Heavens Harvest Farm Recipes
July 13, 2009	Volume 5
	nocoupons Swiss Chard with Garbanzo Beans and Fresh Tomatoes INGREDIENTS 2 tablespoons olive oil 1 shallot, chopped 2 green onions, chopped 1/2 cup garbanzo beans, drained salt and pepper to taste 1 bunch Swiss chard, rinsed and chopped 1 tomato, sliced 1/2 lemon, juiced DIRECTIONS 1. Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste Salmon and Swiss Chard Quiche INGREDIENTS 2 tablespoons butter, divided 1/4 cup plain dried bread crumbs 2 cups 2% milk 8 ounces salmon fillets, skin removed 1/3 cup chopped onion 1/2 bunch Swiss chard, chopped 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1/2 teaspoon dried marjoram 1/8 teaspoon ground nutmeg 3 eggs DIRECTIONS 1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 10 inch pie plate using about 1 tablespoon of butter. Sprinkle bread crumbs into the pie dish and shake to coat evenly, discarding excess. 2. Pour the milk into a large saucepan and warm over medium heat. Add the salmon fillets and bring to a simmer. Cover and cook for about 10 minutes, or until salmon can be flaked with a fork. 3. Melt the remaining butter in a large skillet over medium heat. Add the onion and Swiss chard; cook and stir until tender and most of the liquid has evaporated. Season with salt, pepper, marjoram and nutmeg. Set aside to cool; you should have about one cup of chard and onion. 4. Spread the chard mixture and flake the salmon into the prepared pie plate. In a medium bowl, whisk together the eggs and one cup of cooled milk from poaching the salmon. Pour into the pie dish. 5. Bake for 35 minutes in the preheated oven, or until the center is set. Cool slightly before serving. Carrot Cookies INGREDIENTS 1 cup shortening 3/4 cup white sugar 2 eggs 1 cup mashed cooked carrots 2 teaspoons baking powder 2 cups all-purpose flour 1/2 teaspoon salt 3/4 cup shredded coconut DIRECTIONS 1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets. 2. Mix shortening, sugar, eggs, and carrots. 3. Blend in flour, baking powder and salt. Stir in coconut. 4. Drop dough by teaspoonfuls about 2 inches apart onto lightly greased baking sheet. 5. Bake 8 to 10 minutes or until no imprint remains when touched lightly. Immediately remove baking sheet. Let cool. Whipped Carrots And Parsnips INGREDIENTS 1 1/2 pounds carrots, coarsely chopped 2 pounds parsnips, peeled and cut into 1/2 inch pieces 1/2 cup butter, diced and softened 1 pinch ground nutmeg salt to taste ground black pepper to taste DIRECTIONS 1. Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well. 2. Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper INGREDIENTS 2 pounds carrots, cut into 3 inch pieces 2 pounds Brussels sprouts, trimmed and scored 1 1/2 cups chicken broth 6 tablespoons butter 1/3 cup packed brown sugar 1 tablespoon ground black pepper DIRECTIONS 1. Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables, and refrigerate if making ahead. 2. Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes. Bow Ties, Zucchini, Carrots, and Chicken INGREDIENTS 1 tablespoon olive oil 12 cloves garlic, pressed and divided 4 zucchini, thinly sliced salt and pepper to taste 1 1/4 pounds skinless, boneless chicken breast halves - cut into bite-size pieces 1 pound carrots, peeled and thinly sliced 1 (16 ounce) package uncooked farfalle (bow tie) pasta 1/4 cup butter 1 (14 ounce) can chicken broth 3/4 cup water 1 (.18 ounce) packet chicken bouillon granules 1/2 cup grated Parmesan cheese DIRECTIONS 1. Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. 2. Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside. 3. Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain. 4. Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve. Napa Cabbage Salad with Lemon-Pistachio Vinaigrette INGREDIENTS 1 teaspoon lemon zest 1 tablespoon lemon juice 1 tablespoon pistachio oil 3 cups thinly sliced napa cabbage 2 cups thinly sliced romaine lettuce leaves 1/4 cup chopped fresh Italian flat-leaf parsley 1 tablespoon finely sliced fresh basil 1/8 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 2 tablespoons chopped pistachios DIRECTIONS 1. In a small bowl, whisk together lemon zest and lemon juice. Slowly drizzle in the pistachio oil, whisking constantly, until the dressing is mixed well. 2. In a large bowl, toss together the sliced napa cabbage, sliced romaine lettuce, parsley and basil. Mix in the dressing, salt and pepper. Gently toss until dressing is distributed evenly. Top with chopped pistachios. Enjoy! Curry Coleslaw INGREDIENTS 1 head cabbage, cored and shredded 2 bunches green onions, chopped 1 (16 ounce) package frozen green peas 1 cup dry roasted peanuts 1 cup sour cream 1 cup mayonnaise 1/4 cup white vinegar 2 tablespoons curry powder 1/2 teaspoon ground ginger 1 teaspoon ground cayenne pepper DIRECTIONS 1. In a large bowl, mix the cabbage, green onions, peas, and peanuts. 2. In a separate bowl, mix the sour cream, mayonnaise, vinegar, curry powder, ginger, and cayenne pepper. Toss with the slaw to coat. Cover and refrigerate until serving. Snow Pea and Napa Cabbage Slaw INGREDIENTS 1/2 pound edible pod peas 1 1/2 pounds shredded cabbage 2 carrots, shredded 1 green bell pepper, thinly sliced 3 green onions, chopped 1 tablespoon lemon juice 1 tablespoon rice wine vinegar 3 tablespoons olive oil DIRECTIONS 1. In a large pot of boiling water, blanch snow peas 15 seconds, strain and transfer to a bowl of cold water to chill. Drain and slice thin. 2. In a large bowl, combine the snow peas, cabbage, carrots, bell pepper, green onions, lemon juice, vinegar and olive oil. Add salt and pepper to taste; toss and serve chilled. Cabbage and Green Bean Salad Ingredients 1/2 pound haricots verts 1 medium head red cabbage, finely shredded 1 small head Napa cabbage 2 jalapeno pepper, minced 1 cup rice wine vinegar 3 tablespoons olive oil 1 tablespoon honey Salt and pepper 1/4 cup orange juice 1/4 cup lemon juice 1/4 cup lime juice 2 fresh basil leaves, cut into chiffonade 1 tablespoon finely chopped red onion 2 cups pure olive oil Directions In a large pot of boiling water, salted water over high heat, blanch the green beans for 1 minutes. Remove with a slotted spoon and shock in a large bowl of ice water, drain. In the same pot, add the red cabbage and blanch for 1 minute, remove with a slotted spoon and shock in the ice water, drain well. In a large bowl, combine the blanched red cabbage and the raw Napa cabbage, jalapeno pepper, vinegar, oil and honey, season to taste with slat and pepper. Transfer the mixture to a large saucepan and cook, covered, mixing occasionally, until cooked through. Combine the juices, basil, and onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper to taste. Place the cabbage in a serving bowl, toss with the citrus vinaigrette and fold in the haricots verts. Serve at room temperature. Barbecued Cabbage Ingredients nocoupons 5 slices bacon, cut into 1/4-inch slices 1 cup chopped onion 1 medium green cabbage 1/4 cup barbecue sauce 1 tablespoon butter 1 teaspoon House Seasoning, recipe follows Directions Parboil cabbage for 20 to 30 minutes. Add bacon and onion to skillet and cook until just beginning to brown but remains soft; about 3 to 5 minutes. Drain bacon and onion in a strainer over a bowl and reserve the drippings. Cut the core out of the cabbage about 3-inches down towards the center and in a circle about 3-inches in diameter. Sprinkle and rub the House Seasoning onto cabbage. With a pastry brush, brush the reserved bacon drippings all over cabbage. Set aside. Add barbecue sauce to the bowl with the bacon and onions. Mix together. Fill cabbage with this mixture. Crumble a piece of aluminum foil into a ring about 3-inches in diameter. Place ring on top of grill and set cabbage on top. Allow to cook for 20 to 25 minutes. Quarter cabbage with a knife when ready to serve. House Seasoning: nocoupons 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months. Crunchy Noodle Salad with Cabbage and Peanut Sauce Ingredients 1 head romaine lettuce, thinly shredded 1 head Napa cabbage, thinly shredded 2 carrots, thinly shredded 1 package of wonton skins, sliced thin and fried, reserve some for garnish 2 green onions, thinly sliced 1/2 cup smooth natural peanut butter 1/4 cup rice wine vinegar 1 tablespoon water Pinch red pepper flakes 2 teaspoons toasted sesame oil 2 teaspoons soy sauce 1 teaspoon sugar 1/4 cup chopped cilantro leaves Directions Combine lettuce, cabbage, carrots, crunchy noodles and green onions in a large bowl. Whisk together peanut butter, vinegar, water, pepper flakes, sesame oil, soy sauce, and sugar in a bowl. If the dressing is still too thick you may add more water. Toss the cabbage mixture with the peanut sauce and place on a large platter. Top with extra crunchy noodles and chopped cilantro. Lemon Basil Pasta Salad Ingredients 1 pound farfalle pasta 4 plum tomatoes, cut into 1 inch dice 8 basil leaves, cut into chiffonade 1 lemon, juiced 1/4 cup extra-virgin olive oil 3 teaspoons salt Fresh basil leaves, for garnish Directions Fill a large pot 3/4 of the way with water and place over high heat. Add plenty of salt and bring to a boil. Add the pasta and cook 8 to 10 minutes, until al dente. Drain the pasta and rinse under cold water to cool down. Put the pasta in a large serving bowl and add the tomatoes, basil, lemon juice, olive oil and salt. Toss well and garnish with fresh basil leaves. Brown Rice Salad with Citrus-Basil Vinaigrette Ingredients 2 cups cooked brown rice 2 carrots, grated 1 cup pea pods, thinly sliced on an angle 1 small red onion, halved and minced 6 green onions, thinly sliced on an angle Citrus-Basil Vinaigrette, recipe follows Chopped fresh cilantro, Thai basil, and/or mint leaves, for garnish Directions Combine rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Let the salad sit at room temperature for 30 minutes before serving. Garnish with desired herbs. Citrus-Thai Basil Vinaigrette: 3/4 cup orange juice 1/4 cup lime juice 1/2 cup fresh basil leaves 1 cup fresh cilantro leaves 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 heaping tablespoon honey 1/2 cup canola oil Combine all ingredients in a blender and blend for 1 minute Sweet Basil Smoothie Ingredients 1 1/4 cups plain yogurt 1 cup packed fresh basil leaves 1 1/2 cups Lemon Simple Syrup, recipe follows 1 cup ice Directions In a blender, combine the yogurt, basil, Lemon Simple Syrup, and ice. Blend until smooth and frothy. Pour into frosted glasses and serve immediately. Yield: 4 (6-ounce) servings Prep Time: 5 minutes Difficulty: Easy Lemon Simple Syrup: 1 cup water 1 cup sugar 1 1/2 teaspoons lemon zest In a small saucepan, combine the water, sugar, and lemon zest over medium heat. Bring to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool, about 20 minutes. Strain before using. Basil Pesto Bread Ingredients Pesto: 2 cups fresh basil leaves 1 cup fresh Italian parsley leaves 1/2 cup grated Parmesan or Romano 1/2 cup pine nuts, toasted 4 garlic cloves, roughly chopped 1/4 teaspoon salt 1/2 cup olive oil 1 baguette Directions For the pesto, combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste. Slice the baguette lengthwise horizontally. Spread the pesto over the cut sides of the baguette and toast in the oven until crispy and golden. Grilled Potato and Goat Cheese Napoleon with Basil Vinaigrette Ingredients 1/4 cup white wine vinegar 1/4 cup fresh basil leaves, chopped 1/2 cup pure olive oil 4 red potatoes, parboiled and cut into 1/2-inch thick slices Olive oil Salt and freshly ground pepper 8 ounces soft goat cheese Basil leaves, for garnish 3 tablespoons chopped fresh chives, optional Directions Place vinegar and basil in a blender with salt and pepper and blend until smooth. With the motor running, slowly add the oil and blend until emulsified, check for seasoning. Heat grill to high. Brush potato slices on both sides with oil and season with salt and pepper, to taste. Make stacks with the following layers: potato, 1 tablespoon goat cheese, potato, 1 tablespoon goat cheese, ending with potato. Line the grill with foil and grill the stacks, covered, about 1 minute or until cheese starts to melt. When the cheese is almost melted, slide the stacks from the foil to the grate of the grill just to crisp the bottom, about 1 to 2 minutes more. Drizzle the basil vinaigrette on and around the potatoes and top each Napoleon with some of the basis leaves and chives, if using. Bibb Salad with Basil Green Goddess Dressing nocoupons 1 cup good mayonnaise 1 cup chopped scallions, white and green parts (6 to 7 scallions) 1 cup chopped fresh basil leaves 1/4 cup freshly squeezed lemon juice (2 lemons) 2 teaspoons chopped garlic (2 cloves) 2 teaspoons anchovy paste 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 cup sour cream 1 head Bibb lettuce 2 to 3 tomatoes Directions Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.) Cut head of lettuce into quarters, remove the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve. Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta Ingredients 2 pounds ripe tomatoes 3 tablespoons extra-virgin olive oil 1 red onion, finely chopped 3 garlic cloves, thinly sliced 1 tablespoon fresh thyme leaves 1 oregano sprig Pinch chili flakes 1 teaspoon sugar 1 pound dried angel hair pasta 1/4 cup grated Parmesan, plus more for garnish 1/4 cup chiffonade basil, plus whole sprigs for garnish Directions Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop). Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes. Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs. Basil Chicken Hash Ingredients 2 whole (4 split) chicken breasts, bone-in, skin-on 16 basil leaves Olive Oil Kosher salt and freshly ground black pepper 6 tablespoons unsalted butter, divided 2 pounds boiling potatoes, peeled and large diced 2 red onions, chopped 2 red bell peppers, large diced 3 garlic cloves, minced 2 teaspoons fresh thyme leaves 1 teaspoon paprika 1 tablespoon tomato paste 4 minced scallions, white and green parts 1/4 cup chopped fresh leaf parsley Sour cream, Cheddar and sliced lemons, for serving Directions Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside. Melt 4 tablespoons of the butter in a large saute pan. Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 10 minutes, until evenly browned and cooked through. In a separate saute pan, melt the remaining 2 tablespoons of butter. Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared. Add the chicken and the pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter. Chicken and Arugula Pita Pockets Ingredients 2 whole-wheat pitas, halved and opened 1/4 cup mayonnaise 1 teaspoon lemon zest 1/2 cup Arugula Pesto, recipe follows 2 store-bought rotisserie chicken breasts, diced into 1/4-inch pieces 8 cherry tomatoes, quartered 1 cup arugula Directions Preheat the oven to 300 degrees F. Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through. In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken. To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve. Arugula Pesto 2 cups packed arugula 1 clove garlic, peeled and halved 1/2 cup olive oil 1/2 cup grated Parmesan 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper. Arugula Salad and Ultimate Vinaigrette Ingredients 1 shallot, finely minced 1 teaspoon Dijon mustard 2 teaspoons red wine vinegar 1/4 cup extra-virgin olive oil 1 teaspoon sugar 1 teaspoon honey Kosher salt and freshly ground black pepper 6 cups arugula Directions Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify. Toss arugula with vinaigrette, to taste. Grilled Chicken with Arugula, Black Olives, and Tomatoes Ingredients 4 boneless, skinless chicken breasts (about 1 1/2 pounds) Extra-virgin olive oil 1 lemon, cut in half Salt Freshly ground black pepper 2 large, ripe tomatoes, cored and diced 1 bunch arugula, stemmed, and torn into small pieces 1/4 cup chopped red onion 1/2 cup pitted black olives Directions Place the chicken breasts between 2 pieces of parchment or waxed paper and pound thin with a rolling pin. Put them in a shallow bowl; add enough olive oil to cover (1/2 to 3/4) cup), the juice of 1/2 lemon, and salt and pepper, and refrigerate for 20 to 30 minutes. Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Stir together the tomatoes, arugula, onion, olives, 1/4 cup of olive oil, the juice of the remaining lemon half, and salt and pepper; set aside while you cook the chicken. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a nonstick surface. Remove the chicken from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Transfer to plates and spoon the tomato mixture over. Serve hot. Pasta Salad with Arugula Pesto, Grilled Chicken Breasts, and Feta Ingredients 1 pound boneless, skinless chicken breasts Olive oil Salt Pepper Essence, recipe follows 1 bunch fresh arugula, tough stems removed, washed and spun dry, plus baby arugula, for garnish 1/2 cup packed fresh parsley leaves 1/2 cup lightly toasted walnuts 2 teaspoons minced garlic 1/2 cup grated Parmesan 1 teaspoon fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup extra-virgin olive oil 1/4 to 1/2 cup olive oil 1 pound penne pasta 1 pint red grape tomatoes, halved 1 pint yellow grape tomatoes, halved 1 1/4 cups crumbled feta 1/2 cup roughly chopped pitted olive-cured olives Directions Preheat a grill. Drizzle the chicken with oil and season with salt, pepper, and essence. Place on the grill and cook until cooked through, about 4 minutes on the first side, and 5 minutes on the second side. Remove the chicken from the grill and cut into cubes. In a food processor, combine the arugula, parsley, walnuts, garlic, cheese, lemon juice, salt, and pepper, and process on high speed until the greens are finely chopped. With the machine running, add the extra-virgin olive oil and 1/4 cup of the olive oil in a steady stream and process until smooth. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and shock in an ice bath and place in a bowl. Toss with some olive oil so it doesn't stick. Toss the pasta with the arugula pesto, to taste. Let cool, cover with plastic wrap, and refrigerate until well chilled. Toss the cubed chicken, red and yellow tomatoes, feta, and olives to the pasta, and toss to combine. Adjust the seasoning, to taste, and serve, garnished with baby arugula. Creole Seasoning 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Blueberry Crumb Cake Ingredients For the streusel: nocoupons · 1/4 cup granulated sugar · 1/3 cup light brown sugar, lightly packed · 1 teaspoon ground cinnamon · 1/8 teaspoon ground nutmeg · 1/4 pound (1 stick) unsalted butter, melted · 1 1/3 cups all-purpose flour For the cake: nocoupons · 6 tablespoons unsalted butter, at room temperature (3/4 stick) · 3/4 cup granulated sugar · 2 extra-large eggs, at room temperature · 1 teaspoon pure vanilla extract · 1/2 teaspoon grated lemon zest · 2/3 cup sour cream · 1 1/4 cups all-purpose flour · 1 teaspoon baking powder · 1/4 teaspoon baking soda · 1/2 teaspoon kosher salt · 1 cup fresh blueberries · Confectioners' sugar for sprinkling Directions Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan. For the streusel: Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside. For the cake: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed. Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar. Lemon Blueberry Cheesecake Bars Ingredients For the base: · Butter, for greasing · 2 tablespoons sugar · 1/8 teaspoon ground cinnamon · 9 graham crackers · 1/2 stick unsalted butter, melted For the filling: · 16 ounces cream cheese, room temperature · 2 eggs · 2 lemons, zested and juiced · About 1/2 cup sugar, eyeball it · 1 1/2 cups fresh blueberries · Powdered sugar, for dusting Directions Preheat oven to 325 degrees F. For the base: Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool. For the filling: Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down. Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar. Almond Blueberry Cookies Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 stick (1/2 cup) unsalted butter 1 cup sugar 1 egg york 1/4 to 1/3 cup whole milk 1 teaspoon almond extract 2 teaspoons lemon zest, about 1 lemon 1/2 cup chopped almonds, toasted 1 cup frozen blueberries, thawed and drained Directions In a medium bowl, combine flour, baking powder, and salt. In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest. Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes. Cool the cookies on a wire rack. Save in a storage container to take to the picnic.