Mama said there'd be days like this...

Keeping with my fresh veggie and mango theme I am presenting two recipes today. First a spinach salad with roasted beets and a vibrant mango vinaigrette. Second, stuffed zucchini boats that carry hot Italian sausage, mushrooms, tomato, and fresh herbs. Both of these recipes are bright and light, and would be a welcomed addition to any lunch or dinner. The zucchini may be prepared in advance, and baked just prior to serving. You may also omit the sausage for a vegetarian dish. I believe you will find the mango vinaigrette to be highly versatile (I think I will try it on chicken). Both of these recipes could be served as side dishes or stars by themselves. I hope they find way to your dinner table soon. 

Spinach Salad with Roasted Beets and Mango Vinaigrette

10 ounces baby spinach

1/2 large mango, peeled and diced

1 large beet, roasted, peeled, and diced*

1/4 C toasted almonds

1 large mango, peeled and cut into chunks

1 inch fresh grated ginger

1 lime, zested and juiced

1 T chopped cilantro

1 t sugar

1/3 C seasoned rice vinegar

1 t honey mustard

1 C vegetable oil

salt and pepper to taste

*To roast a beet, scrub off the dirt and roast at 400 degrees for one hour. Remove from oven and cool until you can touch it. The skin will peel easily under cool water or use a paring knife to gently remove the skin.

In a food processor, puree mango with lime zest, ginger, lime juice, cilantro, sugar, rice vinegar, and honey mustard. Slowly drizzle in the vegetable oil while the food processor is running. Salt and pepper to taste. Makes approximately 2 1/2 cups of vinaigrette. Refrigerate up to 3 weeks.

In a large salad serving bowl, gently toss spinach, mango, beets, and almonds. Serve onto individual plates and drizzle mango vinaigrette over each serving.

Stuffed Zucchini Boats with Italian Sausage

2 medium zucchini

1/2 lb hot Italian sausage

2 garlic cloves, minced

1 medium tomato, seeded and finely chopped

1/2 C finely chopped fresh mushrooms

1 T chopped basil

1 T chopped oregano

1 t crushed red pepper flakes

2 T olive oil

3/4 C Parmesan, divided

fresh basil, chopped (for garnish)

Preheat oven to 400 degrees.

Brown sausage until cooked thoroughly.

Cut zucchini in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from two zucchini and chop. Combine cooked sausage, zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup cheese in a medium bowl. Divide mixture among zucchini shells.

Place stuffed zucchini in a 13 x 9 baking dish; cover with foil. Bake for 25 minutes or until zucchini is tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil.

Until tomorrow...Peace.