Mango Edamame Salsa

I really don't have anything to say about this recipe except that you should make it! It came about because the other day there were champagne mangos for sale at the grocery store. They were small and yellow and looked interesting so I bought a couple. One of them I used in this Vegan Mango Banana Bread recipe. I haven't tried it yet because I immediately put it in the freezer to bring to Montana next weekend. It smelled and looked good though!

The other mango I used to make this salsa which was excellent on some baked tilapia. It would also be great with tortilla or pita chips, in a wrap with some chicken or mixed with some cooked quinoa.  It is fresh, sweet, and crunchy and perfect for a hot summer day. (The other items on our plate are sauteed kale and some brown rice and red quinoa pilaf from Trader Joes) Enjoy!

Mango Edamame Salsa

1/2 cup frozen edamame (warm from frozen for about 45 seconds in the microwave and allow to cool)
1 mango, cubed
1 small shallot, diced or 1/8 cup chopped red onion
1/4 cup frozen corn thawed or 1/2 ear fresh corn cob, cooked and kernels removed from cob
handful diced cilantro
juice form 1/2 lime

Combine all ingredients together and serve.

Meatless Monday- Southwest Lasagna

This was one of my favorite dishes to made before I got married and I don't know why I seemed to have forgotten about it over this past year. My brother asked me for the recipe a few weeks ago and so then after a year's hiatus I made it again too. I forgotten how much delicious flavor is packed into one bite of this dish! This is a very healthy meal full of fiber and with all of the flavors, I promise you won't miss the meat. Don't let the spinach in this turn you off- the cilantro mixed with it adds a freshness and brightness to the dish.  I personally love this for lunch. It is very easy to make and freezes really well too. Both my brother and Aaron love this lasagna and I plan to add it back to my usual recipe repertoire. Enjoy!

Southwest Lasagna

4-6 6in tortillas or 2-4 12in tortillas (I use La Tortilla Factory Smart & Delicious or Mission Carb Balance)

1 16oz jar of your favorite salsa

1/2 cup shredded cheddar or Mexican blend cheese

1 16oz can black beans, drained

1/2 bag of frozen corn

1 bunch fresh cilantro

1 package frozen spinach, thawed and water squeezed out

2 green onions (scallions), cut into 2 inch pieces

2 garlic cloves, peeled

1/3 cup light sour cream

1. In a food processor, process spinach, handful of cilantro, garlic cloves, green onions and sour cream until smooth

2. Spray the bottom of an 8x8 inch pan with non stick cooking spray. Layer half of the tortillas on the bottom of the pan. You will have to tear some in half to cover the pan. 

3.  Spread half of the spinach mixture on top of the tortillas. Top with half of the beans, corn, and salsa. Repeat layers and top with cheese.*

4. Bake in 375 degree oven until bubbling ~30 minutes. 

*This can also be made ahead and kept in the refrigerator until ready to bake.  Baking time may take 30-45 minutes. 

My Delightful Husband

I promise I have not forgotten about this! I have just had a busy few months (see this video for details- Aaron&Laura). Besides changing my last name, I have been planting flowers and starting my first garden. I am so excited to see how it turns out, however I am very inexperienced with garden starting, so we will see. . . I have read several books lately (see Fresh Reads) that have renewed my love for food, cooking, and shopping local. Oh to have a fresh market I could shop in daily! I have been loving cooking for my husband and trying new dishes out on him.
He is very forgiving and willing to try anything I prepare. So far our only disaster has been rhubarb bread. I brought some rhubarb home from Billings and decided to make a bread Aaron could take to work for breakfast. However, little did I know Aaron did not know what rhubarb was or what it tasted like. Apparently he was so appalled by the flavor of the rhubarb that he seriously was concerned that I was going to bring it to work and share with others! I hear about that "horrible" bread weekly and I only wish we could have had another taster to see how bad it really was. I personally thought it was delicious!

This past weekend we drove to Red Lodge, MT to spend July 4th with my family. My dad and brother caught six trout the first day, so we enjoyed a true Montana dinner of grilled fish, corn on the cob, salad, and roasted red potatoes. I loved the taste of being in the mountains and eating the freshest food possible!

As far as this blog goes, I am processing ideas of what to focus on- searching for my niche! I am interested to see what this summer and it's food produce here. Be sure to check out all of the blogs I am following. There are some great food sites out there! Enjoy!