Meatless Monday: Blueberry Tart

IMG_7531Another successful dish was whipped up from the fresh fruit we picked at Sweet Berry Farms! This past weekend I made the ever so delicious peach salsa from the peaches we snagged from the farm. Last night I indulged & made a blueberry tart from the fresh berries we picked, yummy!

I decided to pair these juicy berries with a gluten-free crust made from scratch, however any crust would work for this dish. If you wish to use my recipe for the crust, then click the continue reading button further down.

On to the recipe for the filling…

  1. In a medium saucepan bring 1/4C water & 1.5C fresh blueberries to a boil – reduce heat & stir til berries begin to breakdown (~3-4minutes)
  2. Mix 2T cornstarch & 2T water in a side bowl – add to saucepan & stir
  3. Add in 2/3C sugar, 3T fresh lemon juice, 2t lemon zest & 1/4t salt – bring to boil, reduce heat & let simmer for 1minute while stirring
  4. Remove from heat & stir in 3.5C fresh blueberries
  5. Immediately pour warm mixture over cooled crust (recipe for my gluten-free version below) & smooth with spatula
  6. Scatter 1C fresh blueberries on top & press down to help them adhere

Refrigerate & when ready to serve make sure to garnish the top with some fresh lemon zest! As well, I paired this juicy blueberry tart with a large scoop of soy vanilla ice cream!

The dish was a tad messy to serve (scooped it up with a spoon), but I swear it was worth every bite!

Nutritional Info Per Serving (8 slices): 315 calories – 18 grams of fat – 37 carbs – 7.5 grams of protein

Continue reading for the ingredient list & gluten free pie crust recipe… Continue reading

Peach Salsa – Fresh from Sweet Berry Farm!

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The countdown has begun to the hub beginning his new job! So we are making the most out of every day in our new hometown – this past week we decided to drive up to sunny Newport, Rhode Island for a beach day! I plopped on the sand reading my book (get involved with August book club here) & the hub quickly geared up to go surfing. After a few hours with my toes in the sand & a nice glow from the sun, we decided to fill our bellies with fresh lobster & summer corn at Anthony’s Seafood!

To only make the day better we ended up at Sweet Berry Farm to pick fresh fruit! I love the idea of picking your groceries & knawing on them at the same time – so this is the perfect place for me! Needless to say, we now have bowls full of blueberries in our fridge & fresh peaches out the wazoo! Literally, so much fruit that I even had to freeze some!

Anywho, the other night we had guests over, so I decided to whip up fresh peach salsa! Beyond simple & such a great twist to the traditional tomato salsa.

Lets get to it…

  1. In a large bowl combine: 4 peeled/diced peaches, 3T diced red pepper, 2T diced red onion, 1T finely diced jalapeño & 2T  chopped cilantro
  2. Mix in juice from 2 limes, 2t honey & 1 minced garlic clove

Stir the juices & stick in the fridge til you are ready to serve (I let it chill for roughly an hour & it was perfect).

Nutritional Info for Peach Salsa: 310 calories – 2 grams of fat – 80 carbs – 7 grams of protein

Continue reading for ingredient list…

Continue reading

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