Featured recipe from Marilu's table * Jicama easy

Jicama is one of those odd-looking vegetables that you may pass over at the grocery store or farmer's market if you don't know what to do with it. Jicama looks a bit like an oversized and rounder potato. In fact, it tastes kind of like a raw potato, if it had been crossed with an apple.

Always wash and peel jicama – it's usually easier with a vegetable peeler. As with any round vegetable, it's easier to slice if you start by cutting it in half (we like a pole-to-pole cut for this), then putting it cut-side down on a cutting board, and then cut the slices. Having that cut side down keeps the vegetable from rolling, and significantly reduces your chance of a knife slip.

This side dish really is easy to prepare. We can't wait to try it as the slaw on a fish taco.

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Jicama Easy

Purple * Serves 6

1 large jicama

1/4 cup chopped fresh cilantro

2 limes

dash of red pepper (cayenne), optional

Wash the jicama and peel it with a vegetable peeler. Cut it in half, then place the cut side down, and slice each half into 3/8-inch slices. Cut the slices into 3/8-inch sticks and place them in a bowl.

Chop the cilantro leaves and add to the jicama. Squeeze the juice of one or two limes over the jicama and cilantro and toss everything together. If desired, sprinkle with ground red pepper (cayenne).

Let it set for 15 minutes or more so the jicama absorbs the flavors. Enjoy!