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
I’ll be the first to admit that this dish sounds a bit odd. In fact, I wouldn’t tell Matt what was in it til he’d already tried a few bites and had exclaimed his approval.
These strange ingredients really do come together quite deliciously though. The sweetness of the parsnips is a perfect contrast to the sour rhubarb. The earthy lentils and brightly flavored herbs tie everything together. Pure hearty, flavorful goodness.
- 1 cup lentils
- 3 cups water
- 1 big stalk of rhubarb, thinly sliced
- 2 small parsnip, diced
- 1 small yellow onion, diced
- 3 cloves garlic, diced
- 1/2 tablespoon of coconut oil
- 1/2 teaspoon sea salt
- 1 cup chopped parsley
- 1 tablespoon of fresh rosemary, finely chopped
- 1/2 tablespoon of fresh sage leaves, finely chopped
- smoked sea salt, to taste (Regular sea salt will do, but the smoked stuff adds tons of flavor)
- freshly ground pepper, to taste
- 1/2 ounce of feta, crumbled
- Combine lentils and water in a sauce pan and cook on medium-high heat for about 15-20 minutes, or until lentils are soft and have absorbed all of the water.
- While the lentils are cooking, heat a skillet on medium high and add coconut oil. Once the oil has melted, combine rhubarb, parsnips, garlic, and onion in the skillet and cook until rhubarb and parsnips are soft. Add a teaspoon of sea salt about 5 minutes into cooking.
- Once lentils have finished cooking, remove from heat and add contents of the skillet, herbs, salt and pepper.
- Dish into bowls and serve topped with crumbled feta, and more salt, peppers, or herbs if you so desire. Serves 3-4 people, depending on portion sizes. It’s pretty filling dish, so you won’t need a lot to be satisfied.