saonara summer

summer is gone, fall is here, and winter is near. tank tops and sandals are stored, blankets have been added to beds, and peacoats and gloves are in full bloom (at least in chicago).  kitchens are filled with the sweet aroma of pumpkin, potatoes, squash, cranberries, and rich winter meats. i, myself fall into this category. lately, i have been cooking with cans of pumpkin, sweet potato and squash baby food jars (i'm telling you... it's a great way to incorporate a rich and thick vegetable for your base in soups or sauces), and my stove has been warming soups, stews, and hearty meals.

though i have fully embraced the changing seasons, i have one last summer recipe to share before we fully cross to the other side. mango, avocado and cucumber salsa. ohhhhh ya. this recipe is so simple and of course, can be altered to your personal preference.  we'll start with the simple basics.

ingredients:
- 2 mangos
- 1 cucumber, peeled and seeded
- 1 red onion

scoop seeds out

- 1-2 avocados
- jalepanos
- cilantro (as much as you'd like)
- approximately 2 tb lemon or lime juice
- salt and pepper


directions: peel, chop, mix

what better presentation than 2 fish bowls, literally?

seriously, i told you these recipes were easy and quick. this salsa is AWESOME and not to mention healthy. it's basically a fruit salsa but extra extra colorful. you can also use this salsa in combination with other favorite dishes. it's absolutely amazing over fish. in the past, i have replaced the avocado with green olives and scooped my summer salsa over tilapia and mahi mahi. bake the fish as you normally would and you get a fresh, fruity, and flavorful baked fish dish. DELISH. you can also try it as a side dish by itself. like i said, this is the last summer recipe. get ready for some great seasonal and holiday content! please make suggestions if you'd like to see anything in particular. and as always, happy cooking :)