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Chef David’s Mango Salad

What you Need: 

Toasted and shelled cashew Nuts 

Large Diced Fresh Mango 

Crumbles of Queso Fresco 

Mexican Tamarin Candy, use the “chimoy” variety if you can find 

Dried Cranberries 

Mixed Greens: of your choosing (Red Leaf, Arugula, Radicchio, Spinach, Endive) 

Fresh Chopped Romaine Lettuce 

What to Do:  

Clean and cut mixed greens 

Toss together all the ingredients, Cashew Nuts, Queso Fresco, Mixed Greens, Tamarin Candy, and fresh chopped mangoes, dried cranberries. 

Drizzle tossed salad with the Fresh Chili-Mango Vinaigrette and serve immediately! 

The Dressing:  Chili-Mango Vinaigrette 

What you Need: 

1 cup Cubed Mango 

3 Tablespoons Apple Cider Vinegar 

3 Tablespoons Olive Oil 

1 Tablespoon Honey 

1 Tablespoon Red Chili Powder 

Salt to taste 

What to Do:

In a blender combine all ingredients and blend until smooth and an even consistency. Enjoy! 

Gift Guide for the Traveler & Outdoor Adventurer

Travel Journalist & Adventurer, Jennifer Broome has some great gift ideas for that person in your life who loves to be out enjoying nature.

Green Matcha Tea & Pistachio Snowballs Recipe

Here’s the recipe from David Bondarchuck:

Matcha-Pistachio Snowball Cookies (makes about 24 cookies)

1 cup unsalted butter-room temperature 

1/2 cup powdered sugar 

1 Tablespoon Matcha Powder 

1 teaspoon Pistachio Extract  

2 1/2 cups All Purpose Flour 

1/4 teaspoon Salt (Omit this if your nuts are salted) 

3/4 cup pistachio nuts 

Cream Butter and Sugar together and mix all ingredients. Bake on an un-greased cookie sheet. Bake at 350 degrees for 15-17 minutes until lightly browned on the bottoms. While warm roll in powdered sugar and enjoy! 

To glaze: Melt together 1 cup white chocolate chips, with 1 teaspoon matcha powder, and 2 tablespoons of heavy cream. Dip each cookie and garnish with whole, shelled, pistachio nut while glaze is still wet. 

*Citrus Variation: Substitute lemon or orange extracts, and omit nuts. Add 1 tablespoon of Lemon or Orange zest to dough.