And two new recipes to use it on!
I have been working in the produce industry for about 25 years now and very few industry folks are familiar with my other career in food; specifically culinary education, food writing and recipe development. I have published countless recipes and written extensively on how to choose and use almost every varietal of vegetables and fruits as well as many other food items. I have taught everyone from kindergarteners to Wholefoods executives about organic, sustainable, local and fairly traded fruits and vegetables and, most notably, herbs.
My produce roots are strong in fresh herbs, as is my culinary strength. It’s fair to call me an herb expert (also fair to call me a mango expert) in the culinary world and those that know my herbal prowess know that above all else, I am a sauce master. I’ve made hundreds of sauces in my years and I make them all exceptionally good and rarely the same. So, it’s no wonder when I started working with Crespo Organic mangoes and developing recipes for the Crespo Organic Kitchen, sauces would materialize. And that they did!