Ingredient of the Week: Mango

Almost everybody loves mango, but how often have you gotten creative with how you incorporate it into your meals? This week, that is going to change.

I remember the first time I tried mango was at my sister’s house when I was around 18 or 19 years old. We approached it with caution (fruit back then was basically apples and bananas) and didn’t know what to expect. When I tasted it, I couldn’t believe I had gone so long without it in my life.

Eating this sweet gift from nature also rewards you with significant amounts of dietary fibre, vitamin C, vitamin B6, and vitamin A – a full cocktail of antioxidants.

Some people are daunted by the preparation of this fruit. You can’t let that deter you! If your mango is good and ripe – something you can assess by looking for a sweet fresh smell and some softness in the flesh – it is really not that difficult! Here’s a video of the technique I use (although I’m not this pro and definitely opt for the peeler vs. the knife).

So let’s get cooking! What are you going to make this week? Here’s the recipes Laura and I will be trying out:

• Thai Green Mango Salad {About.com}
• Mango Salsa {White on Rice Couple} – definitely going to try on burgers!
• Mango Lassi Pops {Babble.com}
• Grilled Mango with Coconut Ice Cream {Sinful Sundays}

We hope you’ll join us in sharing your favourite recipes below, and trying something new along with us! Please share in the comments section below!

Ingredient of the Week: Grapefruit

When you bite into a piece of grapefruit, you know it! The distinct tartness of this fruit isn’t easily missed, and is very likely something you either love or hate. So, we have 2 challenges this week: first, discover new great go-to recipes that include grapefruit (and go beyond the usual breakfast routine), and, second, eat a piece of grapefruit with a straight face

Whether or not you appreciate the kick in the taste buds, there is no denying that learning to love grapefruit is a worthwhile endeavor. It is packed with vitamin C and antioxidants for your immune system, along with properties that lower your cholesterol. For the highest amount of health benefits, reach for the pink ones, and aim to buy citrus that feels heavier than it looks (because they have more juice!)

Here are the recipes that Laura and I are going to put to the test this week:

• Grapefruit Chicken Satay Salad
• Grapefruit Brulee
• Spiced Turkey with Avocado-Grapefruit Relish (Heck yes!)

As usual, we are on the search for go-to recipes that include grapefruit. Have an easy, delicious recipe that includes this ingredient of the week? Please share below!

Ingredient of the Week: Strawberries

People that prefer their ingredients plain and simple might of had it rough over the last few weeks (radishes, asparagus, black beans, and all), but they are going to breathe a sigh of relief for this week’s much-loved fruit: strawberries. Heck, let’s admit it: we’re all pumped for strawberry week. Why? Because they’re delicious. But also because they’re full of vitamin C. Enough to give you your daily recommended intake in just one serving.

Not sure what to make with strawberries? Hint: check out next week’s ingredient, and maybe you can kill two birds with one stone.

When shopping, look for berries with bright, glossy skin, and clean them just before eating to make them last. Smaller berries will often have more flavour.

Here are the recipes that we are going to try out this week:

• Balsamic Strawberry & Goat Cheese Flatbread (Pink Parsley)
• Strawberry Rhubarb Pecan Loaf (Smitten Kitchen)
• Strawberry Crumble (The Second Lunch)

How do you like to get your strawberry fix? We’re looking for easy and delicious recipes including this week’s ingredient. Share in the comments below!

Ingredient of the Week: Pears

Pears are one of the most reliable fruits in winter, partly because their ripening happens after being picked instead of on the tree, giving them a longer shelf life. Whether you prefer Bosc, Bartlett, or Asian,  all pears are a great source of dietary fiber and immune-boosting vitamin C – further distinguishing this fruit as one of winter’s greatest produce gems.

You can refrigerate your pears before or after ripening them to maximize their life. Eating them with the skin on is always best as that’s where most of the fiber is. They can be eaten fresh (great in salads), baked, or poached.

This week, join us in trying out and sharing some easy, delicious pear recipes. We are on a search to find tried-and-true recipes worthy of a permanent place in our recipe book. How do you use pears in your cooking? Share in the Comments section below!

Here are the recipes Laura and I are going to test out this week:

• Sauteed Chicken Breasts with Pear, Red Pepper & Cilantro Salsa
• Pear Ginger Crumble