Masala, Mango, and Mayo.  A great combination – especially when salmon gets included.

The masala was masala tandoori naan – the bread base for… the mango was the mango ginger chutney that was mixed with… the mayo – which became the sauce covering the masala tandoori naan.

I dusted the salmon with garam masala and popped it into a 350° oven for 10 minutes.

Meanwhile, I cooked a half-cup of Israeli couscous and set it aside.  I diced a shallot and half a small zucchini in a drizzle of olive oil, added a diced tomato, garlic, and a pinch of S&P.

I mixed that all with the couscous, some chopped fresh basil, and about 3 ounces of feta cheese.

It was stuffed into squash blossoms and then into a hot skillet with a dab of butter.  I turned down the heat, put a lid on the pan and let them cook for about 2 minutes.

Everything totally rocked.  I think I could have eaten a dozen of the squash blossoms.

And there’s gonna be a homemade cherry cobbler for dessert!