Sunday, May 1, 2011

Fresh Mango Salsa

1 large ripe mango; peeled, seeded & diced small
1/4 cup finely chopped red onion
2 small fresh serrano peppers; seeded & finely chopped
3 TBS orange juice
1 TBS fresh lemon juice
(1 tsp chopped cilantro if desired)

In a medium glass bowl, gently combine mango, red onion, serrano peppers, orange juice, and lemon juice. (Stir in cilantro if desired.)

Cover with plastic wrap, and allow to sit at least 30 minutes before serving.

Crustless Florentine Quiche

4 eggs
1 c. 1% milk
fresh ground pepper

1 whole wheat tortilla

1 1/2 c. shredded 5 Cheese Italian Blend

2 TBS olive oil
2 c. fresh baby spinach, stems removed, sliced into 1/4" strips
4 green onions, finely chopped

Preheat oven to 425.

Grease bottom & sides of shallow 8" glass pie plate. Place whole wheat tortilla in bottom of pie plate. Scatter cheese evenly over the tortilla.

In large mixing bowl, combine milk, eggs and freshly ground pepper (1/4 - 1/2 tsp, to taste); using whisk or fork, whip until light & frothy.

In medium saute pan, heat olive oil over medium high heat. Add spinach & green onion & saute just until spinach wilts. Carefully spoon over cheese in lined pie plate.

Gently pour egg mixture over cheese & spinach.

Bake at 425 for 10 minutes. Immediately reduce heat to 350; bake another 30 minutes, until knife inserted in center tests clean. Remove from oven; allow to set 5 - 10 minutes before serving.