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Tory Tedder-Loffl and H


APPY CINCO DE MAYO (May 5)—one of my absolute favorite holidays for food and festive color. St. Patrick's Day has it's green beer; Valentine's Day is not complete without a box


of chocolate with a red ribbon; and T anksgiving is all about the golden turkey. Cinco de Mayo, however, off ers an entire cuisine dressed in every bright color the rainbow can produce. Olé!


I've been holding on to these recipes for awhile now,


waiting for the right moment. T e great thing about both recipes is their versatility. Add either one to rice


Recipes to Live By


and black beans or on top of any fi sh or meat—cooked or grilled your usual way—and you have a transformed meal.


We are trying to eat heathier in my house, but I


know from experience heathy eating will not last unless fl avor and convenience are in abundance. T ese two recipes fi t the bill. T ey are both quick, easy, and keep in the refrigerator for days. Most importantly, their fl avors are vibrant and complex. Portion control, not fat content, is the danger here. You have been warned.


INGREDIENTS 1 (12 oz.) jar pickled jalapeño slices 4 red chile peppers, sliced


Easy Candied Jalapeño's 3/4 C sugar


1 tsp loosely packed lime zest


DIRECTIONS Drain the pickled jalapeño pepper slices, discarding the liquid and reserving the jar and lid. Toss together with the red chile pepper slices, sugar, and lime zest. Let stand 5 minutes, stirring occasionally. Spoon into the reserved jar, scraping any remaining sugar mixture from the bowl into the jar. Cover with the lid and chill for 48 hours to 1 week, shaking the jar several times a day to dissolve any sugar that settles. Serve as a relish, as an ingredient to a salsa or salad, or toss with some fresh black eyed peas or fi eld peas, salt, garlic, cilantro, onion, and lime juice.


Mango Relish


INGREDIENTS* 1 mango, cubed 1 avocado, cubed 1/2 med white onion, chopped 1 Roma tomato, chopped 1 T minced garlic


1 jalapeño, chopped or 2 T candied jalapeños, chopped 1/4 C cilantro, chopped 1 tsp sea salt 1 limes


DIRECTIONS Chop all ingredients and gently toss together in a glass bowl with the juice of a


lime. Cover with plastic wrap and chill until ready to serve. Serve over grilled tilapia or chicken or with chips. (My vegetarian step-


daughter likes it with Cuban Black Beans and Rice.) *This is roughly how I make it, but everything is "to taste." Sometimes I add corn and if my avocados are too hard, I leave them out.


May 2014 News Magazine 5


Recipe found online from multiple sources.


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