Thinking "warm" thoughts...

This week, I am trying to think of warm and simple...with each passing day we are getting closer to spring and warmer weather ahead!

This first recipe can whisk all of us off to a warm spring day with the citrus and mango alongside the crunch of the red onion and those sweet pears!


Mango-Red Onion Salad

2 cups cubed fresh mango
1/2 cup halved cherry tomatoes
2 tablespoons minced red onion
2 tablespoon fresh lime juice
2 pears, cubed
1/2 teaspoon ground cumin
salt and pepper
In a medium bowl, combine mango, tomatoes, pear, onion, lime juice, and cumin. Toss to combine. Season, to taste, with salt and black pepper.

Greens with Red Peppers

1 C onion, diced
1 T olive oil
1.5 c red pepper, chopped
1 T garlic, minced
1 C chicken stock
1 bunch collards or kale or mustard greens, destemmed and roughly chopped
1 lbs spinach or chard, destemmed and roughly chopped
1/4 t salt
1/8 t pepper
1/8 t red pepper flakes
1/8 t cayenne

In a large non-stick skillet, saute the onion in olive oil for 5-7 minutes, or until soft and lightly browned.

Add the red peppers and garlic, and saute an additional 2 minutes.

Add the vegetable stock and bring the mixture to a boil.

Add the collard greens to the pan, in batches, covering the pan to help them wilt.

When all of the collard greens have been added to the pan, cover, reduce the heat to medium, and cook for 5 minutes.

Add the spinach to the pan in batches, using the same procedure as with the collard greens, and cook for 5 minutes.

Add the remaining ingredients, except for the garnishes.

Cover and cook an additional 3 minutes or until the greens are tender.
Taste and adjust the seasonings, if needed.

Orecchiette with Roasted Broccoli and Walnuts

12 ounces orecchiette or some other short pasta (3 cups)
1 bunch broccoli (1 1/2 pounds), cut into small florets
1/2 cup walnuts, roughly chopped
1/4 cup olive oil
2 cloves garlic, chopped
Kosher salt and black pepper
2 tablespoons unsalted butter
1/4 cup grated Parmesan (1 ounce)


1. Heat oven to 400° F.

2. Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water, drain the pasta, and return it to the pot.

3. Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes.

4. Toss the pasta with the broccoli mixture, butter, and 1/2 cup of the reserved pasta water. (Add more water if the pasta seems dry.) Sprinkle with the Parmesan before serving.