An abundance of fresh berries is certainly one of the best things about summertime in the Midwest. Many hot afternoons during summers I spent in Michigan were devoted to collecting sweet, ripe berries for eating and using fresh and for preserving to enjoy during the long, cold winter months.
This recipe round up features fifty-two delicious ways to enjoy a variety of summer berries this year. Below you’ll find some classic recipes you know and love mixed in with some fresh, fun recipes that just might become your new summer favorite. Enjoy!
Breakfast & Brunch
1. Blueberry Basil Muffins from Oh My Veggies
2. Triple Berry Baked Oatmeal from Happy Healthy Momma
3. Chévre & Blackberry Doughnuts from Bakeaholic Momma
4. Raspberry Breakfast Bowls from Pinch of Yum
5. Strawberry and Yogurt Bran Muffins from Dishing Up the Dirt
This homemade ketchup is quick and easy to make and is definitely worth the effort. Whip up a batch before your next cookout to impress your friends. After all, nothing screams gourmet like handcrafted condiments.
The best homemade ketchup is made by cooking down ripe, fresh tomatoes for 10-12 hours until they turn into a thick sauce. But, most of time tomatoes aren’t in season (at least here in Michigan!) and sometimes you don’t have half a day to make ketchup. So, in those cases, you cheat a little and use organic tomato paste. The flavor will be just as rich and tomatoey and this little trick will definitely save you a lot of time!
Because you don’t have to wait for this ketchup to cook down, you can make a batch in about 15 minutes, meaning you can spend less time in the kitchen and more time enjoying the wonderful summer weather.
The curry in this recipe compliments the tomatoes in delightful way and lends some interesting flavor to a classic condiment.
- 6 oz organic tomato paste
- 4 Tbsp apple cider vinegar
- 1 Tbsp molasses
- 5 Tbsp water
- 2 Tbsp curry powder
- 1 tsp garlic powder
- A pinch of chipotle powder, I use just the tip of a spoon
- Salt, to taste
- Freshly ground black pepper, to taste
Combine tomato paste, apple cider vinegar, water, and molasses in a sauce pan and whisk together til well combined. Add the remaining ingredients and whisk well to get rid of clumps.
Simmer on low for about 10 minutes to let the flavors meld. Add more water if needed as the sauce is cooking and before serving if the ketchup is too thick.
Serve with hot dogs, burgers, or potatoes.
Making your own condiments is a wonderful way to reduce your intake of highly processed foods and honestly, they just taste better! Enjoy making this handcrafted ketchup for your next cook out this summer. This tasty twist on an old favorite is sure to be a hit!
Summer is the perfect time to go camping or have a cook out in the yard with your friends and family. Cooking outdoors gives you a great opportunity to enjoy the beautiful weather and to add some delicious deep, smoky flavors to your food that are difficult to reproduce with your oven or stove top.
And what is a cook out without condiments? This homemade barbecue sauce is a delicious alternative to conventional BBQ sauces that contain processed, artificial ingredients. It is smoky, sweet, and a bit spicy – everything a good BBQ sauce should be.
- 1 small yellow onion, diced finely
- 2-4 cloves of garlic, diced finely (this will depend on the size of your garlic cloves and how garlicky you enjoy your food. I tend to enjoy lots of garlic, so I use 4 cloves.)
- 1 Tablespoon of olive oil
- 6 oz of tomato paste
- 1/2 cup of water
- 1/2 cup of blackstrap molasses
- 1/2 cup of honey
- 1 1/2 Tablespoons of liquid aminos or soy sauce
- 2 teaspoons of chipotle powder (reduce or omit this if you don’t like a spicy BBQ sauce – this amount will result in a medium-spicy level of heat.)
- 2 Tablespoons of maple syrup (omit this step if you don’t want your sauce quite as sweet. Tip: The sweetness of the maple syrup can counter the spiciness of the chipotle if you went a little overboard with it.)
- 1/4 cup apple cider vinegar
- salt, to taste
*This recipe makes about 1 pint of sauce.
Heat a sauce pan on medium low. Add oil and let it warm up. Then add the onions, garlic, and a pinch of salt. Stir frequently until the onions are translucent and soft. Add the other ingredients and stir well to combine. Taste the sauce and make sure it is to your liking. Add more maple syrup to increase sweetness, more chipotle powder to increase smokey spiciness, or more salt if needed. Reduce sauce to low and let simmer for about 10 minutes.
When sauce is finished smear it on tempeh, tofu, or your favorite meat option before or after grilling. Unused sauce can be stored in the fridge for a few weeks.