Mango and Black Bean and Rice Salad

1 1/2 cups chopped peeled ripe mango
1 cup thinly sliced green onions, include stems
1 cup cooked rice, original recipe calls for brown or wild rice.
3 tablespoons finely chopped fresh cilantro (optional)
2 tablespoons salsa
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drain

Instructions:
Combine all ingredients in a large bowl. Toss gently to mix.

Recipe is from Cooking Light

Comments: This was delicious!!! The combination of flavors was great, the texture was wonderful, the presentation was beautiful.  We ate it slightly warm, but my daughter took it for lunch today cold and was the envy of her lunch table. The men in my house don't like cilantro so I left it out, but I think it would be a good addition.  This was so easy to make for the amount of taste it provided.  Please don't skip the lime juice, it really added a freshness that came through in the dish.

Grilled Stuffed Portobello Mushrooms

4 Large Portobello mushrooms, stem and gill removed
2 TBSP canola oil, for brushing mushrooms

Stuffing:
1 cup pre-made pesto sauce (brand of choice)
3/4 cup grated Parmesan
1/2 cup julienned sun-dried tomatoes with oil
1/2 cup panko bread crumbs
1 cup shredded part-skim mozzarella cheese
Salt and Pepper to taste

Pre-heat  the grill to medium heat, 

Wipe the mushrooms with a damp paper towel to clean and dry well.  Do not rinse under water.  Brush the tops of the mushrooms with canola oil and set aside.

In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs.  Season with salt and pepper, to taste, and mix thoroughly.  Divide the mixture evenly into the 4 mushroom caps and top with some mozzarella cheese.  Put on the grill and cook until cheese is melted, about 10 minutes.  Transfer to a serving dish and serve immediately.

Recipe: Food Network

Comments:  This was delicious! My family suggested that a slight balsamic reduction sauce drizzled over it would make it even better, but this recipe stands on its own without it.  These mushrooms make a beautiful presentation.  They are big, filling and hearty.  I think you could assemble them in the morning and cook later.   You could make them in a pre-heated 375 degree oven. If you like your cheese toasted, put them under the broiler before serving. Please note:  if you cook or broil these in the oven, use a pan with a lip around the edge as the oil from the cheese in the mushrooms will ooze out.

Fresh Tomato Tart

1 store bought or homemade dough for tart shell
8-10 ounces mozzarella cheese, shredded
2 TBSP chopped fresh basil
4-6 tomatoes, sliced 1/4 inch
1/2 tsp salt
1/4 black pepper
1/4 or less virgin olive oil
Basil , chopped for garnish

Preheat oven 400 degrees.  Line bottom of pan with dough, rolled 1/8 inch thick.  Spread bottom of pastry with shredded cheese and sprinkle with basil.  Cover with tomato slices, cover as evenly as possible.  Sprinkle with salt and pepper and drizzle with olive oil.  Bake 20-30 minutes.  Watch carefully.  when cheese is bubbly and crust is golden it is ready.  Garnish with fresh basil.

Recipe from Cooking Light

Thoughts:  I put my garden tomatoes, sprinkled with salt on a rack to drain some of the juices before putting them on this tart as they were very juicy.  I also used 2 pie crust and covered a cookie sheet to make a large tart.  This is very fresh and delicious!