Mango Cucumber Salad

Mango Cucumber Salad

2 mangoes, diced

1 cucumber, diced (about 2 cups)

1 tomato, diced

1 garlic clove, pressed

1 Tbsp. extra virgin olive oil

juice from half a lemon (1-2 Tbsp, taste to preference)

2 Tbsp. cilantro, chopped

½ tsp. kosher salt

black pepper, to taste

1 jalapeno, minced (optional)

Toss it all together and serve.  This is great with Confetti Quinoa and shrimp!

Confetti Quinoa

Confetti Quinoa

2 tsp. extra virgin olive oil

2 medium onions, diced

1 red bell pepper, diced

3 garlic cloves, pressed

1 Tbsp. cumin

½ Tbsp. chili powder

½ Tbsp. oregano, dried

½ Tbsp. kosher salt

1 cup quinoa, rinsed

2 cups water

2 ears of corn, kernels cut off

½ cup cilantro, chopped

Heat large deep skillet over medium heat

Add oil, onions, and pepper, stirring occasionally until soft, about 7 minutes

Add pressed garlic and stir until soft, about 1 minute

Stir in cumin, chili powder, oregano, and salt

Stir in quinoa and water

Cover and bring to a boil and reduce heat to a simmer

Leave covered and cook until liquid is absorbed and germ separates from seed, which will look curly and white, about 20 minutes

Remove from heat and let stand uncovered for five minutes

Fluff with a fork

Stir in corn and cilantro

Try this with Mango Cucumber Salad and shrimp!

Roasted Mushroom, Pepper, Onion Pizza

Roasted Mushroom, Pepper, Onion Pizza!

1 lb. pizza dough, raised at room temperature

1 10 oz. package of baby bella mushrooms, quartered

1 yellow bell pepper, diced ½ - 1 inch

1 cubanelle pepper, diced ½ - 1 inch

1 onion, diced ½ - 1 inch

6 garlic cloves, smashed, peeled, and broken into small chunks

3 Tbsp. extra virgin olive oil (don’t be shy!!!)

1 tsp. dried oregano

1 tsp. kosher salt

fresh cracked pepper, to taste

8 oz. mozzarella, diced small or shredded

4 oz. fontinella, diced small or shredded

Parmesan, grated for serving

Preheat oven to 415 degrees

Toss mushrooms, peppers, onions, garlic, olive oil, oregano, salt and pepper together.  Spread in a single layer on a baking sheet.  Roast in oven, turning once until soft and just starting to turn golden, about 20 minutes.  Remove from oven.

Turn oven up to 425 degrees

Spread dough on greased baking sheet

Sprinkle half of mozzarella and fontinella cheese over dough

Spread roasted vegetables over cheese

Sprinkle remaining mozzarella and fontinella cheese over vegetables

Bake until dough is crispy and cheese is melted, about 20 minutes

Sprinkle with parmesan, allow to set for five minutes, and serve!