2018-07-13 / Home & Garden

Star Chefs

Blueberry Shortbread Bars

1/2 cup cold unsalted
butter, cut into small
cubes
1-1/2 cups sifted
all-purpose flour
1/2 cup white sugar
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. Chinese five-spice
powder
1 egg yolk
1/2 tsp. ice water, or
more if needed
3/4 cup fresh blueberries

Preheat oven to 375 degrees. Place butter cubes in the freezer for 15 minutes.

Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder.

Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.

Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press the mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.

Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.

Blueberry Summer Kale Salad

3/4 cup white sugar
1/2 cup vinegar
1/2 tsp. salt
1/2 tsp. ground black
pepper
1/4 cup extra-virgin olive
oil
1 bunch kale, stems
removed and leaves
chopped
1/2 (16 ounce) package
frozen shelled
edamame (soybeans),
thawed
1/4 red onion, sliced thin

1 cup shredded carrot
2/3 cup fresh blueberries
1/2 cup sweetened dried
cranberries (such as
Ocean Spray
Craisins)
1/2 cup cashew pieces
1/2 cup shelled, roasted
sunflower seeds

Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.

Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

Purple Monstrosity Fruit Smoothie

2 frozen bananas, skins
removed and cut in
chunks
1/2 cup frozen blueberries
1 cup orange juice
1 Tbsp. honey (optional)

1 tsp. vanilla extract
(optional)

Place bananas, blueberries and juice in a blender, puree. Use honey and/or vanilla to taste. Use more or less liquid depending on the thickness you want for your smoothie.

This is a great smoothie for breakfast—and sometimes dinner. You can substitute the orange juice with any mix of juices or even soy milk. The soy milk adds more of a milk shake quality than the juice does.

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