I have a cooking show! The audience is small (one), but the attendee is very enthusiastic and wants to not only know what I’m cooking, but requests to touch and taste each ingredient. The applause is limited but the drooling is validation enough.
Finn (my 4 month old and yes, my cooking show audience), recently witnessed my arriving home with four plastic cages of blueberries and was eager to help me put them to use. After tossing them into yogurt, crepes and into the back of my mouth, I was looking for something on the savory front to do with them – and I needed to keep my audience entertained in the kitchen. I had some leftover barley which I love cold in summer salads and I had some mint. Basil has become so common that I’m always on the look out for another herb to use. Though we often think of using mint in sweet foods, I’m a big fan of it in salads. I paired it here with Humboldt Fog goat cheese. Feta would also be excellent.
If you don’t have barley, use quinoa or farro or any pasta really would work. I dressed it with a vinaigrette but you could also drizzle some olive oil over it (lemon optional) sprinkle with salt and pepper and you’ll be set. Any leftover mint (since there’s usually enough for a family of 10 when you buy it) – make mojitos!
Give us your fave ways to put blueberries to use.
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