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 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.