D is for Dinner: savoury berries
It's officially berry season; at any local farmer's market right now, you'll find fresh blueberries, strawberries and raspberries. Most of us probably toss them in a dessert or perhaps occasionally a salad -- but what about considering berries as part of a main, savoury dish?
For D is for Dinner this week, we're eating berries as the main course. Liz Pearson is a dietician, cookbook author and public speaker, and she joined us with a few savoury berry ideas.
Strawberry Tomato Salsa
- 1 cup fresh strawberries, finely chopped
- 1 cup sweet cocktail tomatoes, finely chopped (about 4 small tomatoes)
- 1 jalapeno pepper, finely chopped
- 2 green onions, finely chopped (including the green part)
- 2 tbsp fresh cilantro, finely chopped
- 1 small clove garlic, finely minced
- 1 tbsp fresh lime juice
- 1 tbsp balsamic vinegar
- 1/4 tsp sea salt (optional)
- 1/4 tsp freshly-ground black pepper
1. Chop strawberries, tomatoes, jalapeno pepper, green onions and cilantro. Drain juice from tomatoes. Mince garlic. Put all ingredients in one bowl.
2. Add lime juice, balsamic vinegar, salt and pepper. Mix until combined
3. Let sit for one hour before serving.
4. Serve with grilled fish or chicken, or as a snack with baked tortilla chips.
Makes about 2 cups of salsa
Rotini with Honey Ginger Mixed Greens
Preparation time: 10 minutes
Cooking time: 12 minutes
- 3 cups whole wheat rotini
- 1/2 cup assorted berries such as cranberries and blueberries
- 3 tbsp fresh orange juice
- 2 tbsp white wine vinegar
- 2 tbsp very finely chopped shallot
- 1 tbsp each minced fresh ginger and honey
- 1 tsp finely grated orange zest and Dijon mustard
- 1 small clove garlic, minced
- 1/4 tsp each salt and freshly ground black pepper
- 1/4 cup canola oil
- 4 cups mixed baby leafy greens, lightly packed
- 1/4 cup each toasted slivered almonds and unsalted roasted sunflower seeds
1. Cook rotini according to package directions. Drain and rinse under cold running water until cool; drain well and reserve. Meanwhile, place the fruit in a heat-proof bowl. Pour boiling water overtop and let stand for 5 minutes. Drain well and reserve fruit.
2. Whisk the orange juice with the vinegar, shallot, ginger, honey, orange zest, garlic, mustard, salt and pepper. Whisking constantly, drizzle in the oil.
3. Toss the rotini with the leafy greens, fruit, almonds and sunflower seeds. Add dressing and toss to coat.
Note: for extra flavour, use a salad blend that includes fresh herbs as well as leafy greens. If making ahead, hold back a little dressing to moisten salad just before serving.
(Photo by VancityAllie)