One of the best parts of selling at the farmer’s market is trading my bagels for some of the other produce and products that are being sold there. A couple of weeks ago, there was a vendor I hadn’t seen before and he offered to trade some of his salsa for a pack of my bagels. I ended up with the tomato salsa but I couldn’t get his mango salsa out of my head. When I was cutting up my mangoes this morning (I always cut them up and keep them in the bowl in my fridge so they are easy to snack on) I decided I would make some fresh mango salsa instead of leaving them as a plain snack.
Over a year ago we went to Costa Rica for a couple of weeks. We didn’t know much about the food there before we went but we quickly learned that in addition to the amazing fresh fruit smoothies, fish and fried plantains, we would be eating a lot of rice and beans. If you had asked me before we went if rice and beans excited me, I would have said no. It’s not something I usually eat at home and the idea of eating them at least twice a day with every meal would not have sounded overly appealing to me. Surprisingly, the rice and beans that I had there were often very, very tasty: super flavourful without being overly spiced. Regardless, by the end of the trip, it became a running joke that the first thing I would cook for us when we got back home was rice and beans. Honestly, after 14 days of it, we weren’t going to be eating rice and beans and time soon.
The day that I made these squares started off kind of crappy. Nothing in particular went wrong, I just had very little motivation to get up and face the day. However, after reading this recipe on Sprouted Kitchen, I couldn’t bear to wait another second. I jumped up and made these squares with what I had on hand. It wasn’t because I was hungry or wanted to eat them right away, but it just looked so beautiful, easy, and delicious and making them made my day brighter.