Blueberry Brie Grilled Cheese

Source: Tricia and Tami

Hearty French Bread (Harmons!)
Brie Cheese
Sharp White Cheddar
Blueberry Compote
Butter

Blueberry Compote:
2 cups blueberries, fresh or frozen
1/4 cup brown sugar
2 tsp lemon juice

Combine 1 cup of blueberries, sugar, and lemon juice in small saucepan. Cook for 10 minutes, stirring and slightly mashing berries. Add remaining berries, cook for 8 minutes, stirring gently.


Butter bread, place Brie slices on one piece of bread, cheddar on the other. Spread compote on top of cheddar. Put the two pieces of bread together and grill on frying pan or griddle until bread is golden and cheese is melted.

*We made up this recipe on vacation on the Oregon coast where blueberries and blackberries were growing everywhere. We found so many delicious ways to use them!

Elevated Ramen

Source: Tami

Variation 1-
Thai Peanut Ramen

1 pkg chicken ramen noodles
2 Tbsp peanut butter
1 tsp or less sriracha sauce
green onions, cilantro, chopped peanuts (optional)

Cook noodles according to package using seasoning packet (do not over cook!). In small bowl mix PB and sriracha. Drain about 3/4 of liquid. Stir in PB sauce. Garnish if desired.

Variation 2-
Teriyaki Veggie

1 pkg ramen noodles, any flavor
frozen stir fry veggies
bottled Teriyaki sauce

Cook noodles according to package do not use seasoning packet. Stir fry veggies on high in 1 Tbsp oil. Top noodles with veggies, coat  with Teriyaki sauce.

Variation 3-
Cook noodles according to package. Add soft boiled egg, cilantro, lime juice.

Variation 4- Boil ramen for 2 minutes, do not use seasoning packet, drain and stir fry with store bought stir fry sauce for 2-3 minutes.

Nutella Mousse

Source- Ashley Richardson

3 cups heavy cream
1/3 cup sugar
1 cup Nutella

Whip cream and sugar with mixer until stiff peaks form. Fold in Nutella. Pipe into serving glasses, garnish with whipped cream.

Basil Couscous Salad

Source-Amanda Robbins

1 package Olive Oil and Garlic Couscous
12 cups Romaine lettuce (1 large head)
1/2 cup craisins
1/2 cup Asiago or shredded Parmesan cheese
1 1/2 cups (3 ears) cooked corn, cut and cooled
1/2 cup sunflower seeds

Fresh Basil Dressing:
(enough for double batch of salad)
1 cup fresh basil leaves
1 cup mayonnaise
1 cup buttermilk
2 tsp red wine vinegar
salt and pepper to taste

Cook couscous according to package. Cool. Combine all ingredients, toss with dressing just before serving.

Peach Caprese Salad

Source: adapted from Magnolia Table

5 peaches

4 oz fresh mozzarella (I love Harmons)

10 fresh basil leaves torn

olive oil

balsamic reduction

salt & pepper

Slice peaches and mozzarella, arrange on small platter. Scatter basil leaves, drizzle balsamic reduction and olive oil. Sprinkle with salt and pepper. Serve immediately.

*You can make balsamic reduction by simmering 1 cup of balsamic vinegar for 30 min, or buy balsamic glaze by the vinegars at the store. I like Trader Joe’s.