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Pico de Gallo

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    Pico de Gallo

    Adding mango to this time-honoured Mexican topping infuses it with a hit of sweetness. You can also use pineapple or peach. It’s wonderful with tortilla chips as well. The salsa can be made up to three days ahead of time and kept covered in the refrigerator, but it’s best served at room temperature.

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    4 plum tomatoes, seeded and diced
    1 cup (250 mL) cubed mango 
    1/2 medium white onion, finely diced
    1 jalapeno pepper, seeded and finely minced (optional) 
    1 garlic clove, finely minced
    1/4 cup (60 mL) chopped cilantro
    Juice of 1/2 lime
    1/4 tsp (1 mL) sea salt
    1/4 tsp (1 mL) freshly ground black pepper

    Place all ingredients into medium bowl and toss to combine.

    Serves 8.

    Each serving contains: 24 calories; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 6 g total carbohydrates (4 g sugars, 1 g fibre); 75 mg sodium

    source: "Taco Party", alive #376, May 2013

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    Pico de Gallo

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    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.