Best enjoyed outdoors on a hot summer evening, this fruity ceviche can be served as an appetizer along with tortilla chips, or try it as a main dish scooped into lettuce leaves. Try small bay scallops in lieu of fresh salmon, if unavailable.
Be sure to serve this ceviche immediately after mixing in the fruit: enzymes in mango and pineapple will break down the fish and make it mushy if they mingle for too long. The recipe can be halved to serve a more intimate crowd, as ceviche does not make good leftovers.
When making fruit salads, especially those featuring tropical gems like mango and pineapple, consider including some diced avocado. It provides buttery, creamy contrast to the fruits’ sweetness. Besides, avocado is, botanically, a fruit.
Over large bowl, pour lime juice and orange juice through sieve. Add diced salmon to bowl and gently stir to combine. The fish should be completely covered by juice, so add more if needed. Cover and refrigerate for about 6 hours. Drain fish well; discard marinade. Return fish to bowl.
Gently toss salmon with mango, pineapple, avocado, tomatoes, cucumber, onion, jalapenu0303o, basil, sesame oil, and a couple pinches of salt.
This recipe is part of the Fruit Salad collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.