About this recipe:

Prep Time: 20 minutes

Cook Time: 0

Total Time: 20 minutes to make

Servings: 4 Servings

Ingredients:

1 cup mango- large diced (2 to 3 mangoes)

¼ cup red onion finely diced

¼ cup red pepper finely diced

1 small jalapeno finely diced

3 tablespoons cilantro rough chopped

3 tablespoons fresh lime juice

Kosher salt and freshly ground black pepper

Procedures:

1.      Combine the mango, red onion, red pepper, jalapeno, cilantro, and lime juice.

2.      Season to taste with the salt and pepper. 

Serving suggestion: May be prepared up to 1 day in advance, covered, and refrigerated. Bring to room temperature before serving. Great over grilled chicken breasts, turkey tenderloin, pork chops, pork tenderloin. A great addition to this is your favorite rice and well seasoned black beans! Great as a side dish at a barbecue.

About this recipe:

Prep Time: 15minutes

Cook Time: 0

Total Time: 15 minutes to make

Servings: 8 to 10 servings

Ingredients:

2 cups very ripe Hass avocados cut in half, seed removed, small diced

1 cup red onion, small diced

1 lime fresh squeezed

1 tablespoon lemon juice

¼ cup mayonnaise

1 tablespoon fresh jalapeno chile, seeds removed and chopped fine

¼ cup fresh cilantro packed firm and leaves left whole

Kosher salt-to taste

Fresh ground black pepper-to taste

Procedures:

1.      Add all of the ingredients in a large mixing bowl and gently fold together. Place in a refrigerator and hold for up to 2 days.

Serving suggestions:

A treat for your favorite chip or on quesadillas.

About this recipe:

Prep Time: 15minutes

Cook Time: 0

Total Time: 15 minutes to make

Servings: 8 to 10 servings

Ingredients:

2 cups very ripe pineapple, peeled, cored, and small diced

2 teaspoons light brown sugar-if the pineapple is not  sweet enough

2 teaspoons rice wine vinegar

2 teaspoons red pepper small diced

1 lime fresh squeezed-only use if the  pineapple is not sweet enough

2 tablespoons olive oil

1 tablespoon fresh jalapeno chile, seeds removed and chopped fine

1/4 cup fresh cilantro packed firm and leaves left whole

Kosher salt-to taste

Fresh ground black pepper-to taste

Procedures:

1.      Add all of the ingredients in a large mixing bowl and gently fold together. Place in a refrigerator and hold for up to 2 days.

Serving suggestions:

A treat on chicken, grilled fish, or pork tenderloin.

Ingredients:

3 Bosc or red Bartlett pears, firm yet ripe

6 slices of bacon (optional)

2 cups ruby Port

1 shallot, sliced

1 cup Extra Virgin Olive Oil

3 tablespoons red wine vinegar

12 cups Earthbound Organic Mixed Baby Greens

3/4 cup blue cheese, crumbled

Preparation:

Cook bacon in heavy medium nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Transfer bacon to paper towels to drain. Coarsely chop bacon.

Bring Port and shallot to boil in a heavy medium saucepan; reduce heat to medium-low and simmer until reduced to 1/2 cup, about 10 minutes. Strain into large bowl; cool. Whisk oil and vinegar into port. Season with salt and pepper. Slice pears and toss gently with a small amount of dressing. Toss greens, cheese, and bacon with dressing. Divide among plates, garnish with pear slices, and serve.

Provided by Thechefandy.com