Ahhh, summer. I am so head-over-heels in love with this season, especially when it means being back in my homeland of Ontario. I have been living in the lakes and forests and sunshine of Ontario, buzzing from cottage to cottage, visiting country markets and picking wildflowers all along the way. Simple pleasures. Quiet moments with friends and family. Healing food in the belly between the laughs. You know when life gets so picture perfect you feel like you may just burst from gratitude? Yea. That’s how things are these days.
Because I’ve been just so busy enjoying my much-needed down time, I’ve been keeping meals simple, fresh and as quick as possible. I came up with this little nibble the other day, Marinated Mango, that is truly a summer light. It’s perfect with chilled drinks on the patio, the lawn or the dock served just as is for a refreshing snack. Or you can combine the juicy cubes with quinoa, black beans and cilantro for a simple dinner.
The rose petals are of course optional, but such a gorgeous and luxurious addition. Being out in the wilderness of Canada inspires me to learn more about all the plants around me, most of which are not only edible and delicious, but also full of nutrition. If you are going to include rose petals in your dish, please pick them in the wild, as opposed to munching the bunch that came from the florist – the average bouquet of flowers has been heavily sprayed with pesticides that you most certainly do not want to consume. The flowers I chose were prickly wild roses. The smell was so intoxicating that I just had to take a bite, and because of their delicate, sweet taste, I added them to salads all week long. I hope you will give this a try too.
Marinated Mango with Rose Petals
Serves 2-3 as a snack
2 ripe mangoes
1 large lime (organic if possible)
1 fresh chili, minced + dried if desired
coarse sea salt
fresh wild rose petals (optional)
1. Begin by preparing the mango: slice off both sides around the pit, score halves, fold outwards and cut off into cubes. Place in a large bowl.
2. Zest and juice the lime into the bowl with the mango. Mince chilies and add to the bowl, along with dried chilies, sea salt, and rose petals . Fold to combine. Let marinate for 15-30 minutes. Serve.
And now for a HUGE announcement (I’ve been having a very hard time keeping this one under wraps!)…I am teaching classes in Both NYC and Toronto this summer!!! I so over-the-moon excited to teach in both cities, meet with all of you, cook, eat, share, play, and hopefully make some new friends along the way.
If you are interested in the New York classes, please contact the email at the bottom of the flyer. I will be working with the incredible team at Sous Style. Remember this?
For Toronto classes, registration will begin next Monday, July 16th. I will post more information about that on Facebook, so stay tuned!