Florida Mango & Basil Salsa
This recipe is a great addition to chicken, fish or pork.
- 1/4 red onion, very finely diced
- 6–8 fresh basil leaves, very finely chopped
- Juice of 1 lime
- 1 large mangos, diced into small cubes
- A pinch of salt
- A pinch of cracked black pepper
- Simply combine the mango salsa ingredients in a bowl and serve. If you find the onion too bitter, soak it in a bowl of cold water for 10-15 minutes before using. Serve as a sauce or a condiment with fish, chicken or prawns.
- Salsa will keep in the fridge for 2-3 days.
Grilled Romaine with Blackberries
- 1 head Romaine, sliced lengthwise
- 2 Tbsp Olive or Canola Oil
- 1 container Fresh Blackberries
- 1/2 cup crumbled Feta
- 1/4 cup thinly sliced Red Onion
- 4 ounces Prosciutto, thinly sliced and fried until crispy
- 1/4 cup Balsamic Glaze, for drizzle
- Salt and Ground Pepper
- While the grill preheats, fry the prosciutto slices until crispy in a non stick pan. Set them aside until ready to serve.
- Brush each half of the romaine with oil on all sides. Season lightly with salt and pepper.
- Place on the grill, and let the romaine grill for about 90 seconds per side, until the outer leaves have wilted and charred slightly. Remove from the grill and plate.
- Top with blackberries, onion, feta, prosciutto, and drizzle with balsamic glaze and additional olive oil if desired. Serve immediately, while warm.
Maple Bacon Mashed Sweet Potatoes
- 2 lbs. sweet potatoes peeled and cooked
- ⅓ cup milk or almond or cashew milk
- 4 Tbsp. butter or vegan buttery sticks, softened
- ¾ – 1 tsp. salt to taste
- Parsley finely chopped, optional
- ¼ cup pure maple syrup
- 4 oz. cooked bacon crumbled
- Peel sweet potatoes with a potato peeler and cut into 1” cubes.
- Bring a large pot of water to a boil, add sweet potatoes, and cook for 12-15 minutes. Drain sweet potatoes in a colander.
Add sweet potatoes to the bowl of a large food processor with milk, butter, maple syrup and salt.
Serve with cooked bacon crumbles.