Cold Mango Soup from Carla

3 mangos, coarsely diced

3 cucumbers, peeled, deseeded and coarsely chopped
2 jalapeno peppers, seeded and ribs removed, chopped
1 clove of garlic
1/2 cup red onion, chopped
juice and zest of one lime
1/2 cup ice cubes – I did not do this – I added an extra ¼ c water instead
1/2 water
1 can coconut milk
S&P to taste

Throw all ingredients into the blender and blend until smooth. If too thick, add more water or milk to thin.

Garnish with one of all of the following: chopped red onion, mint leaves, toasted coconut, yogurt or coconut milk swirl, dusting of curry powder...

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Yotam Ottolenghi's Beetroot and Rhubarb Salad, via Michelle

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Originally from Byron’s Dutch Oven Cooking Robin’s notes: It can easily be cooked in the oven in your favorite indoor pot as well. I think the temperature was around 350-375 for 60-75 minutes. We use mango chutney. We have also used peach and grape jam/jellies. Chutney is the best though. We serve over baked potatoes, which is quite yummy. When doubling the recipe, watch the sauce thickness. It be can be quite runny, so we let it cook with the top slightly askew to thicken the sauce a bit 10 skinless chicken thighs ⅔ C ketchup ⅔ C chutney 2 Tbs. olive oil 1 lemon juiced 2 Tbsp red onion, minced 2 cloves garlic, minced 2 tsp hot sauce 1 tsp salt 1 tsp coarse ground black pepper Arrange chicken thighs in a 12” Dutch oven. In a medium bowl mix together olive oil, ketchup, chutney, garlic, onion, salt, pepper, hot sauce, and lemon juice. Pour sauce over chicken then cover and bake using 8-10 briquettes bottom and 1...

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