Wednesday, September 7, 2011

It's a Blackberry Sorta Dinner

Picking blackberries has been almost a daily occurrence for me at our new home. There are some great bushes growing down the middle of our shared driveway. The only other breathing creatures that seem to pick them besides me are a 10 year old boy and a 5 year old dog. Every day a few more have ripened up. I've made at least five cobblers already with the Pioneer Woman's recipe. (Hint, make your own self-rising flour, don't buy it!)

Tonight we're having salads with fresh blackberries! It's perfect for a warm day when I don't want to heat the house up too much with the oven. Here's what I like to do:


Salad
  • 2 heads of romaine lettuce
  • 1/2 cup feta or blue cheese crumbled
  • 3/4 cup candied walnuts (instructions below)
  • 1 larger lemon cucumber
  • 1 cup fresh blackberries
  • Tangy cider dressing (recipe below)
Wash and chop lettuce. Sprinkle with cheese, candied walnuts, blackberries, and cucumbers. Pour dressing and enjoy!

Candied Walnuts

I learned how to make these from Heather over at Days in Africa. Thanks Heather!

  • 2 cups shelled walnuts
  • 1/4 cup sugar
Melt the sugar on medium-high heat in a pan on the stove. Stir a little as it starts to melt so that it won't burn. Once liquid, remove from heat and dump in walnuts, stirring to coat. Let them sit for a few minutes to cool, then break apart and serve!

Dressing

Mix the following together in a small food processor:
  • 1/4 cup sugar
  • 1/3 cup cider vinegar
  • 1 cup oil (I generally use olive, but vegetable oil works too)
  • 1 tablespoon dried onion flakes
  • 1/4 teaspoon garlic powed (or 1 fresh chopped clove)
  • 1 teaspoon salt
  • 2 teaspoons ground mustard
  • 1/2 teaspoon poppyseeds
(I ran out of cukes today, so we used fresh cherry tomatoes from a friend's garden instead!)

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