Mango Salsa

I'll never forget the first time my mom made this, to serve atop chicken. We ate it poolside at my home growing up. It was outstanding and definitely left a great, "gourmet" impression on me!
It is also great on fish or pork.

• 1 mango, peeled and diced
• 1/2 cup peeled, seeded and diced cucumber
• 1 Tb finely chopped jalapeno
• 1/3 cup diced red onion
• 1 Tb lime juice
• 1/3 cup roughly chopped cilantro leaves
• Salt and pepper

Directions

Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.

Roasted Fingerling Potatoes

I love these little beauties. I am lucky that they're readily available at our local fine produce purveyor, Russo's.

This is a simple way to make them. I also like to use them in breakfast hash.

Heat oven to 400º (hello toaster oven!).

Slice potatoes lengthwise. With a meal, estimate 3-4 halves per person. The tendency is to make too many.

Toss halves in a bowl (a cover on that bowl is handy) with a drizzle of olive oil, fresh ground salt and pepper, and rosemary (fresh or dried).

Places halves cut side down on foil. Nonstick foil is helpful.

Bake for 23 minutes then, using tongs, flip. Bake another 10 minutes.

Cole Slaw

This slaw is fabulous!

It is a take on the original KFC slaw and is one that I'll make from now on.

It makes a large batch, to feed 10-12 people.

1 head finely chopped cabbage (8 cups)
1/4 cup shredded carrot (1 medium carrot)
2 Tb minced onion
1/3 cup sugar
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk (use the rest of the bottle for pancakes)
1 1/2 TB white vinegar
2 1/2 TB lemon juice

Make sure the cabbage and carrots are chopped fine. I used the grater attachment for the carrots on my food processor and the blade attachment for the cabbage. You could also use the large holes on a cheese grater.

Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice in a large bowl and beat until smooth.

Add the cabbage, carrots and onion and mix well.

Cover and refrigerate for at least 2 hours before serving. Keeps for 3-5 days.

*Taster approved though "it smells like a big fart" when you first open the stored container ;D