A Festive Feast for the Eyes, and It Tastes Good Too!

I am eating this as I edit. Delicious! – Coach Dean

Although it is almost Labor Day, don’t let this summer pass you by without sinking your teeth into this incredibly colorful tasty meal.

The fantastic zing of mango with lime and red pepper drizzled over grilled salmon. A tomato salad sprinkled with feta cheese – I just love the combination of tomatoes and feta. Contrasting the color of the tomatoes and beets with green beans. I am making myself hungry as I write this. You’ve got to try this one out.

Salmon With Mango Salsa

• 1 mango peeled, pitted, and diced
• 1 bunch cilantro, chopped
• 1/2 teaspoon of red pepper flakes
• 1/4 cup olive oil
• 2 Tablespoons lime juice (about one lime)
• salt and pepper to taste
• 6 skin on salmon fillets (about 2 pounds)

Stir together the mango, cilantro, rep pepper, oil,  and lime juice. Heat a grill to medium high. ( If you can hold your hand 3 inches above grill grates for 4-5 seconds its medium. If you can’t hold it there that long you’ve got medium high or high heat. Be careful when testing heat of grill this way.) Season salmon with salt and pepper and lightly brush with olive oil. Grill skin side down for 4-6 minutes. Turn them over and grill for another 4-6 minutes. Remove from grill and spoon salsa over top.  Serves 4

(I buy fresh mango salsa pre made. I squeeze a bit of lime juice, add a bit of cilantro, and a few red pepper flakes to the premade salsa.)

Tomato Beet Salad

• 1 pound of beets
• 2 pound of tomatoes
• 1 pint of cheery tomatoes
• 1/4 cup feta cheese
• fresh cilantro, optional
• 2 teaspoons olive oil

Preheat oven to 400 degrees. Scrub the beets until clean. Roast on a baking sheet for 75 minutes. Cool. When they are cool to touch you can rub the skins together slightly to remove. Slice beets into rounds. Slice the tomatoes and halve the cherry tomatoes then arrange on platter with beets. Top with feta cheese and sprinkle with cilantro. To finish, drizzle with olive oil. Serves 4

Braised Green Beans

• 1 cup chicken broth
• 5 peeled garlic cloves
• 1 pound green beans, trimmed
• 2 teaspoons fresh thyme leaves
• salt and pepper to taste
• 2 teaspoons olive oil

In a large skillet, bring chicken broth and garlic cloves to a simmer. Add in the beans and thyme. Cover. Cook for 8 minutes. Season to taste with salt and pepper and drizzle olive oil on top. Serves 4

To your best health (while satisfying your taste)

Coach Nancy