Watermelon Popsicles

berry popsicles

 

If you’re concerned about the amount of sugar, artificial colours and flavours in typical frozen treats, here’s an easy way to make all-fruit popsicles to keep kids cool during the warm summer months. With its high water content, watermelon is perfect for pureeing and freezing in ice pop moulds – add a few whole berries to add an even bigger vitamin boost. 

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Watermelon Rind, Carrot & Pineapple Slaw

Rind Coleslaw_Veg Version_2014

How different is this?? A fresh, tasty coleslaw made out of white watermelon rinds! In addition to being environmentally friendly and economical (a great way to eliminate food waste), the rind is packed with citrulline and arginine, two compounds that aid in healthy blood flow! No one will guess what this crunchy salad is made out of.

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Orzo Salad with Cherries and Lime Vinaigrette

Orzo Salad with Cherries and Lime Vinaigrette

We love a good picnic salad. This one is made with orzo pasta and takes full advantage of summer cherry season. Feel free to use other fresh produce if you have it — strawberries would also work well and the kernels off of a fresh ear of corn would also be a tasty addition.
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Quinoa Salad with Chicken, Avocado & Oranges

Chicken-citrus-quinoa-salad-1

I love a big quinoa salad – not least of all because quinoa can be cooked and kept in the fridge to dole out into nutrient-dense salads all summer long. It’s gluten free, high in protein and fibre, and as technically a seed, it’s lighter in texture than most whole grains.

This combination makes use of leftover roast chicken (or pick one up at the deli if it’s too hot to cook) – try adding just about anything in season, or from your garden.

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Creamy Grilled Tandoori Shrimp

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This here is a combination of things I love: shrimp, cream, citrus, spices. Fresh mint and cilantro. It’s like an easy sort of curry, but not heavy, and quick to toss on the grill. I love things that are easy to grill, and don’t require you to hover nervously with your tongs, meat thermometer at the ready. While the apple trees are in bloom, I’m inviting some friends and neighbours for mojitos in the back yard, and these will be on the menu.
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Arizona Fruit Salad

Great with Mexican Fare !

Arizona Fruit Salad
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Ingredients
  1. Salad
  2. 1 avocado 1
  3. 2 tbsp lime juice 30 mL
  4. 1 papaya 1
  5. 2 oranges 2
  6. 1 grapefruit 1
  7. 1 small red onion 1
  8. 1⁄2 pomegranate (optional) 1⁄2
  9. Dressing
  10. 2 tbsp orange juice 30 mL
  11. 2 tbsp lime juice 30 mL
  12. 2 tsp liquid honey 10 mL
  13. 1⁄4 tsp hot pepper flakes 1 mL
  14. 1⁄2 cup vegetable oil 125 mL
  15. 1 head romaine lettuce 1
  16. Fresh Fruit Dressing
  17. Low-cal – tastes great right out of the jar!
  18. 2⁄3 cup plain yogurt 150 mL
  19. 1⁄4 cup vegetable oil 60 mL
  20. 2 tbsp frozen orange juice concentrate 30 mL
  21. 2 tbsp liquid honey 30 mL
  22. 1⁄2 tsp grated orange zest 2 mL
  23. Combine all ingredients and mix well. Refrigerate overnight in a sealed container.
  24. Makes about 11⁄4 cups (300 mL).
  25. Share on facebookShare on printShare on emailShare on twitter
Instructions
  1. Salad: Peel and slice avocado. Sprinkle with 1 tbsp (15 mL) lime juice. Peel, seed and slice papaya thinly. Sprinkle with remaining lime juice. Peel oranges and grapefruit. Cut fruit into segments. Slice red onion. In a large bowl, combine avocado, papaya, orange and grapefruit segments and onion. Set aside. If using pomegranate, scoop out seeds and set aside.
  2. Dressing: Whisk together orange juice, lime juice, honey, pepper flakes and oil.
  3. To serve: Pour dressing over fruit and toss well. Spoon onto lettuce-lined platter. Sprinkle pomegranate seeds over all. Serves 6 to 8.
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