Serve this spicy fruit salsa with grilled fish or chicken. Add a dash of hot sauce to kick it up a notch.
1 cup fresh or frozen blueberries, coarsely chopped
½ red bell pepper, seeded, deribbed, and diced
1 jalapeño or serrano chile, minced
2 tablespoons minced cilantro
2 green onions, white and light green parts, finely chopped
Juice of ½ lime
¼ teaspoon kosher salt
Pinch of sugar
Combine all of the ingredients in a medium bowl and toss well. Refrigerate for 30 minutes before serving. Cover and refrigerate for up to 3 days.
Makes about 1 cup
This jam tastes like it took hours to make, but it goes from pan to jar in under 30 minutes. Double the recipe so you can save some for dark winter mornings, a reminder that summer will be back.
2 cups fresh or thawed frozen blueberries
1 tablespoon pectin
1 tablespoon honey
1 tablespoon freshly squeezed lemon juice
½ cup water
1 cup sugar
Combine all of the ingredients in a saucepan and bring to a boil over medium-high heat. Continue to boil, stirring occasionally, for 12 minutes, or until the mixture begins to gel. To test the consistency, chill a small plate in the freezer for 15 minutes. Remove the plate from the freezer and drop small amounts of the jam onto it. The jam is ready when it holds its shape instead of pooling out over the plate. Transfer to clean jars with tightly fitting lids and refrigerate for 30 days.
Note: Sterilizing and sealing the jars keeps jam fresh for up to a year. Those who plan to keep the jam for an extended period should sterilize a jar and its lid by using a pair of tongs to submerge them in boiling water for at least 10 minutes. Alternatively, place the jar, lid, and metal soup spoon in the oven at 250°F for 25 minutes. Remove from the oven and, wearing oven mitts, use the sterile spoon to scoop the jam from the pan and into the jars. Still using mitts, tightly screw on the lid, and set aside to cool. The hot air between the jam and the lid contracts as it cools, sealing the lid tight. The jam is now safely stored at room temperature. Once the jar is opened, place the jam in the refrigerator and use within 30 days.
Makes about 1½ cups
Homemade granola is delicious and extremely easy to make. Try it sprinkled on yogurt and fruit salad or ice cream, or enjoy it as a hearty breakfast cereal.
⅔ cup canola oil
⅔ cup honey
¼ cup packed light brown sugar
6 cups old-fashioned oats
1 teaspoon ground cinnamon
1 cup unsalted raw shelled sunflower seeds
2 tablespoons sesame seeds
½ cup sliced almonds
1 cup dried blueberries
Position the oven racks to divide the oven evenly in thirds and preheat the oven to 350°F. Have 2 ungreased baking sheets ready.
Place the oil, honey, and sugar in a bowl and whisk to combine. Place the oats, cinnamon, sunflower seeds, and sesame seeds in a large bowl and stir to mix. Pour the honey mixture into the oats mixture and toss well to combine and coat. Divide evenly between the baking sheets and spread in an even layer.
Bake for 30 minutes, varying the pans’ positions and stirring every 10 minutes to allow for even baking, until the granola is golden and toasted. Remove from the oven, stir to loosen, and let cool on the pans, stirring occasionally to keep the granola from sticking. When completely cool, transfer to a large bowl and add the almonds and blueberries. Store in an airtight container for up to 2 weeks.
Makes about 8 cups
A fine alternative to crackers, these flavorful breadsticks are a festive and colorful addition to any menu. Serve them with soup or salad, and watch them disappear! Kids like to help with this recipe—small hands are great at rolling dough.
2 tablespoons olive oil
⅓ cup peeled and finely chopped red onion
1 tablespoon minced garlic
3½ cups all-purpose flour, plus more for kneading
1½ teaspoons kosher salt, plus more for sprinkling
½ teaspoon freshly ground black pepper
1 cup fresh or frozen blueberries
2 teaspoons active dry yeast
¼ teaspoon sugar
¾ cup hot water (120° to 130°F)
In a skillet, heat the oil over medium heat. Add the onion and garlic and sauté for about 10 minutes, or until the onion is soft. Remove from the heat and let cool.
Mix together the flour, 1½ teaspoons salt, and pepper in a small bowl and set aside. Place the blueberries in the bowl of a food processor fitted with the metal blade and purée until smooth. Set aside.
In a large bowl, mix together the yeast and sugar. Stir in the hot water, continuing to stir just until the yeast dissolves. Let rest until the yeast mixture becomes foamy, about 10 minutes. Gently stir the onion mixture and the blueberry purée into the yeast. Add the flour mixture and stir to combine just until a dough ball forms.
Lightly grease a large bowl with canola oil. Working on a lightly floured surface with lightly floured hands, knead the dough until elastic, about 5 minutes. Place the dough ball in the oiled bowl and turn to coat. Place a damp kitchen towel over the dough and place the bowl in a warm place to rise for 45 minutes, or until approximately doubled in volume.
Preheat the oven to 350°F. Remove the dough from the bowl and roll it into a rectangle about ½ inch thick and 15 inches long, then cut into 24 to 30 pieces. Working on a lightly floured surface, roll the pieces of dough into 15-inch-long ropes, about the thickness of your pinky finger. Arrange breadsticks on baking sheets 2 inches apart and brush their tops with water and sprinkle with kosher salt. Bake for 45 to 55 minutes, until very crispy and slightly browned. Serve warm. The breadsticks stay fresh in an airtight container for up to 2 weeks.
Makes 24 to 30 breadsticks
Use this vinegar in a dressing for an arugula or spinach salad, or as a marinade, glaze, or reduction for pork, ham, or duck. The beautiful plum color makes it an ideal gift item. Add fresh blueberries for decorative purposes.
1 tablespoon honey
1 cup white wine vinegar
½ cup fresh mint leaves
1 cup fresh or thawed frozen blueberries
Combine the honey and vinegar in a small, nonreactive saucepan and bring to a boil over high heat. Place the mint and blueberries in a glass bowl and pour the honey and vinegar mixture over them. Cover and let sit at room temperature for 2 days. Pass through a fine-mesh strainer and discard the solids. Cover tightly and store in the refrigerator. The vinegar is best when used within 30 days.
Makes 1 cup