Thursday, March 8, 2012
Kiwi. Kiwi. Kiwi.
Tangy and sweet, a refreshing coolness bursts from the fresh fruit flavor in this simple sorbet.
Mix lemon and orange juice with sugar and your fruit of choice and puree into a blender. Then freeze according to your ice cream maker's directions.
That's all there is to it. The result is pure deliciousness, and would make a great light dessert after a heavy meal or a palette cleanser between courses.
There's a load of butter and sugar in the Fiddlehead cookbook, but you won't find any of that here. The Warm Salmon Salad recipe is so healthy, you can feel the years being added with every bite! It's loaded with tomatoes, carrots, red onion, radishes, and mushrooms. You can also add cucumber and beets. But it's not just rabbit food. Topped with a salmon filet, it's got plenty of omega-3's.
Marinate the salmon in a combination of olive oil, fresh lemon juice, red wine vinegar, and spices. Save some of the marinade for dressing the salad later.