By Colleen Leonardi / Photography By Evan Schlarb | Last Updated June 06, 2018
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Summer Salad with Jicama

In Partnership with Williams Sonoma.

Verano means “summer” in Spanish. And tomatillos are a fruit and a member of the nightshade family, like eggplants and tomatoes. They’re known as Mexico’s “husk tomato” and a staple in Mexican cooking. Tangy, crisp and sticky to the touch (once you remove the husk), they’re not native to Ohio, but La Michoacana, a Mexican market, is a local gem and one of our favorite spots in the city for staples like tomatillos, mangos, Koki’s Tortillas, queso fresco cheese (a Mexican farmers cheese) and more.

For our summer issue, we offer something different so you might travel when you cook: summer salads featuring Ohio’s beloved sweet corn and then jicama, Mexico’s version of a turnip; Salsa Verde Enchiladas with our beloved tomatillos; and for dessert, a sweet taste of our new favorite fruit ever—passion fruit. As common in places like Paraguay as dandelions are here in Ohio, passion fruit packs in the antioxidants and is silky on the soul. Topo Chico mineral water lines our fridge, keeping us fresh and cool while we work. Eat well, love well, live well this summer. —CL

Summer Salad with Jicama

Adapted from Food & Wine.

Salsa Verde Chicken Enchiladas

Adapted from NY Times Food.

Corn, Green Bean and Tomato Salad

Adapted from NY Times Recipes.

Passion Fruit Mousse Cake

Adapted from the New York Times, Florence Fabricant
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