 Today's Recipe Honey Oat and Blueberry Pancakes
Shopping Tip: Look for smooth blueberries that are free from mold.
Cooking Tip: Do not overmix the batter or the pancakes will be tough.
Honey Oat and Blueberry Pancakes
Click here to see Tips for Making Better Pancakes. INGREDIENTS - 1/2 cup all-purpose or whole-wheat flour
- 1/2 cup quick-cooking oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 egg, at room temperature
- 1 1/3 tablespoon honey
- 3/4 cup 2-percent milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons vegetable oil, plus more for the griddle
- 1 cup fresh blueberries
- Jam, fresh fruit, or maple syrup, for serving
DIRECTIONS Preheat the oven to 150 degrees or the lowest temperature available. Add the flour and oats to the bowl of a food processor and pulse until the oats are ground. Then, add the baking powder, baking soda, salt, and cinnamon and pulse until well mixed. Next, whisk the egg in a bowl and add it to the dry mix. Add the honey, milk, vanilla extract, and vegetable oil. Pulse until all of the ingredients are mixed. Heat a cast iron griddle or skillet over medium heat and lightly coat with oil. Using a ¼-cup scoop, pour the pancake batter onto the skillet and add 6-8 blueberries on top of each pancake. Cook until browned on each side (they are ready to flip when the tops start to bubble a little). To keep already made pancakes warm, place them on an ovenproof dish or baking pan in the oven. Serve with your favorite jam, fresh fruit, or syrup. Recipe Details Click here to see more recipes from The Fresh Fridge. Cuisine: Breakfast Special Designations: Vegetarian, Kid-friendly Read more: http://www.thedailymeal.com/honey-oat-and-blueberry-pancakes#ixzz1x9GkYVKr
 Healthy, Delicious Salads for the Season June 1, 2012 By kate statton View Full Size As we round the corner into summer season, an abundance of delicious fruits and veggies hit their prime. With all of this great produce on hand, it is incredibly easy to create a summertime salad. By purchasing the freshest produce each week, you are guaranteed to have a variety of flavors to work with all summer long. Add in some simple, healthy proteins like chicken or tuna and any of these salads become dinner appropriate. We love the delicate combination of rich heirloom tomatoes with summer fruits like peach and watermelon, but there are plenty of other great ways to play with summer flavors. Read on for our go-to summer salad recipe recommendations and be sure to tell us your favorite fruit or veggie of the season in the comments below. Gorgonzola and Berry Salad
Shaved Summer Squash Salad
Melon Salad with Feta and Mint
Almond-Crusted Chicken and Nectarine Salad
Peach and Tomato Salad
Pepper-Grilled Steak with Chopped Summer Salad
Corn and Orzo Salad with Cucumber Dressing
Grilled Peach and Buffalo Mozzarella Salad
Tags: salads, seasonal food, What'sCook.in, Kate Statton, summer cooking
 Super healthy quinoa, corn, black beans, and cilantro combine to make a festive and easy-to-make side dish, appetizer, or crowd-pleasing party dish. Make sure to rinse the quinoa before using to remove the saponins. See all recipes for corn. Click here to see Healthy Recipes for Cinco de Mayo. INGREDIENTS - 1 cup quinoa
- 2 cups vegetable broth, chicken broth, or water
- 1/2 teaspoon sea salt
- 1 cup cooked corn kernels
- 1 cup cooked black beans
- 3 scallions, sliced
- 1 small bunch cilantro leaves, chopped
- 2 tablespoons olive oil
- Zest and juice of 1 lime
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
DIRECTIONS Combine the quinoa and broth (or water), and salt in a saucepan, and bring to a full boil over high heat. Reduce the heat to a simmer, cover with a lid, and cook until all of the broth or water is absorbed, about 15-20 minutes. (When done the grains will look almost clear.) Fluff with a fork and let stand until cool. Place the quinoa in a salad bowl, add the corn, black beans, scallions, cilantro, olive oil, lime zest and juice, and cumin. Season with salt and pepper, to taste. Toss to combine and serve. Recipe Details Adapted from " The Supernatural Kids Cookbook" by Nancy Mehagian (Huqua Press, 2011) Servings: 4 Cuisine: Mexican Special Designations: Low-fat, Kid-friendly, Healthy Read more: http://www.thedailymeal.com/mexiquinoa-salad#ixzz1wE150pdm
Shopping Tip:
Cilantro should have bright green leaves and intact stems; avoid bunches with limp or yellow leaves.
Cooking Tip:
Quinoa contains saponins, a bitter, naturally occurring compound that repels insects; make sure to give it a thorough rinse before using. View Recipe
Mexiquinoa Salad
 Sexy Low-Fat Vanilla Cupcakes with Fresh Berries
INGREDIENTS For the cupcakes: - ½ cup vanilla soy yogurt
- 2⁄3 cup vanilla or plain soy milk
- ¼ cup applesauce
- 3 tablespoons canola oil
- ¾ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the skinny confectioners’ icing: - 1 cup confectioners’ sugar, sifted
- 1-3 teaspoons of soy milk or 1 tablespoon flavored syrup (like the kind used for flavoring lattes and Italian sodas)
- ½ cup seedless, smooth spreadable fruit or other preserves
- 1 cup fresh fruit or berries, washed, patted dry and thinly sliced if necessary
DIRECTIONS For the cupcakes: Preheat oven to 350 degrees and line a muffin pan with cupcake liners. In a large bowl, whisk together yogurt, soy milk, applesauce, oil, sugar, and vanilla. Sift in flour, cornstarch, baking powder, baking soda, and salt, and mix. Fill cupcake liners three-quarters full. Bake 22-24 minutes until a knife or toothpick inserted through the center of one comes out clean. Transfer to a cooling rack to cool completely. For the skinny confectioners’ icing: Mix confectioners’ sugar with soy milk or syrup, either with a fork or a small whisk. (Mixture will resemble a very thick paste or batter.) Carefully dribble in remaining soy milk, 1 teaspoon at a time, till mixture resembles a thin cake batter, adjusting additional soy milk by either less or more teaspoons till desired consistency is reached. If too watery, add in more confectioners’ sugar by the tablespoon. To assemble, spread top of cupcake with a few thin layers of spreadable fruit at room temperature. Neatly and evenly spread the layers for the most attractive appearance. Spoon a small circle of skinny confectioners’ icing on top of jam, decorate with fresh fruit, and carefully drizzle tops of berries with more icing. Recipe DetailsMakes 12 cupcakes Adapted from “Vegan Cupcakes Take Over the World” by Isa Chandra Moskovitz and Terry Hope Romero (Da Capo Press, 2006). Read more: http://www.thedailymeal.com/sexy-low-fat-vanilla-cupcakes-fresh-berries#ixzz1vx3KSWHU
 INGREDIENTS - 1 bunch curly kale, cut into strips
- 1 shallot, thinly sliced
- 1 champagne mango, diced
- 1 avocado, diced
- 1 tablespoon toasted pumpkin seeds
- Sprig of fresh parsley or cilantro, stems removed and roughly chopped
- Juice of 1 lemon
- 3 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
DIRECTIONS Crumple the kale in your hand to tenderize it before placing it in the bowl. Add the remaining ingredients, toss to combine, and season to taste. Let sit for 30 minutes or serve immediately. Recipe Details Servings: 2 Total time: 10 Read more: http://www.thedailymeal.com/kale-mango-and-avocado-salad#ixzz1vjO4673D
 INGREDIENTS - 1 ¼ pounds baby bok choy, bottoms trimmed and cut into ½-inch wide strips (like long noodles)
- 1 tablespoon fish sauce
- 1 tablespoon agave nectar
- 1 tablespoon toasted sesame oil
- 1 tablespoon arrowroot powder
- 2 tablespoons olive oil
- ½ teaspoon celtic sea salt
- 10 scallions, finely sliced
- 1 ½ inch piece ginger, thinly sliced
- 2 large cloves garlic, thinly sliced
DIRECTIONS In a small bowl, combine fish sauce, agave, sesame oil, and arrowroot. Make a paste-like slurry dissolving the arrowroot. Heat the olive oil in a large skillet over medium heat. When oil is hot, add bok choy and salt. Cook, tossing frequently with metal tongs until slightly wilted. Add the scallions, ginger, and garlic and stir constantly until fragrant. Stir in sauce and quickly mix with vegetables, until thickened. Serve right away, while hot. Read more: http://www.thedailymeal.com/garlic-ginger-bok-choy#ixzz1nBCYmxQ5
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