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Tidewater Kitchen er. You can keep a variety on hand in the freezer to throw in yogurt or to make a delicious smoothie with yogurt; rice, almond or soy milk; or maybe some orange juice with your fresh or frozen berries. Yum! BERRY SOUP Serves 4 This is very refreshing! 4 cups frozen berries or 4 cups strawberries - mashed and stemmed 1-1/2 cups fresh-squeezed orange juice 1 cup Greek vanilla yogurt Fresh mint leaves

A Taste of Italy

218 N. Washington St. Easton (410) 820-8281 www.piazzaitalianmarket.com

In a blender, puree the berries, juice and yogurt. Pour through a strainer into a large bowl. Discard the pulp and seed residue. Refrigerate at least 2 hours. Serve in chilled bowls and garnish with fresh mint leaves and a sliced strawberry. Note: To freeze berries, rinse them judiciously, pat them dry, and pick through them for stems. Scatter them in a single layer on a sheet pan or pie plate and freeze completely. Once they are frozen, transfer berries to plastic bags or containers for freezer storage. The only trick is to keep them frozen. Don’t let them thaw out, especially if you are using them in a bread or muffin recipe. Keep them frozen and stir them in at the last minute so their juices won’t bleed into the batter. LEMON-BLUEBERRY BREAD Serves 12 1-1/2 cups all-purpose f lour 1 t. baking powder Pinch of sea salt 6 T. butter, softened

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July 2017 ttimes web magazine  

Tidewater Times July 2017

July 2017 ttimes web magazine  

Tidewater Times July 2017