Tonight we bring you another easy and healthy Nicaraguan recipe. We’ve been exploring Nicaraguan recipes for the past week or so and it’s fairly varied with heavy indigenous, Creole and Spanish influences. According to Wikipedia, the Pacific Coast cuisine makes use of local produce with the most common being corn. The Caribbean Coast tends to use more seafood and coconut. Our first Nicaraguan recipe, Curry Seafood Stew, clearly comes from the Caribbean side of Nicaragua. So tonight, we head to the opposite coast and have a recipe with a bit of Spanish influence.

I’m really diggin’ how simple and fast these meals have been so far, especially after our cooking marathon the past few weeks. I’m also lovin’ that Miss A and I have gotten to spend some quality time in the kitchen together. Cooking earlier in the day for that much-needed natural light has its benefits. And so, Miss A and I bring you the Ensalada de Jicama y Naranja (or Jicama and Orange Salad). Continue reading →