Mango Chicken Stir Fry

Ever since we discovered that the hubby isn’t actually allergic to the fruit of the mango, it’s time to catch up on all that mango-deliciousness that we have been missing out on for years. Our supermarket has a mango display before you even get into the store now, and I think they were calling to my husband. I looked over at the fruit basket this morning and asked him if he had a plan for the mangoes that he was compelled to buy. He didn’t. I had no clue how to work them into a paleo meal since I never actually cooked with mango before last week, but I threw together this dish with hopes that it would turn out well. It did!
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Garden Quinoa

After a nearly three week hiatus, I am back! A few things have changed – I am married, glowing from the honeymoon, and inspired by Mediterranean dishes more than ever after sailing around Sardinia and Corsica.

Our return to reality was rocky (Literally! Living on a 48 foot sailboat gives you sea legs very quickly!), but it is great to be home. Our garden is exploding with fresh produce, and after sitting around all morning thinking of other things to do rather than tackling changing my name, I decided I would create a scrumptious dish for lunch. Best part was, everything was either in the garden or pantry, so no trip to the supermarket!

1 cup quinoa
1 Tbsp. olive oil
1 small eggplant – chopped
1 small tomato – chopped
2 Italian roaster peppers – chopped
1 small onion – chopped
3 cloves garlic – minced
10 leaves basil – chopped
1 1/2 cups chicken broth
Pepper to taste

1. In a medium sized pot over medium high heat, sauté onions and garlic in olive oil until fragrant.
2. Add eggplant, tomato, peppers, and basil and sauté for 5 minutes stirring occasionally.
3. Add chicken broth (note: 1 cup of quinoa needs 2 cups of liquid. If the vegetables did not produce any while cooking, add extra chicken broth) and quinoa. Lower heat to a simmer, stir, and cover to cook for 15 minutes or until quinoa is done.
4. Serve right away or chilled.

Turkey Sausage with Peppers and Onions

I walked out to our garden this morning to see if any of out veggies were ready to go for tonight’s dinner. I noticed that one of our Italian roasting peppers as well as several Serrano peppers were set. This was very exciting! When I think of a meal that revolves around peppers, the first thing that comes to mind is sausage and peppers. Maybe growing up at the Jersey Shore in an Italian family has something to do with that! I have very fond memories of stuffing my face at the boardwalk with a giant roll covered in peppers, onions, and greasy sausage. This has all the flavor without the fat and carbs. I hope you enjoy it as much as we did! Serve it as is, or with a delicious side salad like this Tomato Salad with Pesto Vinaigrette.

1 package turkey sausage
1 large Spanish onion – sliced
3 peppers (use a variety of colors and heat) – seeded and sliced
2 cloves garlic – minced
1 Tbsp. olive oil
Salt & pepper to taste

1. Preheat the grill to medium high heat, and grill the turkey sausage while turning occasionally until the skin has crisped – about 10 minutes.
2. While the turkey sausage is cooking, combine remaining ingredients in a large skillet and cook over medium heat until peppers and onions are tender.
3. Remove the turkey sausage from the grill, and add to the skillet. Allow to cook for one more minute to absorb the flavors.
4. Serve as is, on a hard roll, or over pasta.

Zuppa de Clams

Growing up, on of my favorite meals was Zuppa de Clams, but I have put my own twist on this classic Italian first course by spicing things up. This recipe has many variations and ways to serve it. You could substitute mussels, cockles, or even shrimp for the clams. You can serve it as a first course or a main meal. To make it more filling, just bulk up the amount of peppers and onions. The best way to serve it is by putting the pot right in the center of the dinner table and allowing everyone to dig in and eat right out of the pot. If you aren’t here for the Paleo recipe, serve it with crusty Italian bred for dipping or over a steaming bed of linguine. The best part of this meal is that it is so very versatile!

2 dozen little neck clams – scrubbed clean
2 bell peppers of any color sliced into 1 in strips
1 medium onion chopped
2 cloves garlic – minced
1 Tbsp. olive oil
1/4 tsp. crushed red pepper flakes
1/3 cup white wine

1. In a large pot, heat the olive oil over medium high heat.
2. Add peppers, onions, and garlic. Sauté while stirring occasionally until onions are transparent.
3. Add crushed red pepper flakes and wine. Stir and allow to simmer for 5 minutes to allow the alcohol to cook off.
4. Add clams, stir well, and cover pot. Allow to cook while shaking up the pot occasionally until all clams have opened (about 7ish minutes).
5. Serve piping hot!