Here’s something super fresh with hits of sweet and spicy: mango salsa. It’s perfect for these July days when the heat is high and energy for cooking is low. Scoop up this salsa with tortilla chips, fry up a batch of rice paper crisps, spoon over salads or tacos or eat it straight out of the bowl.
Over the summer, I’m going to be focusing on making simple, non-fussy recipes that use fresh produce, limited ingredients and don’t require a ton of time in the kitchen. My motivation in the kitchen has been blah recently and I don’t feel compelled to create things that are overly involved. Most of it will be the kind of food that you can take out onto your porch or patio and enjoy under the sun this summer.
This is a spring roll wrapper fried in screaming hot oil. While it’s certainly not necessary for this salsa, it provides a nice texture and delicate crunch.
When placed into the oil, it puffs up immediately. Take it out of the oil and hit it with some seasoned salt right away. I blended flaky sea salt and garlic powder together.
Pull together your salsa components: diced ripe mango, diced red onion, fresh chopped cilantro, grated garlic, minced jalapeño, lime zest and juice + flaky sea salt. Fold them all together in a large prep bowl.
If you want to add in more components, try fresh diced avocado, black beans and/or diced red pepper.
Grab a beer, a book, a friend, your dog, some music or whatever makes you happy. Go outside if that’s your thing. Break off bite-sized pieces of your rice paper chips or the vehicle of your choice and enjoy the freshness of the salsa. Wishing you happiness and peace this week! xoPrint
A sweet and spicy salsa, served with deep-fried rice paper wrappers!
for the salsa*
- 2 ripe mangoes, diced
- 1/3 cup red onion, finely diced
- 1/2 cup cilantro, chopped and packed
- 1/2 jalapeño, finely diced (use more or less to taste, or omit if you don’t like spicy)
- the juice and zest of 2 limes
- 1 clove garlic, grated on a microplane grater
- a few pinches of flaky sea salt
for the fried rice paper chips
- 6 rice paper wrappers (either keep whole or cut into 4 pieces with scissors)
- canola or grapeseed oil, for frying
- 1/2 tsp garlic powder, combined with 1/4 tsp flaky sea salt
to make the salsa
- Combine all of the salsa ingredients in a large prep bowl. Adjust any of the ingredients to taste.
to make the fried rice paper chips
- Place a couple of inches of oil into a pot with a diameter that is a bit larger than your rice paper. Heat over medium-high heat for several minutes. To test the oil’s readiness, place a chopstick into the oil, touching the bottom of the pot. Once bubbles form around the chopstick, you are ready to fry.
- Place a cooling rack or paper towels onto a baking sheet. Set aside.
- Place one piece of rice paper into the hot oil. It should sizzle and puff up immediately. If it doesn’t puff up immediately, toss that floppy disk away. Let your oil heat for about 2 minutes more and try again.
- Remove your puff from the oil with tongs and transfer to the baking sheet. Season immediately with a bit of the garlic salt.
- Repeat with the remaining pieces of rice paper.
Serve the salsa and rice paper chips immediately. The salsa can be refrigerated for a few days, but tastes best at room temperature. The chips can be left out for a few hours.
*Add ripe diced avocado, black beans and/or diced red bell pepper if you’d like.
- Prep Time: 15
- Cook Time: 10
I’ve been super grateful for the Spring weather in Boston, and I’ve been out walking in the woods with my rescue dog, Harper, for most of it. With Summer’s arrival, most of our usual trails are overgrown or teeming with bugs, so we’ve had to do some work to find spaces that are more open and less bug-ridden. We’ve been able to discover some hidden gems in the process, so I’m actually grateful for the headache turning into an opportunity. I soak up Harper’s gentle nature and sweet spirit with each step, and take moments to look up and be grateful for everything moving gently around me. And, when I look down, I get to see this face asking me for a treat often … she makes my heart melt!
Snowflake Mountain. What a silly show! The series opens with introducing about a dozen of the show’s contestants who think they are being sent away to a fancy villa for a vacation. Instead, they arrive at a wilderness camp with no running water or Wi-Fi. The contestants are all over 21 years old, over-the-top materialistic and self-centered, with no work ethic. So there’s lots of drama. They are told that there is a prize of 50K for the “winner” but if any contestants leave during the show, 5K is knocked off the prize money. Because of this, the cast has to adapt and learn to support each other along the way. During each episode, they are taught how to connect with nature, become more self-reliant and work as a team by going through a series of wilderness challenges. This was a light-hearted, very bingeable series that was a lot of fun to watch.
Untamed. There are countless things to take away from Untamed, but I love how Glennon describes how we all come into the world with a blueprint designed by society. This blueprint keeps us small and we don’t even realize it, because it’s been there since before we were even born. Untamed challenges women to “stop asking what the world wants from us and instead ask ourselves what we want from our world.” We don’t need to follow a path that’s not in alignment with our own truth and wants and needs. We can find and define that by being authentic, brave, vulnerable and compassionate with ourselves and others. No matter where you come from or what your story is, there is no denying that all women want help, community. connection, purpose and to live our lives fully. Untamed shines a spotlight on blueprints designed by others and empowers women to find, embrace and live their own truth—fully and untamed.
Stranger Things 4. We finished up ST4 over the holiday and loved it …what a great cast and a good blend of serious and funny. We can’t wait for season 5!