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 simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
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.