Chop fresh pineapple, red onion (small dice), jalapeño (tiny dice), cilantro, a squeeze of lime, dash of salt and a drop of the juice from the pineapple and let the flavors meld for a few hours. Serve with corn and flour tortilla chips and guacamole and enjoy!
I have to admit, I don’t often enjoy low calorie or healthy stuff as much as the tastes good bad for you stuff, but this is absolutely delicious and refreshing for summer!
Here’s what I’ve come up with:
After 96 of my photographs, 155 pages and 90 recipes, I am FINALLY submitting my manuscript tomorrow, November 7, 2010 !!!
The Art of Breakfast is due out June 2011. A little bit of my story as an innkeeper and my love of cooking, combined with my background in art and photography will hopefully make this a coffee table cookbook you’ll all love reading as much as I’ve loved creating it! There will be something for all tastes, including several gluten-free and vegetarian options.
If you love mushrooms, this is a great way to enjoy them, particularly for a gluten-free breakfast or lunch with a salad and glass of wine!
