Seared Scallops With Roasted Strawberry Salsa

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Roasted Kuri Squash With Fruit and Nut Topping

Here’s a delicious vegan dish that’s perfect for heart health and a Valentine’s dinner. Red kuri is a Japanese squash with a brilliant orange flesh. The skin can be eaten too! It’s not such a struggle to cut, and the flavour almost has a buttery nutty overtone. We paired it up with a filling that is packed full of nutrients to keep your heart healthy.

Flexibility Plus

If you can’t find kuri, try acorn or kabocha squash instead. If pomegranates aren’t to be found, substitute with dried cranberries or golden raisins that have been plumped in warm water.

Chinese five-spice powder

Chinese five-spice is a tasty seasoning that is easy to make and can be used to season a variety of dishes. It is delicious sprinkled on chicken, pork or glazed carrots. In a dry pan, toast five whole star anise and two tsp (10mL) of peppercorns on medium heat for three minutes or until fragrant. Transfer to spice grinder with 1 1/2 Tbsp 22 mL fennel seeds. Pulse until finely chopped. Sieve through into small bowl. Add 1 Tbsp (15mL) of ground cinnamon and 1/2tsp (2mL) of ground cloves. Store in tightly-sealed jar for 6 months. Makes approximately 1/4 cup.


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Original content by www.alive.com: “Seared Scallops With Roasted Strawberry Salsa”

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