Mango and avocado salad with toasted sesame seeds

It's mango season!

I got this year's incoming mango alert from Janet of The Taste Space, who clearly loves them above all other fruit. She has an amazing array of vegan mango recipes, for those of you. Super exciting!

Anyway, when I went to the store a few days ago I discovered not only giant flats of mangos everywhere, but also a serious two-for-$1 sale. I didn't know what I was going to do with two mangos, but I bought them anyway. Avocados, green onions, and a bunch of 49-cent cilantro happened to jump into my basket too. And a few days later, when my avocados were perfectly ripe, I realized I had the makings of a seriously amazing salad on my hands.

For one large serving or two smaller servings, you'll need one small mango, one similarly sized avocado, one green onion, a handful of sesame seeds, and several stems of cilantro. If you hate cilantro, you can switch it out with fresh mint, or just leave it out entirely and double your green onions instead. I totally ate this entire thing myself, no problem.

If we'd had a cucumber lying around, I would absolutely have diced it up and added it too. Now that I've thought of that, I really need to try it. The extra crunch would be a great contrast to the softer textures of mango and avocado.

Mango and avocado salad with toasted sesame seeds

mango
avocado
green onion
cilantro
sesame seeds
red pepper flakes
salt
sesame oil

Start by cutting up your mango. If you've never done this before, here's a YouTube video that shows the technique very clearly.

Cut the mango flesh off the pit, one side at a time. Slice a crosshatch into each side of the mango, bringing the point of the knife up to but not through the skin. Scoop the finished pieces out with a spoon, or turn the skin inside out and cut off the pieces with a small knife. Trim as many extra bits from around the pit as possible. Peel and dice those as well.

Cut the avocado in half, removing the pit. Crosshatch each side, just like you did with the mango. Use a spoon to scoop out the cubes of avocado flesh.

Put your mango and avocado into a large bowl and mix gently. You may have to use your fingers to separate the bits of avocado.

Trim a green onion, halve it lengthwise, and cut it into fine slices. If you like cilantro, strip the leaves off several stems and chop them roughly. Add the green onion & herbs to the mixing bowl.

Toast a generous handful of sesame seeds in a small frying pan over medium heat. Keep an eye out and swirl the pan frequently. As they cook, the seeds will darken a bit, pop, and start to smell toasty and amazing. As soon as your seeds have turned golden, take them off the heat. Wait a minute for them to cool slightly before adding them to the bowl. The whole toasting process should take about five minutes.

Season your bowl of salad lightly with salt and red pepper flakes. Dress with a squeeze of sesame oil. Gently mix the entire business together. Taste, correct any seasonings, and serve.

This salad would be perfect alongside some seared teriyaki tofu or salmon. Actually, sushi-grade salmon cut into strips would be a great garnish to arrange across the top of a serving of salad. That sounds like the best lunch in the world.

What are you making with all the mangos that have been popping up lately?

Tilapia with smoked almond crust

Ok, y'all. I am back on the wagon. By "back on the wagon," I mean I am writing things. And yes, I am allowed to use the word "y'all" in good health & good conscience. I lived in North Carolina for a whole year!

I am also glad to hear that my MFA is standing me in good stead even 12 years after the fact. Thanks, guys.

So. Let's talk about nuts.

Every Sunday on my trip through our local farmer's market I make my way to the far back corner. That's where the almonds are.

I'm sure by now I've mentioned the amazing array of almonds at the farmer's market. There have to be at least 30 different spice mixtures. Cinnamon, toffee, sesame, citrus; cheddar, jalapeno, applewood, hickory. They're all out for the sampling, and the sample strategy works, because I regularly come home with a $6 container of fancy luxury almonds when I could totally get some ordinary roasted ones from the supermarket bulk bins. Still. These are better.

My favorite are all smoked. This time I got applewood.

They're delicious on their own, but they're even more delicious with something else.

Let's make some smoked almond-crusted whitefish, okay?

Smoked almonds! Beautiful white fish! Ten minutes of cooking! What's not to love?

Seared tilapia with smoked almond crust

smoked or roasted almonds
flour
salt, pepper
tilapia or other whitefish filet
butter

Finely chop a large handful of almonds per fish filet. You can use a food processor if you want to and have one, but otherwise, a knife will be fine.

On a shallow plate, mix your chopped nuts with a tablespoon of flour and a sprinkling of salt and pepper.

Wash and pat dry your filet of fish. Dip it into the dish of chopped nuts, pressing gently to coat. Turn it over and do the same to the other side.

Sear your fish in a hot frying pan with a pat of butter. The timing will depend on the filet's thickness. Mine took about three minutes per side. When the first side is cooked and the nuts are beginning to turn dark brown, carefully turn it over with a spatula.

Sear the other side until the fish is cooked through. Plate. Melt another pat of butter in the hot pan and pour it over your finished fish, if you like.

Eat your fish with a side salad or some sort of serious green vegetable of your choice. Lemon is not really necessary with nuts, but it can be delicious. It's up to you.

I am ok. How are you guys doing?

Weekend tacos

On Saturday I went to the park to read a book and discovered a young woman sitting in the grass straight-up sobbing for a good ten minutes.

Afterward I walked up the street, passing two guys in their 50s playing basketball in a driveway. The ball got away from them, and one guy went after it, while the second made small talk with me. "Hi! How are you? Nice weather." I agreed that it was very nice weather. Then, as I continued to walk away, he said, "Don't get yourself killed." I immediately & without batting an eye agreed that I would try not to.

It turned out that he was actually talking to his friend, who had chased the basketball into the street, but still. That's what the week was like. I am more than willing and happy to accept wishes that I not die from a random person on the street.

I don't have a whole lot to say about food today. I transplanted the tomatoes a few days ago: Boxcar Willie and Caspian Pink. I stood around drinking Modelo and weeding and watering for a good chunk of the weekend. The jasmine is still in bloom. Overripe oranges keep falling off the tree, and I find them on the ground, smashed, half-eaten, and filled with ants.

Last night we made tacos. Onion, carrot, jalapeno, black bean; long-grain brown rice; chopped lettuce and grape tomato; corn tortillas charred over the flame; hot sauce. I put cream cheese on mine, because that was the cheese we had in the house. Later, for a midnight snack (ok, a 9:30 snack), I charred one more tortilla, filled it with leftover beans and cheese, folded it in half, and set it to toast over the gas. It was warm and tasty and comforting, and I ate it and played some puzzle games and went to bed.

A nice relaxing beer

After this week, I think we all could use a beer.

Mine is Uncommon Brewers' Baltic Porter. Organic beer from Santa Cruz! You can't get much more relaxing (and local, as long as you're in the south bay) than that.

Now, if you'll excuse me, I plan to avoid as much stress as possible for the duration of the weekend. I hear that it's emergency blanket fort day in some corners of the internet. Well, it's too warm here for blanket forts, but not too warm for beer.

I hope you & yours all get the chance to draw some deep breaths and relax this weekend.

Open-faced tomato, mushroom, and herb sandwiches with melted mozzarella

It's been a long few days. Here, have a sandwich.

(I'm so tempted to just title this "A Sandwich.")

Open-faced tomato, mushroom, and herb sandwiches with melted mozzarella

sourdough
dijon mustard
green onion
cilantro
grape tomatoes
mushrooms
mozzarella
pepper

Spread a layer of mustard on as many slices of sourdough bread as you want sandwiches. Chop up all your different vegetables and herbs and layer them on as well. If you hate cilantro, you can sub in parsley, or just chop up some spinach instead. Slice up some mozzarella and layer it over the top. Grind some black pepper over each finished sandwich.

Toast in the toaster oven until warm and bubbly and just barely golden brown.

Eat.

Have some of the last few clementines for dessert.