• Recipes

    Fresh Blueberry Sauce

    • 2 cups fresh blueberries
    • 1/3 cup sugar
    • 1 tablespoon fresh lemon juice
    • 1/4 teaspoon salt
    • 1/2 teaspoon vanilla extract

    Wash and crush blueberries; add sugar, lemon juice and salt. Mix well. In a small saucepan, bring blueberry mixture to a boil; boil 1 minute. Add vanilla. Chill. Serve over puddings, pound cake, or ice cream.

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    Blueberry-Balsamic Grilled Chicken Salad

    • 3/4 cup Balsamic Vinaigrette Dressing, divided
    • 4 small  boneless skinless chicken breast halves (1 lb.)
    • 1 pkg. (10 oz.) torn mixed salad greens
    • 1  red pepper, cut into thin strips, then cut crosswise in half
    • 1 cup fresh blueberries
    • 1/3 cup  thin small red onion slices, separated into rings
    • 3 Tbsp. lite mayo
    • 1/2 cup  pine nuts, toasted
    • 1/4 cup sliced fresh basil

    Heat grill to medium-high heat. Pour 1/4 cup dressing over chicken in shallow dish; turn over to coat both sides of each breast. Refrigerate 10 min. to marinate. Meanwhile, cover 4 large plates with salad greens; top with peppers, blueberries and onions. Gradually whisk remaining dressing into mayo in bowl until well blended. Refrigerate salads and mayo mixture until ready to use.

    Remove chicken from marinade; discard marinade. Grill chicken 5 to 6 min. on each side or until done (165ºF). Cut chicken into thin slices. Drizzle mayo mixture over salads; top with chicken, nuts and basil.

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    Berry Topped Flag Cake

    • 4 cups fresh strawberries
    • 12 oz. pound cake cut into 14 slices
    • 1-1/3 cups fresh blueberries, divided
    • 12 oz.  lite whipped topping, thawed

    Slice 1 cup strawberries; halve remaining strawberries. Cover bottom of 13×9-inch dish with cake slices; top with sliced strawberries and 1 cup blueberries. Spread whipped topping over berries. Arrange strawberry halves and remaining blueberries on top to resemble a US flag. Keep refrigerated.

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    Honey Glazed Lemon Roast Chicken

    • One 5- to 6-pound roasting chicken from the Lansdale Farmers’ Market, rinsed, patted dry
    • 1 1/4 cups fresh lemon juice (from about 6 large lemons)
    • Coarse kosher salt
    • Freshly ground black pepper
    • A few sprigs of fresh thyme
    • 1/4 cup honey, heated to make it easier to brush

    1. Marinate chicken in the lemon juice in sealable plastic bag, placed in a large bowl, so that if it leaks it will leak into the bowl. Refrigerate several hours to overnight, turning the bag occasionally so that the chicken stays well coated with the lemon juice.

    2. Preheat oven to 450°F. Drain chicken from the marinade and pat dry with paper towels. Sprinkle the exterior of the chicken and the cavity generously with salt and pepper. Place thyme sprigs into the cavity. Place chicken breast side down, on a rack in a roasting pan. Roast for 15 minutes at 450°F, then reduce the oven temperature to 375°F and roast for 45 minutes more.

    3. Turn chicken breast side up on the rack. Use a basting brush or pastry brush to coat the chicken all over with honey. Lower the heat to 350°F and continue to cook until cooked through and deep brown, basting with any juices in pan and brushing with honey occasionally, about 55 minutes longer (test for doneness starting about 40 minutes). The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with aluminum foil to keep the chicken warm. Let rest for 15 minutes before carving.

    4. Pour the pan juices into small saucepan. Spoon off fat. Reheat the pan juices. If you want you can thicken with a little flour or corn starch (create a slurry with corn starch or flour and a little water first, before adding to the pan juices). Season with salt and pepper. Serve chicken with pan juices or thickened gravy. Serves 4

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    Honey Dijon Vinaigrette

    • 1/2 cup good olive oil
    • 1/8 cup apple cider vinegar
    • 1 heaping tablespoon dijon mustard (the smooth or grainy kind)
    • 3 tablespoons (or to taste) wildflower or clover honey
    • Red pepper flakes to taste (about 1/4 teaspoon)
    • 1 teaspoon fresh tarragon leaves, roughly chopped (if using dry use 1/2 teaspoon)
    • Salt to taste (about 1/8 teaspoon)

    Combine all ingredients in a large bowl and whisk until smooth. Serve over a salad of fresh local greens and veggies from the Lansdale Farmers’ Market.

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    Fresh Peach Crisp

    • 2 1/2 pounds fresh peaches, peeled, pitted
    • 1 cup sifted all-purpose flour
    • 1 cup sugar
    • 1/4 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 1/2 cup soft butter

    Butter an 8-inch square baking dish. Preheat oven to 375°. Slice peeled, pitted peaches into the prepared baking dish.  Sift together the flour, sugar, salt and cinnamon into a medium bowl. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Sprinkle crumbs evenly over peaches in baking dish. Bake at 375° for 45 to 50 minutes, until topping is golden brown and peaches are tender. Serve peach crisp warm with ice cream or whipped topping.

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    Fresh Herb Vinaigrette

    • 1/4  cup  balsamic vinegar
    • 1  tablespoon  chopped fresh parsley
    • 1  tablespoon  chopped fresh basil
    • 1  tablespoon  chopped fresh thyme
    • 1/2  teaspoon  salt
    • 1/4  teaspoon  pepper
    • 1/4  cup  olive oil

    Whisk together balsamic vinegar, parsley, basil, thyme, salt, and pepper. Gradually whisk in olive oil, whisking until vinaigrette is smooth. Make this vinaigrette up to two days ahead. Save any leftover vinaigrette for up to three days to use on a crisp garden salad.

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    Zucchini Dip

    Finely shred enough zucchini to make 1/2 cup. Place in strainer and press out moisture. Blend with 1 cup plain low fat yogurt, and 1 minced clove of garlic, or 1/8 teaspoon garlic powder. Add a dash of curry powder or other seasoning and chill 1 hour. Stir before serving. Serve with crisp raw vegetables from the Lansdale Farmers’ Market.