Mint adds an element of surprise to this chunky, fruity salsa that is packed with summer flavors.
Mango, Avocado, and Mint Salsa
1 ripe mango, peeled and pitted
1 avocado, peeled, pitted, and diced
¼ cup finely diced red onion
1 roma tomato, diced
½ jalapeño pepper, finely minced and seeded
Juice of 1 lime
2 tablespoons chopped fresh mint
1-2 tablespoons olive oil
Kosher Salt and freshly ground black pepper, to taste
Mix all ingredients together. Serve with tortilla or pita chips.
1 Large Sweet Potato
1 Tbsp Olive Oil
Preheat oven to 425 degrees. Cut sweet potato into 2" batons which resemble french fries. Place them on a cookie sheet and drizzle with olive oil. Toss until
the sweet potatoes are coated with oil.
Place cookie sheet in the middle of the oven and bake for 15 minutes (Keep an eye on these little suckers. They go from golden to burnt quick!) With a spatula, flip the potatoes, and continue to bake another 15 minutes or until they have a golden color.
Cool and serve.
10-12 brussels sprouts, washed & halved
1 T unrefined coconut oil
sea salt and freshly ground pepper to taste
Over medium-low heat, add coconut oil to a sauté pan. Once hot, add sprouts, cut side down. Let sit for ~8min, until nice and crispy. Flip once and let brown for another ~8min.
1 c quinoa
1 ½ T olive oil
1 t grated lemon zest
2 t fresh lemon juice
Prepare quinoa according to directions. Stir in lemon zest, lemon juice, olive oil, and salt to taste.
Adapted from A Dash of Sass
1 pound orzo
3 T extra-virgin olive oil, plus 1/4 cup
2 c fresh arugula
¾ c crumbled goat cheese
1 c dried cranberries
½ c toasted pine nuts
3-4 T lemon juice
1 ½ t salt
1 t freshly ground black pepper
Fill a large pot with salted water. Bring to a boil. Add the pasta and cook until tender, approximately 8-10 minutes, stirring occasionally.
Drain the pasta and spread over a large rimmed baking sheet. Drizzle with 3 tablespoons of olive oil and stir to combine. Let cool.
In a large bowl, add the pasta and all remaining ingredients. Gently stir to combine. Serve cold or at room temperature.
1 cup quinoa
2 c water
Sea salt
1 T extra virgin olive oil
1 small onion, chopped
1 ½ c corn, fresh or frozen
2 T chopped fresh parsley
Place water and quinoa in a medium saucepan. Bring to a boil over high heat, then lower heat to maintain a simmer. Cover and cook until all the water is absorbed, about 10 to 12 minutes. Fluff, cover, and then set aside.
Heat olive oil in a skillet and sauté onion until soft. Add corn and cook until heated through. Add quinoa and parsley, along with a drizzle of olive oil (if desired). Season with salt and pepper before serving.
Adapted slightly from Hannaford Fresh | May/June 2010
2 c water
1 c quinoa
2 t olive oil
1 bunch scallions
1 red bell pepper
½ lb asparagus
½ t minced garlic
¼ t salt
¼ t freshly ground black pepper
1 t chopped fresh rosemary
1 15 oz can chickpeas, rinsed and drained
1 lemon
½ c sliced almonds
Place water and quinoa in a medium saucepan. Bring to a boil over high heat, then lower heat to maintain a simmer. Cover and cook until all the water is absorbed, about 10 to 12 minutes.
While quinoa cooks, prepare the vegetables. Heat oil in a large nonstick skillet over medium-high heat.
Thinly slice scallions (including white part) and add to the pan, stirring slightly. Dice the bell pepper in 1/4-inch pieces, add to the pan, and stir to mix. Break off woody asparagus ends and discard; chop stalks into 1-inch lengths. Add to the bell pepper, stirring to mix. Add garlic, salt, pepper, and rosemary and stir to mix.
Add chickpeas to the pan. Lower heat to medium and continue to sauté.
Check the quinoa. When most of the water is absorbed, stir to fluff it slightly. Remove from heat and grate the zest from the lemon into the quinoa. Stir to mix, and then add quinoa to the pan of vegetables. Squeeze the juice from the lemon; there should be about 3 Tbsp. of juice. Add to the pan, stirring to distribute. Stir in almonds.
Serve hot, room temperature, or cold.
1 c fresh or frozen corn
1 T canola oil
2 T water
1 t ground cumin
pinch of cayenne pepper
1 medium avocado
2 T fresh lime juice
1/2 medium red bell pepper
2 T minced red onion
salt to taste
handful of chopped cilantro
In skillet or saucepan, combine the corn, oil, water, cumin, and cayenne pepper. Cook, covered, on medium heat for 5 minutes, or until the corn is tender. Uncover and cook for an additional minute or two to evaporate the excess moisture. Set aside to cool.
Slice the avocado in half lengthwise, and gently twist to remove the pit. Make lengthwise and crosswise cuts in the flesh every 1/2 inch. Scoop the avocado cubes out of the shells and into a large bowl. Gently stir in the lime juice. Cut the bell pepper into 1/2 inch or smaller pieces and add to the bowl. Stir in the red onion and cooked corn. Add salt to taste, and top with cilantro.
1 c cooked brown rice
3 ears corn on the cob, cooked
1 1/2 c toasted almonds, chopped
2 c frozen peas, thawed
2 ripe peaches or pears, peeled and cut into small pieces
1/2 c (or more) diced red onion
1/2 c chopped cilantro
1/2 c reduced fat Catalina dressing
Mix everything together and chill for several hours before serving.
I scored the truffle oil in the gourmet food aisle at Marshall's. You never know what treasures you will find there. I've even found morel mushrooms there before. Mmmmmm...
Other than making this nice lunch, it has been a quiet day. We're heading over to a Super Bowl party later, so I am getting excited to cheer on the Cardinals and watch the commercials. Hopefully next year I will be wearing orange and brown on Super Bowl Sunday... :)
lover of cookery, hoodies, handmade soaps, photography, and my marvelous family.
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