If you can't find jicama, simply substitute cubed cucumber in this salad. 2 cups grated raw beets (3 medium beets) 2 cups grated jicama 1 avocado, thinly sliced 1 navel orange, peeled, sectioned, each section cut into thirds cup chopped cilantro 3 Tbs. thawed orange juice concentrate 1 Tbs. lime juice tsp. ground cumin tsp. ground coriander 1 Tbs. olive oil cup toasted pumpkin seeds 1. MASHED RUTABAGAS 1 tsp. olive oil 1 medium leek, white and pale green parts chopped (2 cups) 4 cups trimmed, peeled, and diced rutabaga (2 Ib.) 1 cup low-sodium vegetable broth SALSA VERDE 3 cloves garlic, peeled 1 cup tightly packed flat leaf parsley (leaves and stems) 8 pitted green olives 2 Tbs. drained capers 2 Tbs. fresh lemon juice 3 Tbs. olive oil 1. Don't be daunted by the long ingrethents list; the dish comes together quickly and can be served with steamed rice or couscous for a hearty meal. 2 Tbs. olive oil 1 medium red onion, peeled and chopped VA cups 2 cloves garlic, minced (2 tsp.) 1 tsp. ground coriander 1 tsp. ground cumin tsp. ground turmeric tsp. cayenne pepper tsp. ground cinnamon 3 cups low-sodium vegetable broth 2 Tbs.\n Glazed Parsnip and Carrot Sticks with Popped Mustard Seeds SERVES 4 | 30 MINUTES OR FEWER Mashed carrots and parsnips are a classic combination from Ireland and the British Isles.