Not just vegetables, but berries can also be pickled, which gives this salsa a sweet, vinegary tang. When paired with easy-to-grill pork tenderloin and avocado crema you’ve got a taco night that is worthy of gathering a foodie crowd. If using larger strawberries as part of your berry mix, slice them in half before adding them to the pickling brine.
Substitute another protein of your choice. For instance, this recipe would be equally delicious with turkey.
All berries, at least when they are not coated in chocolate, are low in calories (a cup of raspberries has only 64 calories). So you can reap all their nutritional rewards with little risk of waistline regret.
Warmed corn tortillas are easy to fold without tearing and simply taste better. To quickly heat up enough for a crowd, stack several on a plate, cover with damp paper towel, and microwave for about 40 seconds.
In large glass jar, stir together sugar, salt, and 1/2 cup (125 mL) boiled water until sugar and salt are dissolved. Add cider vinegar and let cool to room temperature. Add berries and red onion to the jar, and if needed, add additional cider vinegar so that everything is covered. Seal lid and let stand for at least 1 hour or up to 3 days in the refrigerator.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Brush pork with oil. Grill pork, turning a couple of times, until internal temperature of 145 F (63 C) is reached, about 12 minutes. Set aside to rest for 5 minutes and then slice thinly.
Remove berries and onion from pickling brine and place in bowl with tomatoes, bell pepper, and cilantro. In blender, blend together sour cream, avocado, lime juice, and cayenne until smooth.
To assemble tacos, place pork on tortillas and top with berry salsa and avocado cream.
This recipe is part of the Berry Good 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.