“One cannot think well, love well or sleep well if one has not dined well.” Virginia Woolf

MangoEats is me spreading love to all of you. Stop in, take a gander and bookmark a few recipes to try. From my kitchen to yours, spread love.

Filtering by Tag: Side Dish

Rainbow Chard

I can't think of "rainbow" without thinking of the mother on one of my fav family sitcoms Black•ish. And when I think of her, I think of one thing - she has FIVE kids. I would lose my mind, but somehow (TV magic, duh Funmi!) she manages with minimal effort from the spouse. Anyhow, random tangent aside...I'M BACK!! 

I have started this 2018 with a bit of a bang. I am now 100% self-employed (cue horrific scream) and I am COMMITTED to posting no less than three times a month. Starting → February. 

Today's post is a kitchen quickie. I would say it's an ideal side for the meat eaters and a PERFECT compliment to any vegetarian/vegan dinner. Rainbow chard is similar to many leafy greens you may be familiar with. With its firm stem, and full leaves, it's reminiscent of collards (to me anyhow). 

On a whim I picked them up at my local Kroger. 1. I don't typically shop there (hey Publix!) and 2. I was super hungry when I went. Still on the "make good decisions" track, I picked these up to go along with an already lean dinner. Aren't they BEAUTIFUL??





They get their name from their various stem colors.


Here's what you'll need for your 15-minute side:


  • 1 bunch of (organic) Rainbow Chard washed thoroughly
  • Salt (a pinch or two)
  • Red pepper flakes (2 tsp or so)
  • Olive Oil or Coconut Oil (I used EVOO)
  • 3 cloves garlic, sliced thinly




leaves from stems



stems into equal size


heat and add

oil and all other ingredients except leaves. Cook on medium-high until stems are tender (about 5 minutes)


in leaves and continue cooking until cooked through



Comment with what you plan on serving this with. What add-ins have you considered to make it your own? Did you burn it? I hope not. Make sure you stir often. You're welcome in advance. 


White Truffle Mac and Cheese

I don't write a lot. This means that having a second recipe on mac and cheese feels a bit much, perhaps even redundant. Please share your disdain for my lack of writing in the comments. Show me how much you really care. :-)

I perfected, yes PERFECTED my mac and cheese recipe so I thought I should take a stab at adding a bit of twist to it. I am on a fixed income (Read: Tight Budget), so dining out is no longer commonplace for me. In the meantime I've come to crave rich meals that I'd get at some of Atlanta's finer restaurants. Enter "Truffle Mac and Cheese". I'll be honest, I am not a huge fan of truffles on their own or as the primary ingredient in any RECIPE. I still thought I'd try my hand at it just because I can't afford a $14 side and I don't mind the slight aftertaste of truffles. 

Please check out what I feel to be a definite hit if you're trying to impress the fancy palates of friends or if you just feel so inclined. 

Native American cropped because of uncertainty of relevance to this post. Or that product.


  • 4 tbsp butter (plus extra for coating your baking dish)
  • 1/4 c AP flour
  • 1/2 tsp Spanish style Paprika (avoid the sweeter as we want to maintain a savory dish)
  • 1/2 tsp Dijon mustard (enter Grey Poupon jokes)
  • Pinch of salt to taste -- I used some to salt the water and later some to salt my roux
  • 1 1/3 c grated Gruyere cheese
  • 1 1/3 c grated white cheddar cheese
  • 1 c half and half
  • 2 c milk (I used 2% and it was just fine - cut cals wherever you feel so inclined)
  • 1lb macaroni noodles or your preferred short curly noodle
  • 2 tsps Truffle Oil
Clearly the grated cheese gets me quite excited.

Clearly the grated cheese gets me quite excited.


  • Preheat oven to 375 degrees farenheit
  • Grease bakind dish with about 1-2 tbsp butter
  • Bring salted water to a boil and cook noodles until al dente
  • Remove from heat, drain and pour noodles into a separate bowl and coat in truffle oil (set aside)
  • Using same pot used for noodles, melt 4 tbsp butter over low-medium heat
  • Add flour and whisk until blended
  • Continue whisking and add paprika, salt, and dijon mustard
  • Add half and half 
  • Add milk, whisk thoroughly
  • Increase temp and bring to boil
  • Reduce heat and add 1 c grated gruyere until melted completely
  • Add 1 c grated cheddar until melted completely
  • Turn off heat, add noodles to roux and combine well before pouring mixture into prepared baking dish
  • Bake on top rack in oven for 25-30 minutes. Ovens may vary so keep a close eye on your top if you don't want the browned effect. At 28 minutes mine was browned just right.

Unfortunately I have no real AFTER shot as everyone was all too excited to dive in.

Let the dish cool or dive right in knowing that it will be VERY hot. This goes great with a  well prepared red meat or seasoned pork dish. You'll also notice that I added some minced chives to my mix to mimic the restaurant feel that I've been missing. I really hope you enjoy this one. I know it seems like a lot of steps, but I promise, it goes QUICKLY. Share your version of my recipe on Instagram or Twitter with the hashtag #MangoEats.