Pineapple Confetti Salsa Served In A Pineapple

Got a pineapple? It's party time with pineapple confetti salsa served in a scooped out pineapple!!

 

This interesting salsa goes great with (gluten-free) chips, mixed with cooked rice, or as a topping for grilled tofu. 

Doesn't it look pretty and perfect for holiday entertaining ? Whether for Easter or for Passover, your guests will love it! 

I love it because it's full of healthy ingredients such as enzymes for digestion, antioxidants for immune boosting, and valuable vitamins.  

I very seldom buy a whole pineapple because I find it difficult to cut and serve. But this wasn't too unmanageable. I simply cut the pineapple in half lengthwise and then used a paring knife to cut around the edges before I scooped out the pulp. The empty pineapple became a serving piece.

This delicious pineapple salsa is a simple recipe calling for a variety of fresh vegetables such as chopped tomatoes, chopped red onion, diced orange or yellow bell pepper, chopped cilantro (or parsley), some optional fresh lime juice and optional jalapeño peppers. Of course, don't forget the diced pineapple.

I like to make this salsa mixture and then combine it with cooked brown rice for a tasty vegan side dish. Traditionally this type of salsa is eaten with fish - such as salmon.

Ingredients: 

1 large pineapple

2 cups of pineapple, diced small

2 medium tomatoes, diced small

1 cup of diced yellow or orange bell pepper, diced small

1 cup of diced red onion

1/2 cup of chopped cilantro or parsley

Optional: 1/4 cup of diced jalapeño peppers 

Fresh lime juice if desired (I didn't)

 

Directions:

Cut a pineapple lengthwise and cut out the pineapple pulp leaving the pineapple shell for serving.  

Assemble all of the ingredients in a bowl. Toss well and allow to sit for at least 15 minutes. Stuff the pineapple before serving, draining any liquid if necessary. 

NOTES: 

My friend Noreen made this pineapple salsa at a dinner party at her house. 

Mushroom Vegetable Risotto - Vegan and GF

Looking for a wonderful side dish? Think Risotto. 

I love this dairy-free version that is delicious and satisfying. 

It's a wonderful side to make especially when serving company. 

Snow Pea Salad With Creamy Tahini Dressing

Do you love an interesting salad? 

This flavorful Asian salad is made with sliced snow peas, radishes, scallions, and cilantro. It is served over a bed of greens and topped with a generous amount of thinly sliced almonds. 

It gets tossed  with a creamy tahini dressing (recipe below)- and then topped with sliced almonds and toasted sesame seeds. 

Slice red onions into rings and then cut each ring in half.

Ingredients:

12 ounces of snow peas, washed, strings removed and cut in half lengthwise

10 ounce bag of shredded carrots

1 cup of sliced radishes

1 cup of sliced scallions 

1 cup of chopped cilantro or parsley

1 cup of sweet red onion, sliced in half moons

Salad greens to cover the bottom of the salad bowl

2 tablespoons of toasted sesame seeds

2/3 cup of sliced almonds

Directions: 

Assemble ingredients (except almonds and sesame seeds) in a large salad bowl. Toss in the tahini dressing. Before serving,  top the salad with the sliced almonds and toasted sesame seeds. 

Creamy Tahini Dressing 

Ingredients: 

4 tablespoons of tahini 

1/4 cup of lemon or lime juice

1/2 teaspoon of garlic powder

1/4 cup of water

2 tablespoons of maple syrup or agave

Salt and cracked pepper to taste

Directions: 

Combine the tahini, lemon juice, and garlic powder in the food processor. While running add the water and maple syrup through the shoot. Process until well blended and creamy. Taste and add salt and cracked pepper if needed.

Artichoke Zucchini Vegetable Soup - Instant Pot

Attention Soup Lovers!!!

Artichoke Zucchini vegetable soup is a popular favorite in our home. I've created a recipe using an interesting mix of fresh and frozen vegetables that are readily available  in supermarkets during any season- including winter. 

As I mentioned in some of my previous posts, I find that frozen vegetables such as artichoke hearts to be easy to keep on hand, healthy, and convenient to use. 

 I simply cut up vegetables such as onion, celery, parsley and potatoes. I also use frozen artichoke quarters (purchased from Trader Joe's) and organic zucchini which I find at Costco, Trader Joe's or Whole Foods this time of the year.

These quartered artichoke hearts from Trader Joe's or Whole Foods are one of my favorites. Artichokes are a super healthy vegetable that is virtually free of fat, cholesterol, and low in calories while providing valuable antioxidants, vitamins, and minerals. 

Artichokes are a great addition to a heart healthy diet (of course ask you doctor first before you make any dietary changes) a weight loss diet, or anyone looking to add variety to their diet. In addition, they add a wonderful flavor to soup.

Can you substitute canned artichoke hearts? Probably, but I have not ever tried them in this recipe.

The artichokes are available frozen at Trader Joe's or Whole Foods nearly all year long, which makes them easy to use and easy to keep on hand. 

Turmeric is another really healthy choice to add to soups.

This bright yellow spice will give any soup a slightly golden color. It is high in antioxidants and anti-inflammatories, making it a valuable spice to add to your cooking. I find the flavor of turmeric is somewhat benign. I add it for nutritional benefits not flavor and what I do taste, I do like. 

Finally, I add fresh lemon juice!

Everything goes in the Instant Pot, making this a quick thick soup that is healthy, delicious, easy and warming! It is almost like a stew.

We love this interesting healthy soup. So many healthy vegetables, generous amounts of fiber, and a delicious taste. 

Ingredients: 

2 cups of diced onions

3 cups of diced celery 

3 cups of diced potatoes 

3 cups of sliced zucchini in half moons

1/2 cup of chopped parsley

1 bag of frozen artichoke hearts

1/2 teaspoon of turmeric

1/4 cup of lemon juice (fresh)

4 cups of vegetable broth

3 cups of water (or enough to cover vegetables)

Directions: 

Add the onions, celery, potatoes, zucchini, parsley, artichoke hearts, turmeric, lemon juice, vegetable broth, and water in the Instant Pot. Pressure cook for 10 minutes. When done,  release steam manually according to the manufacturer's directions. When all steam is released, carefully remove lid. Serve with additional lemon juice if desired and eat over cooked jasmine rice.