Mango Radish Salsa


Total time: 20 min.                  Makes: 8 servings, ½ c. each.

Sweet, tart and crunchy, this salsa is perfect alongside battered fish, grilled steak or chicken.

3 c. diced mango (about 2 large)

¼ c. chopped cilantro

1 Tbsp. lime juice

Pinch of salt

1 c. diced radishes (about 1 bunch)

Toss mangoes, cilantro, lime juice and salt in a bowl.  Stir in radishes just before serving.



Southwestern Black Bean, Quinoa and Mango Medley

This is great to eat as a side dish or scoop into tortillas for a light, cool lunch or snack.

15-ounce can black beans, no salt added, rinsed and drained

1 c. cooked quinoa (according to package directions)
1 c. fresh or frozen corn

1 small red bell pepper, chopped
1 c. chopped fresh mango

1/4 c. finely chopped red onion
1/2 c. chopped fresh cilantro

1 small jalapeño pepper, seeded and finely diced
juice from 1 medium lemon or lime

1 1/2 tbsp extra virgin olive oil
2 garlic cloves, minced

1/2 tsp ground cumin
1/2 tsp chili powder

1/4 tsp ground turmeric

Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.

Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.

Drizzle over the mixture and toss. Refrigerate until ready to serve.

Recipe from


15 c. tomatoes, diced                                         15 oz. tomato paste
3 large onions, diced                                         4 large peppers, diced
1/2 tsp cayenne                                                   1 c. vinegar
6 1/2 cloves of garlic, diced                              2 tbsp sugar (or honey)
4 tbsp salt                                                             1 1/2 jalapenos, diced
Cumin to taste                                                    Cilantro to taste

Chop up all ingredients and  and place in a large pot.  Simmer for 45 min. to 1.25 hrs.  Place in freezer bags when cooled or sterilized jars while hot.  If doing the latter, give the filled jars a hot water bath for 20 min.

Recipe from the Seely Family

Heirloom Tomato Pico de Gallo

Makes 3 cups. Spoon it over grilled chicken or fish or just go classic and scoop it up with crunchy tortilla chips.

2 cups heirloom tomatoes, seeded and chopped (about 4 medium tomatoes)
1 small red onion
1 chili pepper seeds removed and minced
1/4 cup chopped cilantro
juice of 2 limes
1/2 teaspoon kosher salt

Combine all of the ingredients in a bowl. Allow to sit for 30 minutes so flavors combine and serve as a dip with tortilla chips or on top of grilled chicken or fish.

Recipe from

Savory Sweet Potato Fries with Chipotle and Cilantro Mayo

2 large, organic sweet potatoes                                                         olive oil

1 tsp sea salt                                                                                         2 cloves minced garlic

1 tsp dried rosemary                                                                           1/2 tsp paprika

1/2 tsp freshly ground black pepper

For the delectable dip, you’ll need:

3Tbsp enzyme-rich mayo (follows)                                         1 tsp raw apple cider vinegar

1/2 tsp chipotle chili powder                                                      2 Tbsp of finely chopped fresh cilantro

First, pre-heat your oven to 425F degrees.  Next, cut the sweet potatoes into fries no more than 1/2 in. thick.  In a mixing bowl, combine the olive oil and spices.  Now, stir in the potatoes until they’re evenly coated.  Put them in single layer on a large baking sheet. Set a kitchen timer for 20 minutes. When it goes off, turn your fries over, then set the timer for another 20-25 minutes, depending on how crispy you want them.  In the meantime, combine all the dip ingredients in a small bowl.  Stir it together until creamy and smooth.  When your fries are done, remove them from the oven and serve hot with a healthy dollop of dip.

Thai Eggplant Dip

Puncture a large eggplant in a few places and wrap it loosely in aluminum foil.  Place it in a 400 degree oven until its soft and mushy – it’s usually ready in about an hour, but longer baking won’t hurt it.  Let it cool completely, then scrape all the flesh off the purple skin.  You’ll get about 1 ½ c. of pulp from a medium eggplant.  Combine mashed eggplant pulp, 3 to 4 cloves garlic, chopped and 1 Tbsp. peeled minced fresh ginger; puree in a food processor or blender until smooth.  Add 2 Tbsp. rice wine vinegar, 2 Tbsp sesame oil, 2 Tbsp. soy sauce, and 2 Tbsp. chopped fresh cilantro or parsley.  Add salt and red pepper to taste.

Coconut Creamed Corn

Active Time: 20 min.          Makes: 4 servings, about ½ c. each.

4 ears corn, kernels cut from cob

1 c. coconut milk

¼ tsp. salt

2 Tbsp. chopped fresh cilantro

1 Tbsp. lime juice

¼ tsp. crushed red pepper (optional)

Combine corn kernels, coconut milk and salt in a medium saucepan.  Bring to a boil, then adjust the heat to maintain an active simmer.  Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 min.  Stir in cilantro, lime juice and crushed red pepper, if using.