Black bean, avocado, and mango salsa tortillas to satisfy the whole family. Made with corn tortillas and homemade black beans cooked with cilantro, onion, and garlic (canned beans will also work) and topped with a layer of tomatoes and Ataulfo or champagne mango salsa.
Mango-sweet, lime juice-tangy, and a little jalapeno hot: mango salsa from smooth, non-stringy Ataulfo mangoes is good on burritos, tostadas, or just on top of beans and rice.
Learn about the best mangoes available in the US, Ataulfo or champagne mangoes. Why the most common grocery store variety, Tommy Atkins, is not as good. How to cut mangoes, and what to do with them.
An indulgent Asian-style dressing that’s creamy with almond butter, gingered, hot, sweet and sour, and cilantro-flavored all at once. Works on noodles, in a stir-fry, or on a chopped cabbage salad.
How to make almond butter in a Vitamix– troubleshooting, avoiding overheating. Should you make almond butter in your blender or food processor, or will it kill the motor?
Vegetable stock, celery root, and leek or onion combine to fill out the flavor of this celery root soup, while the cup of soy or other milk adds a bit of creaminess.
