Blueberry Cream Pops
Blueberries give these ice pops natural sweetness, while a touch of cream adds decadence. Use pop moulds if you have them, but you can easily freeze them in small disposable cups or ice cube trays with wooden pop sticks.
Blueberries give these ice pops natural sweetness, while a touch of cream adds decadence. Use pop moulds if you have them, but you can easily freeze them in small disposable cups or ice cube trays with wooden pop sticks.
For maximum flavour, cook the scallops just before serving.
Serve with Corn on the Cob and Pepper Rice (see recipe links below).
As well as enjoying it with grilled meats, this chunky salsa is great as a side salad or with tortilla chips.
Serve with cold cooked soba noodles or steamed brown rice.
Inspired by a recipe from Jamie Kennedy, chef at the JK ROM restaurant in Toronto's Royal Ontario Museum, these individual salad cups make a fresh start to an elegant dinner. Garnish each serving with coriander leaves.
Traditional Mexican pozole calls for hard-to-locate hominy, but this easy version uses navy beans instead. Rice bulks up the dish and helps thicken the soup, turning it into a satisfying meal.
