Blueberry Frozen Yogurt Sandwiches

Recipe from the Galley Gourmet Blog

Ingredients:
For the Blueberry Compote
2 cups (10 oz) fresh blueberries
1/4 cup granulated sugar
1/2 teaspoon lemon zest
1 Tablespoon freshly squeezed lemon juice
2 teaspoons cornstarch
For the Sandwich Layers
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
4 oz (8 tablespoons) unsalted butter, softened
3/4 cup packed light brown sugar
1 extra large egg
1/2 teaspoon pure vanilla extract
2 pints premium vanilla frozen yogurt (Orig Recipe used Haagen Daz)


Directions:
For the Blueberry Compote:  In a 12-inch skillet, cook the blueberries, sugar, and lemon zest over medium-high heat, thoroughly crushing the berries with a potato masher or the back of a large fork until the juices have released and the sugar has dissolved, about 2 minutes.  In a small bowl, stir together the lemon juice and cornstarch.  Stir the lemon juice mixture into the blueberry mixture.  Bring the entire mixture to a boil, stirring until the mixture is thickened, about 1 minute.  Transfer the mixture to a bowl and cool to room temperature.  Cover and refrigerate until ready to use.  (Can be made up to one day in advance).


For the Sandwich Layer:  Preheat the oven to 375º F with the rack in the middle.   Butter and flour two 8-inch baking pans, then line with parchment paper with sides over hanging for easy release. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon; set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar at medium-high speed until light and fluffy, about 3 minutes.  Beat in the egg and vanilla.  Reduce the speed and add the flour mixture in two batches, mixing just until combined.  Evenly divide the batter between the prepared pans, spreading with an offset spatula.  Bake until golden brown, but still tender, 10-12 minutes.  Cool completely in the pans for least 1 hour.


To Assemble:  Keeping one sandwich layer in the pan, dollop half the blueberry compote over the base.  Spoon all of the softened frozen yogurt over the blueberry and spread evenly using an offset spatula.  Dollop the remaining blueberry compote over the yogurt.  Using the parchment overhang, carefully remove the second sandwich layer from the pan.  Invert the layer over the blueberry and yogurt, pressing gently to form and even sandwich.  Fold parchment overhang over the sandwich and wrap baking pan in plastic wrap and freeze for at least 4 hours, preferably overnight.


When ready to serve: remove plastic wrap and unfold parchment.  Using parchment, transfer the sandwich to a cutting board.  Trim edges if desired, then cut into bars.   Ice cream sandwich (before cutting) can be made 1 week in advance wrapped in plastic wrap and then in foil.  Enjoy! 

Simple Blueberry Apple Pie

Recipe from Food Network

Ingredients:
Crust:
1 1/4 cups flour, plus extra for dusting
Pinch of salt
1 stick butter, cut into small cubes and frozen
1/4 cup ice water


Filling:
16 oz fresh blueberries
2 Golden Delicious apples, cored, peeled and cut into
1/2-inch dice
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
2 teaspoons fresh lemon juice
Pinch of salt
2 tablespoons butter, cut into small cubes
1 egg
2 tablespoons turbinado sugar
9-inch pie pan


Directions:
Preheat the oven to 400 degrees F.
For the crust: In a food processor, add the flour and a nice pinch of salt. Pulse very lightly just to blend. Add the butter evenly around the flour and quickly pulse until the flour resembles small crumbles. Slowly pour the water through the spout until the dough begins to come together. Remove and quickly form into a disc. Tightly cover with plastic wrap. Refrigerate for 20 minutes.


Meanwhile, for the filling: In a large bowl, add the blueberries, apples, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt. Stir to combine and set aside.


Remove the dough from the refrigerator and place on a lightly floured surface. Gently roll the disc into a circle big enough to fit into the pie pan and leave a 3-inch overhang. The dough should be about 1/8-inch thick. Using a pizza cutter, trim the edges of the dough. Place the dough into the pie pan and press gently against the bottom and sides to fit the dough into the pan. Pour in the fruit filling, and then scatter the butter evenly around the top of the pie. Fold the extra dough that's hanging off the edge over the top to create the top of the pie crust. Leave a hole in the center for ventilation.


Whisk the egg with 1 teaspoon water and brush the top with egg wash and then sprinkle with the sugar.


Place in the oven and bake until the crust is golden brown, about 35 minutes. Let the pie rest at least an hour before serving to let the filling set.

Baked Ziti and Summer Vegetables

from Cooking Light

Ingredients:
4 oz uncooked ziti
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion 
2 cups chopped tomato 
2 garlic cloves, minced
1 cup (4 oz) shredded mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 oz) part-skim ricotta cheese
1 large egg, lightly beaten
Cooking spray


Directions: Preheat oven to 400°
Cook pasta according to package directions, omitting salt and fat; drain.
Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.

Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.

Blackberry Farm's Blackberry Cobbler

from Williams Sonoma

Yesterday, I was thinking about what epitomizes Summertime for me.  Blackberry Cobbler is one of those dishes.  Growing up, we had a blackberry bush and my mom would pick the blackberries for Blackberry Cobbler and jams.  She would even take the time to strain the seeds.  That cobbler became "Summertime" for me.  This is not my mom's recipe, but it's a good one.  I'll try to find hers.  This recipe was on Williams Sonoma, but it was adapted from The Blackberry Farms Cookbook.

"By late June, the blackberries on the farm have arrived at their peak. The berries are half the size of commercially grown berries and are purple-black and juicy, with tiny seeds and crisp skin, which makes them stand up well in desserts such as cobblers. This biscuit-dough version of cobbler allows you to use more berries, and the dough soaks up more berry juice than other pastry does. The recipe calls for a cast-iron skillet, but this cobbler can also be made in any ovenproof dish. Serve with vanilla ice cream or whipped cream."  - Blackberry Farms

Ingredients: Serves 8
8 cups fresh blackberries 
1 1/4 cups sugar 
Zest and juice of 1/2 lime 
1 Tbs. cornstarch 
1 1/4 cups all-purpose flour 
1 1/4 tsp. baking powder 
1/4 tsp. baking soda 
1/8 tsp. fine sea salt 
6 Tbs. (3/4 stick) unsalted butter, cut into small cubes and chilled 
1/4 cup buttermilk 


Directions:  Preheat oven to 350°F.   
In a large bowl, toss together the blackberries, 1 cup of the sugar and the lime zest. In a small bowl, whisk together the lime juice and cornstarch until smooth. Drizzle the lime juice mixture over the blackberry mixture and toss to combine. Scrape the blackberry mixture into a 10-inch cast-iron skillet and set aside. 


In a medium bowl, whisk together the flour, baking powder, baking soda, salt and the remaining 1/4 cup sugar. Use your fingertips to rub the butter into the flour mixture until it is the texture of coarse meal. Make a well in the center of the flour mixture. Pour the buttermilk into the well and stir with a fork until the mixture comes together. Crumble the dough evenly over the top of the blackberry mixture in the skillet. 


Bake the cobbler until the blackberry filling is bubbling and the topping is golden brown, about 40 minutes. Let the cobbler rest for 10 minutes before serving. 

Irene's Orange Rolls

from Pastry Affair Blog

I must make a confession.  One of my favorite indulgences in the entire world is sweet orange breakfast rolls, especially on a warm Summer morning while the sunshine is spilling over my world.  Lovely.  I don't eat them often, but when I do I am sent straight to Heaven.  Needless to say, I was looking for some Orange recipes this morning and I thought of the Breakfast Rolls.  I came across another great recipe from Pastry Affair, which happens to be one of the loveliest blogs that I have visited thus far.  The photography is always stunning and earthy, and I love the comforting feelings that both the recipes and notes bring.  I truly hope you try these rolls, but I really hope you visit the blog.  I know that you will love it; it kind of feels like home.

Bread Dough Ingredients: (Yields 24 rolls)
2 teaspoons dry active yeast 
1/4 cup barely warm water 
1/4 cup granulated sugar 
1 teaspoon salt 
6 tablespoons butter, melted 
2 large eggs 
1/2 cup sour cream 
2 3/4 to 3 cups bread flour (all purpose will work)


Directions for Dough:
Dissolve the yeast in the barely warm water and allow to sit about 5 minutes until activated (looks frothy). Stir in sugar, butter, eggs, and sour cream. Gradually add 2 3/4 cups flour, mixing well. If dough appears too sticky, add the remaining 1/4 cup flour. Cover dough with plastic wrap or a kitchen towel and let rise until doubled in a warm place, about 2 hours. Punch down dough and allow to rise a second time until doubled, about 1 hour.
Divide dough in half and, on a lightly floured surface, roll out each half into a 12-inch circle.


Bread Filling:
1/2 cup granulated sugar 
Zest of 2 oranges (about 2 tablespoons) 
3/4 cup sweetened shredded coconut


In a small bowl, rub together the sugar and orange zest with your hands until fragrant. Stir in the sweetened coconut.


Sprinkle 1/2 of the filling on each rolled out dough circle. Using a pizza cutter, cut the circle into 12 equal slices. Starting on the wide end, roll up each slice like a croissant. In a greased 9x13-inch baking pan, lay the rolls pointed end down (3 width-wise, 8 length-wise). Cover with a kitchen towel and allow to rise until doubled, about 30 minutes.
Alternatively, cover with foil and allow to rise in the refrigerator overnight.
Preheat oven to 350 degrees F (180 degrees C). Bake for 25-30 minutes, or until golden.


Orange Glaze 
3/4 cup granulated sugar 
2 tablespoons orange juice 
1/2 cup sour cream 
1/4 cup (4 tablespoons) butter


In a small saucepan, heat all ingredients on medium-high heat until boiling. Reduce heat and simmer for 5 minutes. Pour over rolls as soon as they are out from the oven.  Allow rolls to soak in the glaze and cool before serving.

Orange Butter

from Kitchen Kemistry Blog

"Sweet cream butter flavored with fresh OJ and sweetened with organic honey. Tangy orange juice infused and orange zest flavored butter pairs perfectly with toast, pancakes, blintz, waffles,crepes, quick breads, muffins, hot rolls, biscuits and even vegetable stir fry. It takes less than 10 minutes to prepare this and keeps well for about a week in the refrigerator. The flavor dissipates after a week. Make fresh preservative-free butter with fresh ingredients." - Kitchen Kemistry 


Ingredients: (Makes about 1/2 cup)
6 tablespoons Sweet cream butter/unsalted butter 
3 tablespoons Honey 
1 tablespoon fresh Orange juice
1 teaspoon Orange zest 
Pinch of Salt


Directions:
Soften butter to room temperature. Cream until soft and fluffy. Mix orange juice, honey and zest. Whisk until combined well.  Serve soft. Store in a clean container for a week in the refrigerator.

Notes:

• Sweet cream butter is made from pasteurized fresh cream and has a longer shelf life.
• Zest is the colored portion of the peel, not the white pith which is bitter and unpleasant. A citrus zester will make the process easier.  They can be found in most home goods and grocery stores.

Orange Push-Up Smoothie

from Averie Cooks

This delicious smoothie concoction came from the Averie Cooks Blog.  Enjoy and check out her blog.


Ingredients: 
Makes approx three 8oz portions
1 can orange juice concentrate, slightly thawed
1 cup milk (or half & half, cream, nut milk, soy milk)
1/2 cup sugar, or to taste
1/2 teaspoon vanilla extract
2 cups crushed ice, or to taste




Directions: 
Combine all ingredients, except ice, in a large blender and blend until smooth and creamy, taking care the sugar has dissolved and is well incorporated.  If desired, add a splash more water or more milk. Add the ice and blend until smooth.


Tips & Tricks: 

• Pour excess portions into glasses and thaw later and drink as smoothies; pour excess into bowls and freeze for orange sherbet; or pour into Popsicle molds, paper cups, or ice cube trays and freeze for homemade Push-Ups.  Or halve the recipe by cutting the can of orange juice concentrate in half and halving all other ratios.
• Averie said, "There have been people who have made this and report theirs being bitter but believe it may be due to the brand of OJ concentrate they used. I suggest trying the brand of juice I showed in the above photos, Hawaii’s Own, and I used mango-orange flavor, as originally indicated above. I bought it at Ralph’s (Kroger) Grocery store."
• Sweeten this to taste, and that may mean substantially increasing the amount of sugar used, i.e. using 1 cup or more, rather than 1/2 cup, of sugar. She used 1 cup, but that maybe too sweet for you. 
• You can also use an alternate sugar substitute such as Splenda or Stevia.

No Bake Blueberry Cheesecake

Ingredients:
Crust:
9 whole graham crackers
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Filling:
1/4 cup water
1 tablespoon unflavored gelatin (measured from 2 envelopes)
12 oz cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries

Topping:
1 cup chilled heavy whipping cream
1 tablespoon sugar
4 1/2-pint baskets blueberries
2/3 cup blueberry jam

Directions: Preheat oven to 350°F
For crust:  Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.

For filling:  Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.

For topping: Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.

Roman Cherry Tart with Almond Crust

I really love Cherries, especially Rainier Cherries.  So since today is Cherry Tart Day, I thought I would share a Cherry Tart Recipe with you.  In my quest for a recipe, I stumbled across several that looked delicious, but this held my attention.




It's from Sunday Suppers at Lucques, but I found the tart as a result of the Imma Eat Chu Blog (Love the name, btw).  The actual recipe took a little more searching, but I found it on another great blog, Gourmette NYC.  Check out both of these fab blogs while you are enjoying this delicious bit of summery goodness.

Ingredients:
Heaping 1/2 cup raw almonds

1/4 cup granulated sugar
1 cup plus 5 tbsp all-purpose flour
1/4 tsp kosher salt
8 tbsp (1 stick) unsalted butter, melted and cooled slightly
1/4 tsp pure almond extract
1/4 tsp pure vanilla extract

1/2 vanilla bean
1/3 cup granulated sugar
1 tbsp cornstarch
2 1/4 lbs Bing cherries, pitted
2 tbsp grappa or brandy

Ingredients:

Preheat the oven to 375°F. Toast the almonds on a baking sheet about 10 minutes, until they darken slightly and smell nutty. When the nuts have cooled, place them in a food processor with the sugar and pulse to a coarse meal. Add the flour and salt and pulse again to combine. Transfer to a mixing bowl, and pour in the melted butter, almond and vanilla extracts, and 1 tbsp ice-cold water. Using a wooden spoon, mi until just combined, adding more ice-cold water if necessary to help bring the dough together (I used 2 tbsp of ice-cold water).

Use your fingers to press the dough into a buttered 9-inch fluted tart pan, pressing the sides first and then the bottom, to form an even crust. Chill at least an hour, or preferably overnight.

Reduce oven temperature to 350°F. Prick the bottom of the tart shell with a fork, and line it with a piece of parchment paper. Fill the lined tart shell with beans or pie weights, and bake 20 minutes, until it begins to brown lightly around the edges. Remove from the oven and cool on a rack. Once it cools, life the paper and beans out of the tart.

Meanwhile, split the vanilla bean in half lengthwise and, using a pairing knife, scrape the seeds and pulp into a medium saucepan. Add the vanilla pod, sugar, and 1/4 cup water. Over medium heat, cook the mixture, without stirring, until it’s caramelized to an amber color. Once it begins to brown, you can swirl the pot a little to get the caramel to color evenly.

While the sugar is caramelizing, stir 1 tbsp water into the cornstarch (this is called a “slurry” and will help thicken the fruit juices).

When the sugar is an amber brown, add the cherries, and swirl the pan again. Add the grappa, turn the flame down, and let the cherries simmer a few minutes, until they have softened. (The caramel will seize up and harden at first; don’t worry, it will remelt.) Strain the cherries over a bowl, return the liquid to the pot, and bring it to a boil over medium-high heat. Whisk the cornstarch slurry into the liquid and bring it back to a boil once again, stirring often. Cook a few more minutes, until thickened. Transfer the cherries to the bowl, pour the liquid over them, and stir to combine. Let cool completely.

Fill the shell with the sweet cherry compote to just below the level of the rim. Return the tart to the oven and bake 1 hour, until the cherries darken to a deep ruby red. Let the tart cool 15 minutes before cutting.

Penne with Zucchini Pistou

Recipe from Cooking Light

How impressive will this sound on your next menu!  With great fresh ingredients that are packed with nutrients, you can also feel good about serving this to your family.  However, the pasta does increase the calorie content.  Everything in moderation, right?


Ingredients:
4 teaspoons extra-virgin olive oil, divided
2 1/2 cups (1/4-inch-thick) slices small zucchini (about 3/4 pound)
1 cup packed basil leaves
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
2 tablespoons pine nuts, toasted
4 garlic cloves, chopped
2 cups chopped Vidalia or other sweet onion (about 1 large)
6 quarts water
1 3/4 teaspoons kosher salt, divided
8 ounces uncooked penne pasta
1/4 cup heavy whipping cream
1/2 teaspoon freshly ground black pepper


Directions:

1. 1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add zucchini to pan; sauté 5 minutes or until tender and golden. Remove from pan; cool.
2. 2. Place 1/4 cup cooked zucchini, basil, 1/4 cup cheese, pine nuts, and garlic in a food processor; process until finely chopped. (Keep mixture in processor.)
3. 3. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onion to pan; sauté 10 minutes or until golden. Return remaining cooked zucchini to pan. Remove from heat.
4. 4. Combine 6 quarts water and 1 teaspoon kosher salt in a large Dutch oven, and bring to a boil. Cook pasta in boiling water according to package directions. Drain in a sieve over a bowl, reserving 1/3 cup cooking liquid. Add pasta to vegetables.
5. 5. With processor on, add reserved liquid to basil mixture; process until smooth. Add basil mixture to pasta. Add cream, remaining salt, and pepper; stir. Top with remaining cheese.
6. 
   

Nutritional Information

Amount per serving

• Calories: 420
• Fat: 17.2g
• Saturated fat: 6.1g
• Monounsaturated fat: 6.6g
• Polyunsaturated fat: 2.6g
• Protein: 13.9g
• Carbohydrate: 52.9g
• Fiber: 3.4g
• Cholesterol: 29.2mg
• Iron: 2mg
• Sodium: 575mg
• Calcium: 173mg

Greek Style Picnic Salad

Recipe from Cooking Light

Ingredients:
2 cups uncooked white rice
1 cup boiling water
3/4 cup sun-dried tomatoes, packed without oil
1 1/2 tablespoons olive oil, divided
8 cups bagged prewashed spinach (about 8 ounces)
2 garlic cloves, minced
2 cups (8 ounces) reduced-fat feta cheese, crumbled
1/4 cup chopped pitted kalamata olives
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
3 tablespoons pine nuts, toasted
10 lemon wedges (optional)


Directions:

1. Cook rice according to package directions, omitting salt and fat. Cool to room temperature; set aside.
2. Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and cut into 1-inch pieces.
3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add spinach and garlic; sauté 3 minutes or until spinach wilts. Combine rice, tomatoes, spinach mixture, cheese, and next 5 ingredients (through chickpeas). Drizzle with remaining 1 tablespoon oil; toss gently to coat. Sprinkle with nuts; serve with lemon wedges, if desired.

Grilled Veggie & Hummus Wraps

Recipe from Cooking Light

Ingredients:
4 (1/2-inch-thick) slices red onion
1 red bell pepper, seeded and quartered
1 (12-ounce) eggplant, cut into 1/2-inch-thick slices 
2 tablespoons olive oil, divided
1/4 cup chopped fresh flat-leaf parsley
1/8 teaspoon kosher salt
1 (8-ounce) container plain hummus
4 (1.9-ounce) whole-grain flatbreads (such as Flatout Light)
1/2 cup crumbled feta cheese
Avocado-Butter Lettuce Salad


Directions:

1. 1. Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan; coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.
2. 2. Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.

Grilled Mushroom "Burger"

I've made pizza by substituting a large Portabello Mushroom for the dough, and that is delicious but ends up tasting more like pizza toppings than pizza with a crust.  The Portabello Pizza also is quite a bit softer and requires a fork & knife.  I found this recipe this morning while looking for Meatless Monday Ideas, and I'm sharing before I try it.  I'll give a review when I do; I'm not sure that I will make the bean spread.  If you try this as is, let me know what you think.

"Portobello mushrooms are a nutritious and satisfying alternative to burgers made with beef or turkey. Here they are accompanied by a spread of pureed cannellini beans for added protein -- and flavor. To clean the mushroom caps, wipe them with a damp paper towel; do not rinse or soak, or they will remain soggy even after cooking."

- Whole Living

Ingredients:
2 large garlic cloves, minced
2 tablespoons chopped fresh thyme
1 cup canned cannellini beans, drained and rinsed
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Freshly ground pepper
8 large portobello mushroom caps (about 1 pound), cleaned
1 tablespoon plus 1 teaspoon balsamic vinegar
2 large red onions (about 1 pound), sliced 1/4 inch thick
4 whole-grain hamburger buns
4 thin slices cheddar cheese (2 ounces)
1/2 small bunch arugula (about 2 1/2 ounces), washed and dried


Directions:

1. Heat a grill or grill pan to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 6 to 8 seconds). In a food processor, puree one-quarter of the garlic (about 1/2 teaspoon), 1 tablespoon thyme, the cannellini beans, and 1 teaspoon oil until smooth. If mixture is too thick to spread, add a bit of water. Season with pepper, and pulse to combine.
2. Combine the remaining garlic and remaining 1 tablespoon thyme with 1 tablespoon plus 2 teaspoons oil in a shallow dish. Place the mushroom caps in the garlic mixture, and turn to coat. Season with pepper; drizzle with vinegar.
3. Place onion slices on a plate, and lightly coat each side with remaining 2 teaspoons oil. Grill the onions until lightly charred on the first side, about 3 minutes. Flip the onions, and continue grilling until tender and charred on the other side, about 3 minutes more. Transfer onions to a clean plate; cover to keep warm.
4. Working in batches if necessary, place mushrooms on the grill, stem side up. Grill until browned on the first side and juices have begun to collect in the centers, about 5 minutes. Flip mushrooms, and continue cooking until stem side of each cap is browned and center is tender, about 4 minutes more.
5. Split hamburger buns, and place cut side down on grill; cook just until warm and toasted. Spread 1/4 cup bean puree on the bottom half of each bun, and top with 2 grilled mushroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top with remaining roll halves, and serve.

Black Bean Burrito

Recipe from Humane Society

Ingredients:
1 15-ounce can black beans, drained and rinsed
1/2 cup salsa
1 cup cooked brown rice
12 6-inch flour tortillas
1 cup shredded leaf lettuce or spinach
1 tomato, diced




Directions:
Combine the black beans, salsa, and rice in a saucepan and simmer gently for 3 minutes, stirring occasionally. Remove from heat, cover, and let sit for 5 minutes.


In an ungreased skillet, heat a tortilla until warm and soft, then spread a line of the bean mixture down the center. Top with lettuce, tomato, and more salsa, if desired. Roll the tortilla around the filling, then repeat with the remaining tortillas.


Nutrition: All figures are per serving (assumes six servings).
Calories: 268, Fat: 6 grams, Fiber: 4 grams, Carbs: 50 grams, Protein: 7 grams

Summer Shortcake

from Martha Stewart

Here's a Patriotic Twist on the Classic Strawberry Shortcake Recipe.  "Flavored with cream cheese and buttermilk, the tangy biscuits stay crisp even with the cream-and-fruit filling, which carries the red, white, and blue theme to delicious heights. Before assembling your cake, set aside a few spoonfuls of the brightest, plumpest blueberries and strawberries. Once the top biscuit is in place, pile these choice berries into the star cutouts. Arrange any that remain around the cake on the serving dish."




Ingredients:

• 2 1/2 cups all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
• 8 ounces cold cream cheese, cut into 2-inch pieces
• 3/4 cup buttermilk, plus more for brushing
• Raw sugar or fine sanding sugar, for sprinkling
• 2 pints blueberries
• 2 pints strawberries, hulled (small berries left whole, large berries halved lengthwise)
• 3 tablespoons granulated sugar
• 2 cups (1 pint) heavy cream
• 
  

Directions:

1. Make the biscuits: Preheat oven to 450 degrees. In a food processor, pulse flour, granulated sugar, baking powder, baking soda, and salt until combined. Add butter, and pulse until largest pieces are the size of peas. Add cream cheese, and pulse again until largest pieces are the size of peas. Add buttermilk, and pulse until dough comes together. Transfer to a bowl, and gently knead into a ball. Cover with plastic wrap, and let rest in the refrigerator at least 1 hour (or overnight).
2. Divide dough in half. Working with one portion at a time on a lightly floured work surface, pat into a disk, then roll into a 10-inch round. Transfer to baking sheets lined with parchment paper.
3. Brush biscuits with buttermilk. Generously sprinkle raw or sanding sugar over tops and sides. Brush off sugar from parchment. Bake until dough has risen slightly and is golden brown, 12 to 15 minutes (if bottoms brown too quickly, reduce temperature to 400 degrees). Leave biscuits on sheets. Using a 2 1/2-inch star cutter, cut out (but do not remove) 7 stars from one biscuit while it is still warm. Let cool.
4. Using a paring knife, carefully remove star shapes. Reserve for snacking or another use. (Biscuits can be made up to 8 hours ahead; store on wire racks, and cover loosely with plastic wrap.)
5. Make the filling: Combine blueberries, strawberries, and 2 tablespoons sugar, and let macerate until juicy, 10 minutes.
6. Just before serving, beat cream to medium peaks with remaining tablespoon sugar and the vanilla.
7. Assemble the cake: Place uncut biscuit on a large plate. Spoon half the berries and their juices on top of biscuit, then spread the whipped cream over berries. Top with all but about 1/2 cup berries. (Make sure surface is even; it will support the top biscuit and prevent it from breaking.) Carefully place cutout biscuit on top. Fill star cutouts with reserved berries. Serve immediately, or refrigerate, uncovered, up to 3 hours.