Tuesday, March 20, 2012
Sometimes I've had a fruit side with my meals. Grilled pineapple or peaches with bbq, a baked apple with pork, waldorf salad and cranberry sauce at Thanksgiving for example. Why is fruit used as a condiment instead of the star of the meal or saved for snacks or dessert?
Spring is here and I ready for a change of pace. At least a couple of times a week I am going to make sure fruit reigns over the traditional vegetable sides I've been serving. Here are some ideas on how to do that:
*Slaws don't have to be carrots or cabbage. They can be made with apples or pears with raisins.
*Strawberries on fresh spinach leaves packs nutrition and anti-oxidents.
*I'll hink tropical using mango and pineapple not as just a condiment, but cubed as sides for meat, fish or poultry.
*Many of us have had a chilled fruit pizza. Why not mini pizzas with your choice of fruit toppings? That may be a meal and not a side, but I'm keeping it on my list.
*Cold sliced fruits. Apples, Pears, Strawberries, etc. They'd all be great next to poultry or pork.
*Grilled plantains, stuffed.
*Serving Italian? Grapes would go well with that!
* Rice or other grain tonight? Add dried fruits like apricots, plums, cranberries or raisins (watch the sugar, though)
I'm just getting started. I'm adding this to my weekly goal list. I'll continue to look for new ideas.