Summer is all about freshness. Farmers Markets. Pick Your Own Farms. Roadside Produce Stands. Backyard Gardens. There is simply nothing better than fresh. What better way to highlight all of your delicious and healthy produce finds than in a salad.
Recently, friends of ours headed off on a summer adventure. They’re spending the next few weeks RVing across the Midwest and western parts of our country. They’ll be visiting places like The Grand Canyon, Mount Rushmore, and The Arches (to name a few). They’ll be making some serious family memories.
Before leaving, my friend, who is an amazing gardener, told me that I should take the liberty of visiting their garden to pick whatever is growing while they are gone. Well, you know what’s growing? Blueberries. Nice, plump blues.
With July just around the corner, my food thoughts begin to turn to fresh blueberries. We are fortunate to live in an area that is brimming with fresh produce, farmers markets, and pick-your-own farms. One of our favorite stops is a local, organic blueberry farm. Not only is the price amazing, but the blueberries, picked fresh from the bush, are amazing as well.
I was on a mission…a mission to recreate the famous Levain Bakery Chocolate Chip Cookies into a gluten free and egg free version. I knew that I could make a strictly gluten free version of this famous cookie, but one without eggs? Now that would be a bit more challenging.
Growing up there was a dessert that I always looked forward to: chocolate pudding. I loved to take a dollop of cream and stir it into my pudding to create a chocolate-marbled piece of art. I always admired the beauty in all of the unique swirls and patterns and shades of color. Typically, I would end up over-stirring my mixture and was left with a light brown bowl of fluff void of anything beautiful. My solution? Fill another bowl and start again.