Voice Recognition

Recipe of the Month

Blueberry Spinach Salad

Blueberry Spinach Salad
Salad Ingredients
1 quart blueberries (cleaned, hulled, and sliced)
10 ounces fresh spinach (dried and torn into pieces)
1/4 cup almonds (chopped and toasted)

Dressing Ingredients
1/2 cup sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1 Tbsp. onion (minced)
1/4 tsp. pepper

  1. In a medium bowl, whisk together sugar, olive oil, vinegar, onion, and pepper. Cover and chill for one hour.
  2. In a large bowl, combine the blueberries, spinach, and almonds. Pour dressing over the salad and toss.
  3. Refrigerate for 10 to 15 minutes before serving.

(Source: New School Cuisine: Nutrition and Seasonal Recipes for School Cooks by School Cooks, edited by GMFTS)

Berry Crisp

Berry Crisp
Filling Ingredients:
3 cups blueberries
3 cups raspberries
1/3 cup sugar
1/4 cup all-purpose flour
1/4 tsp. cinnamon
splash of lemon juice
optional: pinch of fresh lavender

Topping Ingredients:
1 cup rolled oats
½ cup all-purpose flour
½ cup brown sugar
¼ cup sugar
Pinch of salt
¼ tsp. of nutmeg and or clove
1 stick of cold, unsalted butter, cut into small pieces

  1. Preheat the oven to 350 °F.
  2. Butter a 9-inch pie plate.
  3. Gently combine the berries with the sugar, flour, cinnamon and lemon juice and spoon into the prepared pie plate.
  4. Topping: Combine the oats, flour, both sugars and salt in a bowl. Use 2 forks to work in the butter, until topping resembles coarse meal. Sprinkle over the berries.
  5. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve with ice cream or fresh whipped cream.

(Source: Adam’s Berry Farm in Charlotte, VT)
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