Quick answer: #MangoJoy by way of #MuchosMangoes PRICED RIGHT
Summer: the warmest season of the year, in the northern hemisphere from June to August
Mango: a tropical oval or oblong fruit with succulent and juicy aromatic pulp and firm varying color blush toned skin and a hard central pit
Mania: an excessive enthusiasm or desire; an obsession
The mango’s popularity is soaring to new heights amongst Americans as they learn what the rest of the world already knew about the most widely consumed fruit globally. It is versatile and delicious and, thanks to the proximity of Mexico and Crespo Organic, priced perfectly at the peak of summertime.
Make vibrant and tasty Thai dishes in a flash
This past weekend I re-discovered the beauty of some old recipes I had written years ago for Ger-Nis while re-purposing them for a mango cooking class I taught at the Sacramento Natural Foods Coop, which also happens to be one of my favorite grocery stores in the country.
The class, part of Crespo Organic Summer Mango Mania events, Fresh Summer Thai, featuring mangoes- reminded me of how lucky we are to have Mexican mangoes in peak season in the dead of our summer time. It also reminded me how Thai inspired recipes are some of the tastiest, healthiest and easiest recipes to whip up when it’s hot. I tend to forget how hot it gets throughout the USA and Canada, because I live in the one part of the country where cool foggy summers are the norm, where hot soup feels comforting to eat on the 4th of July.
These recipes were revamped from one of my most popular classes back in Brooklyn, where hot steamy summers were the norm and these refreshing, mango-centric dishes offered a cooling and joyful effect. By using them in the class myself, I was able to make some new alterations to the recipes and improve them. Making them even more tastier and even simpler than they were before!
A dessert for those who lean to the savory side
I make it known often that I do not have a sweet tooth and people usually assume that means I do not like dessert. That’s absolute crap. I love dessert, I just enjoy it more savory than sweet.
What does that mean?
It means I don’t like a lot of sugar in it. I like more earthy elements to shine through and prefer naturally sweet items to take center stage. I like a little salty nature to my dessert and a perfumy aspect really gets me excited. Flavorful ingredients like fresh herbs in desserts give dessert more character and depth than sugar does. I also enjoy a tad of acid, balanced by some fat; butter, cheese or cream.
Red, white, rosé and sparkling sangria recipes for next level mango lovers
As one who has indulged in the intoxicating bliss of good wine for over half my life, I find sangria to be a complicated subject.
But, if you are going to do it, do it well……….. Continue Reading…