Mango Salsa

This refreshing recipe combines the light fruity flavor of mango, spicy jalapeno, creamy avocado pieces, crunchy red pepper, and ties them all together with the bright flavors of lime juice and fresh cilantro. Mangoes are in season (they peak in June) and this recipe just shouts summer. It is wonderful served on top of rice and beans or scooped up with tortilla chips.

Stuffed Poblano Peppers

On my weekend excursion to Sprouts I saw beautiful dark green poblano peppers and decided I had to make something with them. It needed to be vegetarian for Meatless Monday and I had a fresh container of my favorite salsa in the fridge, a can of refried beans in the pantry and voila this idea was born/ remembered from a recipe I had recently seen. Poblano peppers are very mild and serve as a perfect vessel for this delicious cheesy filling. If you like mexican flavors this dish is for you!

Creole Shrimp Boil - On the Grill

Summer is here (YAY)! so fire up the grill and start the warm months off with this delicious spicy dish. Bradford and I tossed this pouch on the grill next to some asparagus and played some Gin Rummy while it cooked. Once it was done we sat in the sun and ate it straight from the tinfoil, this couldn't be a more perfect meal for a summer night. It could easily be doubled, tripled, or even quadrupled for a big backyard BBQ.

Chickpea and Barley Salad

This is one of my favorite vegetarian lunches and it is an especially good way to use the vegetables you have in your fridge. The light lemon dressing and crunchy vegetables makes it a perfect meal for warm weather. You'll have plenty of leftovers which is good because they just get better each day.