Sweet, juicy tomatoes paired with fresh torn fragrant basil, olive oil, and flaky sea salt. Add creamy cheese such as torn buffalo mozzarella or burrata for an insanely simple and delicious salad. …
Juicy grilled steaks with succulent charred corn and chile pepper salad. Add a baked potato for the ultimate grilling experience.
Delicious combo of flavours in this salmon recipe! Combining salmon with bacon-y peas and potatoes for a one stop dinner everyone will love!
Frosé frozen berry rosé wine, the ultimate adult slushy or frozen cocktail that will have you blending wine on repeat. It’s a Slurpee totally hyped up and well worth the hype.
Summer sipping on the patio has never tasted this good. Blackberry Peach Sangria with Elderflower for a light floral touch to a fruit forward cocktail. Plus, it’s served in a jug.
I can tell you the whole family loved this dish. In fact, I had a difficult time keeping the SunGold Kiwifruit away from tiny toddler fingers who could not get enough. Kiwifruit Chicken Soba Noodle Salad was a total win with adults and kids alike. SunGold’s are sweeter and “less furrier” (as my toddlers like to say) than bright green kiwifruits. In addition, the SunGold’s taste like a cross between strawberries and mango … My mind is reeling with the recipe possibilities of that description (specifically, margaritas … am I right?). This flavour profile is what makes kiwifruit great in savoury dishes like this one; the sweetness balances the spice and saltiness from the other ingredients in the dish.
* This post is sponsored by Zespri Gold Kiwifruit, however, all opinions are mine alone.
Some of you might be questioning my sanity with regards to adding kiwifruit to a savoury dish, but we often add mangoes to curries or strawberries to salad so the flavours work here. It worked so well that I’d love to find other ways to incorporate kiwifruit into everyday meals my family will enjoy, the health benefits combined with the great taste make serving kiwifruit a no-brainer.
As a busy mom I like the shelf life of kiwifruit as well. I won’t waste food if I don’t get to it within a week; park kiwifruit in the fridge and I’ve got a heavy hitter on the backbench waiting to be put in the game for up to 2 weeks. Zespri SunGold Kiwifruit is available May to October at most local supermarkets, however more information and recipes can be found on the Zespri website.
All of us enjoy eating kiwifruit and are fans of how easy it is to eat using the cut and scoop method. Literally cut a kiwi in half and scoop the luscious fruit directly into your mouth. They’re perfect snacking food in addition to being a great addition to any meal. It makes a perfect baby food since it’s naturally soft and unbelievably healthy. I knew kiwifruits were high in potassium (more than the average banana!!), but I had no idea of the other astounding health benefits, from your daily intact of Vitamin C to the low calorie, Vitamin E, and high fibre attributes.
Kiwifruit and chicken go very well together, but adding in the soba noodles for additional (plant-based) iron and fibre is a great go to for any busy individual.
Refreshing and healthy Kiwifruit and Chicken Soba Noodle Salad
5 minPrep Time
20 minCook Time
25 minTotal Time
- 400 gr. chicken breasts (about 2 large)
- 8 oz. / 250 gr. soba noodles
- 3 kiwifruit (SunGold or green), peel removed and sliced into rounds
- 1 red bell pepper, thinly sliced
- 2 green onions, thinly sliced
- 1/4 cup chopped cilantro (leaves and tender stems)
- 1 red Thai chile, seeds removed, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp honey
- 2 tsp sesame oil
- 2 tsp finely grated fresh ginger
- 1 garlic clove, minced
- Preheat grill or oven to 375°F. Cook chicken breast for 15-20 minutes, flipping halfway. Remove from heat and set aside to rest.
- Cook soba noodles as per package instructions and rinse thoroughly with cold water once cooked.
- In a large bowl whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Add noodles to bowl and toss with sauce.
- Slice chicken into thin stripes for serving.
- To serve layer bowls/plates with noodles, chicken, kiwifruit, bell pepper,and green onion. Sprinkle with cilantro and Thai chiles.
This post is sponsored by Zespri as part of the Zespri Gold Kiwifruit Cut & Scoop Campaign. My Kitchen Love has been compensated monetarily and with product, although all opinions remain my own.
Bright and fresh Lemon Basil Hummus for all your healthy snacking needs.
Chilled Corn and Crab Bisque is a mouthwatering corn soup that is a perfect make ahead recipe for summer or entertaining. The crab topping with silky smooth soup is unforgettable!
These No Churn Ice Cream 3 ways are a great way to make homemade ice cream. Homemade ice cream recipe to beat the heat! Espresso Chocolate Chip, Vegan Pina Colada, and Bourbon Peach flavours to chose from.
It’s been hot out. As in, makes you think you’re going to melt hot if you’re extremely pregnant. Both my pregnancies were/are during the summer and the temperatures plus sugar cravings have had me on a constant Slurpee run. That’s why I choose this recipe and made Cherry Granita; to elevate my regular stops at 7/11 for a an extremely sugar loaded and probably full of other stuff I don’t want to consume Slurpee.
This recipe has 3 ingredients, 2 of which I’m willing to bet you have in your pantry arsenal already. It’s as easy as boiling water and putting something in the fridge. So good too! If you don’t have cherry juice use any juice you love! I would recommend a no added sugar juice as you do add sugar in the recipe.
5 minPrep Time
4 hrCook Time
4 hr, 5 Total Time
- 1 1/3 cups water
- 1 cup sugar
- 2 cups cherry juice (or the juice of your choice)
- Place the water and sugar in a medium saucepan over low heat and cook, stirring, until sugar has dissolved. Set aside to cool slightly.
- Combine sugar mixture with juice in a metal container. Cover with plastic wrap and freeze for 4 hours or until set. (I found I had to freeze it over night in our fridge freezer. A deep freeze may take less time).
- To serve, rake the granita with a fork and spoon into serving glasses.
Recipe slightly adapted from Donna Hay’s “Fresh, Fast, Simple”