This morning dawned gray, dreary and rainy. It was very hard to get everyone out of bed. I don’t know how your families are coping with Spring Forward- but, ever since last weekend’s time change, we have been struggling. Who knew that one pesky little hour could be so important? Anyway, after rousing- or attempting to in the case of my 11 year old- the troops, I went down to the kitchen to rustle up breakfast for all. Julia popped down, pointed towards the window and immediately announced, with a tone that was laced with equal parts of shock and horror: “Look Mommy, it’s flurrying!” Sure enough, there was snow descending from the sky.
So much for the first full day of spring! The worst part was that the snow kept falling for several hours. And, it had the nerve to accumulate in a blanket on my front lawn and on the tree branches. You have to be kidding me, right? Sure, this snow was wet and heavy and would be gone by tomorrow morning, but as far as I am concerned, the weather gods had real chutzpah to send snow on the first full day of spring-especially after this winter.
As the day continued, and the snow turned to a cold, miserable rain, it became clear to me that I would have to figure out some other way than the weather to celebrate spring. I took my dogs for a walk in the misery that was outside. As I was rounding a corner on Vine Street an idea came to me…what if I made a yummy, sunny salsa for chicken breasts? The kids would love it and it would take no time. Hmmm…the thought of mangos and avocado with some roasted onions and peppers sounded sunny and slightly exotic- though not too exotic to send my band of eaters running for the hills.
I made the salsa, grilled a simple chicken breast and combined the two. Wahoo! Turn on the calypso music and dance into the night! If this baby doesn’t make you all feel like sunshine on the table….nothing will. And, it takes less than 20 minutes of active time…how good is that? So, we might live in a snow globe, but I am sticking with the springtime thoughts- if only on the table.
Sunny Salsa for Grilled Chicken or Fish
2 medium red onions, roasted and roughly chopped
½ mango, diced
1 jalapeno, roasted and diced
½ c cilantro, diced
1 avocado, diced
1 c grape tomatoes, halved
3 T olive oil
1 ½ T lime juice
1. Preheat the oven to 400 degrees F. Halve the onions, keeping their skin in tact and drizzle olive oil on the cut halves. Place cut side down on a roasting pan and roast for 45 minutes. Let cool. Peel and dice.
2. Roast a jalapeno either in the broiler, turning as each side gets blackened, or using tongs, over a gas flame on your stovetop. Once the pepper’s skin is black all over; place the jalapeno in a bowl and cover the bowl top with plastic wrap. Allow the jalapeno to cool. Peel, seed and dice.
3. Combine the onions, jalapeno, mango, cilantro, avocado and tomatoes in a bowl. Add lime juice and olive oil and stir to combine. Season with salt and pepper to taste.