Category Archives: mango

My Produce Bounty for the Week

My Produce Bounty for the Week

I’ve discovered the most wonderful roadside fruit and vegetable stand. They’re a one-stop-shop farmers’ market; the local farmers deliver their produce to their stand every day, so there’s a huge variety of vegetables and fruits (as well as dates and nuts) to choose from. Their prices are very low because their overhead is low—directly from the local farmers to the roadside stand keep the prices low, and the freshness high. When I first discovered them, I’d often stop by later in the day and they’d be sold out of most of their produce (clearly, I’m not the only one who’s discovered their low prices and high quality produce!). Now, I go there at least once or twice a week, and I always go early so I get what I want.

Any guesses as to how much I paid for all these fruits and veggies? Here is a list of what I got today:

1 large bunch of broccoli
Half flat of strawberries
10 pickling cucumbers (my absolute favorite)
5 Italian round zucchinis
2 mangos
1 pineapple
3 large onions (with green stems attached)
1 pound cherry tomatoes
1 pound string beans
5 _large_ Haas avocados
1 large bunch kale
2 large bunches of radishes
8 oz. dates


Quinoa Tabbouleh with Mango, Strawberries, Avocado and Kale

Quinoa Tabbouleh with Mango, Strawberries, Avocado and Kale


2 c water
1 c quinoa
1 pinch salt
1/4 cup olive oil
1 tbsp Flavor God Everything Seasoning
1 tsp coarse-grind pepper
1/4 cup fresh-squeezed lemon juice
12 cherry tomatoes, deseeded and chopped very finely
1 English cucumber, finely diced
3 bunches green onions, finely diced
3 carrots, grated
1 cup fresh parsley, finely chopped
1 mango, sliced
1/2 avocado, sliced
handful of fresh whole strawberries
Handful of chopped fresh kale
Some whole cherry tomatoes for the platter


In a saucepan bring water and quinoa to a boil. Reduce heat to low, cover and simmer for 15 minutes. Remove from stove and allow to sit for a few minutes before fluffing with a fork. Transfer to a large bowl and refrigerate while you are making the vegetable mix.

In a large bowl, combine olive oil, lemon juice, Flavor God seasoning, tomatoes, cucumber, green onions, carrots and parsley. Mix together well. If the quinoa is cooled enough by the time you’ve labored over all the fine chopping of your veggies, then stir it into the mixture. If it isn’t quite cool, let the vegetables marinate in the refrigerator until the quinoa is cool enough to add. Then mix it in, and stir well. Cover and refrigerate for at 30 minutes to let all the flavors blend.

Meanwhile, add the sliced mango and avocado onto a platter, along with whole strawberries. Place a handful of massaged and torn kale onto the platter. When the quinoa mixture is ready, serve on top of the kale. (I prefer to serve from a measuring cup so that it has a nice shape, and I know how large the serving sizes will be, but you can just spoon it into a pile over the kale.) Place some whole cherry tomatoes around the platter.