Showing posts from August, 2019

Blackberry Syrup

We have SO many blackberries we can't keep up. I started putting cups and cups of them in bags in our freezer - which is getting WAY too full. I got an idea: What if I try to use up some of these by making a blackberry syrup? I found this recipe for homemade blackberry syrup from daring gourmet . Oh. My. Flying. Spaghetti. Monster. It's incredible . I'll NEVER complain about too many blackberries again! The following recipe (slightly adapted with a bit less sugar) makes about 1.5 cups syrup. Try it over pancakes or (vegan) ice cream! Double if you can! Oh, and put on an apron -- or wear clothes you don't mind getting stained! Ingredients 4-5 cups blackberries (fresh or frozen) 1 cup extra fine sugar 1 T lemon juice 1 tsp pectin Instructions Place the blackberries in a medium-sized pot and bring them to a boil over medium-high heat.  Once boiling, reduce the heat and simmer for 15-20 minutes until very soft and mushy.  Remove from heat and mash with a potato

Lentil Arugula Salad with Cumin Roasted Carrots

Shelley followed up the wonderful mango guacamole with a fresh pea soup and this fantastic masala lentil salad , which is pretty easy to make if you buy the lentils & arugula ready to eat at trader Joes. Roast the carrots ahead of time and toss it all together! Ingredients 1 1/2 pounds carrots, sliced into 1/2-inch rounds 2 T olive oil 1 T maple syrup 1 1/2 tsp ground cumin 1 cup lentils (use precooked from Trader Joe's) 2 cups packed baby arugula Salt and freshly ground black pepper (optional) 1/3 cup chopped fresh mint leaves Masala Dressing: 3 T extra-virgin olive oil 1 clove garlic, minced 1 tsp minced ginger 1 tsp garam masala 2 T apple cider vinegar 1/2 tsp salt Freshly ground black pepper (optional) Pomegranate molasses OR squeeze some juice out of pomegranate seeds (optional) Toasted pumpkin seeds, sunflower seeds, or pine nuts Instructions Roast carrots: Preheat the oven to 400 degrees. Put the carrots in a large bowl. Drizzle with the oil and map

Mango Guacamole

Shelley made this mango guacamole and served it with pita chips and sliced jicama. Delish! Ingredients 3 large avocados, peeled and pitted 1 small red onion, chopped 1 mango - peeled, pitted, and chopped 1 lime, juiced 1 tablespoon minced garlic 1 tablespoon salt 3 tablespoons chopped fresh cilantro For serving: pita chips sliced jicama Instructions  Mash avocados in a medium bowl to a lumpy consistency. Mix onion, mango, lime juice, garlic, salt, and cilantro into avocado.