This refreshing take on salsa has just the right ingredients to make it delicious served with any dish. We’ve developed it for crusted chicken, but it’s equally delicious tumbled over cedar-planked salmon, pan-fried paneer, or on thick grilled slices of butternut squash.
Wash and hull strawberries. If berries are larger, cut into halves or quarters.
In large bowl, combine prepared strawberries, tomatoes, onion, oil, vinegar, sugar, and salt. Toss together and set aside to marinate for 30 minutes while preparing chicken.
In large bowl, combine yogurt, garlic, lemon zest, Italian seasonings, and salt. Stir to blend. Remove chicken tenders and reserve for another recipe. Add chicken breasts and work into yogurt mixture until breasts are evenly coated.
In wide, shallow bowl, place breadcrumbs. Dredge chicken in breadcrumbs to evenly coat. Line baking dish with parchment paper and place chicken in dish. Baking dish should be large enough to hold breasts in a single layer without touching. Set aside.
Preheat oven to 375 F (190 C). Position oven racks in bottom and upper third of oven.
On oiled baking sheet, spread marinated berry mixture, scraping all the bits from bowl with spatula and stirring into berries. Place on bottom rack in oven and chicken on rack above. Bake for 35 to 40 minutes until chicken tests 165 F (65 C) on meat thermometer inserted into thickest portion of breast. Stir berry salsa mixture a couple of times during baking to prevent it from burning on edges. Remove salsa from oven. Turn oven onto broil and lightly toast breaded chicken, if you wish.
Remove chicken and salsa from oven. Serve chicken alongside a green salad, such as a frisée lettuce mixture, and spoon berry salsa overtop. Dust with pepper and garnish, if you wish.
Tip Make salsa ahead of time and, once cooled, store in a jar in the refrigerator for several days or longer. Add some slivered black olives for a little extra kick, if you wish.
This recipe is part of the Berry Berry Beautiful collection.
This plant-only recipe may look like it required a lot of fuss, but it comes together easily. Tender zucchini is loaded with a hearty and satisfying bean mixture and then finished off with a drizzle of cheesy tasting sauce. What’s nutritional yeast? Not to be confused with brewer’s yeast or the active dried yeast used to make bread and pizza crust, nutritional yeast is a deactivated form of a micro-organism that is dried into flakes with an abundance of naturally occurring glutamate. Glutamate is an amino acid that interacts with specific taste cells in the tongue to unleash an umami, cheesy wave of flavour. Blend it with silky tofu and some seasonings and … bingo … vegan cheese sauce.
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.