My first hand account of the ongoing search for health and wellness through a conscious focus on nutrition, cooking, ingenuity, and physical exertion. As an active stay at home mother of two young children, I spend large portions of my day in my kitchen inventing new recipes and reinventing old favorites into fun, healthy and delicious meals my whole family loves... especially while on the run... literally.
I came up with this recipe over a year ago after watching a segment on TV about the health benefits of kiwis and learning that they are one of the few common fruits that have lower levels of pesticides when grown conventionally. So they are fairly inexpensive, highly nutritious and in my opinion, one of the tastiest fruits out there. I had never thought of using kiwis in a salsa before, but had heard of mango salsas and ones made with other fruits so I thought I would give it a try. It does take awhile to cut up all the kiwis, but it is worth it, especially if you want to impress all of your friends at your next party or get together. I made this for my 33rd birthday party and it was definitely everyone's favorite dish. It was gone within an hour and at least three friends left with a print out of this recipe. I still get comments about it a year later, so I figured it was time to post the recipe for the rest of the world to see. Nothing complicated or highly inventive, but amazing nonetheless. And it looks pretty! :)
Happy July 4th!!! I made this delicious fruit salsa for a party last July 4th. I got the inspiration from an amazing kiwi salsa recipe I created a few months prior (recipe to come soon!!) that all my friends and family love. I wanted to stay with the red, white and blue theme this time, so instead of kiwis I used blueberries. Definitely an unexpected blend of flavors, but they work well together and it is a perfect dish to bring to a hot outdoor picnic. Serve with organic blue corn chips, or on top of chicken or fish tacos!
This meal was one of the most exciting creations I have done so far this year, simply because it was the first time I was able to incorporate some fresh produce from my garden into the recipe. Anyone with a backyard garden knows how exciting the first harvest is, no matter how small. Initially I thought this up as a quick meal for small family in order to use up some cooked frozen shrimp I had in the freezer. But the day before, my husband mentioned that a friend and his family were coming over to help him do some building work, so I quickly had to rethink how to stretch the meal to feed a few more people. I am sure this recipe would taste even better with grilled shrimp, fresh garden tomatoes and peppers, so I definitely plan to try it again later this summer, although by then some of my fresh lettuces may all have been harvested. Regardless, this time around the fresh herbs, spicy arugula and bitter kale were in perfect balance with the sweet shrimp and grilled polenta. I had never tried grilling polenta before but my instincts were right and it turned out amazing. Our guests literally said "I am going to have to try this at home" so I know it was a hit. And it was actually a perfect meal for entertaining because the shrimp salad can be made a few hours ahead of time and then all you have to worry about is grilling the polenta and tossing a salad. And it tasted like summer on a plate. What better way to start off the season than with a simple, elegant and healthy meal that honestly tastes better outside when shared with friends and family. Happy Summer everyone!!!