This year turned out to be a very good year for mangoes in our area. For a time, the mango tree out front had some branches weighted so heavily with fruit that they reached the ground. When you are harvesting up to 10 mangoes a day you must quickly figure out what to do with them. And while some of the standard options are great, such as dehydrating and making mango salsa, the heat of the summer requires a cool, sweet treat: mango ice cream.
All of the rain lately has us feeling lazy, so this week we were looking for an easy and nutritious recipe to make for dinner. We checked the pantry and realized we had all the ingredients needed to make salmon cakes. One of our favorites, this quick and easy recipe is simple to make and requires only 9 basic ingredients! It’s one of our go-to meals because it’s inexpensive and provides a nutritional punch with omega 3s in the salmon and iodine in the seaweed.
If you’ve ever participated in a CSA or grown your own vegetables, you probably know that you’re at the mercy of the garden. And in the summer, that means squash, and lots of it! After a while the standard preparation methods (grilling, roasting, sautéing) feel tired and boring. Having hit that point, we set out to find a recipe that uses a lot of summer vegetables in a way that lets them play a supporting role rather than being the star. Thai curry provides a bold flavor that plays well with summer vegetables. Adding in some white fish for protein and serving over rice creates a nourishing and satisfying way of using up all those summer veggies. However, don’t feel like you’re locked into our recipe. This template can be used to incorporate a variety of proteins and vegetables, so adapt it to suit what you have available!
A colorful and delicious way to use summer vegetables
Blackberry mint compote and smoked salmon asparagus crepes
Even though it comes around at the same time each year, somehow it snuck up on us. What were we going to do? How would we celebrate? We thought about brunch, but knew everyone and their mom would go out to breakfast, literally. So, we decided to host an intimate brunch at home. The menu, crepes. The guests, our moms. I don’t know why, but Mother’s Day is always tough to plan. We wanted to do something special, but not have it turn into too much work. Crepes seemed like the perfect dish. Crepes are like pancakes, but a little fancier because they’re French. Perfect for a Mother’s Day brunch. Our moms have very different personalities and tastes; so having two options seemed like a good idea. The first crepe we decided to make was sweet with a blackberry mint compote and the second option was savory with smoked salmon and asparagus.
By no means are we chefs or even know what we are doing, but this is our first take on one of our favorite foods...ceviche. With dozens of surf trips to the Caribbean and Central America, one of the things that becomes a staple is getting out of the surf, ordering a cold beer, and some fresh ceviche. Caught just moments before is the freshest seafood you will ever eat. So for the nostalgia factor, we gave it a go. The good part is that it's pretty hard to mess up and the tostones idea was on a whim because we came across them at the local market and decided it would be a good pair.