Raspberry Season

When raspberries are ready to pick, it’s the perfect time to enjoy some berry delicious treats. Most people automatically think of raspberries simply for their fruity essence. They are, after all, a perfect complement to creamy cheeses like camembert and brie on a cheese tray. You can make a decadent coulis to serve with chocolate cheesecake.

For something a little different, try a raspberry vinaigrette as an alternative to heavy salad dressings. The raspberry infused vinegar adds a tart, fresh flavor to your food. This vinaigrette can be used as a salad dressing, a marinade or dip for crudités.

Raspberry Vinaigrette

1 cup raspberry vinegar
½ cup olive oil
¼ cup white wine
1 tbs. fresh chopped parsley
1 tsp. dried mint
3 cloves garlic, minced
Fresh ground pepper to taste
1 tbs. Maggi © or tamari sauce

Pour vinegar, wine and oil into squeeze bottle. Add spices and mix well. Let sit for a half hour to let flavours “marry.” Refrigerate. Shake well before use.

It’s so easy in summer time to load up on tasty, nutritious vegetables and fruits. While you wouldn’t normally think of kabobs as being “healthy”, this selection of peppers and tomatos, combined with our feature raspberry vinaigrette, is high in anti-oxidants and packs a punch of nutrition and flavor.

INGREDIENTS:
4 Green, Red and Yellow Peppers, large chunks
4 large portabella mushrooms, cut into approx. 1 inch squares
2 red onions, cut into large squares
1 package cherry tomatoes
1 lb large tiger shrimp
1 lb cubed lean pork

Bamboo shish-kebob sticks (soaked in water for at least two hours prior to preparation).

DIRECTIONS:
Prepare raspberry vinaigrette (see recipe), set aside.
Put meat and prepared vegetables and vinaigrette in large flat baking dish for 2 to 3 hours covered in refrigerator.
Place vegetable slices and meat on soaked bamboo stick in an alternating manner.
Shish-kebobs can be made “all-veggie” by adding desired vegetables in place of the meat.
Grill the “kebobs” until done.
Serve shish-kebobs on a bed of prepared saffron couscous (see recipe), reserving additional marinade for desired flavouring.

Serves:  4 to 6 people