I recently went blueberry picking for the first time while visiting my sister and her family in VT over the summer. We stumbled upon the Organic Sunshine Valley Berry Farm right off the Vermont Route 100. They gave us a blue bucket and pointed us to the rows of blueberries just ripe and ready for picking.
You may not know this but blueberries have several health benefits along with being a tasty treat. They boost memory, support heart health and are a good source of Vitamin C, Vitamin K and fiber. That little adventure to the Berry Farm inspired me to share one of my favorite pizza recipes that boasts beautiful and sweet blueberries. This savory pizza is oh so good! I often make it for special occasions during blueberry season because it both pretty and tasty. But don’t feel you have to reserve it for just special times – It’s easy, has just a handful of ingredients, and is delicious too.
Blueberry, Feta and Carmelized Onion Flatbread
1cupthinly sliced red onion
pinchred pepper flakes
1/2cupfeta cheese, crumbled
1cupblueberries, rinsed and dried
micro greens or baby arugula
Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange the naan/flatbread on the baking sheet and lightly spray or brush with water. Set aside.
Heat the olive oil in a medium pan over medium low heat. Add the onion and season with a pinch of salt to taste and red pepper flakes. Cook the onions until it is wilted, about 3-5 minutes and stir in the honey, and continue to cook a fe more minutes letting the onions caramelize. Remove from heat.
While the onions cook, stir the ricotta and feta cheese in a small bowl. Spread the ricotta mixture over the naan/flatbread, and top with the honey caramelized onions. Sprinkle the blueberries on top.
Place the naan pizzas into the oven and bake for about 10-12 minutes, or until the blueberries are just about ready to burst, the cheese has softened, and the naan is toasted. Remove from oven, cut into squares or slices, sprinkle with arugula and enjoy immediately.
Need an easy appetizer for a party? Try this one. It’s always a crowd-pleaser.
2 flatbreads (sold at specialty stores and some grocery stores)
1/4 cup shredded chicken breast
2-4 T. BBQ sauce (I like Trader Joe’s Bold and Smokey Kansas City Style)
5-8 sprigs of fresh cilantro
1/2 cup shredded mozzarella cheese
3-4 thin slices of a small red onion (peeled)
Place the flatbread on a cookie sheet and place in a 350 degree oven for 2-3 minutes.
Remove from oven and spread a thin layer of bbq sauce on the flatbread.
Add shredded chicken and red onion slices.
Add a thin layer of mozzarella cheese.
Bake for 10 minutes or until cheese is bubbly and edges of bread are lightly browned.
Remove from oven and add fresh cilantro leaves.
Slice and place on a serving dish and serve immediately. Enjoy!
PSST! Shred the chicken from a leftover piece of grilled chicken breast from the night before or cut from a roasted chicken from the deli section of most grocery stores. If you can’t find flatbread, you can use a lavosh bread instead.
Bruschetta is and italian antipasto that boasts a mixture of chopped tomatoes, balsamic, basil, and garlic, spooned over olive oil brushed slices of toasted baguette or rustic bread. It’s like summer on toast!
You can prepare the topping and toast the baguette slices ahead of time if needed. Then you can assemble right before serving.
Prep time: 15 minutes Cook Time: 20 minutes Yield:Makes 24 small slices (serves 6-10 as an appetizer)
2 pints of cherry tomatoes (I like to use 1 red and 1 yellow)
2 cloves garlic, minced (about 2 teaspoons)
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, thinly sliced* or chopped
1 teaspoon kosher salt, more or less to taste
1/2 teaspoon freshly ground black pepper, more or less to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil (plus a little more for brushing the toast)
1. Preheat oven to 450°F.
2. Prepare the topping: Finely chop the cherry tomatoes (in 6 pieces) and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar. Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Set aside to marinate.
3. Prepare the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil with a pastry brush and place on a baking sheet or roasting pan. Sprinkle with a little kosher salt. Place in the oven on the top rack and toast for 5-6 minutes. Check for doneness and if needed, toast for 1-2 minutes more until lightly browned and slightly crunchy. Allow the toast to cool.
4. Assemble the bruschetta: Place a small spoonful of topping on toasted bread and place on a serving platter. These can be made up to 30 minutes before serving and still be crunchy due to the toasting with olive oil.
You can also serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own.
Psst! Trader Joe’s offers Bruschetta Sauce in a plastic carton in the refrigerator section and is a great substitute for making your own tomato bruschetta mixture when you are in a hurry.
This easy-peasy appetizer is so simple but the flavor combination is devine.
Cooking Time: 30 Minutes
1 package Trader Joe’s Party Size Mini Meatballs
1 jar Trader Joe’s Masala Simmer Sauce
1 jar Trader Joe’s Mango & Ginger Chutney
In a slowcooker, heat the meatballs and simmer sauce for about 2-3 hours on high until heated through.
Preheat oven to 350°. Place meatballs on a jellyroll pan and cover with masala sauce. Place in oven and let cook for about 20-30 minutes, or until meatballs are heated through and sauce is hot.
Serve warm alongside a small dipping bowl of Mango & Ginger Chutney. What could be simpler?