Ben and his friend Carlos Reyes came into Toronto for the
weekend to collaborate on an art installation at TOMORROW Gallery. Live crickets, melting ice sculptures, 3-D
printing, microphones, amplifiers and speakers – you had to be there to experience
the art as it happened. What a fantastic
show!
We were meeting for a family lunch the next day, and truth
be told, a few of us were feeling the effects of the night before, so it had to
be a simple meal. We also had a brand new Broil King Barbecue to christen! Jane had prepared a favorite, Spicy Asian Noodle Salad on Saturday, leaving the rest of the menu to us. Without having to think too much, we
marinated boneless chicken breasts in lemon juice, olive oil, salt and pepper for 30 minutes prior to grilling, then put together a big tossed salad and 2 colourful and flavourful salsas - a festive meal to serve a crowd!
Tangy Mango Salsa
Ataulfo
mangoes are our favorite, with their rich, spicy flavour and juicy, non-fibrous
flesh. They are the ideal accompaniment
to grilled chicken and this salsa is super simple.
2 Ataulfo
mangoes, cubed
½ red pepper,
diced
2 tbsp red
onion, minced
1 tbsp cilantro,
chopped
Juice of ½ lime
2 tbsp sweet
red chili sauce
1 tbsp soy
sauce
Dash of Tabasco
sauce
Salt&pepper,
to taste
Combine all
ingredients in a glass bowl and toss gently. Refrigerate until ready to serve.
Smoky avocado
and tomato salad
We had a
request for guacamole, but having only cherry tomatoes in the pantry, we decided to put together this ”guacamole” inspired salad. The ancho chili powder added a lovely smoky flavour. It complimented the
mango salsa and was a real hit!
2 avocados,
cubed
1 cup cherry
tomatoes, halved
2 tbsp red
onion, minced
1 tbsp
cilantro, chopped
Juice of ½ lime
1 tsp ancho
chili pepper
Salt &
pepper, to taste
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