Immunity Boost Mango Broccoli Salad

This tasty salad is full of ingredients that have a reputation of being very good for health. The mango is hydrating, the broccoli is high in vitamin C, the ginger boosts immunity, the walnuts have omega 3, the apple cider vinegar supposedly prevents nasty problems  and the curry-like spices jump start it all!

But I think what really helps to keep us from experiencing disagreeable maladies is the kindnesses we extend to others, the positive thoughts we have and the love in our hearts.  No doubt, it’s hate and the inability to see another’s viewpoint that makes us sick!

So join me in letting go of old resentments and please- let me know if you enjoyed this yummy side dish! 

Ingredients for Four Servings:

2 mangoes cut into cubes or 2 cups frozen mango cubes
1 head broccoli, cut into small bite sized florets                                   
3 tablespoons minced purple onion
¼ cup chopped walnuts
¼ cup raisins
¼ cup golden raisins
1 thumb sized piece of ginger, grated (or 1 teaspoon ground)

Dressing:
½ cup olive oil
¼ cup apple cider vinegar
2 teaspoons honey
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cumin
½ teaspoon Kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder or 1 garlic clove put through press or minced
¼ teaspoon cinnamon
1/8 teaspoon chili flakes

Directions:

In a large bowl gently mix the florets, mango cubes, onions, walnuts, raisins and grated ginger.

 

Whisk together all the dressing ingredients: oil, vinegar, honey, coriander, cumin, salt, pepper, garlic, cinnamon and chili flakes. 

Pour dressing over ingredients in bowl and gently toss. 

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Hamburger, Olive You!

I am a Hoosier from Indiana, but I'm no stranger to Michigan. For years and years, I’ve spent time every summer at our family cottage on Elk Lake. My grandparent bought it when I was very small  and now I share it with my sister and brother. After all this time, how could I have missed olive burgers?

It wasn’t until this summer that I kept noticing them on menus every time we ate out. Sometimes the green pimento studded little guys were tucked under a blanket of melted cheese. Sometimes the olives were in a salty mayonnaise sauce. Both versions are pretty good, but an internet search revealed that the sauce version is the original. Apparently, the first olive burgers were served in Flint at a chain called Kewpee - and then the burger’s popularity spread  to Lancing and beyond. 

Here’s my version of the saucy style of  olive burgers. It turns out it tastes yummy as a potato chip dip as well.

Ingredients for Four Olive Burgers:

1 pound ground beef

4 hamburger buns

Kosher salt for seasoning burgers

1/2 cup mayonnaise 

1/4 cup sliced pimento stuffed green olives

2 tablespoons brine (liquid) from jar of olives

1 teaspoon Worcestershire Sauce

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon hot sauce such as Franks

Lettuce, tomato and red onion slices

Directions: 

Divide the pound of ground beef into fourths. Form each fourth into a ball and shape each one into a patty by hand or smash it town with a metal spatula.  Sprinkle both sides each patty with Kosher salt. 
Heat grill or pan to medium heat and cook on each side About 5 to 7 minutes according to how well done desired. 

Toast the buns on the grill or oven during the last 2 or 3 minutes of cooking. Not necessary, but a nice touch. Keep an eye on them though- they can go from toasty brown to burnt black in a matter of seconds!

While the burgers are sizzling, make the sauce.

Just whisk together the mayo, olives, brine liquid from jar, Worcestershire, garlic powder, pepper and hot sauce. 

 Assemble by placing a burger in each bun. Top with a couple tablespoons of olive sauce. Place lettuce, tomato and red onion slices on top. 

Does anyone out there have an olive burger experience to share? I’d love to hear about it! Email me at yatesyummies@gmail.com

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