Our potluck didn’t do well, as there were only two of us. But whatever; it was a beautiful day in Loring Park and we got to gorge on our delicious offerings! Going with the fall theme, I made the Paradise Casserole from the Candle Cafe Cookbook (it was simple but yummy) and topped it with their Roasted Corn-Pumpkin Seed Relish, which I really liked despite it containing raw celery (blech!). Amanda brought a yummy fall curry (that didn’t photograph very well, sadly, though it tasted delicious). Here is my “plate” with the casserole-relish combo:
I decided not to make this next recipe a “Swedish Special” since even though it’s based on a Scandinavian cookbook recipe, I figured I’d have a hard time convincing people that mangos and pomegranates grow in Sweden. Because they don’t. But you can buy them there, and here, and make this salad and remember that I told you some Swedes would eat this, even though it’s not typical or traditional. It’s a pleasant fall salad: sweet and creamy mangoes against the ruby-red crunch of pomegranate seeds and scallions. A little parsley and some lemon juice round it out. It’s even raw in addition to the obvious vegan-ness, for those who might be interested. Serve it as a side salad with some spicy baked tofu and a simple grain, or scoop some on top of a green salad to make it fun and fancy.
Pomegranate-Mango Salad (serves 2-4):
1 ripe mango, peeled, pitted, and cubed
1/2-1 pomegranate, seeds reserved
2 scallions, thinly sliced
1 tbsp parsley, minced
2 tbsp lemon juice
Combine mango, pomegranate seeds, scallions, parsley, and lemon juice and gently combine. Serve immediately or chill until serving.
I haven’t forgotten about the other things I’ve been promising as far as Swedish recipes. The second round of the lemon-dill tofu didn’t turn out how I wanted it, so I’m still tweaking that recipe a bit. And now that I can use my oven without feeling like I’m going to pass out from heat, I feel a lot of baked goods calling my name!