These unique pickled strawberries make a wonderful snack or pre-dinner nibble on grilled baguette. Plus, you get the added bonus of a flavoured vinegar!
source: Refresh with Mint, alive #368, June 2013
If strawberries are large, cut in half, otherwise leave whole. Place strawberries, mint, and pepper in large heat-safe container with a lid.
In small saucepan over medium heat, bring rice vinegar, water, honey, and salt to a simmer. Pour over strawberries and let cool to room temperature, about 1 hour. Cover container and refrigerate for at least 10 hours or overnight.
When ready to assemble crostini, warm grill or frying pan over medium heat.
Remove strawberries from pickling liquid with slotted spoon, reserving flavoured vinegar for another use.
Brush slices of baguette with oil and grill or brown lightly in frying pan, about 1 minute per side. Transfer to serving plate and spread each slice with some goat cheese. Let cool for a minute before topping with micro greens and strawberries. Garnish crostini with a few small mint leaves, chopped chives, and a drizzle of balsamic vinegar, if desired.
This recipe is part of the Refresh with Mint collection.
Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs, and a flash of lemon make it shine. Not all olive oils and balsamics are created equal Use your good, fruity, cold-pressed extra-virgin olive oil to accompany this appetizer platter, since the quality and flavour will shine through. You can use a more neutral and affordable olive oil for roasting the vegetables, if you prefer. As for the balsamic vinegar, use either an aged one that’s thick and sweet, or reduce a young balsamic in a small saucepan until thick, optionally adding a pinch of sugar to sweeten it (see the oyster mushrooms with caramelized parsnips recipe for helpful directions). A store-bought balsamic glaze that’s already been thickened works as well, but check the ingredients for unwanted preservatives and sweeteners.
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.
“One of my favourite stir-fry meals is broccoli beef, so when I found myself with several hundred pounds of Yukon Mountain caribou this past fall, I figured a ’bou backstrap would be an excellent game replacement,” says Cosco. “Paired with a side of rice, this quick game meal is ready to go.” Note to those afraid of cranking the heat: “The pan needs to be ripping hot to give an immediate sear,” says Cosco. Take a deep breath, and go for it. What’s backstrap? Backstrap comes from the caribou’s longissimus dorsi, the muscle that runs along the spine. Beef striploin would be a good substitution for the lean meat, says Cosco. The slices should be cut to the classic length of fajita strips, about 1/2 in (1.25 cm) wide.