Recipe: In Like A Lamb?
Welcome to March! I love March, as it lets us know that
SPRING is not too far away!
If you cannot tell, I am very tired of winter! Luckily it
seems as though March is entering
like a LAMB this year, as the temperatures are steadily holding in the 50s in
the northeast section of the country. As
many of you know, I enjoy making and eating food that reflects the season and
weather outside, so I am officially ready to put away the soups and chilies and
pull out the fruit and salads!
Here is a delicious salsa that uses one of my most favorite
fruits: the PINEAPPLE! Pineapples always taste so decadently delicious to me. I
recently learned that the best time to buy and eat them is from March through June,
so their peak season begins now! Here is
some brief info about the pineapple, which I found on a website called Fruit
Smooth Cayenne: Cone-shaped Hawaiian pineapple that
weighs three to five pounds. It is the most popular. (Hawaiian)
Red Spanish: Square-ish shape and a
tougher shell that protects it better during shipping. (Caribbean)
Sugar Loaf: Weighs five to 10 pounds.
Year-round. Peak: March through June.
A large pineapple will have more edible flesh. The pineapple
should be firm and plum, heavy for its
size, with fresh-looking green leaves. A good pineapple should be fragrant.
Avoid bruises or soft spots.
Pineapples will get softer and juicier if left at room
temperate for a day or two. Refrigerate in a plastic bag for up to four days.
Store cut up pineapple in an airtight container for a week.
Today's Recipe: Pineapple
This can easily be made
with and served to little ones at home or in the classroom! (Note: You may want to
completely withhold or reduce the amount of jalapeno
if you don't want the heat!)
You will need:
large pineapple, skinned and cored
red bell pepper
medium jalapeño (optional!)
small red onion, finely diced
cup finely chopped cilantro
small limes, juiced
- Chop and dice the pineapple, the bell pepper,
the red onion, the cilantro and the jalapeno (if you are including it!) and
place in a large bowl.
- Juice the two limes and add them to the bowl
- Shake in about a ½ of a teaspoon of sea salt
- Serve with tortilla chips and ENJOY!!
note: SPRING Officially Begins March 20th!