A couple weeks ago I got a craving for fresh tropical fruit. Lucky, thrifty me: BJ’s Wholesale had them by the pound.
Having had no experience with fresh mangoes, I was happy eating them as green as they were on the refrigerator shelf, until today, when I carved into one that I had let ripen on the countertop for several days, ’til the skin was red and orange. LUSCIOUS.
To go with it? A simple mid-winter lunch to warm and delight.
Spicy Apple Meatloaf
1.5-2 lbs. organic ground beef
1 C. rolled oats
1 large onion, diced
1 apple, chopped
2 tsp. Worcestershire sauce
3-4 leaves fresh basil, or 1/2 tsp. dried
1/2 tsp. dried oregano
1-2 tsp. crushed red pepper flakes
Preheat oven to 350 degrees F and grease a 9×5 loaf pan. Mix everything in a large bowl, scoop into the pan, and bake for 45 mins-1 hour.
Top with diced mango and serve with…
Winter Squash Soup
This is more like a broth than most butternut soup recipes.
2 Tsp. butter
1 small onion, diced
2 C. beef broth
1/4 C. dry white wine
12 oz. package frozen winter squash, thawed
1 tsp. dill weed
1/2 C. half-and-half
Melt butter in a medium pot. Add onion and cook until glassy, about 5 mins. Add wine, broth, squash, and dill weed. Simmer about 10 mins. Turn burner down to low and add half-and-half (do not allow to boil).