• Dip Selection

    prep time: 10 mins | cook time: 25 mins | servings: 4

    INGREDIENTS (Mango Salsa)

    6 large pieces of Volupta Dried Mango
    1 small tomato
    ¼ cup chopped red onion
    ¼ cup chopped cilantro
    1 lime
    salt and pepper to taste

     

    DIRECTIONS (Mango Salsa)

    1. Heat 2 cups of how water until a simmer.
    2. Place Volupta Dried Mango Pieces in a large heat-proof bowl.  Pour hot water over the mango, cover with a plate or plastic wrap. Let sit for 10-20 minutes until rehydrated.
    3. Slice tomato in half.  Carefully scoop out seeds.  Chop tomato into small dice.
    4. Chop onion into small dice.  Chop cilantro.
    5. Once the mango has been rehydrated, discard water and dice mango.
    6. Combine mango, tomato, onion and cilantro into a bowl.  Squeeze lime over mixture.  Add salt and pepper and mix.

    INGREDIENTS (Guacamole)

    2 small to medium sized avocados
    1 lime
    salt and pepper to taste

     

    DIRECTIONS (Guacamole)

    1. Smash avocado in a large bowl.  Add juice of 1 lime and salt & pepper.  Mix together.

    INGREDIENTS (Goat Cheese Dip)

    1 cup greek yogurt
    2 oz goat cheese
    1 tsp lemon juice
    salt and pepper to taste
    optional: ½ tsp red pepper flakes

     

    DIRECTIONS (Goat Cheese Dip)

    1. Add all ingredient to a blender or food processor until smooth.

     

  • Beet, Fennel and Orange Salad

    prep time: 10 mins | servings: 2

    INGREDIENTS

    1 bulb of fennel
    1 orange
    ¼ cup olive oil
    handful of beet chips
    salt and pepper to taste

     

    DIRECTIONS

    1. Thinly slice fennel bulb.
    2. Supreme slice one small orange.
    3. Add all ingredients into a bowl and toss gently
  • Heirloom Tomato and Beet Salad

    prep time: 5 mins | servings: 2-3

    INGREDIENTS

    Salad greens
    2-3 large heirloom tomatoes
    ½ cup sliced sweet bell pepper
    ¼ cup sliced red onion
    ¼ cup olive oil
    1 tbsp balsamic vinegar
    1 handful of beet chips
    salt and pepper to taste

     

    DIRECTIONS

    1. Slice tomatoes into wedges.
    2. Layer serving plate with salad greens, tomatoes, bell pepper, and onion.
    3. Drizzle olive oil and balsamic vinegar.
    4. Top with beet chips.  Add salt and pepper.