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 vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.