Need some help figuring out what to do with all those sweet blueberries?
No problem!
Below are the recipes of the week. Recipes will be posted every Monday so you have time to plan your meals for the week! If you try our recipes, we ask that you go on our Facebook page, "like" us if you haven't already, and post your comments about our recipes! Thank you in advance and O'B Joyful Farm ™ hopes you will enjoy these recipes as much as we do.
Lemon Cream Pie with Blueberry Topping - from All Recipes
INGREDIENTS:
3 large egg yolks
1 (14 oz) Eagle Brand Sweetened Condensed Milk
1/2 Cup Santa Cruz Organic Pure Lemon Juice
**We use real lemon juice!**
1 (9 inch) pie crust or graham cracker crust
Whipped Cream
**We made our own, homemade, whipped cream!**
Optional: Lemon peel
*We zested 2 large lemons to add into the mixture.*
DIRECTIONS:
Heat oven to 325 degrees.
Beat egg yolks in medium bowl with mixer.
Add sweetened condensed milk and lemon juice until well mixed.
Pour into crust.
Bake 30-35 minutes or until set.
Remove from oven.
Cool 1 hour.
Chill at least 3 hours.
Spread whipped topping or whipped cream over pie before serving.
**We put a layer of our fresh blueberries on top of the pie before layering the whipped cream on top.**
Garnish with lemon peel, if desired.
**We garnished the lemon pie with another layer of blueberries in place of the lemon peel.**
Blueberry and Kale Grain Salad - from Southern Living
INGREDIENTS:
1 Cup Wheat berries
1 teaspoon table salt
1 (8-oz.) package sugar snap peas
4 Cups coarsely chopped Kale
1/2 Cup Red Wine Vinaigrette
2 Cups fresh Blueberries
1/2 Cup chopped toasted pecans
3/4 Cup crumbled feta cheese
DIRECTIONS:
Bring wheat berries, salt, and 4 Cups water to a boil in a saucepan.
Cover, reduce heat to low, and simmer 1 hour.
Meanwhile, cook peas in boiling salted water to cover 2 minutes or until crisp-tender; drain.
Plunge into ice water,; drain and pat dry. Slice in half.
Drain wheat berries; rinse under cold water until cool.
Toss together kale, wheat berries, and 1/4 Cup vinaigrette in a large bowl. Let stand 30 minutes.
Stir in blueberries, pecans, and sugar snap peas.
Add salt and pepper. Sprinkle with cheese. Serve with remaining vinaigrette.
Blueberry Peach Crumble - from Two Peas & Their Pod
INGREDIENTS:
2 Cup blueberry
2 1/2 Cup peeled and sliced peaches (5-6 peaches)
1 tablespoon lemon zest
1/4 teaspoon vanilla extract
1/2 Cup granulated sugar
1/4 Cup all-purpose flour
TOPPING:
1/2 Cup all-purpose flour
1/2 Cup old-fashioned oats
1/3 Cup brown sugar
1/4 Cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons cold butter, diced
DIRECTIONS:
Preheat oven to 350 degrees
In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest,
vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated.
Let the mixture sit while you prepare the crumble topping.
For the crumble topping: in a large bowl combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon.
Stir together with a whisk. Mix in the butter with your fingers
until the mixture comes together and you have big crumbles.
Place the fruit mixture in a 2 quart ceramic or glass baking dish. Sprinkle the crumble mixture evenly over the fruit.
Place the pan on a baking sheet pan, lined with parchment paper,
and bake for 40-45 minutes (or until the tops are bubbly).
Serve warm or at room temperature.
Frozen Blueberry Yogurt Bites - from Skinny Mom
INGREDIENTS:
1 pint of blueberries
1 Cup vanilla, nonfat Greek yogurt
1 tablespoon, Stevia
DIRECTIONS:
Line a baking sheet with parchment paper or a nonstick mat. Set aside.
In a medium mixing bowl, stir yogurt and sweetener together.
Working in 2 batches, gently fold in the blueberries to coat in the yogurt. Scoop them up with a fork and tap the excess yogurt off.
Place the blueberries on the baking sheet, being careful not to have them touch.
Freeze the baking sheet until the blueberries are completely frozen (about 1 hour).
Store leftovers in an airtight container in the freezer.
Blueberry Corn Salad - from Two Peas & Their Pod
INGREDIENTS:
6 ears fresh sweet corn, husked
1 cup of fresh blueberries
1 cucumber, sliced and diced
1/4 cup of finely chopped red onion
1/4 fresh chopped cilantro
1 jalapeno pepper, seeded and finely chopped
2 T lime juice
2 T olive oil
1 T honey
1/2 t ground cumin
1/2 t salt
1/4 t black pepper
DIRECTIONS:
Boil corn for 5 minutes or until tender.
When cool, cut corn from the cobs.
In a large bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
Whisk together lime juice, oil, honey, cumin, salt, and pepper.
Pour dressing over salad and stir until combined.
Cover and refrigerate until ready to serve.
Stores well for a day or two.
Best if used within 18 hours or so.
Blueberry-Cinnamon Muffins - from Southern Living
INGREDIENTS:
1/4 cup regular oats
2 T brown sugar
1 t ground cinnamon, divided
1/4 cup butter, softened
1 cup granulated sugar
1/2 cup egg substitute
1 t vanilla extract
2 cups all-purpose flour
1 t baking soda
1/2 t salt
1 1/4 cups fat-free buttermilk
1 cup fresh blueberries
Vegetable cooking spray
DIRECTIONS:
Stir together oats, brown sugar, and 1/2 t cinnamon; set aside.
Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.
Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 t cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling with two-thirds full. Sprinkle evenly with oats mixture.
Bake at 350 degree for 15-20 minutes or until tops are golden. Cool muffins in pans for 5 minutes; remove from pans and cool on wire racks.
Pickled Blueberries - from Chef Tyler Kord
INGREDIENTS:
1 cup distilled white vinegar
1/4 cup sugar
1 3/4 T Kosher salt
1 1/4 lb blueberries
1 small red onion, thinly sliced
DIRECTIONS:
Whisk vinegar, sugar, salt, and 1/4 cup water in a medium bowl until sugar and salt dissolve. Add blueberries and onion, cover with plastic wrap. Refrigerate overnight before use.
Muscadine or Scuppernong Ice Cream
INGREDIENTS:
2 cup chilled muscadine or scuppernong juice
1 quart half and half (light cream)
3 cup sugar
1/2 cup lemon juice
2 cup whipping cream
DIRECTIONS:
Combine sugar, whipping cram, and light cream in a large mixing bowl. Beat on medium speed of electric mixer for 1 minute or until sugar dissolves. Add juices and beat well. Pour mixture into 1-gallon size freezer can. Freeze according to manufacture's directions.
No problem!
Below are the recipes of the week. Recipes will be posted every Monday so you have time to plan your meals for the week! If you try our recipes, we ask that you go on our Facebook page, "like" us if you haven't already, and post your comments about our recipes! Thank you in advance and O'B Joyful Farm ™ hopes you will enjoy these recipes as much as we do.
Lemon Cream Pie with Blueberry Topping - from All Recipes
INGREDIENTS:
3 large egg yolks
1 (14 oz) Eagle Brand Sweetened Condensed Milk
1/2 Cup Santa Cruz Organic Pure Lemon Juice
**We use real lemon juice!**
1 (9 inch) pie crust or graham cracker crust
Whipped Cream
**We made our own, homemade, whipped cream!**
Optional: Lemon peel
*We zested 2 large lemons to add into the mixture.*
DIRECTIONS:
Heat oven to 325 degrees.
Beat egg yolks in medium bowl with mixer.
Add sweetened condensed milk and lemon juice until well mixed.
Pour into crust.
Bake 30-35 minutes or until set.
Remove from oven.
Cool 1 hour.
Chill at least 3 hours.
Spread whipped topping or whipped cream over pie before serving.
**We put a layer of our fresh blueberries on top of the pie before layering the whipped cream on top.**
Garnish with lemon peel, if desired.
**We garnished the lemon pie with another layer of blueberries in place of the lemon peel.**
Blueberry and Kale Grain Salad - from Southern Living
INGREDIENTS:
1 Cup Wheat berries
1 teaspoon table salt
1 (8-oz.) package sugar snap peas
4 Cups coarsely chopped Kale
1/2 Cup Red Wine Vinaigrette
2 Cups fresh Blueberries
1/2 Cup chopped toasted pecans
3/4 Cup crumbled feta cheese
DIRECTIONS:
Bring wheat berries, salt, and 4 Cups water to a boil in a saucepan.
Cover, reduce heat to low, and simmer 1 hour.
Meanwhile, cook peas in boiling salted water to cover 2 minutes or until crisp-tender; drain.
Plunge into ice water,; drain and pat dry. Slice in half.
Drain wheat berries; rinse under cold water until cool.
Toss together kale, wheat berries, and 1/4 Cup vinaigrette in a large bowl. Let stand 30 minutes.
Stir in blueberries, pecans, and sugar snap peas.
Add salt and pepper. Sprinkle with cheese. Serve with remaining vinaigrette.
Blueberry Peach Crumble - from Two Peas & Their Pod
INGREDIENTS:
2 Cup blueberry
2 1/2 Cup peeled and sliced peaches (5-6 peaches)
1 tablespoon lemon zest
1/4 teaspoon vanilla extract
1/2 Cup granulated sugar
1/4 Cup all-purpose flour
TOPPING:
1/2 Cup all-purpose flour
1/2 Cup old-fashioned oats
1/3 Cup brown sugar
1/4 Cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons cold butter, diced
DIRECTIONS:
Preheat oven to 350 degrees
In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest,
vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated.
Let the mixture sit while you prepare the crumble topping.
For the crumble topping: in a large bowl combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon.
Stir together with a whisk. Mix in the butter with your fingers
until the mixture comes together and you have big crumbles.
Place the fruit mixture in a 2 quart ceramic or glass baking dish. Sprinkle the crumble mixture evenly over the fruit.
Place the pan on a baking sheet pan, lined with parchment paper,
and bake for 40-45 minutes (or until the tops are bubbly).
Serve warm or at room temperature.
Frozen Blueberry Yogurt Bites - from Skinny Mom
INGREDIENTS:
1 pint of blueberries
1 Cup vanilla, nonfat Greek yogurt
1 tablespoon, Stevia
DIRECTIONS:
Line a baking sheet with parchment paper or a nonstick mat. Set aside.
In a medium mixing bowl, stir yogurt and sweetener together.
Working in 2 batches, gently fold in the blueberries to coat in the yogurt. Scoop them up with a fork and tap the excess yogurt off.
Place the blueberries on the baking sheet, being careful not to have them touch.
Freeze the baking sheet until the blueberries are completely frozen (about 1 hour).
Store leftovers in an airtight container in the freezer.
Blueberry Corn Salad - from Two Peas & Their Pod
INGREDIENTS:
6 ears fresh sweet corn, husked
1 cup of fresh blueberries
1 cucumber, sliced and diced
1/4 cup of finely chopped red onion
1/4 fresh chopped cilantro
1 jalapeno pepper, seeded and finely chopped
2 T lime juice
2 T olive oil
1 T honey
1/2 t ground cumin
1/2 t salt
1/4 t black pepper
DIRECTIONS:
Boil corn for 5 minutes or until tender.
When cool, cut corn from the cobs.
In a large bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
Whisk together lime juice, oil, honey, cumin, salt, and pepper.
Pour dressing over salad and stir until combined.
Cover and refrigerate until ready to serve.
Stores well for a day or two.
Best if used within 18 hours or so.
Blueberry-Cinnamon Muffins - from Southern Living
INGREDIENTS:
1/4 cup regular oats
2 T brown sugar
1 t ground cinnamon, divided
1/4 cup butter, softened
1 cup granulated sugar
1/2 cup egg substitute
1 t vanilla extract
2 cups all-purpose flour
1 t baking soda
1/2 t salt
1 1/4 cups fat-free buttermilk
1 cup fresh blueberries
Vegetable cooking spray
DIRECTIONS:
Stir together oats, brown sugar, and 1/2 t cinnamon; set aside.
Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.
Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 t cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling with two-thirds full. Sprinkle evenly with oats mixture.
Bake at 350 degree for 15-20 minutes or until tops are golden. Cool muffins in pans for 5 minutes; remove from pans and cool on wire racks.
Pickled Blueberries - from Chef Tyler Kord
INGREDIENTS:
1 cup distilled white vinegar
1/4 cup sugar
1 3/4 T Kosher salt
1 1/4 lb blueberries
1 small red onion, thinly sliced
DIRECTIONS:
Whisk vinegar, sugar, salt, and 1/4 cup water in a medium bowl until sugar and salt dissolve. Add blueberries and onion, cover with plastic wrap. Refrigerate overnight before use.
Muscadine or Scuppernong Ice Cream
INGREDIENTS:
2 cup chilled muscadine or scuppernong juice
1 quart half and half (light cream)
3 cup sugar
1/2 cup lemon juice
2 cup whipping cream
DIRECTIONS:
Combine sugar, whipping cram, and light cream in a large mixing bowl. Beat on medium speed of electric mixer for 1 minute or until sugar dissolves. Add juices and beat well. Pour mixture into 1-gallon size freezer can. Freeze according to manufacture's directions.