Jicama

Cumin, chili powder, garlic and fresh lime juice are combine in the easy-to-make spice paste. It adds lots of flavor to the beef in this recipe, but can also be used on chicken, pork, shrimp or firm fish like halibut, swordfish and shark.

Active time: 45 min Start to finish: 45 min

Great on its own or served alongside grilled fish, chicken or steak.

This recipe can be prepared in 45 minutes or less. We serve this salad with slices of bread or crackers.

Gorgonzola cheese adds great flavor to this southwestern winter salad.

If you can't find jícama-a sweet, crunchy root vegetable eaten raw-use English-cucumber rounds or put the crab mixture in a bowl and serve it with tortilla chips. Can be prepared in 45 minutes or less.

Sweet and crunchy jicama and smoky grill-roasted peppers and green onions combine in this attractive side dish.

This unusual salsa calls for canned or bottled nopalitos, the stems of the prickly pear cactus. Available in the Mexican section of many supermarkets, they're sometimes labeled natural tender cactus. If you cannot find nopalitos at your local market, simply substitute cooked green beans. Use this tasty salsa as you would any other--with meats, chips and tacos.

This recipe can be prepared in 45 minutes or less.

This mix of jicama, cucumber, bell pepper, and carrot would also make a good side dish for scallops or shrimp. To keep the slaw crispy, add the dressing just before serving.

Active time: 30 min Start to finish: 30 min

This recipe can be prepared in 45 minutes or less.

Chopped cilantro in the dressing and whole leaves mixed with the spinach add a double dose of cilantro flavor to this salad.

This recipe can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less but requires additional sitting time.