Infused with a vinegary snap, pickled peaches should be your go-to for waking up summery salsas. Use peaches that are still a little firm; they will soften in the pickling liquid.
Remove the peach pit by slicing all the way around the fruit, starting at the stem end. Rotate each half simultaneously in opposite directions to separate and then pull out the pit.
Per serving:
Place 3/4 cup (180 mL) water, honey, and salt in small saucepan. Bring to a boil, reduce heat, and simmer for 1 minute, or until honey and salt dissolve. Add vinegar and let cool, about 10 minutes.
Place peaches in wide-mouth jar, pour in vinegar mixture, seal shut, and let stand for at least 1 hour or overnight.
Preheat oven to 425 F (220 C). Place halibut on parchment paper-lined baking sheet and season with salt and black pepper. Bake until just opaque in the centre, about 10 to 12 minutes. Let rest for 5 minutes and then gently break apart flesh. (Alternatively, you can prepare halibut on the grill, about 4 minutes per side on greased grill grate over medium-high heat.)
Remove peach wedges from vinegar mixture and chop. In bowl, toss together peaches, red pepper, avocado, tomato, green onion, jalapeno, cilantro, and lime juice.
Top tortillas with halibut and peach salsa. Serve with lime wedges.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.