2 russet potatoes, peel and boil in water until soft.
1 head of cauliflower, cut the flowerets off the cauliflower and steam until soft.

Combine potatoes and cauliflower and mash together. Add butter, milk, salt and pepper.

Serves: 4 For the salsa:

4 ripe plum tomatoes, chopped or 12 cherry tomatoes, halved

1/2 small red onion, finely chopped

1 jalapeno chili pepper, seeded and diced

2 tablespoons chopped fresh cilantro

1/4 cup fresh lime juice

1/2 avocado

For the chicken:

1/2 cup non-fat, plain yogurt

1/2 small red onion

1/4 cup fresh lime juice

1/4 cup fresh cilantro

4 boneless, skinless chicken breasts, about 4 to 6 ounces each

salt to taste

freshly ground black pepper

Cooking Instructions

For the salsa:

1. In a small bowl, combine the tomatoes, red onion, pepper and cilantro.

2. Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning. Add the avocado and remaining lime juice to the bowl and toss to combine.

(This can be made in advance and stored in the refrigerator for up to 1 day.)

For the chicken:

1. In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.

2. Transfer the marinade to a shallow bowl or a plastic bag. Add the chicken and coat well with the marinade. Refrigerate for 1 hour or up to 8 hours.

3. Preheat the grill to medium-high.

4. Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper. Grill the chicken on both sides until it is cooked through, about 6 minutes per side.

5. Serve the chicken with tomato-avocado salsa.

Thanks to my sweet friend, Holly Hixon, for sharing this recipe.

3 Tbs fresh lime juice
2 Tbs grapeseed or vegetable oil
1 Tbs sugar
2 large, firm, ripe mangoes (2Lbs total)
2 medium, firm, ripe avocados (1 Lb total)
2/3 C each, thinly sliced green onion and chopped cilantro
1 Tbs minced fresh, hot, red or green chile (or 1/2 tsp dried red chile flakes)
1Lb (70-110 per Lb) peeled cooked shrimp

In a large bowl, whisk together lime juice, oil and sugar until sugar dissolves.

Dice mangoes and avocados into 3/4-inch cubes; add to bowl. Add green onion, cilantro, chile, and shrimp. Mix gently. Serve or cover and chill for up to 1 hour.