Adapted from Martha Stewart Living, July/August 2016 issue
Blueberry-Chia Seed Jam
Source: Bon Appetit, July 2016
Jam can be made well ahead of time and refrigerated up to 2 weeks or frozen for up to 2 months.
Blueberry-Lemon Icebox Cake Recipe
Special equipment needed: 9×5 loaf pan
You can find the recipe for Blueberry-Chia Seed Jam here
Cake can be prepared up to several days in advance. Keep in freezer until ready to serve, if you would like it frozen. I personally like it at refrigerated temperature and would soften it in the fridge for a couple of hours before serving. Cut slices with a sharp knife.
Napa Cabbage Wedges with Buttermilk Dressing
S’Mores Pie
Homemade Granola Recipe
The Best Poundcake
Cumin-Chile Lamb Skewers with Garlic Yogurt Sauce
Adapted from Bon Appetit Magazine, June 2016
Special equipment needed: mortar and pestle or spice mill – I use an old coffee grinder, 8 metal skewers (wood is fine if you soak them 60 minutes prior to using them)
