Every fruit and vegetable has its own special time of year when each bite is
simply sweeter, juicier, tastier - that's when you know it's At Season's Peak.
And that's when Publix partners with the most reputable, close-to-home growers
in order to deliver it to you at its absolute height of
freshness and flavor.
1 cup fresh blueberries
1 cup packed fresh basil
1 cup packed fresh parsley
½ cup chopped walnuts, toasted
½ cup finely shredded Parmesan cheese
4 cloves garlic, minced
¼ teaspoon sea salt or salt
¼ teaspoon freshly ground black pepper
¼ cup olive oil
2 to 3 tablespoons honey
Grilled salmon or turkey burgers or goat cheese on toasted baguette slices
Blueberries, basil leaves, toasted walnuts and/or shredded Parmesan cheese (optional)
ONE In a food processor combine blueberries, basil, parsley, walnuts, cheese, garlic, salt and pepper. Pulse several times until coarsely chopped and combined. Add oil in a thin, steady stream with the food processor running until combined. Sweeten to taste with honey.
TWO Serve with grilled salmon or turkey burgers, or spoon over goat cheese spread on toasted baguette slices. If desired, garnish with additional blueberries, basil leaves, toasted walnuts and/or shredded Parmesan cheese. Makes 1½ cups or 12 (2-tablespoon) servings.
NUTRITION FACTS PER SERVING: 107 cal., 9 g total fat (2 g sat. fat), 2 mg chol., 93 mg sodium, 6 g carb., 0 g dietary fiber, 2 g protein.
Strawberry Salsa with Crescent Chips
Rebecca M.
Jacksonville, FL
1 8-ounce package (8) refrigerated crescent rolls
2 tablespoons sugar
1½ teaspoons ground cinnamon
2 cups fresh strawberries, hulled
¼ to ½ cup sugar
1 tablespoon cornstarch
¼ teaspoon salt
¼ cup water
2 tablespoons lemon juice
1 cup fresh blueberries, halved if desired
2 teaspoons balsamic vinegar
Whipped cream (optional)
ONE Preheat oven to 375°F. Unroll and separate dough into 8 triangles. On a lightly floured surface roll triangles to about 1/16-inch thickness. Cut each thin triangle into 4 smaller triangles. In a small bowl stir together the 2 tablespoons sugar and cinnamon. Dip one side of each small triangle into sugar mixture. Arrange, sugar side up, on a large ungreased baking sheet in a single layer. Bake in the preheated oven for 7 to 10 minutes or until golden and crisp. Remove and cool on baking sheet on a wire rack.
TWO For the salsa, place half of the strawberries in a small bowl and mash with a fork; set aside. Chop remaining strawberries; set aside. In a small saucepan stir together the ¼ to ½ cup sugar, cornstarch, salt, water, lemon juice and mashed strawberries. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat and cool.
THREE In a medium bowl stir together the chopped strawberries, blueberries and vinegar. Stir in cooled strawberry mixture. Top with whipped cream, if desired. Serve with crescent chips. Makes 8 servings.
NUTRITION FACTS PER SERVING: 176 cal., 6 g total fat (2 g sat. fat), 0 mg chol., 297 mg sodium, 27 g carb., 1 g dietary fiber, 3 g protein.
