It was a Berry, Berry Good Summer here in West Virginia where we picked Black Raspberries week after week on our own Mountain Meadow Hill! Those berries are gone, but there are still local berries at the Farmer's Market. These blueberries were the one purchase I made at our work place market today! The recipe is adapted from this month's Eating Well Magazine.
Cornmeal Blueberry Shortcake
1 1/2 cup Fresh Blueberries
4 tsp. Sugar
1/2 Lime, zest and juice
Heat in saucepan over medium heat for 8 minutes, stirring continuously. Set aside.
1/2 cup All Purpose Flour
2 Tbsp. Whole Wheat Pastry Flour
1/4 cup & 2 Tbsp. Whole Grain Cornmeal
4 tsp. Brown Sugar
1 1/2 tsp. Baking Powder
Mix in mini food processor.
2 Tbsp. Earth Balance Buttery Spread
In a bowl, mix
2 1/2 Tbsp. Skim Milk
Add to food processor and pulse a few seconds. Turn dough out onto cloth sprinkled with cornmeal. Roll to 1/2 inch thickness. Cut with biscuit cutter.
Place on a piece of parchment paper. Brush cold skim milk across top of each biscuit and sprinkle with Turbinado Sugar. Place biscuits on paper onto preheated oven stone. Bake at 400 degrees for 12 minutes. Cool on rack.
Serve cut biscuit with blueberries and whipped cream.
Here's the "main" course:
The recipe for Greek Stuffed Chicken Breast is from the Lemon Bowl.
I tweeked it slightly for our senior needs.
Greek Stuffed Chicken Breast
1 Tbsp. Pine Nuts
1 tsp. Olive Oil
1 Garlic Clove
2 cups Spring Mix
1 Tbsp. Fresh Dill
Zest & Juice of 1/2 Lemon
1 Tbsp. Gorgonzola Cheese
Chop in food processor.
1 6oz. Chicken Breast
Pound thinly. (See tutorial here)
Spread pesto over breast to about 1/2 inch from edges. Roll and place on baking sheet. Sprinkle with Mrs. Dash. Bake at 350 until center of chicken reached 165 degrees. (about 30 minutes) Slice with electric knife.
Those are tomatoes from our container garden and green beans from another local Farmer's Market. The meal was delicious. I have some for my lunch tomorrow and more desserts for the evening meal!