Avocado and Jicama Salad

This is one of my absolute favorite summer salad recipes. It's refreshing and delicious. This is a Martha Stewart recipe and it was one of the first of her recipes I ever tried.  It sparked the beginning of my interest in cooking as a young teenager.

1 small jicama

2 ripe avocados

juice of 1 lemon

3 tablespoons balsamic vinegar

6 tablespoons extra virgin olive oil

salt and pepper

1/2 small red onion-minced

1. Peel the jicama and cut into 1/4 inch thick slices, then cut the slices into thin strips. Set aside.

2. Cut avocados in half lengthwise.  Remove the pit.  Peel avocado halves.  Squeeze lemon juice over avocados to prevent browning.

3. Whisk together vinegar, oil, salt, & pepper.

4. Make a bed of jicama on 4 plates.  Top each with one avocado half.  Season lightly with salt and pepper.  Sprinkle with onion and pour dressing into avocado cavities and around avocados.

*Optional: To serve the salad for a group.  Cut the avocados and onion into slices, lengthwise.  Combine all ingredients & dressing, toss, and serve.

Lemon Bars

So this one reminds me of my dear Meredith.  We used to make these growing up all the time. We have been having a ridiculous heat wave...I know that sounds bad when some of you are suffering with snow but, no AC means it is HOT at a scorching 90 degrees.  

Not quite ready for the heat yet.

These are just the refreshing treat you need on a warm day.

Crust:

1 cup butter

1/2 cup powdered sugar

2 cups flour

dash salt

Preheat oven to 350 degrees.  Combine all ingredients and mix well.

Press into 9x13 pan and bake for 15 minutes.

Filling:

4 eggs-slightly beaten

2 cups sugar

1/4 cup flour

6 tablespoons fresh lemon juice

In medium bowl, combine flour and sugar.  Mix in eggs and lemon juice. Mix thoroughly until smooth.  Pour into crust and bake at 350 for 25 minutes. Let cool and enjoy!