Tag Archives: food

May 3 2013

You need to try this

{This recipe originally posted on Isla Organic}

Today I wanted to share with you one of my go-to recipes – a recipe I make often and has quickly become a big hit among my friends and family who I’ve made it for.  My Rubbed Kale Salad (recipe below) is a must-try recipe – trust me on this!

Why do you need to try this recipe? Here are 5 reasons:

  1. It is easy to make and takes less than 10 minutes from start to finish
  2. It only uses a few ingredients
  3. It is versatile (topping and dressing options included! But I want you to play around and have fun with it! Get creative!)
  4. You can make it in large batches and serve it throughout the week. It stores really well in the fridge because kale is a hearty green – it doesn’t wilt like most greens do.
  5. Kale is a superfood and is incredibly good for you. I could go on and on about the health benefits of kale, but instead I’ll give you the link to this post where I did just that last year :)

Rubbed kale salad2

 

Rubbed Kale Salad

Ingredients: 

1 bunch of organic kale

1/2 tsp. sea salt

 

Directions:

1. Wash and dry kale and remove leaves from stems.

2. Cut kale leaves into thin (about 1/2”-1”) strips.

3. Place cut-up kale leaves into a large bowl and add the sea salt.

4. Using your hands, massage the kale leaves until they begin to reduce, about 2 minutes. Sometimes liquid may form.

5. Let sit for 5 minutes, and pour out any liquid that may have formed.

6. Top with your favorite seasonal toppings and homemade dressing, ideas below.

 

Topping options:

1. Sun-dried tomatoes, sunflower seeds, Parmesan or feta cheese

2. Apple or pear slices, walnuts, shallots

3. Shredded chicken, onions, cherry tomatoes

4. Oven-roasted root veggies (sweet potatoes work really well), onions, pumpkin seeds

 

Dressing options:

1. 2 tbsp. extra virgin olive oil, 2 tbsp. lemon juice

2. 2 tbsp. extra virgin olive oil, 1 tbsp. pure maple syrup, 1 tbsp. apple cider vinegar, 1 tbsp. Dijon mustard

3. 2 tbsp. extra virgin olive oil, 1 tbsp. balsamic vinegar, 1 tbsp. pure maple syrup

 

Like my shirt?! :)

Like my shirt?! :)

 

Did you like this post? If so please share it with your friends, family, and coworkers by using the social share buttons below! Have a fabulous day! xo Andrea

 

Mar 26 2013

Vegan Stuffed French Toast Recipe

I LOVE breakfast – it is my favorite meal of the day. Are you a breakfast lover? If so, this recipe is for you. And if not, this recipe is tempting enough to turn you into one :)

A healthy, vegan, low-sugar version of the classic stuffed french toast recipe. That’s right – no dairy, no eggs, AND low-sugar – PLUS it contains a fruit serving. Parents rejoice – this is a recipe you can feel good about feeding to your children {and yourself}. It takes about 20 minutes to make from start to finish, making it perfect for a weekend family breakfast.

Lets do a side-by-side comparison of the typical french toast recipe and this healthier version:

Typical French Toast Recipe       This Version

Sugar Content     HIGH                Small amount from maple syrup & fruit 

Whole Grains      NONE               YES (sprouted)

Contains Fruit     NO                     YES

Contains Eggs     YES                    NO

Contains Dairy    YES                   NO

Ready to make this delicious, healthy meal yet?! Below you will find step-by-step instructions (with pictures) on how to make this easy breakfast.

This is the sprouted bread I use for this recipe – I found it in the frozen section of my food store. It goes for $4.99 at my local food store, and $3.99 at Whole Foods in my area.

Vegan Stuffed French Toast

Prep time: 5 minutes

Cook time: about 15 minutes

Ingredients:

  • 4 slices of sprouted grain bread (I use the Food for Life brand found in the frozen aisle section)
  • 1 organic banana
  • 1 cup organic strawberries
  • 3/4 cup almond milk, unsweetened
  • 1 and 1/2 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon almond extract
  • 2 teaspoons pure maple syrup
  • About 2-3 teaspoons coconut oil, or non-stick cooking spray, for cooking

Directions: 

  • Start off by placing the strawberries in a covered medium sauce pan. Place the pan over medium heat. Stir occasionally.
  • Prepare your skillets – one medium sized skillet and one small skillet – over medium heat.
  • Cut you banana in quarters. Place the banana slices into the small skillet (put 1 teaspoon of coconut oil or coat with non-stick spray first). Cook for 8 minutes, 4 minutes each side.

Slice the bananas into quarters

Add the bananas to the skillet and cook for 8 minutes total, flipping half way through as shown here

  • While the bananas and strawberries are cooking, make your coating mixture. Combine the almond milk, almond extract, and spices in a medium bowl and whisk until the spices are combined thoroughly.

Whisking together the coating

  • Dunk the bread into the milk mixture, turning to coat completely. Just do a quick dunk, as the bread absorbs the milk quickly.

Make sure to coat both sides of the bread

  • Place the bread onto the large skillet (put 1-2 teaspoons of coconut oil or coat with non-stick spray first). Cook for 8 minutes, 4 minutes each side.

Cook the bread in a skillet for 8 minutes total, flipping half way through

  • As the strawberries begin to soften, take a potato masher and mash the strawberries until they are soupy and there are no more large chunks.

Use a potato masher to mash the strawberries until smooth

  • To prepare the stuffed french toast, first lay one piece of bread on a plate and put two of the banana slices on top. Drizzle with 1 teaspoon of pure maple syrup.

Drizzle with 1 tsp of pure maple syrup – that’s all you’ll need!

  • Then put the other piece of bread on top. Drizzle half of the strawberry sauce on top. Repeat for the second serving.

Place the other piece of bread on top, drizzle with strawberry sauce, and enjoy!

  • Enjoy!

If you enjoyed this recipe, please share it with your family and friends using the share buttons directly below. Thanks for ready and happy cooking! 

Nov 26 2012

Butternut Squash and Leek Latkes

Well what do you know, another butternut squash recipe!! Can you tell this is one of my favorite vegetables?!

I’m always looking for new ways to cook butternut squash, and ways to use it in recipes, so when I came across a picture of shredded butternut squash on Instagram from Sherrie on Living Simply Gluten Free on a light bulb went off in my head. About a week ago, I created a recipe for Leek Latkes after discovering one in a cookbook I was reading. The recipe I found in the cookbook was not that healthy, so I set off to make my own. The leek latke recipe I created tasted really, really yummy, but didn’t quite turn out in a latke form and fell apart. It needed something else to hold it together. Shredded butternut squash was just the answer! (Thanks Sherrie for the inspiration!)

These Butternut Squash and Leek Latkes are filling, thanks to the protein in millet, and flavorful, thanks to the veggies and seasonings. This is a perfect make once eat twice meal – double up the recipe so you can have leftovers for lunch the next day!

Butternut Squash and Leek Latkes

Ingredients:

  • 3/4 cup millet, dry
  • 2 cups stock, or water (to cook millet)
  • 2 leeks, white and light green parts only
  • 4 cups shredded butternut squash, about 1/3 of a squash
  • 1 egg
  • About 1/4 cup of all purpose flour
  • 2 Tbsp. fresh parsley
  • 1 Tbsp. dried thyme
  • 1/2 tsp. turmeric
  • 1/2 tsp. cumin
  • Sea salt and black pepper to taste

Directions:

  • Start off by cooking the millet according to the package directions; however, you want the millet to be a bit thicker than normal. Most packages call for 2 cups of water to 1/2 cup of dry millet. I used 3/4 cup of millet to make it thicker. I also used homemade turkey stock instead of water to make it more flavorful. When millet is cooked, set aside.
  • While millet is cooking, peel and shred the butternut squash using a cheese grater. Using a piece of paper towel or cheese cloth, squeeze out excess liquid and set aside.

Using a cheese grater to shred the butternut squash

  • Slice the leeks into thin pieces and then wash the pieces. Dirt gets in between the layers, so you want to wash AFTER you cut the leek. Cook the leek in a skillet over medium heat until the pieces get soft, about 10 minutes. Use a little olive oil to prevent the leek from sticking to the pan. Keep skillet on stove, as you can use it to cook the latkas.

Millet and leeks cooking

  • In a large mixing bowl, combine cooked millet, shredded squash, and cooked leeks. Add in all of the other remaining ingredients and stir to combine.

Adding all the ingredients to a mixing bowl

Mixing up the ingredients

  • Make patties with the mixture. I found that wetting my hands a bit before making each patty helped the patties keep their shape and not fall apart. You may need to use a little more flour to also help them keep their shape.
  • Cover the skillet with non-stick spray, or olive oil, and cook the patties until golden brown – about 4-5 minutes each side. You may need to use a spatula to help reshape the latkes if the sides start to fall out of place.

Cooking up the latkes

  • Enjoy!

For other butternut squash recipes, make sure to head over to my recipes section. I also have another latke recipe. For the health benefits of butternut squash, take a look at this post.

Oct 4 2012

Winter CSA

It is hard to believe it is that time of year again, but fall is in full force and the local produce in my area is quickly dimensioning. Before we know it the loooong season of winter will be upon us. There are lots to do to the house and yard before the snow starts to fall. Because I have my priorities in place, I signed up for my winter CSA at Brookford Farm and now I feel somewhat prepared for winter (i.e. my main priority is local, healthy food.. It’s true, I am obsessed.)

When I was at IINLive last weekend, Andrea Beaman spoke about CSAs. She gave multiple ways why CSAs are great for the environment, our bodies, and the farmer’s themselves, but I think my favorite tip of hers was that CSAs can SAVE YOU MONEY. Each week I pick up a huge amount of fresh, organic produce that would cost me way more if I purchased it in a store. You definitely can more “bang for your buck” when you are involved with a CSA program. You can read more about why I think CSAs are important here and here. I’m also in the process of reading “The Omnivore’s Dilemma” by Michael Pollen which reiterates my beliefs on buying local, sustainable food. (If you have not read this book I suggest going out and getting it – it is really an eye opener for the way our food system is run in this country.)

If you are thinking that CSAs are just for the summer months, you stand incorrect my friend. There are farms that do winter CSAs in the Southern New Hampshire area (as well as other parts of the country I’m sure – check out Local Harvest). Brookford Farm, where I purchase my CSA, has only a few vegetable shares left (which will include fresh greens throughout the winter! Yay!) so if you are interested contact them here today! Another farm in Southern NH that offers a winter CSA program is Heron Pond Farm.

CSAs aren’t just for produce either. I purchase a meat, pork, chicken, dairy, and egg share from my CSA.

My pork, beef, dairy and egg shares

This will be my second year purchasing a winter CSA with Brookford Farm and I’m really looking forward to it. Nothing better than some fresh, local food prepared into a yummy meal in the middle of a snowy winter!

Sep 13 2012

Cheers to 3 years!

9/12/12 marked 3 years of marriage for Al and I. In some ways it feels like, “WOW! 3 years ago already?! Time flies!” And in other ways it feels like, “Oh, we’ve only been married 3 years?!” So much has happened and changed since the day we said our vows – we bought our first home, Al went to school and became a truck driver, and now I’m going to school and becoming a health coach – not to mention a bunch of smaller changes along the way. I can honestly say that the past 3 years have been so much fun, and each year gets better and better. I’m so lucky to have him!

Okay, okay… enough of the mushy stuff… let’s get to the good part – what we ate for dinner!

For our anniversary, I wanted to make one of Al’s favorite foods – but healthier, of course. I was inspired by a recipe I saw earlier this week on a blog I recently started to follow, Recipes Happen. If you are new to using egg roll wrappers, or wonton wrappers, check out the recipe because Bonnie gives great step-by-step instructions (with photos!) on how to make egg rolls.

These egg rolls are healthier than the traditional version because they are grilled, not fried. They are, however, still tasty – if not tastier! They take about 30 minutes to make total, and can be made vegetarian style by omitting the pork.

Homemade Grilled Egg Rolls (click on name for printable directions)

Ingredients
- 1/2 lb. ground pork (or ground beef, chicken, etc. Omit if you want to make vegetarian style)
- 2 cups cabbage, thinly sliced
- 2 cloves of garlic, minced
- 1 small onion, thinly sliced
- Sea salt and pepper, to taste
- 8 egg roll wrappers
- Soy sauce, to taste
- 2 Tbsp. of Extra Virgin Olive Oil
- Little bit of water (to help seal the wrappers)
- Additional add ins: shredded carrots, bean sprouts

Instructions
- Start off by slicing and dicing up your veggies.
- Add the veggies to a large skillet and sauté them over medium heat until they are cooked through, about 8 minutes.
- Add the pork to the skillet and cook until no longer pink, about 5 minutes.
- Light your grill and keep it on medium heat.
- Fill your egg roll wrappers according to the directions on the back of the package. This recipe should make approximately 8 egg rolls.
- Once you have your egg rolls filled, brush olive oil on the outside of the wrapper, and sprinkle with sea salt and pepper. Make sure to rotate so you coat all sides in olive oil. The wrappers absorb the oil pretty quickly, so only use a little bit of oil on each egg roll.
- Cook your egg rolls on the grill for a total of 5-7 minutes, flipping halfway through.
- Serve with soy sauce over brown rice or quinoa, and some fresh sautéed greens.

Grilled Egg Rolls served over quinoa and sautéed collard greens

Inside the egg rolls, delish!

We enjoyed our egg rolls with some delicious local mead from Moonlight Meadery, that my thoughtful aunt surprised me with at work earlier that day! She is the best (thank you Auntie Martha!). Al and I thoroughly enjoyed our sweet wine (which we drank in my favorite blue glasses that we got for our wedding, thank you Sarah and family!) Not sure what mead is? Check out Moonlight’s website. We have a Living Social deal to go there for a tour and a tasting, so we plan on visiting in the next few weeks. I can wait to sample more flavors!

For dessert, we enjoyed a caramel-apple cake from Cake’s By Erin in Haverhill, MA. My original plan was to grab a few of their yummy cupcakes, but when I saw this pretty cake in the display case, I just had to have it! Look at how pretty it is…

And huge! Anyone want some cake?! I can’t keep this in the house much longer! If you noticed a blue theme, it because royal blue was our wedding color :)

We ate our cake on our beautiful china that we got for our wedding (thank you to those of you who bought us a place setting! I honestly can’t remember everyone who did, sorry!). I don’t care if we only use it a few times a year, I love our China and I’m so happy we have it….

Yes, that’s buttercream AND caramel in between the layers of cake…. So rich

Typically we end our anniversary by watching our AMAZING wedding video by wedding videographer (and blog reader/supporter!), Meg Simone. Seriously, no words can describe how amazing this video is. Every detail Meg put into this video is perfect. She is very talented and puts a lot of thought into her videos. If you, or someone you know, is engaged in the New England area, check out Meg. Her website has clips of some of the recent weddings she has done. We have this great video that we can watch for years and years to come so we can continue to relive the day! Although we didn’t watch it on our anniversary, we will be watching it soon – we have to, it’s tradition ;)

Here’s to many more wonderful years of being happily married!

Sep 6 2012

Creamy Corn Chowder

This may be my favorite recipe that I have created so far! Although, to be fair, it is probably because I made it in my awesome new Vitamix…

Great for bread dipping!

Using only a few, in-season ingredients, this recipe is packed with flavor and is incredibly satisfying. It also stores well, so you can take it to lunch with you the next day or serve it the next night for leftovers! It’s so yummy your family won’t be disappointed that they are getting leftovers – trust me.

I have prepared the recipe two ways – stove top method and with the Vitamix – choose which one works best for you.

Corn Chowder (Click on name for printable instructions)

Ingredients:
2 ears of corn, grilled or cooked, kernels removed from cob
4 medium potatoes, baked
1/2 medium onion, skin removed
2 cloves garlic, skin removed
1 cup cream (I used farm fresh raw cream)
1 1/2 cups low-sodium organic vegetable broth
2 Tbsp. fresh oregano
2 Tbsp. fresh thyme

**Use organic produce (especially potatoes) whenever possible**

Optional add ins:
Bacon – bits
Chicken – shredded
Fresh Bread

TIPS – For faster cooking, cook the potatoes in the microwave. They only take a few minutes to cook through. You could also use canned or frozen corn, but trust me, fresh will taste much better!! To grill your corn wrap the ear in tin foil and place on the grill for 25-30 minutes, rotating so it cooks evenly on all sides.

Stove top instructions: Takes about 25 min.

- In a large pot, begin by sautéing the onion and garlic for 5 min, or until fragrant.

- Add in the cream, broth, and half of the potatoes. Cook until heat through and steam starts to rise, about 5-10 min.

- Using an immersion blender, or a regular blender in batches (be careful blending hot liquids), blend the soup until smooth and creamy.

- Cut up the remainder of the potatoes into bite sized pieces. Add them to the soup.

- Add the corn and herbs. Cook for an additional 5 min.

- Serve with fresh bread and enjoy!

Vitamix instructions: Takes only 10 min!

- Begin by sautéing the onion and garlic for 5 min, or until fragrant.

- In the Vitamix add half of the potatoes, cream, and broth. Add the onion and garlic once they are slightly cooked.

- Select variable 1 and slowly turn to variable 10, then to high. Blend for 4-5 minutes, or until steam starts coming from the top.

- Reduce the speed to variable 3 and add in the remainder of the potatoes, corn, and herbs. Allow to blend for an additional 30 seconds.

- Serve with fresh bread and enjoy!

Look at how thick and creamy it is!! Mmm mmm yummy!

I hope you all enjoy this recipe as much as my husband and I have! If you make it, let me know what you think – I always love hearing when people make my recipes!

Aug 11 2012

What’s In My CSA Share?

I often get asked a lot of questions about food, my blog, and health related topics. One of the questions I am most commonly asked is, “What is a CSA?” After a brief explanation I get the follow up question, “What type of food do you get each week?

CSA stands for Community Supported Agriculture. You pay for a share (or half share, or 1/4 share depending on the farm) prior to the growing season (typically in Spring months) and then during the growing season (typically June-October in Southern New Hampshire) you pick up your weekly share from the farm. Each week the selection of produce varies, as it depends on what’s ripe for the picking! For example, in the month of June it is typical to see leafy greens, radishes, and sugar snap peas in your weekly share. As August rolls around you start seeing zucchini, summer squash, green beans, corn, and tomatoes.

I joined my first CSA in the Spring of 2011 and there is no turning back for me now! I am a huge advocate for CSAs for many reasons. In February, I posted the Top 3 Reasons why I purchase the majority of my food through a CSA. It’s worth the read if you are interested in purchasing a CSA share in the future.

A few weeks back I received a comment from In Her Chucks asking me to join in her weekly CSA posts. She has created a page where bloggers can “link up” and share their weekly CSA posts with one another. Such a clever idea! Make sure to check the link out – not only do you get to see people’s CSA shares from all around the country, but they also share some great recipes like Creamy Bacon Avocado Pasta Salad (Oh my doesn’t that sound delicious?! And perfect for summer!) and Fresh Melon, Feta and Basil Salad. There are also some recipes for a Quick Jam, and How to Can Crushed Tomatoes. Make sure to check it out here!

I purchase my CSA from Brookford Farm year round, and I am so happy with the quality and variety of food they give me each week. Brookford Farm is a big reason why I am healthy, happy, and have gotten so creative in the kitchen. I can’t say enough great things about the farm! After picking up my weekly CSA share, I visit the Exeter’s Farmer’s Market to pick up any extras I think I might need for the week.

Without further adieu, here are my CSA share and farmer’s market finds for this week:

Colorful produce

CSA Share: Beets, carrots, sungold tomatoes (which I have been using to make my Simple Summer Salad), corn, muskmelon, cucumbers, eggplant, broccoli, potatoes, and green peppers.

Farmer’s Market Finds: Peaches, tomatoes, onions, kale, lettuce, oregano, basil, and some beautiful sunflowers.

This week also happened to be a pork and beef share week, which happens once a month. Here are those goodies, along with my weekly dairy and egg share:

Protein fix

Dairy: Raw low fat milk, low fat yogurt, and brie.
Beef: Stew beef, ground beef, 2 high end cuts of beef (NY Strip Sirloin) and 2 low end cuts of beef (London Broil)
Pork (which was just the 1/2 share for the month, they were running low on pork so we will get another 1/2 share in a few weeks): BACON!!, ground pork, and breakfast sausage.

Now when people ask me, “What do you mean you purchase all of your food from farms? What do you eat each week?” I will guide them to this post so they can see for themselves! Delicious, healthy food straight from the farm to my house!

Aug 2 2012

Berry-Delicous Smoothie

It’s August and berry season is still in full swing! Now is the time to get your fix of in-season berries while they are fresh and plentiful.

This morning I decided to make a smoothie for breakfast, using the berries I had in my fridge – blueberries and cherries.

Beautiful blueberries

Look at the color of the cherries – such a deep red, which is a sign of they are packed with antioxidants and flavor.

The darker the berry, the better it is for you!

To the berries, I added some oats, chia seeds, plain yogurt from Brookford Farm (farm fresh yogurt tastes SO yummy!), and a few raw walnuts. I have been added walnuts to my food lately after discovering how good they are for you – possibly the next Ingredient of the Week?!

I added all of the ingredients together into a tall container and used my immersion blender to mix it all up. I love my immersion blender – it’s so simple to use and way easier than cleaning up a bulky blender. Time savers are my favorite gadgets! And well worth the money!

Blending the smoothie together using my immersion blender

I’ve owed you all a recipe for awhile now, so here you have it! Berry-Delcious Smoothie.

Berry-Delcious Smoothie

Another quick and easy recipe that is perfect for the summer months. The oats, chia seeds, walnuts, and yogurt give this smoothie a protein boost, which in turn, keeps you fuller longer. Make this smoothie for breakfast and it will keep you full until lunch time. Perfect for a busy day! The berries give your body a powerful antioxidant punch, and the walnuts give your body a dose of omega 3 fatty acids. This smoothie is a well balanced, healthy meal!

Jul 31 2012

Summer Recipes

I haven’t been creating many new recipes recently. Partly because I’ve been really busy, and partly because it’s summer and I try to make quick, easy meals in the summer – who wants to spend time preparing a meal when they can be outdoors enjoying the beautiful weather?!

Most nights my dinners look like this….

Loading up on the veggies, but can’t forget the protein!

A lot of veggies and some protein (this night it was a steak from Brookford Farm) on the grill, simply seasoned with herbs from my garden, sea salt, pepper, and typically some garlic. Meals like these only take a few minutes to prepare before throwing them on the grill for about 15 minutes. Can’t get much easier than that!

For other simple summer recipes that will keep you cool during the hot months, check out the following creations:

Simple Summer Salad
Yogurt Parfait
Strawberry Salsa - Also works well with peaches
Banana Ice Cream
Maple-Cinnamon Ice Cream
Chocolate Covered Strawberry Ice Cream
Healthy Sloppy Joes
Green Tea Smoothie

I hope to have some new recipes for everyone soon, but in the meantime, enjoy these creations!

Jul 29 2012

Can’t Get Enough Blueberries….

There is nothing I love more than fresh, local food – which makes summer and fall my favorite time of year. One of my favorite summertime foods – blueberries!

Blueberries, raspberries, and golden raspberries from Turkey Hill Farm

Last July I started blueberry picking with my friend Rella and her mom Nancy at Turkey Hill Farm in Haverhill, MA, and quickly fell in love with their berries. They are so sweet, juicy, and are typically very large.

We started picking a few weeks ago, and not only have I been getting my daily dosage of the sweet berries, but I have also been preserving quite a bit of them. Last year I preserved them by making blueberry jam and by freezing, but ran out of both by the time January came. This year I am determined to freeze many more berries, which is why I have been picking pounds and pounds of berries!

One morning Rella and I each picked 12 lbs. of blueberries!

TIP – A great way to preserve blueberries is by freezing them. Simply wash and dry your berries before placing them into gallon sized freezer bags. Place them in the freezer and they are ready to use for your next recipe, snack, or in your morning oatmeal. I typically wash them again before eating, more to soften them up a bit so they are semi-frozen when I eat them.

One of the main ways I use blueberries, both when they are in-season and by using my stockpile of frozen berries, is in yogurt parfaits. I created this recipe last summer and it works really well with blueberries, strawberries, and peaches (which just started showing up at my local farmer’s market!). I make it year round for my husband and pack it with his lunch. It is a quick, healthy snack, that could also be made for breakfast or lunch! It is made up of only 4 ingredients and takes about 5 minutes to make – a perfect summertime snack/meal so you can spend less time in the kitchen and more time enjoying the beautiful weather!

Yogurt Parfait with blueberries

By posting pictures of my blueberry picking on Facebook, I’ve had a lot of friends head over to Turkey Hill Farm and pick some blueberries for themselves! One of those friends is Cassie, fellow blogger and creator of I Need To Bake. Last week she made some White Chocolate Chip Blueberry Bars, with Blueberry White Chocolate Icing, and they look yummy! Blueberries and white chocolate?! Yes please! Cassie, you are a genius ;)

Blueberries should be ripe for the picking for the next few weeks in the Northeast, so make sure to get out there and get picking! To find a local PYO farm near you, check out Pick Your Own – a great resource for finding farms, recipes, and preserving instructions.

Happy Sunday everyone!