Easy Rhubarb Jam

 
2 pounds rhubarb, sliced 1/4″ thick (about 5–6 cups)
3 to 4 cups granulated sugar, to taste
1 lg. lemon, juice and zest
water, to bring lemon juice level to 3/4 cup
1 teaspoon cinnamon
optional: 1 teaspoon beet root powder (for color)
I will skip the cinnamon next time for a more summer bright flavor

Wash the rhubarb. Remove the ends. Cut stalks into 1/4″ thick slices.
Combine the rhubarb slices, sugar, cinnamon, (beet root powder, if you’re using it), lemon zest, lemon juice and water in a sauce pan.
Bring the mixture to a full rolling boil over medium-high heat.
Reduce to medium heat.  Mixture will still be bubbling, but not vigorously.  Very small bubbles. 
Continue cooking for 20–30 minutes, stirring occasionally, or until thick. After the 20 minute point, the mixture will thicken more quickly, so you will need to be more attentive. It can easily scorch at this point if not watched carefully.
Use the “jam puddle in a bowl” trick to be sure the jam is done. Place about a teaspoon of jam into a cold bowl. Run your finger through the center of the puddle. If the line you made with your finger stays there, without flooding back in to fill up, your jam is done. It will thicken even more as it cools.

via https://glendaembree.com/rhubarb-jam-recipe

Veggie Pesto Wraps

 These are from one of my former kindies Mom's blog. And they are to die for! My favorite this summer. Sometimes I broil the veggies and sometimes I sauté them. The broiled is preferred. 

https://makinglifeblissful.com/2021/09/pesto-vegetable-wraps.html

• 1 lb.     Zucchini, cut in strips ½ inch thick
• 1 lb.     Crooked necked yellow squash, cut in strips ½ inch thick
• 1          Red pepper, sliced
• ½         Purple onion, sliced
• 1          Tomato, sliced
• Olive or Canola oil
• Garlic salt
• Italian Seasoning
• 1 lb      Leaf Lettuce or spinach
• ¼ cup  Good quality Refrigerated basil pesto (usually in deli section)
• ¼ cup  Mayonnaise
• 1 pkg   UNCOOKED flour tortillas…YES it makes a difference!  Spend the extra 5 minutes and get uncooked tortillas!

1. *Preheat oven’s BROILER on HIGH.
2. *Drizzle large jellyroll pan with 1/2 Tble oil.  Toss veggies onto pan, turning them to lightly coat with oil.  Arrange veggies on pan.  Lightly sprinkle veggies with garlic salt and Italian Seasoning.  Put in oven under broiler.  Set timer for 5 minutes.  After 5 minutes remove tomatoes from the pan (this way they won’t over cook), set them aside and keep warm.  Return pan to oven and BROIL for 10 more minutes to lightly char the edges of veggies.
3. *While veggies are broiling.  Cook flour tortillas on a pancake griddle…this cooks them lightning fast!
4. *Stir together pesto and mayonnaise to make a delish pesto aioli!  Don’t skip the sauce!  This MAKES the wrap AMAZING!  YUM-O!
5. *To assemble:  Pile cooked tortilla with veggies you love, top with a heaping Tablespoon of aioli and a healthy serving of spinach or lettuce.  Wrap all together and enjoy!

Garlic and Herb Vinaigrette

 

• 1/3 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 1 Tablespoon honey
• 2 teaspoons dijon mustard
• 1 1/2 teaspoons garlic powder
• 1 teaspoon dried basil leaves
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried parsley leaves
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

• Add all of the ingredients to a mason jar with a lid, or any small sealable container.
• Seal and shake until well combined.
• Store in the refrigerator until ready to serve drizzled over salad.
• Shake well before serving.

Fresh Blueberry Salad

This is so yummy. Great way to use fresh blueberries. It's good with chicken or just plain. Serve the dressing on the side the salad doesn't look pretty dressed but it tastes great. 

Blueberry dressing:

• 1/2 cup fresh blueberries
• 1/4 cup high quality balsamic vinegar
• 2 fresh garlic cloves, minced
• 2 Tbsps raw honey
• sea salt and pepper to taste
• 1/4 cup extra-virgin olive oil
• Salad:
• 1-1/2 lbs chicken breasts or thighs, skinless and boneless
• sea salt and freshly ground black pepper to taste
• 2 tsps Italian seasoning
• 2 Tbsps olive oil or avocado oil
• 1 large head romaine lettuce, chopped
• 1 English cucumber, thinly sliced
• 1 avocado, thinly sliced
• 1 cup fresh blueberries
• 4 oz crumbled feta cheese
• 1/4 cup pecans, roughly chopped

1. Season your chicken with sea salt, pepper, and Italian seasoning on all sides.
2. Drizzle with the oil and rub on all sides.
3. Preheat an outdoor grill or a grill pan over medium-high heat. Spritz grill with a bit of avocado oil to prevent sticking.
4. Grill your chicken until grill marks appear and the internal temperature reads 165 degrees f. so you know it's cooked through.
5. Allow your grilled chicken to sit on a cutting board for 5 minutes before slicing it.
6. Meanwhile, place the dressing ingredients into a food processor or high speed blender and pulse until very smooth.
7. Prepare the veggies for the salad and add them to a large salad bowl as shown.
8. Top with your chicken and drizzle with dressing as desired.

via https://cleanfoodcrush.com/chicken-blueberry-salad/

Instant Pot Mayocoba Beans

 These are really delicious. They're creamy and neutral and great as a side for Mexican food, a breakfast side to eggs/ salsa or just on their own.

PREP TIME5 minutes

COOK TIME45 minutes

ADDITIONAL TIME15 minutes

TOTAL TIME1 hour 5 minutes

Ingredients

• 4 cups broth (vegetable or chicken broth)
• 1 pound dry Mayocoba beans (aka Canary beans)
• 2 whole bay leaves
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt

Instructions

1. Rinse the dried beans and pick out any pebbles if you find them. 
2. Optional step: cover the beans in salted water and let them soak for 8 hours. 
3. Add the broth, beans, bay leaves, cumin, garlic powder, onion powder, and salt. Seal the lid and make sure the valve is in the sealed position.
4. Cook on high pressure for 45 minutes if unsoaked and 20 minutes if soaked. 
5. Let the Instant Pot release pressure naturally, about 15 to 20 minutes. 
6. Remove the bay leaves, taste the beans and add more salt if needed.

Notes

• Most dry beans have dust and sometimes pebbles mixed into the package. Rinse them well and sort through them to make sure there are no pebbles. 
• If you want to soak the beans first, place them in a large bowl and cover them with cold water. Place them in the fridge for 8 to 12 hours. Drain and rinse them before cooking. 
• Old beans that have been sitting on the shelf for longer than two years will take much longer to cook. If your beans are older than 5 years, they may not soften up completely even with extra cooking time. 
• Once cooked, store them in the fridge for 5 to 7 days or in the freezer for 3 months.

via https://savorthebest.com/wp-json/mv-create/v1/creations/1111/print