Every year, my first blackberry sighting at the farmers markets leave me feeling giddy. It's like a sign that summer is definitely here (and that the freestone peaches, my ultimate favorite, are right around the corner). My husband and I plan to make Jeni's recipe for Sweet Corn & Blackberry ice cream tonight to enjoy tomorrow on Independence Day. For something a little less labor intensive...
These fried green tomatoes use buttermilk & self-rising flour--don't hate, cornmeal fans. Along with the ingredients, I'll include two mixtures for dipping, the oil for frying, & some homemade bread to turn them into the best BLT you've ever made.
A gluten-free super-easy recipe--pad thai sauce comes already mixed w/ uncooked noodles & peanuts for sprinkling on top.
This week's salad greens come sunflower seeds & a customer favorite: Homemade Ranch Dressing!
This week's Smoothie Mix includes frozen peaches, frozen strawberries, bananas, spinach, & chia seeds. (You won't taste the spinach--I promise!)
Fresh Blackberry Vinaigrette
INGREDIENTS:
Blackberries
Balsamic vinegar
Honey
Extra virgin olive oil
DIRECTIONS:
This is a use-what-you-have recipe, complete with eye-balling for measurements. Add blackberries (a handful or two), balsamic vinegar (a couple of Tablespoons, depending on how many berries you have), honey (equal to the amount of vinegar) to a blender and blend well. If you want a thicker dressing, add the olive oil (1/4-ish cup) to the blender. If you want a thinner/runnier dressing, you can pour the blackberry mixture into a bowl & whisk in the olive oil by hand. This dressing is extra-delicious on a salad with fresh sliced peaches.
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July Week #2 Menu:
(All meals yield 4 servings. Smoothie Mix includes 5 bags, yielding 2-4 servings each.)
(All meals yield 4 servings. Smoothie Mix includes 5 bags, yielding 2-4 servings each.)
Hating brussels sprouts is SO out of style, y'all. Besides, nothing can fail if it includes bacon, right? This meal requires cooking your pasta & a little stovetop action for frying up the bacon & sautéing/braising the brussels sprouts.
These fried green tomatoes use buttermilk & self-rising flour--don't hate, cornmeal fans. Along with the ingredients, I'll include two mixtures for dipping, the oil for frying, & some homemade bread to turn them into the best BLT you've ever made.
A gluten-free super-easy recipe--pad thai sauce comes already mixed w/ uncooked noodles & peanuts for sprinkling on top. This week's salad greens come sunflower seeds & a customer favorite: Homemade Ranch Dressing! This week's Smoothie Mix includes frozen peaches, frozen strawberries, bananas, spinach, & chia seeds. (You won't taste the spinach--I promise!)
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