Use and Care Manual

19
Peach Mango Salsa
1 cup peeled and diced ripe mango
1 cup peeled and diced ripe peach
½ cup chopped cilantro
¼ cup fresh lime juice
¼ cup red bell pepper, finely diced
¼ cup red onion, finely diced
1 jalapeño, seeded, deveined, and finely diced
Combine mango, peach, cilantro, lime juice, bell pepper, onion, and jalapeño in medium bowl and toss well. If desired, chill for
30 minutes to let avors blend.
Stir well and serve.
Makes 3 cups
Garlic Cilantro Lime Sauce
½ cup cilantro leaves
½ cup chopped green onions
½ cup plain yogurt
¼ cup olive oil
2 tablespoons fresh lime juice
2 teaspoons mayonnaise
½ teaspoon Dijon mustard
½ teaspoon salt
1 clove garlic, minced
In a blender or food processor, combine cilantro, onions, yogurt, olive oil, lime juice, mayonnaise, mustard, salt, and garlic until
smooth.
Makes ¾ cup
Spicy Yogurt Sauce
½ cup plain yogurt
1½ teaspoons hot sauce
¼ teaspoon lemon or lime juice
⅛ teaspoon ground cumin
⅛ teaspoon salt
In small bowl, combine yogurt, hot sauce, juice, cumin, and salt until smooth.
Makes ½ cup
Vegetables
Green Beans with Peppers and Walnuts
½ cup chopped walnuts
1 tablespoon olive oil
1 pound green beans, trimmed
1 medium yellow pepper, thinly sliced
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons water
½ teaspoon salt
1 tablespoon butter
2 teaspoons prepared horseradish
Preheat skillet at 350º. Toast walnuts about 3 minutes or until lightly browned. Remove walnuts and set aside. Add oil, green beans,
pepper, and onion; stir fry about 9 minutes. Add garlic and sauté an additional minute. Add water and salt; reduce heat to 300º. Cover
and cook 5 minutes or until beans are crisp tender, stirring occasionally. Uncover; add butter and horseradish. Stir until butter is melted
and sauce evenly coats the vegetables. Add reserved walnuts.
6 servings (serving size ½ cup)
Roasted Sweet Potatoes and Red Peppers
3 tablespoons olive oil
1⅔ cups peeled sweet potatoes, cut into 1-inch pieces
(about 7 ounces)
1⅔ cups peeled Yukon Gold potatoes, cut into 1-inch
pieces (about 8 ounces)
⅓ cup chopped onion
1 clove garlic, minced
1 medium red pepper, chopped into ½-inch pieces
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon salt
Preheat skillet at 350º. Add oil and potatoes to skillet. Cover and roast 10 minutes, stirring occasionally. Uncover and add onion and
garlic; cook 1 minute. Add red pepper; cover and roast 5 minutes or until vegetables are tender. Mix cumin, paprika, black pepper , and
salt in a small bowl; sprinkle over vegetables. Stir until evenly coated. Remove from heat.
6 servings (serving size ½ cup)