Honey Lemon Custard

Yield – 8 x 4oz Portions Ingredients 2 cups – Whipping Cream* ¼ cup – Honey* 3 Tbl – Sugar* 3 ea – Lemon Zest 1/3 cup – Lemon Juice ½ – Vanilla Bean Pod – Sliced down the center. *All starred ingredients have been sourced locally. Preparation Prepare 4oz ramekins or serving bowl, set aside till needed. Juice Lemon and set aside till needed. In a heavy sauce pan, combine cream, sugar, honey, vanilla pod and lemon peel. Heat mixture till just simmering; 200-212⁰. DO NOT BOIL!!!!!!!! Remove from heat and sleep till temp drops to 160⁰. Gently add lemon juice and stir. Pour into prepared ramekin. Chill in refrigerator for a minimum of 2 hours. Serving Suggestions Add fresh fruit like blueberries or raspberries Crumble and almond or ginger cookie on top. Recipe by Keegan...

Curried Wheatberries with Blueberries

Ingredients 1 1/2 cups hard wheat berries, rinsed and picked over 1/2 teaspoons ground turmeric 2 teaspoons salt 1/4 cups fresh lemon juice 2 cloves garlic, finely minced 1 teaspoon fresh grated ginger root 4 teaspoons gram masala or curry powder 1 1/2 teaspoons (to garnish, if desired) 3/4 cups canola oil 1/2 cups cilantro, coarsely chopped 2 cups Blueberries 1/2 cups almonds, toasted (optional) 3 scallions, white and green parts, thinly sliced on the diagonal 1/4 cups mint, coarsely chopped Ground black pepper to taste Preparation Combine wheat berries, turmeric, salt and enough water to cover by 2-inches in a large pot. Bring to a boil over high heat, reduce to a simmer and cook uncovered for 55 to 65 minutes or until the wheat berries are tender. Drain and let cool slightly. While the wheat berries are cooking, make the curry vinaigrette. Combine lemon juice, garlic, ginger and garam masala in a nonreactive bowl. Slowly whisk in oil and add cilantro. To assemble salad, stir in enough vinaigrette to moisten the warm wheat berries. Add blueberries, almonds, scallions and mint and gently toss to combine adding more salt, pepper and vinaigrette if...

Blueberry Banana Smoothie with Spinach and Avocado

Ingredients 12 ounces Blueberries 1/2 cup packed baby spinach leaves 1 frozen banana 1/2 ripe avocado 1/2 cup water 1 tablespoon chia seeds 1 tablespoon honey* 1 cup ice Preparation Blend blueberries, spinach, banana, avocado, water, chia seeds, honey and ice in a blender until pureed and smooth, stirring several times. Serve...

Berry Yogurt Ice Pops

Ingredients 2 cups fresh berries, washed and chopped (use a single kind or a variety) 1/4 cup sugar 2 tablespoons honey 1/4 cup water 1 teaspoon lemon juice 1 1/2 cups plain, nonfat Greek yogurt Preparation In a saucepan, bring the berries, sugar, honey and water to a boil. Simmer for a few minutes to dissolve the sugar, remove from heat, and pulse in a food processor until just chunky. Place the mixture into a small bowl and cool it in the refrigerator for 15-20 minutes. Whisk or fold the yogurt and lemon juice into the berry mixture until thoroughly combined. Pour the mixture into molds (see Tips & Notes) and freeze for at least 5 hours. Run molds under hot water to release the ice pops. Tips & Notes If you can’t find molds, use paper cups and wooden paddles or sticks. Serving Suggestion Freeze the ice pop mixture in ice cube trays, and serve two or three in a tall glass of ginger ale for a fun summer cooler. For a non-dairy version, substitute soy yogurt or coconut milk yogurt for the Greek yogurt. – See more at:...

Grilled Pork Chops with Blueberry Barbecue Sauce

Ingredients 4-6 pork loin chops, bone-in or boneless 2 tablespoons vegetable oil 1/2 cup shallots, minced 2 tablespoons fresh garlic, minced 1 tablespoon ground ginger 1 teaspoon chipotle chili powder 1/2 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/4 teaspoon ground cinnamon 1 cup blueberries 1/2 cup ketchup 1/4 cup rice wine vinegar or apple cider vinegar 1/4 cup brown sugar 3 tablespoons water 3 tablespoons tamari 1 tablespoon stone-ground mustard Preparation In a medium-sized skillet, heat 2 tablespoons of the oil and sauté the minced shallots and garlic over medium heat for 3 minutes. Add the spices and sauté 1 minute more. Remove the skillet from the heat and place mixture into a food processor. Add the ketchup, vinegar, brown sugar, mustard, tamari and water, and purée the mixture, then add the blueberries and purée until smooth. Set sauce aside. Lightly brush the grill and the pork chops with a little oil; then season chops with salt and pepper. Grill the chops, covered, for about 6 minutes on each side or until they reach an internal temperature of 155 degrees F. Baste with the barbecue sauce during the final few minutes. Remove the chops from the grill and let them rest, covered, for 5 minutes. Dress the chops with the barbecue sauce and serve with additional sauce on the side. Serving Suggestion This slightly spicy, slightly sweet and very fragrant barbeque sauce is also a great partner with steak, pork, chicken, or duck. Serve with coleslaw with a citrus-based or creamy dressing, or maybe a mango and black bean salad. Fresh berries and cream are ideal for...

Rustic Gazpacho

Ingredients 2 pounds ripe tomatoes, cored and diced 1 medium cucumber, seeded and diced 1 large green bell pepper, seeded and diced 1 cup jicama (about 1/2 of a large jicama), peeled and diced 1 small jalapeño pepper, seeded and minced (more if you like things hot!) 2 cloves garlic, minced 1 1/2 cup tomato or vegetable juice 1 1/2 limes, juiced (about 1/4 cup juice) 1 tablespoon sherry vinegar (or red wine vinegar) 1 teaspoon salt (optional) Ground black pepper to taste 1 avocado, peeled, seeded, and diced (prep avocado just before serving the gazpacho to prevent browning) Preparation In a large mixing bowl, stir all ingredients together except for the avocado. For optimal flavor, allow the mixture to sit for a couple hours to allow the flavors to blend. Stir in the avocado just before serving. Serving Suggestion Serve with crusty bread and additional hot sauce, if desired. Or throw in a few grilled shrimp and a touch of sour cream. – See more at:...