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…

Recipe: Kawasaki Chicken Lettuce Wraps #GlutenFree #Sriracha


Light, healthy,and absolutely delicious -- our Kawasaki Chicken Lettuce wraps were inspired by a sushi specialty at one of our favorite (now defunct) Japanese restaurants in Carmel, CA.  The Kawasaki roll featured a tempura fried prawn with sushi rice, fresh avocado and spicy mayo, wrapped in a butter lettuce leaf.  

Our version features a crispy, oven baked chicken strip with an almond meal crust -- lots of protein, no gluten.  It's become a family favorite that we've enjoyed weekly over the summer.  We serve it up taco-bar style:  all the components plated separately so everyone can build their own to their liking.


Kawasaki Chicken Lettuce Wraps


  • 1 pound boneless, skinless chicken breast cut into 1/2" strips (approx. 16)
  • 1/4 cup mayonnaise
  • 1/2 Tablespoon sriracha
  • 1  1/4 cups almond meal
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • a few cranks of freshly ground pepper
  • 3 Tablespoons grated Parmesan cheese
  • 2 Tablespoons olive oil
  • 2 ripe avocados, peeled and sliced
  • 2 green onions (scallions), green ends sliced into thin strips
  • 2 heads butter lettuce, leaves separated, washed and dried
  • Sriracha mayo (store bought, or made by mixing mayonnaise and sriracha sauce to your liking)
  • White rice, cooked

Step 1:  In a medium bowl, toss chicken breast strips with mayonnaise and sriracha to coat.  Refrigerate for 30 minutes to marinate.

Step 2:  In a medium shallow bowl or plate, mix together the almond meal, kosher salt, garlic powder, pepper and Parmesan.

Step 3:  Preheat oven to 375° F.  Coat the bottom of a baking sheet with olive oil.

Step 4:  Dredge each marinated chicken strip in the almond meal mixture.  Place on the oiled baking sheet.  

Step 5:  Bake on middle rack of oven for 15 minutes.  Flip chicken pieces over, then bake for an additional 15 minutes, until golden and crispy.

Step 6:  While chicken is baking, assemble a platter with the remaining ingredients.  

To assemble:  Take a butter lettuce leaf and add some sticky white rice.  Top with a chicken strip, avocado slice, piece of green onion, and sriracha mayo.  Eat like a taco.  Enjoy!


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