Blueberry-Lavender Cornbread Muffins with Maple Butter

Original Recipe by Miss Jolie Ann

Blueberry season in the northwest is quickly approaching, so I thought I'd provide some inspiration with this downright scrumptious muffin recipe...

In Health,
Miss Jolie Ann

Author's Note 7/14/08: Um, Mary (bff) LOVES these muffins & I think that I've created a "muffin monster" because she keeps asking for them all the time!

BLUEBERRY-LAVENDER CORNBREAD MUFFINS

WITH MAPLE BUTTER

Makes about 7 muffins

1. Preheat oven to 375 degrees F and lightly grease a muffin tin.

1 cup organic whole wheat flour

1 cup organic cornmeal

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt
1 tsp dried lavender (crush blossoms, whole ones can be overpowering!)

2. Mix all dry ingredients in a large bowl until combined.

5 tbsp organic butter (or canola oil)

2 tbsp organic honey

2 organic large brown eggs

1 tsp organic non-alcohol pure vanilla extract

1 tsp fresh organic lemon zest

3. Mix all wet ingredients in a smaller bowl until combined.

4. Combine the wet mixture with the dry. Stir until just combined, do not over-stir.

1 cup fresh organic blueberries

5. Stir in the blueberries until just mixed.

6. Pour muffin batter evenly between 7 muffin spots. Bake at 375 for 15 minutes. Allow to cool for 10-15 minutes before removing from the pan.

MAPLE BUTTER:

1 Stick Organic Butter

3 tbsp organic pure maple syrup

7. With an electric hand mixer, beat butter and maple syrup until light and fluffy. Yum.

Edible Flower Salads

When my roses begin blooming in late May, I know it's time for edible flower salads. Prior to last year, the only flowers I knew you could eat were nasturtiums and blue borage blossoms. Then while I was completing my Holistic Nutrition program my classmates shared several edible flower recipes with me. I began adding Calendula, Rose petals, Pansies and Violets to my salads. They are such a nice treat and a welcome addition during the early spring when my garden is just yielding greens and herbs.

PLEASE NOTE: NOT ALL FLOWERS ARE EDIBLE!!!!!!

I was recently chatting with my manager & friend, Laura Alvatar of Portland Nursery. She shared with me some other edible flowers: Bellis "English Daisy", Bachelor Buttons, and Marigolds. I'll be trying those soon.

ANOTHER NOTE: Do not buy florist bouquets for eating. These cut flowers have been chemically treated to the MAXIMUM and would not be healthy for you.

Grow your own edible flowers for salads and other recipes. Also, the flowers you eat should be grown organically. I do not eat rose petals from a rose bush that has been treated with chemicals, such as a systemic. The flower plants I purchase from a nursery are not grown organically. Once I've transplanted them into my garden I grow them organically. So I wait to eat the flowers until a couple of bloom cycles have passed just to be safe I'm not eating blossoms and petals that have been chemically sprayed by the growers.

Here's my improvisational edible salad recipe:

Handful of each:

• Red Butterhead & Green Looseleaf Lettuces
• Sorrel, Arugula, Mustard Greens
• Snow Peas
• Petals of: Roses, Calendula
• Whole Blossoms: Pansy, Violet, Blue Borage
• Nasturtiums-blossoms and leaves

Add a light dressing of your choice, one that won't cover up the unique flavors of the flowers.

I hope that you enjoy experimenting and discovering edible flowers!

In Health,

Miss Jolie Ann

Grilled Asparagus Bruschetta with Chevre & Tapenade

Hi folks,

First I must declare this recipe is not my own and I have no idea where it came from. I found it stuffed inside my recipe journal. It's on paper printed from my Deskjet and so I'm assuming I downloaded it off of an internet site. Once I figure out where it came from I'll happily credit the author. Until then, please enjoy another asparagus recipe...

In Health,
Miss Jolie Ann

Grilled Asparagus Bruschetta with Chevre and Tapenade
Serves 4
30 minutes or less

2 tbsp. olive oil plus extra for drizzling
1 lb. asparagus, tough ends trimmed and spears peeled and blanched
4 slices Italian country bread, cut 1/2-inch thick
1 large clove garlic, peeled and sliced
1 tsp tapenade, or more to taste
4 oz. mild chevre such as Montrachet cheese
1/2 cup black olives, pitted and chopped
Freshly ground black pepper to taste

Directions:
1. Heat 1 tablespoon olive oil in a ridged grill pan or skillet over medium-high heat. Add asparagus and cook, turning frequently, until tender and golden brown. Remove from the pan, and set aside.

2. Rub both sides of bread with cut side of garlic. Add remaining 1 tablespoon olive oil to a ridged grill pan or skillet, and heat over medium heat. Place bread in pan, and cook for about 4 minutes per side, or until golden and crisp. Remove from pan, and let stand until cool enough to handle.

3. Spread 1 teaspoon tapenade on one side of each bread slice. Top tapenade with 1 ounce chevre with asparagus, cut to fit bread. Scatter olives over top, drizzle with olive oil and season with black pepper. Cut in half, and serve warm.

Garden Harvest Mid-June

We've finally been blessed with partially sunny days with daytime temps in the 60s and 70s. Although, it really doesn't feel much like June yet. Such a slow start to spring and the Summer Solstice is quickly approaching this week.

Most everything is continuing to grow in my kitchen garden. This is what all I'm harvesting this week:

Peas: Sugar Snap & Snow
Lettuce: Red Romaine, Buttercrunch, Looseleaf
Mesclun Mix
Sorrel
Beet Greens
Giant Red Mustard Greens
Radishes
Scallions
Onions: Walla Walla overwintered-started last summer
Herbs: Basil, Cilantro, Dill, Fennel, Oregano, Parsley, Chives, Sage, Rosemary, Thyme, Tarragon
Edible Flowers: Roses, Pansies, Violets, Calendula, Blue Borage, Nasturtium

And, let's not forget THE FIRST STRAWBERRIES OF THE SEASON!
It's really hard to let them get large and fully ripe because they look so delicious and yummy I immediately want to eat them ALL straight off the plant. There is a different shade of red, tenderness and of course sweet flavor that comes only from home-grown freshly-picked strawberries. You will never get this flavor from store bought strawberries.

In Health,
Miss Jolie Ann

Coconut Curried Tofu with Green Jasmine Rice

Coconut Curried Tofu with Green Jasmine Rice
Bon Appétit January 2003

Hey There!

I was looking for a good recipe to use up the abundance of cilantro in my kitchen-garden. I swear the stuff grows like a weed 4 seasons out of the year for me. I omitted the cherry tomatoes because they are out of season right now and used organic brown basmati rice. I found this recipe tasty, but a little on the sour side. I think I was expecting the sweeter coconut milk curries I've experienced at Thai restaurants. Despite it's lack of "sweetness" I'd definitely cook this recipe again. And, if you are like me, always on the hunt for a new way to cook tofu-it's worth the effort to try this recipe. Oh yeah, and much thanks to Kate L. for turning me on to Epicurious.com a few years ago. Enjoy!

In Health,

Miss Jolie Ann

Coconut Curried Tofu with Green Jasmine Rice

http://www.epicurious.com/recipes/food/views/COCONUT-CURRIED-TOFU-WITH-GREEN-JASMINE-RICE-107640

1/4 cup unsweetened shredded coconut*

1 3/4 cups water

1 teaspoon salt1 cup jasmine or basmati rice

1 cup (packed) coarsely chopped fresh cilantro

3/4 cup unsweetened light coconut milk**

4 teaspoons minced fresh ginger

1 tablespoon fresh lime juice

2 large garlic cloves, minced

2 tablespoons vegetable oil

16 ounces extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes

1/2 cup thinly sliced green onions

2 teaspoons curry powder1 teaspoon ground cumin

1/8 teaspoon dried crushed red pepper

1 cup whole small cherry tomatoes

2 tablespoons chopped peanuts

Preparation: Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes. Transfer to bowl.

Bring 1 3/4 cups water and salt to boil in heavy medium saucepan. Stir in rice; bring to boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes.

Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender. Mix puree and coconut into rice. Set aside.

Heat oil in large nonstick skillet over high heat. Add tofu; stir-fry until golden, about 6 minutes. Add onions, curry, cumin, red pepper, remaining ginger, and remaining garlic. Stir-fry 1 minute. Stir in tomatoes and remaining coconut milk. Season with salt and pepper.

Divide rice among 4 plates. Top with tofu mixture. Sprinkle with peanuts.

*Available at specialty foods stores and natural foods stores.

**Available at Asian markets and in the Asian foods section of many supermarkets.

Nutritional Information
Per serving: calories, 433; total fat, 20 g; saturated fat, 5 g; cholesterol, 0

Lentil Couscous Salad with Feta & Sundried Tomatoes

Lentil-Couscous Salad with Feta & Sundried Tomatoes
Original Recipe by Miss Jolie Ann

Dear Ones,

This is an improvisational recipe I threw together from some condiments and spices that I had. I served it on a bed of sorrel, because as you know I have tons of it in my kitchen-garden. When cooking this week, I wanted EASY so I used the fully cooked lentils from Trader Joes, available in their produce cooler area. That's also why I chose couscous, because it is ready in just a few minutes. This was a great salad that kept well in the fridge, enabling me to eat leftovers for lunch for about 4 days!

In health,
Miss Jolie Ann

1 cup couscous

1 cup boiling water

2-3 cups organic lentils, cooked

2 organic celery stalks, minced

1 organic yellow or orange bell pepper, minced

1/2 cup chopped organic red onion

1/2 cup chopped organic flat-leaf/italian parsley

1/2 cup sundried tomatoes packed in olive oil

1/2 cup black olive tapenade

1/4 cup organic extra virgin olive oil

1 tsp organic dijon mustard

1 tsp organic apple cider vinegar

1 tsp organic dried fennel seeds

1 organic garlic clove, pressed

Sea Salt & Black Pepper to taste

1 cup crumbled organic feta

Several handfuls of organic sorrel leaves, washed and chopped

1. Place the couscous bowl. Pour boiling water over the couscous. Cover the bowl with a plate and let sit undisturbed for 10 minutes. Remove lid and fluff with fork. Let couscous cool.

2. Combine lentils, couscous, celery, bell pepper, onion and parsley in a large bowl. Mix well to combine.

3. In a smaller bowl combine the sundried tomatoes, tapenade, olive oil, mustard, vinegar, fennel seeds, and garlic. Mix well to form the sauce.

4. Combine the sauce in large bowl with the lentil-couscous-veggie mixture. Add salt and pepper to taste. Mix in the feta cheese until everything is well combined.

5. Serve on a bed of sorrel leaves. Yummy.