Summer Foraging Recipe: Elderberry-Blueberry Jam with Chia Seeds

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In the woodland valleys of Central California, Elderflower trees have been in bloom all spring with their prolific, lacy white blossoms.  I've enjoyed making Elderflower syrup, candied elderflowers and sweet Elderflower Tempura.  A few days ago, I noticed that some of the trees are starting to bear fruit -- diminutive, tart little berries, deep purplish-blue growing in heavy clusters.  

Inspired by a love of biscuits and jam, foraging, and adapted from a recipe from Simply Beyond Herbs, I whipped up a simple and delicious jam made from the foraged Elderberries, fresh blueberries and using chia seeds for a perfect jammy consistency.

Enjoy and Happy Foraging!
PrintWith ImageWithout Image Elderberry-Blueberry Chia JamYield: One half-pint jarAuthor: Jenn Erickson Prep time: 10 MCook time: 10 MTotal time: 20 M An easy and delicious sweet-tart jam to make from foraged Elderberries. Ingredients:1 1/2 cups elderberries, rinsedPinch of salt1 cup blueberries, rinsed2 Tablespoons Chia Seeds1/2 Tabl…

Lemony Cucumber Bulgur Salad with Greek Yogurt Dill Dressing


The other day I discovered a quick and delicious recipe for baked salmon that is table-ready in 15-minutes (HERE).  While the salmon was baking, I whipped up a healthy and delicious side dish -- Lemony Cucumber Bulgur Salad with a garlicky Greek yogurt dill dressing.  It's the perfect accompaniment to a light dinner of baked fish or chicken.  Here's how it's done:


Lemony Cucumber Bulgur Salad
with Greek Yogurt Dill Dressing

Serves:  6
Time:  15 minutes
 


Step 1:  Prepare bulgur by bringing a large pot of salted water to a boil.  Add bulgur and boil for 10 minutes.  Drain, then transfer to a medium bowl.

Step 2.  In a small jar, add lemon zest and juice, yogurt, olive oil, garlic and seasonings.  Shake vigorously to combine.

Step 3:  Toss bulgur with dressing, tomatoes and cucumber.  Serve.  Excellent warm or chilled.
 



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