Tag: mango

veggie burrito bowls with grilled mango

veggie burrito bowls with grilled mango

This post was created in partnership with The National Mango Board. All opinions are our own.

This time last year, we were sailing the seas of the Caribbean, sipping Dark and Stormy cocktails with breakfast every morning and snorkeling throughout the day in crystal clear, turquoise-blue waters. There were eight family members on board, including Ryan’s dad, who captained the spacious catamaran which was our floating home for the week. Over the years, we’ve taken this trip a handful of times, and it has become a tradition for the three adult couples to take turns cooking dinner for the entire family. The kitchen or “galley” is equipped with a small refrigerator, an oven, and a 3-burner stove, and it’s a highlight of the vacation when there are multiple pots bubbling away at sunset while Caribbean music plays in the background. Last year we surprised everyone with Creamy Sun-Dried Tomato Rigatoni with Arugula—one of our favorite quick weeknight pasta dishes from the blog—and our sister-in-law Jenny made colorful and delicious burrito bowls when it was her turn to cook. As we took our first bite of her creation, the skies parted, choirs of angels began to sing, and we have been burrito bowl converts ever since. Inspired by her heavenly dinner on the boat, we created a new recipe with a tropical twist. All hands on deck—we’re excited to introduce you to… Veggie Burrito Bowls with Grilled Mango!

summer time is grilling time
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spring galette with asparagus, gruyère, and mango

spring galette with asparagus, gruyère, and mango

This post was created in partnership with The National Mango Board. All opinions are our own.

Spring is in full bloom here in Eagle Rock. It’s currently 72 degrees outside, our windows are open, the birds are singing… and a noisy gas-powered weed trimmer just started roaring from across the hill. Aside from the occasional noise distraction, it’s quiet where we live, and May is spectacular with patches of wildflowers popping up everywhere in deep shades of pinks, blues, and purples. To celebrate the season, today we’re sharing a Spring recipe that will make your taste buds blossom. If you’re searching for the perfect dish for Cinco de Mayo or Mother’s Day, or perhaps just a romantic evening for two, this savory spring galette is here to add a little more color and flavor to this vibrant time of year.

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ratafruitie

ratafruitie

There are literally hundreds of farmers markets in the greater Los Angeles area, but only four are active on Mondays—which was the day we planned to buy all the fresh fruit for this delicious summer dessert. There are forty-three on Thursdays and thirty-four on Wednesdays, but yes, only four set up shop on Mondays. Though our pickings were slim, we managed to find a small one just ten miles away called the Helen Albert Certified Farmers Market which carried everything we were seeking to complete our colorful creation. Sarah Phillips, the founder of Ugly Produce is Beautiful, recently asked if we’d like to contribute an article for her website, which is how the inspiration for this recipe began. Remember those ugly apple roses we made a few months ago, the ones that taste just like homemade apple pie? Those tasty treats were also a contribution for her site, and we are happy to be sharing another, since we support the simple message: Don’t be afraid to buy produce that doesn’t look “perfect”. A carrot may have an extra leg, or an apple may have a small blemish, but they taste exactly the same. They’re still usable and should be baked into a pie or blended into a smoothie instead of being wasted and thrown away. This vibrant dish is a perfect example of how you can take something ugly and turn it into something quite beautiful… and quite delicious!

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tostones with spicy mango salsa

tostones with spicy mango salsa

Having our ten-year old niece stay with us this week was a bonding experience that we will always remember. Beneath clear sunny skies we ventured around the city, admiring the vibrant spring blooms that brighten this grand metropolis. We escaped high into the hills, surrounded by fragrant Eucalyptus trees, stopping by the Griffith Observatory for an evening at the museum as well as a fascinating show on Northern Lights at the Planetarium. We visited the Long Beach aquarium, went swimming at the house where Adam grew up, and spent quality time in our garden preparing the soil and planting tomatoes, basil, kale, and zucchini. We cooked together and swapped kitchen tips: we taught her how to separate eggs for matzo ball soup, and she showed us her recipe for strawberry-ginger lemonade using freshly-picked fruit from our lemon tree. The entire week was filled with memories that we will cherish forever, and since we dropped her off at the airport yesterday afternoon, the house feels quiet without her. But we are jumping right back into the kitchen and are excited to announce our first double post with a fellow blogger! Together with Apartment Bartender, we are sharing two tropical-inspired recipes for all your Spring entertaining needs! Check out the refreshing Mango Cooler cocktail he created at apartmentbartender.com, while we introduce you to a sweet and savory appetizer that is a delicious and colorful companion for his bubbly tonic: Tostones with spicy mango salsa!

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