Mango Salsa

va·ca·tion [vey-key-shuhn] noun

 a period of suspension of work, study, or other activity, usually used for rest, recreation, or travel

Sunrises on the water

Palm trees in the wind

Hammocks in the shade

Laughter from family

The art of just existing while activity churns around you.

Mango Salsa 

2 ripe mangos, chopped

1/2 jalapeno, finely diced (use a whole one for more heat)
1/2 red onion, finely diced
1 green bellpepper, chopped
handful of cilantro, chopped
juice of 1/2 lime

Combine all ingredients, chill and serve. Good with tortilla chips, pita chips, plantain chips and lobster.

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Fig Toast

When I was a kid one of my Dad’s favorite snacks was figs. “Ewww figs,” proclaimed his three young daughters as he picked them off of Great Grandma Laura’s tree and popped them into his mouth. Now had we actually tasted the figs we might have changed our minds. Ohhh the irony that I am now a fig lover and yes admit to paying $3.00 for a small basket of them at the Farmer’s Market. The jokes on me Dad!

As an adult I find my palate is the complete opposite that it was when I was a child. I am not sure if it’s because I am tasting the foods I proclaimed to despise as a child or if my palate has actually changed. In any event, here is a simple recipe for enjoying my Dad’s favorite treat. Although I know he enjoys them right off the tree or cooked down into preserves; I hope he gives this a try.
This recipe will make about 4 toasts.
One basket black mission figs, 2 ounces feta cheese, olive oil, toast


 
Preheat oven to 300 degrees. Rinse, slice figs in half and roast for 10-12 minutes in the oven. While the figs are roasting, drizzle bread with olive oil and put on the second shelf of the oven for about 5 minutes until toasty. Remove the toast and let set until the figs are complete. The figs are ready when they have warmed and began to let go of their juices. Top the toast with the figs and sprinkle with feta cheese. Put the toast back into the oven for about 5 minutes and then switch to broil for the last 2-3 minutes.

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Mushroom Stuffed Poblano Peppers

I am always giddy when a stuffed/wrapped pepper makes an appearance at a cookout. They are so impressive that it has never crossed my simple plate mind to try them myself. In the spirit of stepping out of my comfort zone, I recently tried to conquer the pepper. And it was, for lack of better words... pretty simple.

Peppers of all variety, beware! I have discovered that stuffing and wrapping your pretty little self is prime simple plate material. Readers, stay tuned for more pepper action. I am hooked. 
P.S. I tried these in both the oven and on the grill and they are great.
Serve on top of red qunioa to make a meal.

2 poblano peppers

1 cup sliced whole button or crimini mushrooms

1/2 cup bread crumbs
Handful of fresh parsley or 2 tbsp dried italian seasoning
2 cloves garlic
1 tablespoon olive oil

1/2 cup Queso fresca or feta cheese, crumbled

4-6 strips of prosciutto or bacon

Cut poblanos in half and discard seeds. In a food processor, chop the mushrooms, parsley, and garlic. In a bowl combine mushrooms, breadcrumbs, cheese and 1 tablespoon olive oil. Stuff the peppers and carefully wrap with prosciutto. Cook for about 25 minutes on indirect heat on the grill. If using the oven, cook for 20-25 minutes on 400 degrees then switch to broil for the last 2 minutes.

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Eggplant Bruschetta Couscous

“Bruschetta” is an Italian appetizer consisting of grilled bread rubbed with garlic and topped with olive oil, salt, pepper, tomatoes, etc. There are many variations of this dish and I am so in love with every variation. My love led me to the creation of what I call “brushetta couscous”. The dish technically isn’t bruschetta because it is not served on bread. Report me to the Italian bruschetta police; I don’t care as long as you give this dish a try. For those not familiar with Israeli couscous, it is a wheat based baked pasta produced in the shape of round pearls. It is tiny and chewy and yummy and if you can’t find it you can replace it with any small pasta, rice or grain of your choice. Quinoa would likely be my second choice.

Serves 3-4 as a side dish

1 1/3 cup dry Israeli couscous

1 tbsp olive oil

1 small eggplant, diced

1/2 pint cherry tomatoes

Salt, pepper

1 clove garlic, minced

Make a foil packet with diced eggplant, cherry tomatoes, salt, pepper, 1 clove minced garlic and 1-2 tbsp olive oil. Place on the grill on high heat or in your oven on 350 degrees for 20-30 minutes. Remove the packet when the tomatoes have burst and the eggplant is soft. Be careful to not to spill the yummy juices that have gathered in the packet.

While the eggplant/tomatoes are cooking, prepare your couscous. In a saucepan on medium heat, add 1 tbsp olive oil and couscous and toast for about 5 minutes. Add 1 cup 3/4 boiling water to couscous and once it returns to a boil lower heat to medium low for 10-12 minutes or until water is absorbed. Be careful not to overcook the couscous as it behaves just like pasta.

Once the couscous is done, poor the contents of the foil including the juice on top and serve.

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