Word: mangos
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...generations--a tradition broken only when his father emigrated to the U.S. to go to college on a track scholarship. Osei-Agyeman returned to the family last year, took out a 70-year land lease on 36 acres in Ghana's eastern region and converted it into a mango farm. "I wanted to go back on my own and get into farming, and when I ran the numbers, a mango farm seemed to be the best return," he says...
...baked shrimp and crab and coated with caramelized Parmesan (302 calories). Choose from guilt-free main courses such as mesquite roasted pork tenderloin with soft polenta (392 calories) or chicken boccone pasta (434 calories). And then finish on a sumptuous-but not sinful-range of desserts, including strawberry-and-mango cheesecake (226 calories) and key-lime pie (283 calories). There's a long list of salads and flatbread sandwiches to choose from, too, among them a wonderful spicy chipotle shrimp flatbread with grilled pineapple and fire-roasted poblanos peppers (it just qualifies at 474 calories, but it's big enough...
...baked shrimp and crab and coated with caramelized Parmesan (302 calories). Choose from guilt-free main courses such as mesquite roasted pork tenderloin with soft polenta (392 calories) or chicken boccone pasta (434 calories). And then finish on a sumptuous - but not sinful - range of desserts, including strawberry-and-mango cheesecake (226 calories) and key-lime pie (283 calories...
...Fusion is a new drink that packs a full serving of both fruit and vegetables into a little bottle. It's 100% juice and doesn't have added sugar. It may seem odd to see a tomato juice brand offering fruity flavors like Strawberry Banana, Peach Mango and Tropical Orange, but it's a nutritious alternative to soda. Other options, if you're a Jamba Juice-fan, are Bolthouse Farms' new drinks, like C-Boost, a tropical fruit smoothie. And for those who have acquired a taste for Pom's pomegranate juice, Odwalla has three new pomegranate juice flavors...
...experience couldn't have been more delicious. At the end of class, we sat down to a table laid with earthenware plates and colorful napkins. Cabrera distributed shots of mescal, a distilled liquor that is a cousin to tequila. Under her direction, our meal ended up being extraordinary: a mango-jicama salad drizzled with tangy cilantro-garlic vinaigrette, fiery mole paired with Mexican rice and a delicate rose-petal ice cream to cool the palate. The best part? None of us had to do any dishes...