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Black Bean and Papaya Salsa 

Ingredients

1 cup cooked or canned black beans
2 ripe papayas, peeled, seeded and diced small
1/2 red bell pepper; diced small
1/2 green bell pepper, diced small
1/2 red onion, diced small
3/4 cup pineapple juice
1/2 cup lime juice (about 4 limes)
1/2 cup chopped cilantro
2 tbsp ground cumin
1 tbsp minced red or green chile pepper of your choice
Salt
Fresh cracked black pepper

Instructions

In a large mixing bowl, combine all the ingredients and mix together well. This salsa will keep, covered and refrigerated, 4 to 5 days. 

This Caribbean-inspired salsa is great with grilled fish. It is also very good by itself, as a spicy summer-salad-type course.

 
 
Pork Chops with Plum Salsa
Ingredients

Plum Salsa
4 medium-size red or black plums, pitted and cut into 1/2-inch chunks (about 1-1/2 cups) 
1 medium-size mango, peeled and cut into 1/2-inch chunks (about 1-1/2 cups) 
1 small red onion, chopped fine (about 1/4 cup) 1 to 2 medium-size jalapeno peppers, seeded and chopped fine
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon ground coriander
1/4 teaspoon salt
2 teaspoons ground coriander 
1/4 teaspoon paprika
1 teaspoon salt
1/4 teaspoon ground black pepper
4 (1-inch-thick) boneless pork chops (about 6 ounces each), trimmed of visible fat 

Instructions

Make the salsa: In a medium-size bowl, mix the plums, mango, onion, jalapenos, cilantro, lime juice, coriander, and salt until well blended. Refrigerate until ready to use. In a small bowl, mix the coriander, paprika, salt, and pepper until blended. Rub the mixture over the pork chops. Wrap airtight and refrigerate for at least 30 minutes. Heat a gas grill to medium-high, prepare a charcoal fire, or heat a broiler. Place the chops on a lightly oiled grill rack or broiler-pan rack. Grill or broil 4 to 6 inches from the heat source for about 10 minutes, turning once, until browned on both sides. Transfer the pork chops to serving plates and serve right away with the plum salsa alongside. 
Per serving: 351 calories, 38 grams protein, 21 grams carbohydrates, 13 grams fat, 101 mg cholesterol, 770 mg sodium

 
 
Sweet Potato and Black Bean Burrito
Ingredients

5 cups peeled cubed sweet potatoes
1/2 teaspoon salt
2 teaspoons canola or other vegetable oil
3-1/2 cups diced onions
4 large garlic cloves, minced or pressed
1 tablespoon minced fresh green chile
4 teaspoons ground cumin
4 teaspoons ground coriander
4-1/2 cups cooked black beans (three 15-ounce cans, drained)
2/3 cup lightly packed cilantro leaves
2 tablespoons fresh lemon juice
1 teaspoon salt
8 eight-inch flour tortillas
Fresh Tomato Salsa or jarred

Instructions

Preheat the oven to 350 degrees F. Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside. While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside. 

In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth. (You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured filling.) Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices. 

Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot. Serve topped with salsa.

 
 
Shrimp Avocado Boats Recipe
Ingredients

1 bay leaf
2 ribs celery with leaves, halved
2 flat-leaf parsley sprigs
4 black peppercorns
1 pound large shrimp, peeled and deveined
3 plum tomatoes, seeded and cut into 1/4-inch dice
Juice of 1 lime
3 ripe avocados, preferably Hass, halved and pitted
1 cup small ripe cantaloupe balls
1 cup small ripe honeydew balls
1 cup Cilantro Mayonnaise (see instructions for recipe link)
6 small fresh cilantro leaves, for garnish


Instructions

In a large pot of water, combine bay leaf, celery, parsley, and peppercorns and bring to a rolling boil. Reduce heat to medium, add shrimp and cook until they float and turn opaque (usually less than 1 minute of cooking time). 
Strain immediately and place strainer with shrimp in a bowl of ice. When cool, cut into about 1-inch thick chunks. 

In a large bowl, combine shrimp chunks with tomatoes. 

Carve 6 small balls from each avocado half using a small melon baller tool, and place in a separate bowl with the lime juice, tossing gently to cover to inhibit browning. Strain the avocado balls from the lime juice and add to the shrimp and tomato mixture, along with the cantaloupe and honeydew melon balls. Coat the avocado shells with the remaining lime juice and set aside. 

Fold the cilantro mayonnaise gently into the avocado, shrimp, tomato, and melon mixture, tossing gently to combine. Fill the reserved avocado boats with equal amounts of the shrimp mixture and garnish with fresh cilantro leaves.