Posted on March 27, 2013
Although my Easter Bonnet may have to be made of wool this year, I am still optimistically planning and preparing for spring! It’s that time of year again in the produce aisle — the citrus season is just ending, we are finishing up our dried pantry goods and root veggies, and it’s still just a bit early for our Midwest growing season. So, I say “Thank Goodness” for Mango Season! It is the time of year to flirt with the tropics and embrace the fair trade organic mangos that have started to arrive in our fresh markets! Perfect timing too because families everywhere are gathering to share a Passover or an Easter meal together, and its always a treat to purchase such delicious, rare fruit. We are combining juicy morsels of fresh mango with some delicious, protein-rich, red, organic quinoa and black beans to create this lovely, colorful salad. Serve this recipe on a pretty, green nest of fresh, baby kale arranged on spring salad plates as a substantial main course for your vegetarian guests, or serve it on a pretty platter as a wonderful side salad that will complement an Organic Prairie Spiral-sliced Ham, http://www.organicprairie.com — or some yummy, wild-caught, freshly-poached salmon. Enjoy!
Article, Photograph, and Recipe by Pam Powell