6 servings
Spread a thick layer of ricotta on the bread slices. Put the blackberries over the ricotta, add honey, salt, and pepper. Top with minced fresh mint and serve.
SALMON CARPACCIO WITH RASPBERRY DRESSING
Spinach and beetroot pancake rolls
EGG AND BLUEBERRY BREAD
BRIE CHEESE AND STRAWBERRY QUESADILLAS
Beetroot, avocado, and raspberry gazpacho
QUINOA TIMBALE WITH SMOKED SALMON AND MANGO AND BLUEBERRY PEBRE SAUCE
SHRIMP PIL PIL WITH BERRIES
Quinoa Pizza with Mozzarella, Basil, and Strawberries (gluten-free)
Marinated tofu tacos with raspberry and jalapeño jam