Recently I had a recipe, which can be found below, featured in the Rancho Gordo Newsletter! #grateful. I l-o-v-e the Rancho Gordo bean selection and I especially appreciate the work they do with small farmers in Mexico for their XOXOC Project. Be sure to go to their website so you too can sign up to receive their bi-monthly spread, spilling with heirloom bean recipes - it's a present in your mailbox every two weeks. And, thanks to the owner/founder Steve Sando for sharing the recipe, I look forward to cooking with you in Napa soon! - Felicia

"Felicia Cocotzin Ruiz is a wonderful teacher in Phoenix, Arizona. She practices holistic healing, through food and energy, via her Kitchen Curandera. She loves cooking and teaching and this simple salad represents her commitment to indigenous ingredients and culture. I find what she does incredibly romantic and hope to meet her in person soon!" - Steve Sando
Kitchen Curandera Ayocotes with Watermelon Radish
Serves 6
Salad:
1 Watermelon Radish, sliced thinly, preferably with a mandoline
1 fennel bulb, trimmed, sliced thinly, preferably with a mandoline
1 pink grapefruit, segmented
1 cup cooked Ayocotes (such as Rancho Gordo Scarlet Runners, Ayocote Morado or Ayocote Blanca beans)
Spring Greens Salad Blend
Dressing:
1 large Meyer Lemon, juiced
2 T. olive oil
1 T. whole grain mustard
1 tsp. runny honey
¼ tsp. sea salt
On a large platter, assemble the salad by gently layering the salad ingredients.
To make the dressing, place all the dressing ingredients in a small jar with a lid, and shake well.
To serve, using a spoon, drizzle half of the dressing over the salad, reserving the remaining dressing to be served at the table, if desired.

EAT

You can read more about Ayocotes and purchase them from Rancho Gordo HERE.