Summer Mango Salad

Make this before summer leaves us till next year!

Mango Summer Salad

1 cucumber, peeled, seeded, and diced
1/2 tsp minced fresh chile
1 T fresh lemon juice
1 T fresh lime juice
2 tsp brown sugar
2 T unsweetened dried shredded coconut
1 mango, peeled and diced
1 small red bell pepper, minced

fresh cilantro or spearmint leaves

In a large bowl, combine everything but the cilantro. Cover and chill for 15-20 minutes and serve cold or at room temperature. Just before serving, top with cilantro. Serve as a salsa-style dip with chips or as a quesadilla topping on a tortilla with shredded lettuce and beans or cheese.

My friend Linda made this for my family a few sundays ago and we loved it! We had it just as a side dish without chips or on top of anything. It was delish!

Quinoa and Black Bean Salad

I promise you will love this. Plus Quinoa is so good for you. Google it if you don't know about it. Very high in protein etc.

1 1/2 cups quinoa
1 1/2 cups black beans, drained and rinsed (I used 2 cups)
1 1/2 Tbs red wine vinegar
1 1/2 cups corn, fresh, canned, or frozen (I used frozen without cooking them to keep their enzymes intact)
1 red bell pepper
4 scallions, chopped (I used 6)
1 garlic clove, minced (jar of chopped garlic was in my fridge)
1/4 cup fresh coriander leaves, chopped ( i used a tsp of coriander seed powder)
1/3 cup fresh lime juice
1/2 tsp salt
1 1/4 tsp ground cumin
1/3 cup olive oil (I used 2 Tbs)

Rinse* quinoa in a fine sieve under cold running water. Put quinoa into a pot with 2 1/4 cups water. Bring to a boil**, then cover and simmer 20 minutes, or until water is absorbed. Fluff it a bit with a fork now and then to keep it from sticking. While quinoa is cooking, toss the beans, vinegar, corn, bell pepper, scallions, garlic and coriander in a large bowl. In another small bowl, whisk the lime juice, salt and cumin and pour in the oil while whisking. When quinoa is done cooking, toss it with the beans and vegetables. Then, drizzle the lime mixture over quinoa and vegetables and toss well. Serve warm or at room temperature. (I like it better the next day when all the tastes have had a chance to combine and be absorbed.)

I am back!

I have not posted for a while. Man Moving is hard and messes up everything. I will post a yummy recipe soon.

Hope all is well in baby land.

Love,

Emily

Bountiful Baskets

Okay, so I don't know if I'm the last person on the planet to know about this......but in case you guys don't already, I discovered the coolest thing this week. It's the Bountiful Baskets food co-op. How it works: on Monday you visit www.bountifulbaskets.org and place your order. Each basket is $15 with a $3 first time basket fee; occasionally there are add-ons - this week it was bread, granola, tortillas, or an extra order of produce specifically for mexican dishes. You must order at least one basket to get any add-ons, and I think you can order up to three baskets.

Then, on Saturday, you go to your local pickup site, (selected at the time of order) and get your basket. Guys, this is a seriously good deal. For $15 I got a full laundry basket full of produce. There were bananas, peaches, strawberries, canteloupe, grapes and pears, celery, carrots, tomatoes, bell peppers, lettuce, and broccoli. I meant to take a picture of all I got for that steal of a deal, but didn't. Anyway, suffice it to say that it is a great deal. And I thought I'd share it with my veggie lovin' friends in case you didn't already know about it, because this is perfect for us, right? It also runs year round too! One thing to note, the baskets sell out fast, so make sure to get on the site as soon as it opens for the week. I think in Utah it's 8:00 pm on Mondays.