An unusual combination o f sweet fru it and
salty cheese w ill soon make this a favourite.
PREP 15 m inutes BROIL 4 m inutes
250 gm baguette
tbsp olive oil
120 gm goat cheese (chèvre or any other)
cups sliced strawberries
cup arugula/rocket leaves, cleaned
Sea salt or coarse salt
Freshly ground black pepper
Snipped fresh herbs
. Heat the oven with only the element on the
top side of the oven switched on. Halve
baguette crosswise, then lengthwise. Place
cut sides up on large baking sheet. Brush with
the 1 tbsp oil. Broil, 3 to 4 inches from heat,
to 2 minutes or until lightly toasted.
Slice and divide cheese among toasts. Top
with sliced berries. Broil 2 to 3 minutes or
until cheese and berries soften. Remove from
oven; top with arugula/rocket leaves. Drizzle
oil. Sprinkle salt, pepper, and herbs.
cal, 16 gm fa t (7gm sat fat),
22 mgchol, 616 mg sodium, 37gm carb,
2 gm fibre, 13 gm pro.
PULLED PORK WITH
Fresh, home-made strawberry barbecue sauce
is not only healthier but tastier too.
PREP 30 m inutes COOK 2 hours
STAND 10 m inutes
1.25 to 1.5 kg boneless pork sirloin,
shoulder, or butt roast
tsp ground black pepper
tbsp cooking oil
cups strawberries, halved or quartered
cup cider vinegar
cloves garlic, minced
tsp dried rosemary, crushed
Bottled hot pepper sauce (optional)
rolls or buns, split
Fresh parsley leaves (optional)
Green tomato wedges (optional)
. Trim fat from pork. Sprinkle pork with
salt and pepper. In a large pressure cooker
heat brown pork over medium heat in hot
oil on all sides. Add half the strawberries,
ketchup, vinegar, garlic, rosemary, and
several dashes of hot pepper sauce. Bringto
boiling; reduce heat. Simmer, covered (but
without the pressure weight), 2 hours or
until pork is tender. Remove pork from the
pressure cooker; loosely' cover with foil. Let
stand 10 minutes.
For strawberry BBQ sauce, skim fat from
cooking liquid. Return liquid to cooker; bring
to boiling. Reduce heat. Simmer, uncovered, 8
minutes or until reduced to about 2 cups.
Using two forks, shred pork; discard fat.
Stir 1 cup strawbeny BBQ sauce into pork.
Stir remaining strawberries into BBQ sauce.
Serve pork on buns. Top with additional
sauce and parsley. Pass remaining sauce.
Serve with tomato wedges.
cal, lO gm fat (3gm sat
fat), 89 mgchol, 738 mg sodium, 31 gm carb,
3 gm fibre, 35 gm pro.
©LAYERED SPINACH &
POT STICKER SALAD
Pot stickers are like momos; small dumplings
filled with meat. Use chicken or veggie momos.
START TO FINISH 30 minutes
750 gm chicken pot stickers/momos or
cheese filled dry tortellini
3V2 cups fresh whole strawberries, hulled
cup red wine vinegar
cup olive oil
tsp ground ginger
tsp cayenne pepper
150 gm baby spinach (8 cups)
recipe Spiced Chips,
In 4- to 5-litre pot, cook pot stickers or
tortellini according to package directions;
drain or steam momos if not done already.
Rinse and drain tortellini and set aside.
Meanwhile, for vinaigrette, place IV
cups berries in large bowl. Crush with
masher; whisk in vinegar, jam, oil, ginger,
and pepper. Layer pot stickers/momos or
tortellini and spinach. Quarter or slice
remaining berries; layer on spinach.
Refrigerate, covered, up to 1 hour. To serve,
top with Spiced Chips.
12 side-dish or 6 main-dish servings
Heat oven to 350“F. In small
bowl combine IV
tsp chilli powder and
tsp brown sugar; set aside. Bake 4 cups
ridged potato chips in shallow baking pan
5 minutes. Remove; sprinkle spice mixture.
If desired, invert salad into larger
bowl to toss ingredients together.
EACH SIDE-DISH SERVING
248 cal, lOgm fat
(2 gm sat fat), 9 mgchol, 358 mg sodium,
31 gm carb, 2 gm fibre, 6 gm pro.
CHICKEN AND MELTED
We love the cheesy, sweet taste o f
fru it recipe. It is surprising and an
unexpected m ix o f
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