In a blender, puree blueberries with water, sugar, and fresh lemon juice. Strain mixture through a fine-mesh sieve, pressing with a rubber spatula to release as much liquid as possible; discard solids. Add water if needed to yield 3 cups. Divide among ten 2 1/2 ounce molds; insert wooden sticks, and freeze until solid, about 3 hours (and up to 1 week). To remove, dip bottom of molds in warm water for 2 to 3 seconds.
Preheat oven to 350°. Slice tops off peppers; put aside. Remove seeds from peppers. Cook peppers in boiling water for 7-10 minutes. Drain. Remove stem from pepper tops and finely chop remaining part of the top. Spray deep skillet with Pam spray. Saute pepper tops for 5 minutes. Add spinach and scallions to skillet. Sauté 5 minutes. Add chicken broth; bring to a boil. Stir in cous-cous, cover and reduce heat to low. Simmer until liquid is absorbed (about 10 minutes). Stir in cheese. Salt and pepper to taste. Spoon cous-cous mixture into peppers. Place filled peppers in a baking dish. Cover with marinara sauce. Loosely cover dish. Bake for 15 minutes.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-06-23 12:47:172014-06-23 12:47:17Spinach and Couscous Stuffed Cubanelles
Blueberry Spinach Green Smoothie
Blueberry Spinach Green Smoothies
INGREDIENTS
The Add-ons
DIRECTIONS
Add the ingredients into your high speed blender and blend for 30-45 seconds or until the desired consistency is reached.
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Blueberry Ice Pops
Blueberry Ice Pops
INGREDIENTS
DIRECTIONS
In a blender, puree blueberries with water, sugar, and fresh lemon juice. Strain mixture through a fine-mesh sieve, pressing with a rubber spatula to release as much liquid as possible; discard solids. Add water if needed to yield 3 cups. Divide among ten 2 1/2 ounce molds; insert wooden sticks, and freeze until solid, about 3 hours (and up to 1 week). To remove, dip bottom of molds in warm water for 2 to 3 seconds.
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Spinach and Couscous Stuffed Cubanelles
Spinach and Couscous Stuffed Cubanelles
INGREDIENTS
DIRECTIONS
Preheat oven to 350°. Slice tops off peppers; put aside. Remove seeds from peppers. Cook peppers in boiling water for 7-10 minutes. Drain. Remove stem from pepper tops and finely chop remaining part of the top. Spray deep skillet with Pam spray. Saute pepper tops for 5 minutes. Add spinach and scallions to skillet. Sauté 5 minutes. Add chicken broth; bring to a boil. Stir in cous-cous, cover and reduce heat to low. Simmer until liquid is absorbed (about 10 minutes). Stir in cheese. Salt and pepper to taste. Spoon cous-cous mixture into peppers. Place filled peppers in a baking dish. Cover with marinara sauce. Loosely cover dish. Bake for 15 minutes.
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