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POPSMango Slaw with Cashews and Mint From the page "About your mango: This salad will work with almost any variety or ripeness of mango, whether sour or sweet. Use the one you can get, or that you enjoy the most. In general, a firmish not overly ripe mango (unlike the very ripe, sweet one I used) holds up best but all will be delicious in this salad."
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POPSTomato Pie Last month, NPR asked professional chefs to submit recipes for a delicious meal for four people that cost less than $10 in the "How Low Can you Go" family supper challenge. NPR also posed the challenge to listeners. More than 300 people submitted low-priced dishes — everything from pizzas to fish tacos with kimchi to "road kill deer stew." Kathy Lloyd, from Pittsfield, Mass., submitted the tomato pie, her favorite recipe growing up — and the dish she asked for on her birthday. To make the pie, Lloyd suggests using the freshest tomatoes and onions you can find. "It's a summertime recipe. It uses tomatoes fresh from the garden, Vidalia onions," Lloyd tells NPR's Michele Norris. "That's why you generally wait until August, because that's when the Vidalias and the tomatoes are ready." Lloyd says what really makes the pie is the shredded cheddar cheese and mayonnaise that you put on top before baking. When it comes out of the oven, "it's a warm, bubbly, cheesy, brown-gold
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POPSGreat-Grandma's Apple Sponge brainchild129 says: The resulting dish will have a hard sugary crust, like lemon bars, with a with a gooey, sweet filling underneath. Lemon and apple may sound like a strange flavor combination, but it absolutely works and makes it rather appropriate for the summer. If you like a slightly firmer dish, you could try 1 tbsp. of cornstarch or tapioca starch mixed into the batter.
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