Mango Salad

Mango, julienned

fresh chiles

red onion slivers

red bell pepper

chopped cilantro, mint, basil 

peanuts or cashews

1 tbsp brown sugar

1tbsp lime juice

1 tbsp fish sauce

1 tbsp hot water

Mix everything together in a bowl.

from:  Martina

Scalloped Potatoes

Serves 6


3 pounds potatoes, thinly sliced

½ onion, thinly sliced

9 tablespoons all-purpose flour, divided

6 tablespoons butter, diced and divided

3 cups heated whole milk, or as needed

salt and pepper to taste

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish or cast iron pan. 
2. Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more. 
3. Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes. 
4. Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

From Allrecipe

Vegetable Spaghetti in Garlic and Oil

Ingredients
Spaghetti
Olive Oil
Garlic, roughly chopped
Celery hearts, cut diagonally in long strips
Kale leaves, cut in long strips lengthwise
tender Kale stems, chopped
Parsley
Chili flakes

Directions

1. Boil water for pasta.  Add salt.  Add in spaghetti.
2. While pasta cooks, heat oil in pan and brown garlic slightly.
3. Add kale stems and celery. Cook 1 minute.
4. Add 2 cups pasta water in pan. cook 1 minute.
5. Add kale leaves and cook to wilt.
6. Add more pasta water if needed and simmer in low heat until vegies are 'almost' cooked.
7. Add parsley and add al dente pasta.
8. Cook spaghetti longer until dish binds together.  Add chili flakes if desired.
9. Serve with no cheese at all. Or if you wish, with pecorino romano.

Pan Roasted Asparagus

INGREDIENTS

1 lb fresh asparagus
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon butter

DIRECTION
Put asparagus, butter, salt and pepper in a skillet and cook over medium heat.

Cook for 10 minutes, depending on the  thickness of the asparagus, turning once in awhile for even cooking.

Creamed Cucumber Slices

Ingredients
2 medium cucumbers, sliced
1/2 cup mayonnaise
1/4 cup milk
1 tablespoon diced scallions
1/2 teaspoon sugar
salt and pepper to taste
1/2 teaspoon apple cider vinegar

Directions
In a bowl, mix the mayonnaise, milk, sugar, and vinegar until smooth. Place cucumber slices and scallions in the bowl, and toss to coat with the dressing. Season with salt and pepper. Chill 30 minutes in the refrigerator before serving.

Source: Allrecipes

Stuffed Tomatoes

Ingredients:
4 Large Tomatoes
1/2 onion, diced
1/3 cup Arborio Rice
Olive Oil
Basil or oregano leaves
salt

breadcrumbs
potatoes (optional)


Directions:

1. Preheat your oven to 350 degrees
2. Cut the tops off the tomatoes and scoop out the insides, then chop up and reserve (along with all the liquid and seeds). 
3. Saute onion gently in olive oil until soft.
4. Add arborio rice to the pan and stir for a few minutes. 
5. Chop the tomato pulp and add all of it, plus 1/3 cup of water, to the onion and rice, 
6. Fold in a few torn basil or oregano leaves and a good sprinkling of salt, lower the heat and simmer the rice, covered, for 10 minutes. 
7. Spoon the par-cooked rice into the tomatoes and put them in a small, oiled baking dish.
8. Top with a few breadcrumbs and a drizzle of olive oil.
9. Bake for an hour and 15 minutes. The tomatoes will shrivel a bit. Let them cool for a bit before eating.

Suggestion: slice up potatoes and put them around the base of the tomatoes before putting them in the oven, as the Italians do.

Source: The Wednesday Chef

Easy Coleslaw

Ingredients

1/2 cup mayonnaise
2 tablespoons white sugar
1 1/2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 teaspoon dijon mustard (optional)
1 teaspoon celery seeds (optional)
1/2 large head green cabbage, thinly sliced
3 large carrots, grated

Directions

Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, dijon mustard, celery seeds and salt together in a bowl until smooth and creamy.

Add cabbage and carrots and mix to thoroughly combine.

Cover with plastic wrap and refrigerate until ready to serve.

Roasted Carrots

INGREDIENTS
2 pounds carrots, cut in size of fries
3 tablespoons extra virgin olive oil
Salt
freshly ground pepper
1/2 teaspoon dried thyme
½ teaspoon dried oregano
3 tablespoons finely chopped flat-leaf parsley

PREPARATION

1. Preheat the oven to 400 degrees. 
2. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
3. Oil a sheet pan large enough to fit all of the carrots in a single layer.
4. Spread carrots in an even layer in the prepared pan and cover with foil. Place in the oven for 30 minutes. 
5. Remove foil cover, and if the carrots are not yet tender, lower heat to 375°F and continue to cook carrots for 10 to 15 more minutes until tender. 
6. Toss carrots with the parsley, then taste and adjust salt and pepper. 
7. Serve hot, warm or at room temperature.

Roasted Brussel Sprouts

INGREDIENTS
1 pound brussels sprouts, cut in half
3 tablespoons extra virgin olive oil (or bacon fat if making with bacon)
1 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon balsamic vinegar

1/2 table spoon maple syrup (optional)

PREPARATION

1. Roast bacon if using (optional)
2. Heat oven to 450 degrees. 
3. Toss brussel sprouts with oil, garlic, salt and pepper.
4. Spread brussel sprouts in one layer, cut side down in a sheet pan. 
5. Cook, undisturbed, until sprouts begin to brown on bottom. 
6. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
7. Taste, and add more salt and pepper if necessary. 
8. Stir in balsamic vinegar, and serve hot or warm. Top with bacon if desired.