Blueberry syrup recipes uses one pint of fresh or frozen blueberries, sugar, cornstarch, and water. Perfect over pancakes or vanilla ice cream!
With warm weather coming, it’s nice to have a meal that’s lighter and fresher but still satisfying. Made in 25 min from start to finish, this pan-seared tilapia recipe hits the sweet spot with its …
These kosher dill pickles are so delicious and a perfect canning recipe for beginners. Can your own homemade dill pickles with garden fresh ingredients! This recipe makes 4 pint jars.
Easy 10 Minute Raspberry Jam recipe! This healthy homemade recipe uses 1 pint of fresh raspberries, honey and lemon juice. NO pectin or sugar required!
This Black Pepper Stir Fried Udon is the perfect SOS dinner! Saucy udon noodles, dark soy sauce, stir fry veggies, fresh garlic, and lots of freshly ground black pepper. So easy!
Recipe video above. A retro classic! Browned sausages smothered in a curry flavoured gravy with onions, carrots and peas. Skip the old school method of boiling sauces - that's throwing away free flavour! Browning sausages in the same skillet used to make the curried gravy makes a MUCH tastier sauce. I promise!
Crumbly dessert bars made with wholesome muesli and fresh strawberries
Chickpeas, artichoke hearts, and fresh mint pack in plant-based protein & flavor in this High-Protein Tomato & Basil Salad. It's a complete meal all by itself and takes only 20 minutes to whip up.
Easy 10 Minute Raspberry Jam recipe! This healthy homemade recipe uses 1 pint of fresh raspberries, honey and lemon juice. NO pectin or sugar required!
Sicilian tomato pesto, also known as "Pesto alla Trapanese," is a bright, summery and refreshing version of the beloved Italian condiment.
Finally, a strawberry frosting that actually tastes like fresh berries. It's made with cream cheese for an extra bit of tang, and a whole pint of strawberries!
Fresh homemade banana curd is one of the best desserts a banana lover can try!
Sicilian tomato pesto, also known as "Pesto alla Trapanese," is a bright, summery and refreshing version of the beloved Italian condiment.
This Baked Hummus Pasta is loaded with flavor and is quick and easy to make.
A one-pan dinner of roasted gnocchi and vegetables that doesn't even require you to boil the dumplings.
HOMEMADE Blueberry Jam recipe made from 1 pint of blueberries! This easy to make no pectin, no sugar recipe is perfect for eating and canning. This healthy jam is delicious served over toast, pancakes, french toast and ice cream!
Stracciatella Dip❤️ Obviously this is not the traditional way of making stracciatella but a quick hack that works!Stracciatella is the filling of #burrata and it is basically pulled mozzarella curds soaked in cream, so this lil shortcut works if you don’t want to make mozzarella from scratch or can’t find mozzarella curds like me ❤️.
A delicious treat to can in the summertime and give the gift of your harvest away in pint-size jars for the holidays! YIELDS about 26 pints of salsa.There's lots of debate regarding whether you need to pressure can or just use water bath for canning salsa. Because this recipe has vinegar and canning salt, it adds enough preservative and brings up the acidity level to the point where pressure processing is not necessary. My recommendation for any canning is that you need to research yourself what is best for each recipe and the ingredients involved though! Please refer your safe or not safe questions to the National Center for Home Food Preservation.
These healthy lentil wraps are an easy vegan dinner that tastes amazing and will fill you up!
Maple peach whisky jam is a terrific way to enjoy late summer peaches! A small-batch staple in our house, it’s the next best thing to eating ripe juicy fruit.
There is something uniquely 'summer' about fresh pesto. The green, the taste, even the smell can bring back warm days and the idea that another summer may just be around the corner. Store bought pesto has always seemed sort of lifeless to me. I love the ease of it, and really enjoy the extra flavor it can bring, but it just doesn't have the zing of freshly made pesto with basil strait from the farm or garden. With that in mind, I went about trying to store some of that summer flare for my families winter meals. I froze 12 half pints of pesto last week after being gifted with a crazy amount of basil. Last year, when I froze it, I left the cheese in. This didn't freeze too well and so I decided this year that I would just leave the cheese out and add it when we made the dish instead. Basic Pesto for Freezing 2 cups fresh basil leaves, packed 1/3 cup extra virgin olive oil 1/4 cup pine nuts or walnuts 2 - 3 garlic cloves, peeled Salt and freshly ground black pepper to taste Put everything in a food processor and pulse until you get the consistency you want. Makes one half pint (I only have a 1 cup food processor. I am pretty sure the recipe can be doubled or more, but I wasn't able to test it. If someone does do this, would you leave me a comment letting me know how it turned out? Thanks!). I packed mine in half pint mason jars that I left 1/2 inch head space then froze. For this recipe, I pulled out my mini food processor. I only use the thing about once a month, but I do love having it as one of my very few kitchen gadgets. We have already used this recipe for my Pesto Pasta Salad and it turned out great! So much better than store bought. "The leaning tower of Pesto" I had a bunch of basil left over, and asked my husband what I should do with it... and he said "give it away. I think 6 pints of pesto is enough." lol! I think he is probably right.
Learn how to make peach jam from scratch for canning or enjoying fresh. No pectin needed and you can adjust the sugar to your tastes! Yields 7 half-pints.
Packed with basil and garlic, this simple fresh cherry tomato sauce is the PERFECT summer recipe. Super easy to make, toss it with pasta for a flavorful weeknight meal! Dairy free, gluten free and vegan.
Let the oven do the work with these easy broiled haddock! Fresh herbs and lemon juice infuse the olive oil as the fish cooks, creating a tangy sauce that seals in flavor as the fish cooks. Best of all, this recipe is ready for the table in less than 30 minutes.Here at Sizzlefish, our wild Haddock is caught off the coast of Iceland in the North Atlantic Ocean. This mild fish is closely related to cod. It has a clean flavor making it perfect in just about any white fish recipe.Portions of haddock arrive individually vacuum packaged for conveniently thawing as needed. If you like the flavor of cod in recipes, you’re sure to love haddock. Haddock contains twice the amount of omega-3 fatty acids as cod. This healthy fat helps support heart, brain and eye function. Haddock is also rich in B-vitamins 12, 6 and 3 supporting cell function and energy levels.Before preparing haddock, allow them to thaw for 24 hours in the refrigerator. This no fuss recipe is made with ingredients you most likely have in your kitchen. Olive oil provides the base for the sauce along with fresh lemon juice. Honey adds balance to the recipe with a lightly sweet flavor. The honey in the recipe also helps encourage browning on the fish for a richer flavor. Fresh thyme leaves add a woodsy-floral herb aroma to the recipe that infuses into the olive oil as it cooks. Garlic powder adds the delicious flavor of garlic throughout the dish. You can also use fresh minced garlic.Halfway through cooking, baste the haddock with the sauce from the pan using a spoon. This helps flavor the haddock and keeps it from drying out. Once the haddock is cooked, serve hot with lemon wedges. Serve haddock fillets with sautéed asparagus or broccolini, a fresh salad or baked potatoes to create a complete meal.
Sweet Corn Caprese Salad is a fun twist on the classic Caprese Salad. Serve this simple summer salad recipe with a grilled main, or all on its own.
