We are fortunate enough to receive some organic vegetables from our friend. From fava beans, to various types of squash, to cucumbers, to zucchini. Today I’m excited to share with you a lasagna recipe I’ve never done before using zucchini.

So this is exactly the kind of recipe you can dive into for those lazy, yet impatient days you may be having…as well as, when everything you need is readily available in the kitchen.

Born and raised in the Philippines, until the age of 8, I was familiar with seeing unripe mango eaten with bagoong, fish sauce or with dash of salt.  It was also a staple for making juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.  These are my experiences with mangoes.  Although not quite my choice of fruit to pick up at the market when in season, I may have found my niche with mangoes by making them into a refreshing salad.  This recipe happens to represent a menagerie of my favorite herbs and vegetables alongside it.  The versatility of this salad are endless–have it as is, serve it with grilled steak, fish, BBQ, chicken; use it as a salsa for tortilla chips, etc.