JULY IS THE NATIONAL PICNIC MONTH
I received an invitation recently from a new food blogger friend... Louise,
@ Months of Edible Celebrations for the Online Picnic which sounded really fun to me...so I accepted; of course. Who would want to miss a wonderful summer picnic (even if it's online)...but who knows one day perhaps, we can actually arrange to meet in person for a lovely picnic. Louise has been the gracious host of this PICNIC GAME event, and this will be her 6th season. Some of my food blogger friends have joined since the beginning...and as for me this will be my first season.
I've always loved, loved, a red and white checkered table cloth, and a picnic basket filled with goodies.
Had I responded to Louise a bit sooner, I could have used the letter M...for Mango Salsa, but then the letter V was still available, so I chose VEGAN...for Vegan Mango Salsa, which I think it compliments this lovely all fresh fruit, and fresh veggies included. There's no oil, or seafood of any kind in this recipe, which actually I put together from memory, knowing what goes into a fresh fruit or tomato salsa which I also make in the summer, or all year round in S. Florida.
We are just in the midst of our Mango season, here in South Florida, and our tree is finally giving us some ripe and beautiful generous mangoes! Actually for this lovely colorful, light and yummy salsa, you only need 1 large perfectly ripe mango, which I was lucky to pick from the tree!
Growing up in Ohio, we would have our annual family picnic in Middlefield Ohio, which was considered the Amish section (not that we were Amish)...but my aunt and uncle had a summer farm out there and we would love, those awesome summer picnics out on the farm. Here, in South Florida, we can have a picnic on the beach, every single day...weather permitting.
Well...I'M GOING ON A PICNIC, AND I'M BRINGING...
A- Angel Food Cake... Modern Day Ozzie and Harriet
B- Basil Leaves in Caramelized Prawnes... Simply Beautiful HealthyLiving
C- Chicken Piccata... Mae’s Food
D- Darned Easy Potato Salad...Of Pups and Pearls
E- Eccles Cakes filled with Leeks,Spinach and Blue Cheese...Green Gourmet Giraffe
F- Fourth of July Picnic S’more Tartlets...Moveablefeasts
G-Gluten free & Eggless Chocolate Steamed Cake...Kristy Gourmet
H- Ham Cheesy Patties...MyCookingGallery
I- Italian Frittata with Vegetables...My Little Italian Kitchen
J- Jelly Roll...Laws of the Kitchen (Cake Law)
K- Kahlua Zucchini Chocolate Chunk Bread...Dying for Chocolate
L- Lemon Lavender Cupcakes...Art of Natural Living
M-Meringue Roulade with Raspberries...Canela Kitchen
N- Nutella Rice Pudding...RumblingTummy
O- Old Time Favorite Iced Red Bean Popsicle...Simply Beautiful Healthy Living
P- Pickles... Sidewalkshoes
Q- Quinoa Blueberry Mango Salad...Bakeaway With Me
R -Raspberry and Fig Cobbler...Nee's Place
S- Strawberry Cheesecake Ice Cream...Canela Kitchen
T- Two Ingredient Ice Cream Bread...Simply Beautiful Healthy Living
U-Uninvited Smashed Potatoes...A Month of Edible Celebrations
V- Vegan Mango Salsa...food and thrift
W-Watermelon Salad...From My Southwest Kitchen
X- X-Mas Coconut Wreath Cake...Family Plus Food Equals Love
Y- Yellow Squash Crustless Quiche...Bizzy Bakes
Z- Zucchini Cake-Double Chocolate...Berries and More
I almost forgot the recipe for the...
Vegan Mango Salsa
recipe by; Elisabeth
1 large mango, peeled pitted and diced
1 red bell pepper, diced
1/2 of a medium minced red onion
a handful of chopped fresh cilantro
2 jalapeno, seeded and diced
juice of 2 limes
juice of 1 lemon
Salt, and Pepper to taste
In a medium bowl, combine all the salsa ingredients. Add the juices of the limes and lemon. Season with the salt and pepper; preferably sea salt, and freshly ground pepper!
Refrigerate, until chilled for about 2 hrs. and serve.