Seared pork with blueberry-apricot sauce and sautéed greens

Serves: 2           
Total time: 20 minutes

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INGREDIENTS:

1 or 2 cloves organic peeled fresh garlic
¾ pound organic mustard greens or other leafy greens
2 pork blade steaks (about 6 ounces each)
1 ounce dried apricots
6 ounces organic blueberries or other berries
½ teaspoon dried rosemary
2 teaspoons honey
1 teaspoon sherry vinegar

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1. Prep the vegetables and pork

Finely chop, press, or grate enough garlic to measure 1 teaspoon (2 tsp).

Remove any coarse stems from the mustard greens; coarsely chop the greens.
Pat the pork dry with a paper towel. Cut the pork crosswise into ½-inch-thick slices; season with salt and pepper.​

2. Cook the greens and pork

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the garlic and cook until fragrant, about 1 minute. Working in batches if needed, add the mustard greens, season with salt and pepper, and cook, stirring occasionally, until starting to wilt, 2 to 3 minutes. Transfer to a plate. 
Working in batches if needed, add the pork and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Add more oil between batches if needed. Pour off all but 1 to 2 tablespoons oil from the pan. 
While the greens and pork cook, prepare the sauce ingredients.

3. Make the blueberry-apricot sauce; finish the pork

Thinly slice the dried apricots.
Measure ½ cup (1 cup) blueberries; save the rest for another use.
Finely chop the dried rosemary.
In the same pan used for the greens and pork, add the apricots and half the blueberries and cook over medium-high heat until starting to soften, 1 to 2 minutes. Stir in the rosemary, honey, sherry vinegar, and ½ cup (1 cup) water and bring to a boil. Reduce to a simmer, add the pork and any accumulated juices, and cook until the pork is cooked through and the sauce has thickened slightly, 2 to 3 minutes. Remove from the heat and stir in the remaining blueberries. Season to taste with salt and pepper.

4. Serve: Transfer the pork and mustard greens to individual plates. Spoon the blueberry-apricot sauce over the pork and serve.

 

Blueberry Cream Cheese Cookie

Serves: 24

Prep time: 5 minutes             
Total time: 20 minutes   

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INGREDIENTS FOR THE COOKIES
1 c. sugar
1/2 c. (1 stick) Butter, softened
4 oz. cream cheese, softened
1 large egg
1 tbsp. lemon juice
1 tbsp. lemon zest
2 1/2 c. all-purpose flour
1 tsp. baking soda
2 tsp. cornstarch
1/4 tsp. kosher salt
2 c. blueberries

 

INGREDIENTS FOR THE LEMON GLAZE
1 c. powdered sugar
1 tbsp. milk
2 tbsp. lemon juice
Zest of 1 lemon

 

DIRECTIONS

1. Heat the oven to 350°. Line a baking sheet with parchment paper. In a large bowl, cream together the sugar, butter, and cream cheese until fluffy. Scrape down the sides, and add the egg and lemon juice and zest. Beat until combined.

2. In a medium bowl, combine the flour, baking soda, cornstarch, and salt. Beat into the wet mixture just until combined. Gently fold in the blueberries.

3. Drop tablespoon-sized mounds of dough onto the prepared baking sheet. Bake for 8 to 10 minutes, until the edges are set. Let cool.

4. Meanwhile, make the glaze: Whisk together the powdered sugar, milk, lemon juice and zest. Drizzle on top of the cookies.

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Blueberry Cream Cheese Pie

Serves: 1 (9-inch) pie  

Prep time: 30 minutes        
Cook time: 1 hour, 10 minutes        
Total time: 1 hour, 40 minutes      
 

Wild Maine blueberries top a layer of sweetened cream cheese and sour cream over a flaky, butter crust.

 

INGREDIENTS:

Crust:

2 cups all-purpose flour (8 1/2 ounces)

1/2 teaspoon salt

2 teaspoons sugar

3/4 cup cold butter, cut into 1/2 inch pieces

4 to 7 tablespoons tablespoons ice water

Pie:

8 ounces cream cheese or neufchatel (light cream cheese), at room temperature

1/2 cup sour cream (regular or light - not fat free)

1/2 cup sugar

2 eggs, divided

1 teaspoon vanilla extract

zest from one lemon

a pinch or two of salt

3 cups blueberries,* fresh or frozen (do not thaw if using frozen)

2 tablespoons corn starch

1/4 cup sugar

1 tablespoon fresh lemon juice

1 teaspoon heavy cream or milk

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INSTRUCTIONS:

1. In a large mixing bowl combine flour, salt and sugar.

2. Use a pastry blender or two knives scissor fashion to cut half the butter into the flour until it resembles cornmeal. Cut in the rest of the butter until the largest pieces are the size of a dime.

3. Sprinkle ice water, one tablespoon at a time over flour mixture and use a fork to toss. Continue until the dough is moist enough to hold together, gather it into a ball, divide into 2 equal pars and flatten each one into a disk.

4. Wrap each disk in saran wrap and rest in refrigerator for 30 minutes.

5. Preheat oven to 400 degrees F. On a floured surface roll out one of the disks into a 12"circle. Transfer to a 9" pie pan and trim off the edges with a paring knife.

6. Lightly prick the inside of the pie crust with a fork about an inch apart all over including the sides. Place a piece of parchment over the crust and fill with pie weights or dried beans.

7. Bake 12 minutes. Remove pie weights and bake an additional 5 minutes. Remove and allow to cool.

8. While pie is cooking/cooling work on the braid. This tutorial on Martha Stewart shows you how. Roll out the leftover dough and cut with cookie cutters to decorate top.

9. Preheat oven to 350 degrees F. In a large mixing bowl beat the cream cheese until creamy on medium speed about 3 minutes. Add sour cream, sugar, 1 of the eggs, vanilla, lemon zest and salt. Beat 2 minutes on low until well combined. Spread evenly over bottom of crust.

10. In a separate, large bowl toss blueberries with corn starch, sugar and lemon juice. Drop by spoonfuls over top of cream cheese as evenly as possible.

11. Whisk the remaining egg with a teaspoon of heavy cream or milk. Brush over edges of pie and add the braid. Brush the top of the braid with egg wash. Place the cookie cutter shapes if using. Brush them too.

12. Bake 45-50 minutes until top is set. Remove to wire rack to cool about 2 hours. Refrigerate overnight or 4-6 hours before serving.

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Blueberry Lemon Cheesecake Bars

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For the Crust:
1 sleeve of graham crackers (about 9 full crackers)
2 Tbs sugar
1 tsp fresh grated lemon peel
1/4 c. melted butter

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Filling:
2 pkgs Cream Cheese (8oz each)
2 eggs
2 Tbs Fresh grated lemon peel
1/2 c. sugar
1 1/2 cup Blueberries (fresh) - if using frozen, make sure they are thawed & drained first

Streusel Topping:
1 c. Brown Sugar (packed firmly)
3/4 c. Flour
6 Tbs Cold Butter

 

Preheat the oven to 325° F & spray a 9x9 dish with cooking spray

Prepare the Crust: combine all the ingredients (graham crackers, sugar, lemon peel & butter) in a food processor until crumbs form. Press the mixture into the bottom of the prepared 9x9 dish. Use the bottom of a measuring cup to press the mixture evenly across the bottom. Bake for 10 minutes, cool completely.

While the crust is cooking prepare the filling. Combine cream cheese and sugar in a large mixing bowl and then beat until smooth, add eggs, lemon peel and sugar, beating until smooth. Pour the filling over the cooled crust. Spread the blueberries evenly over the entire top of the cheesecake.

Prepare the streusel topping, combine the brown sugar, flour and cold butter in a bowl and cut the butter in with a pastry blender or fork until thoroughly mixed and crumbly. Sprinkle liberally over the cheesecake.

 

Bake the dish for 35-40 Minutes, or until the top is very lightly browned and the center is nearly set (the very center should still slightly jiggle when moved).

Cool for about an hour on a cooling rack, then cover and transfer to the fridge for at least 3 hours prior to serving.

Cut into 4 rows x 4 rows, this makes 16 bars.

If you want your bars to cut evenly and be perfectly pretty we suggest placing your cheesecake in the freezer for about 30 minutes prior to serving, otherwise, they'll look more like this when they come directly out of the pan.

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Blueberry Lemon Bread 

Serves: 12        

Prep time: 15 mins               

Cook time: 60 mins           

Total time: 1 hour 15 mins

 

INGREDIENTS

• 2 cups all-purpose flour + 1 tablespoon, divided

• 2 tsp. baking powder

• ½ tsp. salt

• ½ cup. oil (coconut, vegetable, or canola)

• 2 tsp. vanilla extract

• 2 eggs

• 1 cup granulated sugar

• 1 cup plain greek yogurt (or sour cream)

• Zest & juice of 1 lemon

• 1 cup blueberries

• Lemon Glaze

• ¾ cup confectioners sugar

• 1-2 tablespoons fresh lemon juice

See 5 Indulgent Cashewmilk Ice Cream Flavors

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INSTRUCTIONS

1. Preheat oven to 350 degrees. Spray a 9x5 loaf pan with cooking spray and set aside.

2. In a small bowl, toss the blueberries with 1 tablespoon of the flour and set aside (this helps to prevent the blueberries from sinking).

3. In a large bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.

4. In a separate bowl, mix together the oil, vanilla, eggs, sugar, greek yogurt, lemon zest, and lemon juice.

5. Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.

6. Lightly fold the blueberries into the batter.

7. Pour batter into prepared loaf pan and bake for 50-60 minutes. The bread will be finished when a wooden toothpick inserted into the center comes out clean.*

8. Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool completely.

9. Once bread has cooled, whisk together the confectioners sugar and lemon juice. Start with one tablespoon of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread.

10. Using a spoon, drizzle the glaze on top of the bread. The glaze should harden up a little more after about 15-20 minutes.

 

NOTES

*If bread begins to brown too much on the top, tent with aluminum foil. I used some foil for the last 10-15 minutes of baking,
*Store in an airtight container on the counter for up to five days. Bread will freeze well for up to two months.

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Blueberry Swirl Cheesecake

Serves: 12       

Prep time: 45 MINUTES    

Total time: 2 HOURS, 45 MINUTES PLUS OVERNIGHT CHILLING

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Ingredients:

 

BLUEBERRY SAUCE

• 2 teaspoons (6g) cornstarch

• 1 teaspoon fresh lemon juice

• 1 Tablespoon (15ml) warm water

• 2 cups (380g) fresh or frozen blueberries

• 2 Tablespoons (25g) granulated sugar

 

CRUST

• 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)

• 6 Tablespoons (87g) unsalted butter, melted

• 1/3 cup (67g) granulated sugar

 

FILLING

• 24 ounces (675g) full-fat cream cheese, softened to room temperature

• 1 cup (200g) granulated sugar

• 1 cup (240g) full-fat sour cream (or yogurt), at room temperature

• 2 teaspoons vanilla extract

• 3 large eggs, at room temperature

 

Directions:

1. Adjust oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick cooking spray. Set aside.

2. Make the blueberry sauce first: Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some blueberries as you go. The mixture will start to thicken. Remove from heat and put the mixture through a fine mesh strainer into a small bowl (to separate the cooked berries and the juice). Keep separated and set both (the cooked berries and the juice) aside.

3. Make the graham cracker crust: Click here for some handy graham cracker crust tips before you get started. Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photos above. Bake the crust for 7 minutes. Allow to slightly cool as you prepare the filling.

4. Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl - about 3 full minutes until the mixture is smooth and creamy. Add the sour cream and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs.

5. Pour the filling into the cooled crust. Drop spoonfuls of the smooth blueberry sauce onto the batter. Using a knife, gently swirl as shown in the photo above. If you have leftover blueberry sauce (you will), mix it with the cooked blueberries you set aside. Save for topping the baked cheesecake.

6. Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.

7. Click here to read more about my cheesecake water bath.

8. Bake for 50-60 minutes or until the center is almost set.2 Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim. Cut into slices and serve chilled. Top with remaining chunky blueberry sauce, if desired. Cover leftover cheesecake and store in the refrigerator for up to 4 days.

9. Make ahead tip: You can easily freeze this cheesecake for up to 2 months. Cover tightly and freeze. Thaw overnight in the refrigerator before serving.

 

Additional Notes:

1. If using frozen blueberries, do not thaw.

2. Avoid over-baking the cheesecake. When the cheesecake is done, there will still be a 2 or 3 inch wobbly spot in the center; the texture will smooth out as it cools.

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