1 large papaya, peeled, seeded and cut into spears
Juice from 2 limes
Grind all of the spice blend ingredients together in a spice grinder or food proces- sor or with a mortar and pestle until fi nely powdered. Transfer to a lidded container with a shaker screen.
Fruta Picada Yields: 8 to 10 servings
A combination of fresh fruit, lime juice and chili seasoning, fruta picada is served at markets and roadsides throughout Mexico. T e combination of spice and salt part- nered with sweet fruit is guaranteed to take the edge off of a blistering summer’s day.
Spice Blend 3 Tbsp chipotle powder 3 Tbsp smoky paprika 1 Tbsp plus 2 tsp sea salt 1 Tbsp cumin seeds 1½ tsp celery seeds
Fruit 1 pineapple, peeled, cored and cut into spears
½ watermelon, peeled, cut into spears and seeded
1 large jicama, peeled and cut into spears
Place all of the fruit spears onto a serving platter. Squeeze the fresh lime juice evenly across. Let guests serve themselves as much fruit as they’d like, and then sprinkle with the spice blend.
From A Year of Picnics: Recipes for Dining Well In the Great Outdoors, by Ashley English. Photo by Jen Altman. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.
Grilled Romaine Hearts
1 romaine heart per person 1 Tbsp olive oil Sea salt to taste Fresh ground black pepper Parmesan cheese or another hard, aged cheese
Prepare the grill for direct heat.
Rinse/dry the romaine hearts, drizzle with olive oil, sea salt and pepper. Grill the romaine hearts on direct heat
for 3-4 minutes on each side or until char marks form and the lettuce begins to wilt.
Remove the hearts from the grill, grate a generous amount of the cheese on the hearts and add a little more olive oil.
For a crowd, chop the hearts up and put them in a bowl to serve as a large salad on the side of the main course.
Recipe and photo courtesy of Robyn Lindars,
GrillGirl.com.
14
Austin Area Edition
AustinAwakenings.com
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