Coexist Foods

Mango Salsa Serves 6, 1/2 cup per serving Ingredients:   2 large ripe mangoes 1 small cucumber 2 medium green onions 1 medium jalapeno pepper 2 medium limes 1/2 teaspoon salt Pinch of chayenne pepper Directions: 1.  Rinse mangoes, cucumber, green onions, jalapeno 2.  Peel and cut mangoes from their pits. Cut mango into slices 3.  Slice cucumber in half lengthwise. Remove seeds, using a spoon. Cut cucumber into slices. 4.  Dice mango and cucumber slices and place in a small serving bowl. 5.  Finely chop gree onions and add to bowl. Remove seeds from jalapeno, dice pepper, and add to mixture 6.  Cut limes in half. Remove any seeds. Squeeze juice into the bowl. 7.  Measure and stir in salt. If using cilantro, rinse and tear leaves into small apiences 8.  Add chyanne pepper. Mix well and cover. Before serving, refrigerate for at least 1 hour to allow the flavors to blend. Chef Notes: -  Mangoes usually feel a little s...

http://farm5.static.flickr.com/4015/4354055106_4dbfa22118.jpg Ingredients: 1 can concentrated cream chicken soup 1 cup picante sauce 1/2 cup sour cream 2 tsp chilli powder 2 cups chopped cooked chicken 1/2 cup shredded mozzarella cheese 6 flour tortillas 1 green onion (diced) 1 small tomato (diced) Directions: Preheat oven to 375 degree fahrenheit Add soup, picante sauce, sour cream, and chilli powder together in a medium sized bowl Mix ingredients together then divide in half Divide wet ingredient mixture in half and set aside Spray an 8 by 13 inch baking dish with cooking spray then roll half of wet ingredients, cheese, and chicken into each tortilla proportionally with fold down Spread other half of cheese and wet ingredients on top Place in oven for 30 minutes Add green onion and tomato on top then place in oven for an additional 10 minutes Cool for 5 minutes then serve

  Ingredients 1/4 cup extra virgin olive oil 1 butternut squash, peeled, seeded and cubed salt and pepper 1 pound whole wheat farfalle or other cut pasta 1 large handful fresh baby spinach 1 tablespoon chopped garlic 2 teaspoons red pepper flakes, or to taste Parmesan, for grating Directions Heat the oven to 400F. Put the potatoes in a roasting tin and sprinkle with salt and pepper. Drizzle with 2 tbsp olive oil; toss to coat. Roast the squash until brown on one side, about 10 minutes; stir and continue roasting until tender, another 10 minutes. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta, according to package instructions, or until just al dente. Drain. Return pasta to pot and stir in baby spinach until it wilts. Toss the squash with garlic and red pepper flakes, then toss with the cooked pasta, and remaining olive oil. Taste and adjust seasoning. Serve immediately with grated parmesan. http://w...

F r uits and V e ge t a b l e s !

Serves: 4 Ingredients- 1 tablespoon green curry paste 1/2 C green beans 1/2 C sugar snap peas 1/2 C sliced purple onion 1/4 C cashews Directions- Place onion and cashews in a lightly oiled frying pan and stir continuously on medium heat. After 2 minutes, add green beans and sugar snap peas to frying pan with green curry paste and continue to stir. Serve vegetables with rice or pasta.

This recipe is perfect to add to your Thanksgiving menu. Link Serves 4 Ingredients- 2 acorn squash      Filling:   4 Tbsp. butter 1/2 C walnuts 1/2 C dry cherries 1 tsp cinnamon Directions- Preheat oven to 365 ° F For filling: Mix butter, walnuts, dried cherries, and cinnamon together in a medium sized mixing bowl. Slice each raw acorn squash down the middle then scoop seeds out with a spoon. Fill each acorn squash half with filling. Place in oven on oiled baking sheet, bake for 45 minutes on 365 ° F. Original Recipe : Chef Sean Murphy , Richmond, VA.  - Filling includes: Walnuts, brown sugar, butter, and dried cherries or cranberries. Ingredient amounts, cooking temperature, and cook time is not the same as recipe listed above. - Chef Sean Murphy of F.W. Sullivan's, Lady N'awlins Cajun Cafe , & OVerture Event Catering . 'Iron Chef 2006, Richmond Chef 2011 Style Weekly, Broad Appétit People's Choice Winner 2011.'  ...

Recipe (Serves 6): Link  Ingredients:      1 large spaghetti squash      2 tablespoons salted butter      Glaze:      2 tablespoons freshly grated ginger      2 tablespoons unsalted butter      1 tablespoon chicken base (see note)      1 cup honey      1/2 cup brown sugar      1 cup water      2 tablespoons cornstarch Directions: 1. Heat oven to 350 F. Cut squash in half lengthwise. Remove seeds. Place in large baking pan, cut side down. Bake 45 minutes or until skin is tender and strands can be loosened easily with a fork. 2. In saute pan, cook ginger with unsalted butter until tender. Add chicken base, honey, brown sugar. Mix water and cornstarch and add to ginger mixture. Let simmer for 5 minutes; keep warm. 3. When squash is done, place strands in a shall...