CALORIES 

Ingredients

• 1 1/3 cup milk

• 4 tablespoons white vinegar

• 2 cups flour

• 2 tablespoons white sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 teaspoon cinnamon

• 2 eggs

• 1 teaspoon vanilla

• 4 tablespoons butter melted

• 2 cups fresh blueberries

​

Instructions

• Combine milk with vinegar and set aside to "sour".

• Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large mixing bowl.

• Whisk eggs and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk til lumps are gone.

• Stir in vanilla and blueberries.

• Heat a skillet over medium heat and coat with cooking spray. 

• Pour 1/4 cupfuls of batter into the skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side. 

​

​

​

​

​

​

​

​

​

​

​

​

Ingredients

• Crust and Topping

• 1 1/2 cups all purpose flour

• 1/2 cup sugar

• pinch salt

• 3/4 cup cold butter cut into cubes

 

For the filling

• 2 eggs

• 1 cup sugar

• 1/3 cup all purpose flour

• 1/2 cup sour cream

• pinch salt

• 3 cups fresh blueberries - Frozen can be substituted

​

Instructions

• Spray a 9x13 glass baking dish with non stick spray - set aside.

• Preheat oven to 350 degrees.

• Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly. (DO NOT OVER MIX or you will have a cookie dough consistency. It should be crumbly)

• Remove one cup of flour mixture and set aside.

• Take remaining mixture and firmly press into your baking dish, covering the bottom.

• Bake 10-12 minutes or until just firm to the touch and no brown on the sides. It will continue to bake after you add the topping.

• While crust is baking- whisk eggs in a large bowl.

• Add sugar, sour cream, flour and salt.

• Gently fold in blueberries. (if using frozen, do not fold in blueberries until you are ready to pour into prepared pie crust to avoid your batter turning blue).

• When crust is ready - remove from oven and add filling. Gently spooning over the top of the crust.

• Sprinkle with remaining crust mixture you had set aside.

• Bake 1 hour or until top is lightly browned.

• Cool 10 minutes before slicing.

​

Find Original Recipe Here:

https://laughingspatula.com/easy-blueberry-pie-bars/#wprm-recipe-container-5292

​

Ingredients

• 2 pounds small-to-medium beets

• ½ cup water

• 1 tablespoon fennel seeds, toasted

• 2 tablespoons rice vinegar

• 1 ½ teaspoons lemon juice

• 1 ½ teaspoons whole-grain mustard

• 1 small clove garlic, minced

• ½ teaspoon honey

• ¼ teaspoon kosher salt

• ¼ teaspoon ground pepper

• ¼ cup canola oil

• 3 tablespoons extra-virgin olive oil 

• ½ cup fresh blueberries 

• ½ cup baby mozzarella balls

• Thinly sliced radishes & microgreens for garnish

​

Instructions

• Preheat oven to 375 degrees 

• Place beets in a 9-inch baking pan, add water and cover with foil. Roast until the beets can be easily pierced with a fork, 1 to 1 1/4 hours. Set aside, uncovered, until cool enough to handle, about 30 minutes. Peel and refrigerate until cold, about 30 minutes.

• Grind fennel seeds in a clean spice grinder or with a mortar and pestle. Transfer to a mini food processor and add vinegar, lemon juice, mustard, garlic, honey, salt and pepper. Process until smooth. With the motor running, gradually add canola and olive oils.

• Cut the beets to uniform size, halving the smaller ones and quartering the larger ones; place in a medium bowl. Add the vinaigrette and toss to coat. Add berries and mozzarella; toss to coat. Serve topped with radishes and microgreens, if desired.

​

To make ahead: Refrigerate beets (Steps 1-2) and dressing (Step 3) for up to 1 day.

 

Equipment: Spice grinder or mortar and pestle

​

Find Original Recipe Here:

http://www.eatingwell.com/recipe/280137/roasted-beet-blueberry-salad/

​