Berries Are Back

Ingredients

• 2 pints fresh raspberries
• 1/4 c sugar

Preparation

1. Combine the berries and sugar in a sauce pan
2. Heat on a medium / low flame. Stir
3. In about 10 min the berries should be liquified
4. Remove from. Heat and strain
5. Use a fine mesh strainer. Seeds are unpleasant. They can also add bitterness
6.  You should have about 2cups

Ingredients

•     1 c   Raspberry Beret
•     1/2 c good quality chocolate chips (white, milk, dark. Choose what you like)

Heat on a low flame until the chocolate melts and serve

Ingredients

Raspberry Vinaigrette 

We use this on spinach salad. Or as a marinade for chicken

• 1/2 c raspberry beret
• 1/4 c extra virgin olive oil
• 3 Tbsp balsamic vinegar

Salad Ingredients

• 4 c baby spinach
• 1 recipe (about 1 c raspberry vinaigrette)
• 1/4 -1/2 c cashews
• 1/4-1/2 c goat cheese
• 1/4 -1/2c fresh raspberries
• 2 -3 poached chicken breasts boneless, skinless, sliced

To poach the chicken breasts

• 4 boneless, skinless chicken breasts
• 1/2 c chopped onion
• 1 smashed clove garlic
• 1/2-1 tsp salt
• 1 carrot chopped
• 1 c white wine
• 1/2 tsp tarragon (you can use any dried spice)
• Enough water to cover the ingredients

Preparation

1. Put the chicken on the bottom of a large sauce pan. Spread them out if you can.
2. Add the rest of the ingredients
3. Cover with cool water
4. Bring it to a boil
5. Turn it down to a strong simmer
6. 10 min aprox. Check to make sure the meat is cooked through and remove the chicken
7. Put the spinach in a large serving bowl
8. Toss with dressing leave some for drizzling over the chicken
9. Add nuts. Toss
10. Add berries
11. Top with sliced chicken breasts
12. Drizzle with dressing and serve.

Ingredients

• 1 lb box of pasta. Bow tie shape is great
• 1 c blue berries
• 4 Tbsp butter sliced
• 1/2-3/4 c grated Parmesan
• 2-3 poached chicken breasts (optional)

Preparation

1. Cook the pasta according to the directions
2. Drain don’t rinse it
3. Put the pasta back into the pot and toss with the butter, berries and cheese
4. If you are adding the poached chicken slice it and lay slices on top of either the individual servings or the serving bowl for the table.

Ingredients

• Fresh baked bread sliced thick – some people like olive bread but we prefer a rustic multigrain
• 1 1/2 c fresh black berries
• 15 fresh basil leaves sliced
• 1/2 lb fontina sliced
• 3 Tbsp olive oil

Preparation

1. Use either a mortar and pestle or a bowl with a large fork. And mush the berries and basil
2. Take 2 slices of bread and spread a thick layer of the blackberry basil combo on one slice
3. Top that with a couple of slices of cheese
4.  Heat the oil in a skillet
5. When it’s hot put the second slice of bread on top and cook the sandwich on each side until both sides are golden.

Ingredients

•   1/2 c sugar
•   1/4 c corn starch
•   2 c fresh blueberries
•   2 c fresh raspberries
•   1 c fresh blackberries

For the crisp

• 1 1/4 c packed light brown sugar
• 1 c flour
• 3/4 c quick cooking oats
• 1 tsp cinnamon
• 1/4 tsp salt
• 3/4 c butter at room temp. Sliced

Preparation

1. Preheat oven to 375
2. Mix the sugar and cornstarch
3. Toss the berries in the mixture and coat them
4. Heat the coated berries in a sauce pan stirring constantly
5. Bring it to a boil still stirring
6. When it has thickened about 4 min remove from heat
7. Pour into an 8x8x2 greased baking dish
8. Mix brown sugar, Flour, Oats, Cinnamon, Salt – In a large bowl
9. Add slices of butter
10. Mix by hand squish it between your fingers until it’s crumbly
11. Add the crumble mix to the top of the berries.  It doesn’t need to be smooth   Just crumble it all over with your hands
12. Bake for 30 min
13. Let cool for 20 min