My new friend, Dorothy Hernandez, is the social media coordinator for Cooking Matters Michigan. It’s a cooking based nutrition education program operated locally by Gleaners Community Food Bank. She found my blog when she was looking for local bloggers who have a passion for food and cooking. That’s me.
Dorothy and Cooking Matters Michigan invited me to participate in a special event created for Detroit’s food blogging community. Dorothy wants to encourage local food bloggers to share their strengths with one another and learn a wealth of valuable food tips from professional chefs and dietitians in the process.
On Monday, July 16th we were invited to join other Detroit food bloggers for a Cooking Matters for Bloggers mock class. Cooking Matters is an interactive, hands-on six-week cooking based nutrition education program that aims to empower low-income families with the skills, confidence and knowledge to prepare delicious and nutritious meals at home. These courses are taught by volunteer chefs and dietitians who teach food safety, culinary skills and nutrition information. This national program is part of Share Our Strength‘s campaign to end childhood hunger in America, began in 1993. It has grown to serve more than 12,000 families a year. In southeast Michigan, the program has grown to serve more than 1,000 adults, teens and kids every year.
We talked to Dorothy before the class. Here’s a video of part of our discussion.
Dorothy shared this great mango salsa recipe with all the bloggers. It’s delicious! So, now I’ll share it with you.
2 large ripe mangoes ( I used 3.)
1 small cucumber
2 medium green onions
1 medium jalapeño pepper
2 medium limes
½ teaspoon salt
¼ cup fresh cilantro ( I used mint.)
1. Rinse mangoes, cucumber, green onions, jalapeño pepper and limes.
2. Peel mangoes. Cut mango flesh from the pits.
3. Cut cucumber in half lengthwise.
4. Remove seeds. ( I used a English cucumber and skipped the seeding but I did peel it.)
5. Dice mangoes and cucumber. Finely chop green onions.
6. Cut jalapeño pepper in half lengthwise. Remove stems and seeds and dice.
7. Rinse and chop cilantro. (Or in my recipe, mint.)
8. Cut limes in half. Squeeze juice from each half into a medium bowl. Discard seeds.
9. Add mangoes, cucumber, green onions, jalapeño and salt to bowl with juice. Add mint. Mix well.
10. Cover and refrigerate for at least one hour before serving.
I used this mango salsa as a side dish for grilled skinless chicken breasts. Yianni loved it.