Easy to Slice
Cut down along the pit on the flat sides of the mango, allowing the knife to follow the shape of the pit.
Dessert Made Easy
Cut your pineapple into long spears, then top with brown sugar and broil until the sugar caramelizes.
Dress potatoes with oil and seasoning; add Andouille sausage, peppers and onions and wrap in foil. Grill or broil until cooked.
Cool and Crisp
Dress long spears of cucumber with lemon, salt, chili flakes and yogurt for a cool and tasty snack.
Light and Fresh
Lightly dress celery stalks with vinaigrette, lemon juice and olive oil for an easy-to-make addition to any meal.
Thinly slice pepper strips and combine with toasted peanuts, rice wine vinegar, peanut oil and fresh herbs.
In Mexico, jicama is eaten as a beach snack with lime juice, salt and cayenne pepper.
Use a peeler to strip squash into long strands; add to cooked pasta and allow to steam slightly. Top with parmesan and fresh pesto.
Sliced sweet apples taste incredible with toasted almonds, endive and blue cheese. Dress with lemon juice and olive oil for a crunchy salad.
Inspired by Mexico
Grill or roast corn in the husk; peel back, dress with mayonnaise, lime juice, cayenne pepper and shredded parmesan.
Cut watermelon into cubes and dress with balsamic vinegar and sea salt for an elegant appetizer.
Organic Heirloom Tomatoes
Chop tomatoes; dress with olive oil and vinegar. Ladle over pasta or sourdough bread, then top with arugula and grated parmesan.