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A Warm Weather Welcome

Hey all! So we would like to apologize for our lack of posting over the last couple of days, we’re in final exams currently and had two in two days. We’ll be back posting a little more frequently over the next week until we have another two in a row – and then we’re FREE! ūüôā

Anyways, the weather is¬†finally¬†getting warmer here, and it’s even been sunny for a couple of days – we were in¬†sports bras on the outdoor track on Monday! We were all pretty excited about it, of course until our coach hit us up with 5k of some serious track work… yikes!

None the less, we decided that we needed to celebrate the warm weather with something bright, flavourful and colourful…

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Black Bean Mango Salsa!

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This stuff is the definition of bright and flavourful! It’s kind of like taking a mini-vacation to somewhere warm and sunny with every bite.

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The sweet, juicy mango and the fresh yet slightly citrus-y flavour of the cilantro balance the tangy tomatoes quite well, and the black beans add a heartiness to the salsa that make for a perfect side-dish or snack!

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We made some home-made pita-chips to dip in ours (we feel a Simple Sunday post coming on…), but any tortilla chips or crackers would work just fine! ūüôā

So we hope that wherever you live, spring is starting to come out of hiding, and if it’s not… eat this salsa and head to mexico for a few bites! ūüėČ

Mango and Black bean Salsa

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Total time: 10min
Makes: ~2 cups

Ingredients:

1 28oz can No Salr Added diced tomatoes, drained
1 mango, peeled and diced
1/3-1/2c. fresh cilantro, roughly chopped
1 c. black beans (drained and rinsed if using canned)
1/2 c. diced white or red onion
2 tbsp lemon or lime juice
2 tbsp honey
1 clove garlic, minced
1/4-1/2 tsp salt
pepper
optional Р1 jalapeno pepper, seeded and diced

Directions:

Drain the liquid from your diced tomatoes and add to a medium to large sized bowl.
Chop and peel mango, chop the cilantro and finely dice the onion. Mix into the tomatoes.
If using canned black beans, drain and rinse well. Mix black beans into the mixture.
Combine in a small dish honey, lemon juice, minced garlic, salt and pepper. Pour this mixture over the salsa and stir thoroughly, until even mixed throughout the salsa.
Stir in jalapeno if desired.
Serve immediately with chips or crackers, or store in an airtight container in the fridge.

~twosaucysisters

What foods transport you to your favourite warm and sunny destination? For us, anything with tropical fruits and/or coconut! 

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A Spring Wish

This weather is crazy! For instance, yesterday: Blizzarding in the morning, sunny and warm enough to run in half-tights in the afternoon. What the heck?!? We are actually going batty over here- Mother Nature needs to get her act together and get spring going. We mean really, it’s¬†March 27th¬†people! Why is it still snowy and struggling to reach temperatures above freezing? There should be little flower buds and a slightly warmer sun by now!

In an effort to¬†gently ¬†encourage spring to come out of it’s shell, we made an early-summer inspired meal for dinner a few nights ago:

DSCN5228Baked Salmon with a Stawberry-Basil Rice Pilaf and Strawberry-Avocado Salsa!

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What’s more summer-y than fresh strawberries? They scream early late-June early-July.
Don’t mind the dying asparagus in the background. Asparagus is another veggie that is so¬†reminiscent¬†of the spring time, however we got a little excited about preparing the rest of the meal and sort of forgot that it was in the oven. Woops!

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Other than the forsaken asparagus, this meal was like a burst of spring even though there’s still snow on the ground. Strawberry+avocado is an unreal combination (have you ever tried strawberry and avocado grilled cheese?¬†If you haven’t, you definitely should!) and so is strawberry+basil, and they all just go so well with the salmon!

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Maybe, if we just boycott winter all together spring will get here faster. Run in shorts and tank-tops, wear strappy sandals…. hmm, maybe we’ll just stick to eating spring/summer-inspired meals!

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Here’s to hoping spring comes out of hiding soon!

Baked Salmon with Strawberry Basil Rice Pilaf and Strawberry Avocado Salsa

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Prep time: 10min
Cook time: 20min
Serves: 2

Ingredients:

2 filet of salmon
1/2 tsp lemon juice
ground black pepper, to taste

1/2 c. rice + water (amount of water depends on the type of rice you’re using. We used a short-grain brown rice/wild rice mix)
3/4 c. strawberries, chopped
1/2 c. basil, chopped
1 clove garlic, minced
1 tbsp lemon juice, divided
1 tbsp dijon mustard, divided
ground black pepper

1/2 c. strawberries, chopped
1/2 avocado, chopped
1 tbsp lemon juice
pinch of sea salt
ground black pepper, to taste

Directions:

Pre-heat oven to 350F.
Sprinkle salmon with lemon juice and pepper and bake for 10min, or until light pink and flakes easily with a fork.

Meanwhile, cook rice according to package directions.
Put chopped strawberries and garlic onto a frying pan and mix with half of the lemon juice and dijon mustard. Cook over medium heat for 3 min, then add the basil. Cook for another 2 minutes or until strawberries have softened. Once the rice is finished cooking, stir the strawberry-basil mixture into the rice, along with the rest of the lemon juice and dijon mustard, and the black pepper.

For the salsa, toss chopped strawberries and avocado with lemon juice, salt and pepper.

To serve, put the rice pilaf on the plate first and place salmon over top. Top with the salsa and serve along side your favourite spring veggies!

~twosaucysisters

What ways are you using to escape this prolonged winter weather?