This fruit salad brings together a crave-worthy combination of sweet and creamy. Adding pistachios and buckwheat provides great crunch. It’s a stunning addition to a summer evening dinner spread.
If you’re following a dairy-free diet, you could replace the ricotta cream with cashew cream.
For an out-of-hand snack, stone fruit should be deliciously juicy. But for grilling, it’s best to select fruit that are still slightly under-ripe so they hold together better over the fire.
Halve stone fruits, remove pits, and brush cut sides with grapeseed oil. Preheat grill to medium, and grease grill grate. Place stone fruit on grill and heat until tender and grill marks appear, about 4 minutes. Remove from grill and, when cool enough to handle, slice stone fruit into wedges.
In heavy dry skillet over medium heat, toast buckwheat, shaking pan often, until darkened and fragrant, about 5 minutes. Be careful not to burn the groats. Remove buckwheat from pan and add pistachios to skillet. Toast until they begin to darken, shaking pan often, about 3 minutes. Coarsely chop.
In small bowl, blend together ricotta cheese, cream, honey, lemon zest, ginger, and a pinch of salt until smooth.
To serve, spread ricotta cream on serving platter and top with grilled stone fruit wedges. Scatter on toasted buckwheat groats, pistachios, and mint. Squirt on some fresh lemon juice.
This recipe is part of the Fruit Salad collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.