When you see blueberries, do you automatically think – blueberry muffins? I do. Here’s a recipe from Food52 that gives those muffins a tropical twist. You could try it with coconut oil instead of butter. I haven’t – but would love to hear from you if you do.
Use any seasoning mix you have in your pantry. This is just a reminder that poultry and melon are a really nice salad combination. If you still have some blueberries, throw them in. Store-bought or your favorite homemade dressing and you’re done. I wouldn’t add tomato, but a cucumber would be nice. And something for a little crunch.
Suzanne’s been quick to keep the recipe ideas updated. Last week’s blueberry pickles are already online at http://grassfedcow.com/ingredient/blueberries/. But if you need more ideas, I’ve got one more offering. It’s a little sweet from the orange juice and would make a fabulous breakfast. Top it with yogurt maybe? It came originally from Prevention Magazine.
Do you know bulgur? They sell it bulk at Sevananda and Whole Foods, and probably at other places as well. You don’t have to cook it at all, just soak it in water to soften the grains. The original magazine recipe called for cooking the bulgur, but I’ve adapted it so there’s no more heat in the kitchen.
Chefs are pickling things like crazy these days. It’s the same tradition that has kept food preserving going for centuries – the desire to put up the bounty of the season so it can be enjoyed throughout the year. This recipe is from chef Tyler Kord of New York City who created them to go with a sandwich of Brie, pistachios and chervil. I think they’d be delicious on any sandwich or with any dish where you might be thinking “chutney.”
This one is so simple you won’t believe it. No heating of anything.
These days we are seeing lots of kale or spinach and strawberry salads on restaurant menus. A nice pairing of two seasonal ingredients. But why not extend that sort of thinking into early summer with fennel and blueberries? This is a basic idea you can modify by including whatever vegetables you like. And add some of that beautiful local celery. Just be sure to slice it thinly.
Sort of like a blueberry shortcake, but in this case, there are blueberries baked into the biscuits themselves. Yum. The original recipe from Better Homes and Gardens magazine called for heavy cream, but this works great with plain milk and that’s how I make these now.
A nice take on kale salad. Adapted from a recipe in Saveur magazine.
This recipe came from Eric Wolitzky, former pastry chef at Decatur’s Cakes & Ale.
Preheat oven to 350 degrees. Make your crust by combining 1 1/2 cups flour, 1 tablespoon sugar and 1/2 teaspoon salt in the bowl of a food processor. Process 5 seconds just to combine. Add butter in small pieces and pulse until butter is the size of small peas. Continue pulsing, adding just enough ice water so that…
Read more
I can never resist a good coffee cake. Wish I could remember where this recipe, with its very detailed steps, came from. Oh well. It makes a lovely cake.
