Using a pressure cooker makes this recipe extra easy, and using two different kinds of cherries makes all the difference. The balance between sweet and tart, the gorgeous color, and the loads of antioxidants make this a bold breakfast that you won’t want to skip.
I have made more than my share of dessert recipes using strawberries, but I also like including them in salads where they can provide a fresh contrast to other ingredients. This dish is one I made recently when I happened upon a really good pint of berries in the store.
The secret to making a really good marinade is finding the right balance between sweet, savory, and acidic elements. In this dish, the brightness of the orange and the ginger work really well together, and adding the slightest bit of sweetener brings out their flavors even more.
Ceviche is a raw fish dish traditionally prepared in countries like Mexico, Peru, Colombia, Ecuador, and Chile. This plant-based ceviche is an easy and refreshing recipe that is great during warmer months. Even with very few ingredients, its flavor is exquisite!
Mangú is a traditional Dominican dish that is served for breakfast, lunch or dinner. It is made up of boiled and mashed green plantains and topped with red onions sautéed with a bit of vinegar. It’s fast and easy to prepare, but also very hearty!
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