[optional

Method 
Peel mangoes using a vegetable peeler not a knife. 
Slice mango off the seed (large slices in order to grill).
Place mango slices on hot oiled grill long enough to get grill marks on both sides.
Once mangoes cool down, cut into ¾ inch strips.
In a blender, pour in the orange juice,strawberries and juiced lime, blend until it’s a smooth paste.Toss grilled mangoes in sauce and serve.

Note: This same strawberry sauce can be served on/with any fruit, chicken, fish, beef or lamb.  And the berries can be any berry.



  Garlic and Rosemary Grilled Leg of Lamb
6 - 8 Servings

Ingredients
1 (6-pound) leg of lamb, trimmed and tied
6 large garlic cloves
2 sprigs fresh rosemary leaves, chopped
½ teaspoon sea salt
1 teaspoon black pepper
1 tablespoon olive oil

Method
Preheat grill to high

Place garlic, rosemary, salt, pepper, and olive oil. in a food processor and process until the garlic and rosemary are finely minced.
Thoroughly coat the top and sides of the lamb with the mixture.
Allow to sit at room temperature 30 – 60 minutes.
Place the lamb, skin side down, on the grill. Grill until the skin side is golden brown, then turn the lamb over, and reduce the heat of the grill to medium so that the grill maintains a constant temperature of 350 degrees F.
Continue grilling until a thermometer inserted deep into the meat reaches a temperature of 145 degrees F for medium-rare doneness, about 1¼  to 1½  hours.
Remove lamb from grill, cover with foil, and let rest for 10 minutes. Slice the meat on the bias into ¼ inch thick slices.


Mexican Corn Salad - Raw
6 Servings
Ingredients
5 ears of corn, shucked
1 small red onion/scallion, diced
1 Roma tomato, diced
1 jalapeno, diced
1 lime juiced
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ cup cilantro, julienned

Method
For the raw version, cut corn off the cob, rinse and let drain in a colander.
For the cooked version:
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.
Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Raw/Cooked version:
Toss the kernels in a large bowl with the red onions or scallion, tomato, jalapeno pepper, lime juice, olive oil, salt, and pepper. Just before serving, toss in the fresh cilantro
Taste for seasonings and serve cold or at room temperature.


 Ange's Field Greens with Watermelon and Feta
4 Servings
Ingredients 
1 pound field greens aka spring mix aka mesclun salad
2 cups diced watermelon
4 - 8 ounces feta cheese 
   For the dressing
1 orange, juiced - ¼ cup
1 lemon, juiced - ¼ cup
½ cup olive oil
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon red pepper ground, i.e. cayenne
6 fresh mint leaves, finely chopped 

Method 
In a medium bowl, whisk together all the dressing ingredients.  Refrigerate at least an hour before using.  Store any excess in a glass bottle 2 - 4 weeks.
In a large bowl, toss together the salad greens, watermelon and feta cheese. Add dressing just before serving.



]

Sunday Dinner July 29, 2018

  Grilled Mango with Strawberry Sauce

6 servings

Ingredients 
5 ripe mangoes
Juice of 1 orange

2 cups organic strawberries
½ lime, juiced
1 tablespoon agave [optional

Method 
Peel mangoes using a vegetable peeler not a knife. 
Slice mango off the seed (large slices in order to grill).
Place mango slices on hot oiled grill long enough to get grill marks on both sides.
Once mangoes cool down, cut into ¾ inch strips.
In a blender, pour in the orange juice,strawberries and juiced lime, blend until it’s a smooth paste.Toss grilled mangoes in sauce and serve.

Note: This same strawberry sauce can be served on/with any fruit, chicken, fish, beef or lamb.  And the berries can be any berry.

  Garlic and Rosemary Grilled Leg of Lamb
6 – 8 Servings

Ingredients
1 (6-pound) leg of lamb, trimmed and tied
6 large garlic cloves
2 sprigs fresh rosemary leaves, chopped
½ teaspoon sea salt
1 teaspoon black pepper
1 tablespoon olive oil

Method
Preheat grill to high

Place garlic, rosemary, salt, pepper, and olive oil. in a food processor and process until the garlic and rosemary are finely minced.
Thoroughly coat the top and sides of the lamb with the mixture.
Allow to sit at room temperature 30 – 60 minutes.
Place the lamb, skin side down, on the grill. Grill until the skin side is golden brown, then turn the lamb over, and reduce the heat of the grill to medium so that the grill maintains a constant temperature of 350 degrees F.
Continue grilling until a thermometer inserted deep into the meat reaches a temperature of 145 degrees F for medium-rare doneness, about 1¼  to 1½  hours.
Remove lamb from grill, cover with foil, and let rest for 10 minutes. Slice the meat on the bias into ¼ inch thick slices.

Mexican Corn Salad – Raw

6 Servings

Ingredients

5 ears of corn, shucked

1 small red onion/scallion, diced

1 Roma tomato, diced

1 jalapeno, diced

1 lime juiced

3 tablespoons extra virgin olive oil

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

½ cup cilantro, julienned


Method

For the raw version, cut corn off the cob, rinse and let drain in a colander.
For the cooked version:
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.

Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Raw/Cooked version:

Toss the kernels in a large bowl with the red onions or scallion, tomato, jalapeno pepper, lime juice, olive oil, salt, and pepper. Just before serving, toss in the fresh cilantro

Taste for seasonings and serve cold or at room temperature.


 Ange’s Field Greens with Watermelon and Feta
4 Servings
Ingredients 
1 pound field greens aka spring mix aka mesclun salad
2 cups diced watermelon
4 – 8 ounces feta cheese 
   For the dressing

1 orange, juiced – ¼ cup
1 lemon, juiced – ¼ cup
½ cup olive oil
½ teaspoon sea salt
½ teaspoon granulated garlic

½ teaspoon granulated onion
½ teaspoon red pepper ground, i.e. cayenne
6 fresh mint leaves, finely chopped 
Method 
In a medium bowl, whisk together all the dressing ingredients.  Refrigerate at least an hour before using.  Store any excess in a glass bottle 2 – 4 weeks.
In a large bowl, toss together the salad greens, watermelon and feta cheese. Add dressing just before serving.




More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/07/sunday-dinner-july-29-2018.html.