop of Harissa paste. Once the Harissa paste was completely mixed in, it was time for the eggs. They found their place snuggled in the spicy sauce, and cooked there. 

Just as I started mincing parsley for a garnish, it hit me. Why isn't this recipe on the blog? I keep coming back to it, undoubtably because the ingredients are easy to keep on hand. 

When I make shakshuka I eat it with a spoon or a fork--honestly whatever I find first. Lately I've been toasting a piece of sour dough for Oliver, so that he can pile the eggs and spicy tomato sauce on top and eat it like an open face sandwich. You can pretty much each it however you want though, and for whatever meal you want, too! 

Lately, the finishing touch on our spicy shakshuka is a sprinkling of feta cheese, which balances out the bold Harissa paste that is swirled into the sauce. I didn't grow up eating shakshuka, but it's made its way into my standard day. 

Middle Eastern Spiced Shakshuka

Paleo, Primal, Grain-Free    |   Caitlin Sherwood    

A swirl of spicy harissa and a sprinkle of feta.

Serves: 2   |    Total Time: 20 minutes

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Ingredients:

• 4 eggs
• 1 16-ounce can crushed tomatoes
• 2 tablespoons Harissa paste (1 if you prefer less spicy)
• 1/8 teaspoon salt
• 1/4 cup feta cheese, crumbled
• 1/2 small white onion
• 1 red bell pepper
• 2 tablespoons parsley leaves, minced
• 1 teaspoon coconut oil

Directions:

1. Heat coconut oil in a skillet over medium heat. While it melted, dice the onion and bell pepper. When the oil glistens, add the onion and pepper to the pan. Sauté until the onion is transparent.
2. Pour the canned tomatoes into the pan, and add the harissa paste. Stir and bring to a simmer.
3. Using a wooden spoon or spatula, make 4 indents in the tomato where the eggs will sit. Crack one egg into each indent, and place lid on pan. Reduce heat to low. Keep covered until egg whites are fully cooked (I leave my yolks runny, but you can cook the eggs for a bit longer if you prefer your yolks hard).
4. Sprinkle with feta and minced parsley. Serve hot.