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Papaya-Avocado Salad with Papaya Seed Dressing

This recipe is adapted from an recipe originally seen in "Big Small Plate" by Cindy Pawlcyn with Pablo and Erasto Jacinto

1 Pound Mexican papaya
3 Tbsp fresh lime juice
3 Tbsp Rice vinegar
1 Tsp sweet paprika
1/4 Tsp salt
1/4 Tsp toasted ground cumin seeds
2/3 Cup olive oil
1 Tsp freshly ground pepper
2 Cups of spinach
2 Avocados, pits removed and skin removed, sliced
2 Tbsp toasted pecans, coarsely chopped

Cut the papaya in half, lengthwise. Remove seeds, reserving 2 Tbsp for dressing. Cut the papaya halves into quarters. Now, carefully, hold fruit firmly to a cutting board and run a thin knife between the fruit and skin to separate. As always, take care to NOT cut towards yourself. Now cut the fruit on the short side and create 1/2 in thick slices and refrigerate.

Place the papaya seeds, lime juice, rice vinegar, honey, paprika, salt and cumin in a blender. Blend and slowly add the olive oil, until smooth.

Either using one large serving dish or individual salad plates, and lay a bed of spinach as a base on the plate or plates. Dress the greens with a few Tsp of the dressing. Build the salad by alternating slices of papaya and avocado across the greens. When complete sprinkle the salad with some toasted nuts, drizzle with some additional dressing and freshly ground black pepper. Place remaining dressing on the table for service.


Boiled Artichokes

2 Medium or large artichokes

Take care to snip the spikes off of the leaves by cutting off the very tips. Also cut the stem off of the artichokes, and be sure to level the cut so that the artichokes will sit flat in the bottom of the pot. Push down on the top of the artichokes slightly to open up the internal leaves slightly.

Place the artichokes in a pasta pot and fill the pot with water until the level covers roughly 2/3 of the artichokes. Turn the heat to medium-high and bring to a steady boil for 45 minutes or until tender and leaves can be easily pulled from the base. Cooking artichokes is an inexact science that varies based on size of the artichokes, so as you approach the 45 min pull leaves to see how done they are. Remember, practice makes perfect so fire up artichokes as often as you can and be sure to check out our favorite Lemon Basil Curry Aioli for dipping. Another option is a basic garlic and melted butter dipping sauce.

Boiling Artichokes

Boiling Artichokes

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