Blog Posts

Colcannon

3/6/2024

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Ingredients

3 large (about 2 pounds) potatoes, peeled and quartered
2 teaspoons fine salt, more to taste
6 tablespoons unsalted butter, at room temperature, divided
3 cups coarsely chopped kale, or other greens (leaves only, tough ribs discarded)
4 medium green onions, thinly sliced, white and green parts divided
1 dried or fresh bay leaf
1 1/4 cups milk

Preparation

Put the potatoes into a large (4-quart) saucepan or pot. Add the salt and enough cold water to cover the potatoes by about 2 inches.
Bring to a boil over high heat. Cook until the largest potatoes are tender (they will yield easily when pierced with a fork and break apart), about 12 minutes. Drain in a colander set in the sink while you prepare the greens. Set the saucepan aside, you will use it again.
Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the kale, white parts of the green onions, and the bay leaf and cook, stirring occasionally, until the kale is tender, about 5 minutes.
Add the milk and mustard powder. Once the milk simmers, reduce heat to low to keep warm.
Return the drained potatoes to the reserved saucepan. Add the remaining 4 tablespoons butter, and the green parts of the green onions. Mash with a potato masher until nearly smooth.
Add the kale-milk mixture to the saucepan, discarding the bay leaf. Stir to combine. The mixture will look a bit too liquid at first, but will thicken as the potato starch absorbs the moisture. Season with salt and pepper to taste and serve.

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Hamburger Soup

2/21/2024

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Ingredients

1 Tbsp. olive oil
1 large yellow onion, chopped (about 2 1/2 cups)
2 ribs celery, chopped (about 1 cup)
2 large carrots, chopped (about 1 cup)
3 cloves garlic, minced (about 1 tbsp.)
1 lb. ground chuck
2 tsp. dried Italian seasoning
2 tsp. smoked paprika
1 1/2 tsp. kosher salt
3/4 tsp. ground black pepper
1/4 cup tomato paste (Optional. Add if you want stronger tomato flavor.)
4 cups vegetable or beef broth
1 (28 oz.) can diced tomatoes, undrained (or equivalent "put up")
1 (15 oz.) can tomato sauce (or equivalent "put up")
1 Tbsp. Worcestershire sauce
2 lbs. potatoes, peeled and diced into 1/2 in. pieces
Frozen vegetables your choice, about 12 oz. – mixed vegetables, corn, spinach, green beans

Directions

Heat olive oil in a large Dutch oven on medium-high
Add onions, celery and carrots. Cook 5 minutes until beginning to soften
Add garlic. Cook 3 minutes until softened.
Add ground beef, Italian seasoning, smoked paprika, salt and pepper. Cook, breaking up meat, until brown and crumbly, 6-8 minutes.
Add tomato paste, if using. Cook 1-2 minutes until fragrant.
Stir in broth, diced tomatoes, tomato sauce, and Worcestershire sauce.
Stir in potatoes and frozen vegetables.
Bring to a boil over high, then reduce heat, cover, and simmer 25-30 minutes or until potatoes are tender.
Taste, add more salt and pepper, if desired, and serve.

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Sauteed Cabbage and Carrots

1/31/2024

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Ingredients

4 tablespoons unsalted butter
2 tablespoons, avocado oil, coconut oil, or olive oil
1 medium onion, chopped lengthwise
1/2 head green cabbage, cut into chunks
3-4 large carrots- cut into chunks
4 cloves garlic, minced
2 cups low sodium vegetable stock
1/2 teaspoon salt and pepper, or to taste
1/2 teaspoon red chili pepper flakes, optional to taste

Preparation

Preheat a large skillet over medium heat.
Add in butter and the olive oil and let it heat up for a minute or so.
Add in onion and sauté it until softened - about 3-4 minutes.
Add in cabbage and cook for about 4-5 minutes, stirring from time to time.
Once the cabbage starts to caramelize on the edges, add garlic, chopped carrots, salt pepper, and red chili pepper flakes if usiing.
Pour in half a cup of the vegetable stock. Cover and cook until the sauce reduces slightly.
Add the rest of the vegetable stock and simmer for about 10-15 minutes or until the carrots and cabbage are soft.
Season with more pepper to taste and serve.

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Carrot Butternut Squash Soup

1/17/2024

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Ingredients

1 tbsp olive oil
1 medium white onion, chopped
2-3 large celery ribs, chopped
2 large garlic cloves, minced
1 pound carrots, sliced into 1/2-inch coins
1 pound butternut squash, peeled and cubed
1 bay leaf
¼ tsp cayenne pepper, adjust for desired heat
1 tsp paprika
Salt and black pepper, to taste
5 cups vegetable broth
⅔ - 1 cup coconut milk, light or whole

Instructions

In a large soup pot, heat the olive oil. Add the chopped onion and celery, and sauté with a pinch of salt for 5-10 minutes or until they become softened. Add the minced garlic towards the end and cook for 30 seconds to 1 minute until fragrant.
Add the sliced carrots and cook for about 5 minutes, allowing them to start softening.
Incorporate the cubed butternut squash, bay leaf, cayenne pepper, paprika, salt, and black pepper.
Pour in the 5 cups of vegetable broth and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20-30 minutes, or until the carrots and butternut squash pieces are very tender and easily fall apart when poked with a fork.
Remove the bay leaf.
Using an immersion blender or a high-speed blender (working in batches if necessary), blend the soup until it is very smooth.
Stir in half of the can of coconut milk for creaminess. Adjust the amount of coconut milk based on your preference. You can reserve some for garnish when serving.

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Creamy Garlic Soup

1/3/2024

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Ingredients

2 tablespoons olive oil
2 tablespoons butter
2 pounds onions (about 4 onions), chopped
2 cups garlic cloves (about 4 large heads), chopped
2 quarts chicken stock or broth
1/2 loaf day-old French bread (about 1/4 pound), cut into chunks
1 bouquet garni: 6 parsley stems, 9 sprigs fresh thyme or 1 1/2 teaspoons dried, and 1 bay leaf
1 1/2 teaspoons kosher salt
2 cups half-and-half
1/4 teaspoon freshly ground black pepper
Croutons, optional

Directions

Heat the oil and butter in a large, heavy-bottomed pot or Dutch oven over low heat until the butter has melted. Add the onions and garlic. Cover the pot and cook, stirring occasionally, until onions and garlic are very soft and just beginning to turn golden, about 30 minutes. Remove the lid, increase the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
Add the stock, bread, bouquet garni, and salt to the pot and bring the soup to a boil. Reduce the heat and simmer about 15 minutes.
Remove the bouquet garni and discard.
Puree the soup with an immersion blender or in a blender or food processor. Pour the soup back into the pot, straining if you want a smoother texture. Add the half-and-half and pepper and bring back to a boil.
Serve topped with the croutons, if you like.

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Cranberry and Roasted Beet Salad

12/20/2023

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Ingredients

5 medium fresh beets (about 1-1/2 pounds)
1 medium pear, chopped
1/4 cup dried cranberries
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons cranberry juice
1 tablespoon orange juice
1/4 teaspoon salt
4 ounces crumbled goat cheese or feta
1/4 cup sliced almonds, or other nut of your choice
2 tablespoons minced fresh parsley
Fresh arugula or spring mix salad greens

Directions
1. Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries.
2. In a small bowl, whisk oil, vinegar, cranberry and orange juices, and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Add greens and gently toss. Top with goat cheese, almonds and parsley.

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Creamy Sweet Potato Soup

12/13/2023

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Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
1 heaping teaspoon sea salt
Freshly groun black pepper
3 medium sweet potatoes (1½ pounds), peeled and cubed
1 apple, peeled and chopped
3 garlic cloves, minced
1 teaspoon grated ginger
1 teaspoon coriander
½ teaspoon smoked paprika
1 teaspoon apple cider vinegar
3 to 4 cups vegetable broth
1 (14-ounce) can full-fat coconut milk, reserve 1/4 cup for garnish
Instructions

Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the sweet potatoes and the apple and cook until they begin to soften, stirring occasionally, about 8 to 10 minutes.
Add the garlic, ginger, coriander, and smoked paprika, and stir. Stir in the apple cider vinegar and then 3 cups of the broth and the coconut milk. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 30 minutes.
Let cool slightly and blend the soup until smooth with an immersion blender or free standing blender. If your soup is too thick, add up to 1 cup more broth and blend.
Season to taste and top with a swirl of coconut milk.

NotesThis soup thickens as it cools. If reheating it, stir in a little water to create a smooth, creamy consistency.

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Crock Pot Buttered Cabbage

12/6/2023

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Ingredients

6 cups cabbage chopped
2 cups chicken or vegetable broth 1/2 cup butter
salt and pepper to taste

Instructions

Add all ingredients into a 6 quart slow cooker or casserole crock.
Cook on Low for 5-6 hours or until tender, stirring occasionally until the cabbage produces its own juices.

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Carrot Potato Soup

11/29/2023

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Ingredients

1 Tbsp butter or olive oil
1 medium-sized onion, diced (any color is fine)
1 garlic clove, minced or grated
1 celery stick, diced
1 lb. (5 medium sized carrots) peeled and diced
1 lb. (2 medium sized potatoes) peeled and diced
1 tsp Italian herbs
¼ tsp dried thyme
¼ tsp dried parsley (optional)
⅛ tsp black pepper, plus more to taste
½ tsp fine salt, plus more to taste
2 ½ cups vegetable broth
2-3 Tbsp fresh parsley, chopped

Preparation

Melt the butter in a large pot over medium heat. Add onion, a pinch of salt and pepper, and sauté for 5 minutes, stirring occasionally, until soft and translucent.
Add the garlic, and cook for an extra minute until fragrant.
Add carrots, potatoes, celery, herbs, salt and pepper to the pot. Give a good stir and cook for about 2-3 minutes to enhance their flavor.
Stir in the broth, bring to a boil, reduce the heat to a simmer, cover with a lid and cook for 20 minutes. Stir occasionally.
Turn the heat off, and let it cool slightly.
Transfer 1 cup of the soup to a container in which you can blend it until smooth. This way you get a creamier soup. You can skip this step if you wish.
Return the blended soup to the soup, toss well to combine and taste to adjust the seasoning to your taste. It depends on the broth you used, you might need to adjust the salt. Stir in the parsley.
Serve with freshly ground black pepper, extra parsley, and crusty bread.

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Creamy Turnip Soup

11/15/2023

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Ingredients

2 tablespoons olive oil
1 tablespoon butter
2 medium onions, sliced
5 medium or 2 lbs. turnips, peeled and diced
3 small sprigs fresh rosemary
½ teaspoon salt
¼ teaspoon white pepper
4 cups chicken or vegetable broth

Preparation

Heat the oil and butter in in a large sauce pot.
When the butter has melted and melded with the oil, add the onions. Cook over medium heat until the edges begin to brown, about 5 minutes.
Add the turnips, rosemary, salt and pepper. Stir to combine. Cover and cook for approximately 10 minutes, stirring once or twice.
Add the broth. Increase the heat to high until the mixture comes to a boil then reduce to a simmer. Cover and cook for 10 to 12 additional minutes.
Puree the mixture with an immersion blender or transfer it to a regular blender for the purpose.
Ladle into bowls and garnish with a fresh sprig of rosemary and serve immediately.

VARIATIONS:
Garnish alternatively with chives, bacon bits, pea shoots, grated carrots or radishes, or slivered sundried tomatoes.

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Sautéed Escarole

11/7/2023

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INGREDIENTS

2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 small pinch red pepper flakes, optional
1 head escarole, well rinsed (and still a little wet), leaves removed from core, torn or chopped into 3 to 4 inch pieces
1 generous pinch sea salt or kosher salt

PREPARATION

1. Heat olive oil in a large skillet on medium high heat. When the oil is hot, add the garlic and red pepper flakes (if using).
2. Sauté the garlic.
3. Once the garlic starts to cook and is fragrant, add the escarole leaves to the pan. The leaves should still be a little wet from rinsing. They'll sizzle as they hit the pan, but if you add them all at once, the oil shouldn't splatter. Use tongs to turn the escarole over in the pan as it cooks. Sprinkle with a little salt.
4. Wilt the escarole. When it starts to wilt and is barely cooked through, remove from heat and serve.

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German Vegetable Potato Soup

11/1/2023

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Ingredients

1 tablespoon oil, of your choice
1 onion, diced
3 cloves garlic, minced
2 stalks celery diced
2 medium carrots, diced
2 pounds potatoes, chopped 1 inch cubes
1/2 teaspoon dried marjoram
nutmeg, to taste
salt, to taste
pepper, to taste
4 cups vegetable broth
2 whole bay leaves, optional
1/3 cup cream
sausage slices optional
fresh parsley, optional, for garnish

Directions

Heat the oil in a large pot over medium heat.
Add the onion to the oil and sauté until translucent, about 3 minutes.
Add the garlic, the celery, the carrots, the potatoes, the marjoram, the nutmeg, the salt, and the pepper to the pot and sauté until fragrant, about 1 minute.
Add the vegetable broth and the bay leaves to the veggie mixture and bring it to a boil.
Reduce the heat to low and simmer until all the vegetables are softened, about 20 minutes.
Discard the bay leaves.
Pour 1/2 of the soup into a different pot.
Using an immersion blender or regular blender, blend 1/2 of the soup until smooth.
Pour the blended soup back into the pot with the remaining soup and add the cream. Stir to combine.
Simmer the soup until it melds together, about 3-4 minutes.
Taste for seasoning.
Serve with the parsley and the sausage slices if using.

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Roasted Carrot Hummus

10/25/2023

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Ingredients
1 pound carrots, peeled and cut into 1/2-inch pieces
2 cloves garlic, unpeeled
Extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tablespoons tahini
1 tablespoon chopped fresh cilantro, plus 1 teaspoon for garnish
1 lemon, juiced

Preparation

Preheat the oven to 400 degrees F.
On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper.
Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm.
Peel the garlic cloves.
In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth.
With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl.
If desired, make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top.

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Eggplant and Pepper Bake

10/18/2023

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Ingredients

1 bell pepper (your choice of color and taste), cut into matchstick-sized pieces
1 small onion, cut into matchstick-sized pieces
4 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon dried rosemary
salt and ground black pepper to taste
3 ⅓ tablespoons olive oil
3 ⅓ tablespoons balsamic vinegar
1 eggplant, sliced lengthwise 3/8-inch thick
2 tablespoons olive oil, or as needed
¼ cup grated mozzarella cheese

Directions

Preheat the oven to 325 degrees F (165 degrees C).
Mix bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over pepper mixture; toss to coat vegetables evenly.
Brush eggplant slices with olive oil to coat.
Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
Bake in preheated oven until cheese is browned and vegetables are bubbling, 35 to 40 minutes.

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Creamy Potato Pumpkin Soup

10/11/2023

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Ingredients

2.2 lbs. pumpkin
2.5 lbs. potatoes
1 onion large
2 garlic cloves large
2 tablespoons oil
4.5 cups vegetable broth
1 sprig of rosemary
½ cup heavy cream
2 tablespoons pepitas roasted
fine sea salt and black pepper
Optional toppings: croutons, roasted pepitas, rosemary sprig/leaves

Directions

Halve the pumpkin and remove the seeds. Slice it thickly. Cut into ½ inch cubes.
Peel and cube the potatoes into ½ inch cubes.
Chop the onion and peel the garlic cloves but leave them whole.
Heat the oil in a large soup pot. Sauté the onions for 2-3 minutes until translucent. Add

the garlic cloves, pumpkin, and potato cubes, stir and sauté for about 5 minutes.

Add the stock and rosemary sprig and bring it to a boil. Turn the heat down to low and simmer the soup, covered, for 15-20 minutes or until the vegetables are soft.
Remove the rosemary sprig and blend the soup with an immersion blender.
Add the cream and reheat gently without letting the soup boil again.
Adjust the taste with salt and pepper. Serve the soup with or without optional toppings.

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Sweet Potato and Kale Soup

10/3/2023

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Ingredients

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
3 oz. sun-dried tomatoes (about 1 cup), chopped
2 teaspoons herbes de provence or thyme
2 large sweet potatoes, cut into 1/2 inch cubes
2 cans (15 oz) cannellini beans, drained and rinsed, or 3 cups cooked
5 – 6 cups vegetable broth or water (or combo)
1 small bunch of kale (about 7 cups), center stem removed and chopped
mineral salt & fresh cracked pepper, to taste

Instructions

Saute: In large pot or dutch oven, heat oil over medium heat, add onion and saute for 5 minutes. Add garlic, sun-dried tomatoes and herbes de provence. Saute 1 minute.
Simmer: Add potatoes, beans and broth, bring to a boil, cover, turn down heat to low and simmer for 15 to 20 minutes, or until potatoes are tender. Just before soup is done, about 5 minutes beforehand, add kale and continue to cook.
Season: Remove from heat and give a good stir. Season with salt & fresh cracked pepper to taste.
Serve: Ladle into individual serving bowls. Soup pairs well with homemade artisan bread for soaking up the juices.

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Kohlrabi and Squash Skillet

9/27/2023

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Ingredients

4 slices smoked bacon
½ onion, diced
1 kohlrabi, thinly sliced
½ pound yellow crookneck squash, sliced
3 cloves garlic, crushed
½ teaspoon salt
1 teaspoon ground black pepper

Directions

Cook bacon in a large skillet over medium-high heat, turning occasionally, until beginning to crisp and release bacon drippings.
Add onion and kohlrabi to skillet; cook and stir 5 minutes. Add yellow squash, garlic, salt, and black pepper. Cook until squash has released some liquid but is not soggy, about 10 minutes. Serve immediately.

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Honey Glazed Carrots and Celery

9/20/2023

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Ingredients

1 lb carrots
1 stalk celery chopped
1/4 cup onion finely chopped
1/2 cup white wine dry
1/2 cup water
2 tbsp extra virgin olive oil
1 1/2 tbsp honey
1/4 tsp dill dried

Instructions

Clean, peel, and chop carrots. Chop celery. Set both aside. Finely chop onion.
Heat olive oil in a medium saucepan. Saute onion for 5 minutes.
Add carrots, celery, and remaining ingredients. Bring to a boil. Cover. Reduce heat to low. Simmer for 10-12 minutes until vegetables are tender-crisp.
Sprinkle with a pinch of dried dill and serve.

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Stuffed Sweet Onions with Bacon

9/13/2023

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Ingredients

4 medium sweet onions
2 small zucchini, shredded
1 large garlic clove, minced
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry bread crumbs
4 thick-sliced bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese
1/4 cup reduced-sodium chicken broth

Directions

1. Peel onions and cut a 1/4-in. slice from the top and bottom. Carefully cut and remove the center of each onion, leaving a 1/2-in. shell; chop removed onion.
2. In a large skillet, saute the zucchini, garlic and chopped onions in oil until tender and juices are reduced. Stir in the basil, thyme, salt and pepper. Remove from the heat. Stir in the bread crumbs, bacon and Parmesan cheese. Fill onion shells with zucchini mixture.
3. Place in a greased 3- or 4-qt. slow cooker. Add broth to the slow cooker. Cover and cook on low for 4-5 hours or until onions are tender.

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Peach and Tomato Caprese Salad

9/6/2023

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Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon flaked salt, divided
2 large heirloom tomatoes, cut in 1 inch cubes
2 ripe peaches - halved, pitted, and cut in 1 inch cubes
1 (8 ounce) ball fresh mozzarella, thinly sliced
6 leaves fresh basil, chopped large

Directions

Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.
In a bowl, mix tomato and peach cubes with mozzarella and basil leaves. Drizzle dressing over salad and gently mix together. Sprinkle with remaining flaked salt.

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Canteloupe, Cucumber, Feta Salad

8/30/2023

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Ingredients

2 cups cantaloupe melon, skin removed + cut into chunks (or spooned into balls)
2 cups cucumber, chopped into half-moons
1/2 cup feta cheese, crumbled
Approx. 15 large fresh mint leaves, torn or chopped (optional)
2 Tbsp olive oil
1 lime, juice only
Salt + pepper, to taste

Instructions
1. Prep all ingredients and add to a large serving bowl.
2. Toss everything together, adjusting seasoning as desired.
3. Serve immediately, or chill for 30 minutes before serving.

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Summer Strawberry Salad with Feta

8/23/2023

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INGREDIENTS

For the dressing

¼ cup sliced strawberries
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped shallot
1 tablespoon fresh lemon juice
2 teaspoons honey or maple syrup
½ teaspoon salt

For the salad

8-10 ounces arugula or spinach greens or a 50/50 mixture
½ cup Italian parsley leaves (tender stems are okay) or basil leaves
1 pound strawberries hulled and quartered
1 English (seedless) cucumber sliced into 1/2-inch chunks, or 3 baby Persian cucumbers, sliced
1 pint cherry tomatoes (any color) sliced in half
¼ cup sliced red onion
½ cup crumbled feta cheese

PREPARATION
1. Make the dressing. Combine all dressing ingredients in a blender or small food processor. Blend until smooth and creamy. Dressing will keep refrigerated in a covered container up to 5 days.
2. Make the salad. Put the arugula in a large salad bowl or a large serving platter. Top with the remaining salad ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side.

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Kale Pesto

8/16/2023

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Ingredients

½ cup pepitas
1 small clove garlic
¼ cup grated Parmesan cheese
Heaping ¼ teaspoon sea salt
Freshly ground black pepper
2 packed cups chopped curly kale
2 tablespoons lemon juice
½ cup extra virgin olive oil

Preparation

In a food processor, pulse the pepitas and garlic until the pepitas are ground up. Add the cheese or nutritional yeast, salt, and several grinds of pepper and pulse again.
Add the kale and lemon juice. With the food processor running, drizzle in the olive oil, and process until combined. Season to taste.

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Watermelon Lemonade

8/9/2023

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Ingredients

6 cups cubed seedless watermelon , chilled (2 lbs after peeling)*
4 cups cold water
3/4 cup fresh strained lemon juice , chilled
2/3 cup granulated sugar (more or less to taste)
Ice and fresh mint for serving

Instructions

Add watermelon to a blender and pulse until well pureed (there should be about 4 cups). Pour through a fine mesh strainer into a bowl.
In a large pitcher whisk together water, lemon juice and sugar until sugar has dissolved. Stir in pureed watermelon. Stir in ice and mint (alternately add ice and mint directly to individual cups and pour lemonade over). Store in refrigerator.

*If you don't have time to chill the ingredients then just use more ice in place of some of the water.

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Healthy Blueberry Cobbler

8/2/2023

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Ingredients

4 cups blueberries
1 tsp lemon juice
1 tbsp cornstarch
1 cup all purpose flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp vegetable oil
1/2 tsp vanilla extract
2 eggs

Instructions

Heat oven to 350'F
In a large bowl, toss blueberries with lemon juice and cornstarch until evenly coated. Spray a 8x8 baking pan with cooking spray. Pour berries into baking dish.
In a medium bowl, combine flour, sugar, baking powder, cinnamon and nutmeg. Mix to combine.
In a small bowl, whisk together oil, vanilla and eggs. Pour egg mixture into flour mixture and mix, just until combined.
Dollop dough over berries, covering as evenly as possible. Bake at 350'F until dough is golden brown and cooked through, 40-50 minutes.
Serve warm

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Forward>>

Colcannon

Hamburger Soup

Sauteed Cabbage and Carrots

Carrot Butternut Squash Soup

Creamy Garlic Soup

Cranberry and Roasted Beet Salad

Creamy Sweet Potato Soup

Crock Pot Buttered Cabbage

Carrot Potato Soup

Creamy Turnip Soup

Sautéed Escarole

German Vegetable Potato Soup

Roasted Carrot Hummus

Eggplant and Pepper Bake

Creamy Potato Pumpkin Soup

Sweet Potato and Kale Soup

Kohlrabi and Squash Skillet

Honey Glazed Carrots and Celery

Stuffed Sweet Onions with Bacon

Peach and Tomato Caprese Salad

Canteloupe, Cucumber, Feta Salad

Summer Strawberry Salad with Feta

Kale Pesto

Watermelon Lemonade

Healthy Blueberry Cobbler

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