¾ lb. jicama, peeled, then cubed
1⁄2 red bell pepper, finely diced
1⁄2 green bell pepper, finely diced
1⁄2 orange bell pepper, finely diced
½ purple bell pepper, finely diced
1/2 cup chopped red onion
1⁄2 large zucchini, sliced into rounds and quartered
1 navel de-zested orange,peeled, then divided into chunks
1⁄2 cup chopped fresh cilantro
1⁄3 cup lime juice
1⁄3 cup good green olive oil
Zest of one naval orange
1 pinch cayenne pepper
1 pinch paprika
½ teaspoon kosher salt
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.