Wow! Great week for Paige's Pantry Bags

Hi Friends

I had a fun week again. Rode horses and went to the beach at school. At home I am reading The Hobbit by J.R.R. Tolkien. It is good so far. This weekend I am going to glean figs!

Thank you to the Corder Family for the Pomegranates!

Thank you to https://www.yasukochifamilyfarms.com/ for the produce donation!

Thank you to More Than Apples for the donation! http://www.morethanapples.com/

, Paige

@paigespantryorg Instagram, Facebook and TikTok

Recipes:

Note about the Jicama from Melissa’s Produce

The new crop of jicama has not fully cured, meaning that the skin has not fully matured. However, it has the best taste, it’s juicer and sweeter! The skin is subject to have discoloration on the surface which will not affect taste, texture or coloration of the flesh. THe flesh cuts clean and white.

Baked Jicama Fries by: healthiersteps.com

• 1 medium jicama

• 1 tablespoon olive oil

• 1/2 teaspoon paprika, (preferably smoked paprika)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Pinch of Cayenne pepper

• 1/2 teaspoon salt, or to taste

Vegan Cashew Ranch Dip

• 1 cup cashews, soaked for 1 hour

• 3/4 cup water

• 2 tablespoons lemon juice

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried parsley

• 1/4 teaspoon dried dill

• 1/4 teaspoon dried chives

• 1/2 teaspoon salt, or to taste

Instructions

For The Baked Jicama

• Preheat oven 425°F. Peel jicama and cut into 1/4 inch matchsticks. Bring water to boil in medium saucepan over medium heat. Add jicama and cook for 10 minutes until jicama is less crunchy.

• Drain water using a colander, transfer jicama slices in a large bowl and toss with olive oil, paprika, garlic powder, onion powder, cayenne pepper and sea salt.

• Place in a single layer on a prepared baking sheet. Bake for 30-45 minutes or until crispy, turning halfway. Delicious served with vegan ranch dip or guacamole.

For The Ranch Dip

• Place all ingredients in a high-speed blender except parsley and dill. Process until smooth and creamy, pausing blender and scraping down the sides. Pour into a medium bowl and stir in parsley and dill. Keep refrigerated.

Tomato Cucumber Salad by: asouthernsoul.com

Ingredients

• 1 pint grape tomatoes – sliced in half

• 1 English cucumber – sliced

• 1/2 medium red onion – thinly sliced

Dressing

• 1/2 cup olive oil

• 1/4 cup balsamic vinegar

• 1 tablespoon lemon juice

• 1 teaspoon sugar

• 1 teaspoon Italian seasoning

• 1 tablespoon minced garlic

• 1 teaspoon kosher salt

• 1/2 teaspoon cracked pepper

Instructions

1. Place tomatoes, cucumbers and onions in a large bowl, set aside.

2. In a mixing cup or small bowl, add olive oil, balsamic vinegar, lemon juice, sugar, Italian seasoning, garlic, salt and pepper. Using a whisk, blend until well mixed. Pour dressing over tomatoes, cucumbers and onions. Toss salad.

3. Can be served immediately or stored in the fridge, covered for up to 2 days.

4. ***If making the salad ahead of serving, use half of dressing to toss salad and reserve half to add in later.