Spring SALAD DAYS

I’m always so happy when the farmer’s market start getting full again. Say what you want about Groundhog shadows, robins or even ads for swimsuits: Spring’s greatest sign for us is good stuff from farmer’s markets.

This quick and easy recipe goes together in a snap and had flavors we love. It’s enough for me for a light lunch. For Sean, it’s a great side dish alongside anything grilled.  

Ingredients

½ pkg Gourmet Texas Pasta Kalamata Olive Fettucine

6 Roma tomatoes, diced (or a similar amount of tiny cherry tomatoes, if you can find them locally. Yum)

1 small cucumber, peeled and diced

3 green onions, chopped

1/4 cup fresh basil, cut into thin strips

3 TBS extra virgin olive oil

2 TBS Balsamic vinegar

3 TBS crumbled feta cheese

Salt and pepper to taste

Directions

For this,  try to do your vegetable prepping first, then assemble the “dressing” (that means shake up the oil and vinegar with a little salt and pepper) while your pasta cooks. That makes everything go together really quickly.

Once the vegetables are ready, (I get the water boiling while I do the cutting up.) ,cook pasta according to directions, til JUST al-dente. Rinse with cold water to stop cooking process. Toss with a BIT of the olive oil dressing right away. Combine the cool pasta with the vegetables and crumble on the feta. Toss the rest of dressing on and give it one more stir.  Could this be simpler?

Feels like beach weather to me…

This warm weather has me thinking of the beach, which makes me think of swimsuits, which makes me think, “Ahhhh.. I think I’ll stay home and cook.” What is it about the threat of shopping for a new swimsuit that strikes fear into the hearts of the heartiest of women? I blame fluorescent lights, a refusal to tan during the winter and an unwavering belief that somehow I will defy the laws of physics and physiology and actually look like the women I see on TV.

I can’t change my short legs. Nor do I have an inclination to go tanning. This year’s swimsuit is going to look exactly like last year’s swimsuit (because it IS last year’s) and, face it, I’m not going to the beach anytime soon.

So, I have time to cook.

That doesn’t mean I don’t want to FEEL like I’m chillin’ and catchin’ the waves. I can fix that with the right food and mood, right?

So, this weekend, we’re taking Sunday off and I think we’re going to do what we tell our customers to do: Cook up some Roasted Garlic & Jalapeno Linguine, top it with some grilled shrimp and then top THAT with a little mango salsa. Jimmy Buffet in the background and I’ll be darned: It IS 5 o’clock somewhere! (And, yes, I DO have the appropriate shirt and flip flops!)

My guess is you know how to cook our delightfully zippy pasta. And grilling shrimp isn’t tough (just, don’t overcook them, please.) You can even buy mango salsa these days. (HEB carries one by the Cookwell brand but it’s more of a sauce than a salsa. I look for it in their fancy foods area because it comes in a tiny jar and it’s pricey.)

Homemade mango salsa is one of those things where the payoff is far greater than the time invested. (A foodie note: Did you know the Ataulfo mango variety we get here for 3/$1 is considered “primo stuff” by folks in the northeast? They pay more than $1 EACH for those little things. I once read they call our little golden friends “the champagne of mangoes.” Go figure!)

So, whip up some salsa, cook up some pasta, toss those shrimps on the barbee, crank up the tunes and find your own piece of Margaritaville. I’ll meet you under the palapa.

Mango Salsa

Ingredients
½ cup or MORE chopped, peeled mango

1/2 cup chopped pineapple (fresh is best but you can use canned if you must)
1/2 cup chopped red or yellow bell pepper
1 kiwifruit, peeled and cubed
1 Tbsp. minced red onion
1 Tbsp. seeded, minced Jalapeño (throw in more if you crave the heat)
1/4 cup minced fresh cilantro (you know I hate it, but a lot of you love it. Your call.)
3 Tbsp. minced pickled ginger (look in the Asian foods section of the grocery store. Or, use the little packets of it from your favorite Asian-themed fast food place like I do.)
2 Tbsp. fresh lime juice 

Directions
Toss everything except the lime juice together. Put it in a colander and put the colander in a larger bowl or on a plate (to catch the drips!) Chill. (You, and the salsa). In a couple of hours, toss the salsa with lime juice. Taste it. If you want, this would be the time to add in some salt. 
If you want a smoother sauce-like texture, smoosh some of the mix up with a fork.
Enjoy!