Avoiding the Six o’ Clock Scramble :: Farm Fresh Cooking with Chef Alli

Welcome to Farm Fresh Cooking with Chef Alli! This week’s live Facebook broadcast, with Kansas Farm Food Connection, is all about making life simple during the six o’ clock dinner scramble! When you’ve just got home from work or got the kids home from school and EVERYONE is ready to eat, how do you deal? How do you keep it all together night after night? Well, I’ve got some tips, some recipes, and some realities that will hopefully help you relax and tackle your weeknights so that you can enjoy QUALITY time with your most important people! 

On this broadcast, I’m going to share one of my favorite pre-dinner hunger crushers: the Traveling Salad Bar! It takes a little prep on the weekend, but allows your family to snack on a healthy salad and salad fixins throughout the week so no one bugs you while you’re finishing dinner!

And for you to try this week, one of my favorite salads. Be sure to top it with any kind of meat that your family prefers, and wah-la! A complete healthy and delicious meal for you and the whole fam.

Healthy Chopped Mexican Salad with Lime Vinaigrette and Tortilla Chips

12 oz. package frozen corn, thawed
15 oz. can black beans, drained and rinsed (or substitute 2 cups cooked black beans)!
1 red bell pepper, seeds and membranes removed, diced
1 green bell pepper, seeds and membranes removed, diced
8 oz. grape tomatoes, halved lengthwise
1 small red onion, diced
1 jalapeño, seeds and membranes removed, minced
1 small jicama, peeled, chopped
1 head red leaf lettuce, cut or torn into bite-size pieces
1/2 cup cilantro leaves, Chopped
Kosher salt and freshly ground black pepper, to taste
Add your favorite cooked, chopped meat (steak, grilled chicken, salmon, etc)
Tortilla chips, crushed, optional

In a very large mixing bowl, combine corn – cilantro; toss gently and season to taste with salt and pepper. Drizzle with prepared dressing and toss again, adding tortilla chips if desired. Serve at once. Salad is best served at room temperature.


1/3 cup vegetable oil
1/3 cup fresh lime juice
3 Tbs. honey
Zest of 1 lime
1 tsp. ground cumin
1/2 tsp. red pepper flakes
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Combine all ingredients in a dressing cruet or glass jar with a lid and shake well to combine.

What In the Heck is a Jicama? 

Jicama is a root vegetable, also known as a mexican potato or mexican turnip, due to it’s fleshy, crisp texture. It is refreshing and delicious, tasting something like a cross between an apple and a potato. Jicama is low in calories, high in fiber and tastes great in salads, salsas and as part of a veggie tray, perfect for dipping!

Widely used in Hispanic foods, you should be able to locate jicama in most any larger grocery market and it can often be found near the potatoes. Look for jicama that is close to softball size, as the larger jicama can be rather grainy.

To cut a jicama, peel it first, using a utility knife to cut away the fibrous covering. Cut the the jicama in half, placing each half cut-side-down on your cutting board. Now cut each half into rounds; place rounds onto the cutting board and cut each one into strips, then cut each strip into pieces. Voila!

Now You’re Cookin’!
Chef Alli


Farm Fresh Cooking with Chef Alli is a Live monthly Facebook Broadcast sponsored by the Kansas Farm Food Connection. Join Chef Alli at 8pm every third Thursday for more ways to converse, cook, and connect!

Click to Watch


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