Mangos also are great on salads, stir-fries, or added to sauces or salsa. Try adding mango to fried rice—we think it’s pretty amazing. If you have a dehydrator they are so good dehydrated or made into fruit leather snacks, or peel, slice and freeze to add to smoothies.
To peel a mango: using the tip of the mango as a guide, slice the two cheeks of the mango off, cutting around the stone in the center. Then place the edge of the mango against the lip of a glass and slide it down one of the halves, so that you’re using the glass like a giant spoon to scrape the mango from its skin. If your mango is ripe (yields to soft pressure, fragrant), you can get the glass to slide through it and separate the skin with ease. If you want to get the part around the pit, we advise going at it with a paring knife, or if you have a toddler, handing it over to them (the pit, not the knife!) will keep them busy for a while. Then, you can eat the half of mango, or, if you’re sharing, slice it up, cut it into cubes, and dump into a bowl, ready to serve!
The d’Anjou is a truly all-purpose pear. They are juicy when ripe, and their subtle sweetness hints at a refreshing lemon-lime flavor. Their dense flesh holds up well in heated applications like baking, poaching, roasting, or grilling and they are delicious when sliced fresh in salads or eaten as an out-of-hand snack. The most important thing to know about d’Anjou pears is that they do not change color as they ripen, unlike Bartletts, whose skin color changes to yellow during ripening. Check the neck for ripeness by gently pressing your thumb near the stem end of the pear. When it gives slightly, the pear is ripe.
Artichokes can be steamed, boiled, baked or grilled. To bake, cut about an inch off the top and stem of the artichoke. Then cut it in half and remove the fuzzy part in the center with a spoon. Rub the cut side with a half a lemon, squeezing some juice into the fold and the middle. Drizzle with olive oil, sprinkle with salt, pepper and freshly minced garlic. Bake on a cookie sheet for about 25 minutes at 425°. Melted butter or mayonnaise mixed with a little balsamic vinegar is commonly used for a dip but you can be creative and use whatever your taste buds desire!
Store tomatoes in a single layer at room temperature and away from direct light. Refrigerate only after cutting, as refrigeration makes tomatoes lose their flavor. Romas are great for cooking (especially soups and sauces) as they don’t have the seeds and excess water that many other tomatoes tend to come with. You can also eat them raw, roasted, fried, or broiled; they are great paired with a little olive oil and salt, herbs such as basil and cilantro, and fresh cheeses such as mozzarella and ricotta. And yes, you can totally freeze those extra tomatoes for fresh flavor all year (slice first). According to studies done at Cornell University, cooking tomatoes actually increases the lycopene content that can be absorbed in the body as well as the total antioxidant activity.
Featured Recipe: Quinoa & Bell Pepper Salad
Servings: 6 cups
For 2/3 cup quinoa*
1 1/3 cups water
5 cups romaine lettuce leaves
1 avocado pitted and diced
2/3 cup chopped cucumber
2/3 cup various (mixture of red, yellow, orange) bell pepper strips
1/3 cup chopped red onion
1/4 cup crumbled feta cheese
1/4 cup olive oil
2 tablespoons lemon juice
1 1/2 tablespoons Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Cool.
Top lettuce with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
Whisk together olive oil, lemon juice, Dijon mustard, sea salt, and black pepper. Pour dressing (or toss) over salad right before serving.
*Feel free to substitute the quinoa with cauliflower rice if desired.
Adapted from recipe by thegirlwhoateeverything.com