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Raw Kale Salad
Raw Kale Salad
Chop the kale into thin ribbons. Drizzle the kale with olive oil and sprinkle with salt. Massage the kale with your hands to soften it, then allow it to sit for 5-10 minutes. Add the lime juice, vinegar, onion and orange. Allow to marinate for 10 minutes. Serve.
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Raspberry and Blueberry Cobbler
Raspberry and Blueberry Cobbler
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough. Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet. Bake in preheated oven until the topping is golden brown, about 25 minutes.
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Blueberry Buttermilk Pancakes
Blueberry Buttermilk Pancakes
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt; in another bowl, whisk together buttermilk, milk, eggs, and melted butter. Whisk milk mixture into flour mixture just until combined. Heat a large nonstick skillet or griddle over medium. Grease hot skillet with a paper towel moistened with a small amount of melted butter. Using 1/4 cup batter for each pancake, spoon into skillet and smooth to make a round. Sprinkle 2 tablespoons blueberries onto surface of each pancake. Cook until surface of pancakes has formed bubbles and some have burst, 1 to 2 minutes. Flip pancakes with a spatula and cook until browned on underside, 1 to 2 minutes more. Transfer pancakes to a warm plate or baking sheet and cover loosely with foil. Repeat process.
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