A Simple, Elegant Meal for Summer Celebrations

Ingredients

• For the beets:
• 5 medium beets, peeled and sliced into thin rounds
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp cracked pepper
• For the goat cheese:
• 2 tbsp fresh lemon thyme, chopped
• ½ cup soft goat cheese
• 1 tsp lemon zest
• salt and pepper to taste
• For the pecans:
• ½ cup pecan halves, chopped into smaller pieces
• ¼ tsp cayenne pepper
• ½ tsp salt
• 2 tsp olive oil

Instructions

1. Preheat oven to 400 degrees. Toss the beet rounds in the olive oil, salt and pepper. Place rounds on a cookie sheet in a single layer. Roast for 25-35 minutes or until rounds are just cooked through and slightly soft.
2. Meanwhile mix the goat cheese, thyme, zest, salt and pepper in a small mixing bowl until combined. Refrigerate until ready to serve.
3. Toss the pecans with the spices and oil. Toast on a baking sheet under your broiler – watch them carefully, they burn quickly!
4. Let pecans cool. Lay beet rounds on a serving platter and top each one with the goat cheese mixture. Sprinkle each round with the toasted pecans and serve.

Ingredients

• 1 filet of wild salmon (chose the size and weight according to the # you are feeding)
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tsp dried dill
• ¼ tsp cayenne pepper
• 1 tsp sweet smoke paprika
• 1 tsp cracked pepper
• 1 tsp salt
• 1 lemon, sliced into wedges

Instructions

1. Rinse and pat dry the salmon filet. Lay the filet on a baking sheet or platter and rub the flesh side with olive oil. In a small mixing bowl combine the brown sugar, dill, cayenne, paprika, pepper and salt. Rub spice mixture on the filet, patting it down so the spices cling to the olive oil on the surface of the fish.
2. Grill over high heat, skin side down, for 8 minutes, or until the meat is just beginning to flake apart to the touch. Remove from heat and serve immediately with wedges of lemon as a garnish.

Ingredients

• For the Crust:
• 2 cups whole-wheat flour
• ½ cup wheat germ
• ¼ cup all purpose flour
• 1 tsp salt
• 1 ½ sticks (12 tbsp) unsalted butter
• 7-10 tbsp ice water
• For the Filling:
• 5 cups fresh blueberries, washed
• 1/4 cup water
• 1/4 cup cornstarch
• 1/2 cup sugar
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tbsp unsalted butter

Instructions

1. In a Cuisinart or by hand mix the flours, wheat germ and salt. Add the butter to the flour mixture, cutting it in 1 tbsp at a time, the dough will look loose and crumbly. Add the ice water 1 tbsp at a time until the dough begins to come together and holds together well without cracking or crumbling when pressed between your fingers. Form the dough into two equal sized balls, press out into small pattie shapes, wrap with plastic wrap and refrigerate for at least an hour or up to 3 days. When ready to use remove from fridge and let soften up at room temperature for 20 minutes before rolling. On a clean and floured surface roll 1 disc out until just larger than your pie pan (reserve second for another pie or freeze for later). Drape the dough into a 9 inch pie dish, press into the edge and crimp or trim the extra dough as you prefer. Prick the crust several times to allow for air flow and bake for 25-30 minutes in a 350 degree oven (until golden brown). Let cool before filling.
2. In a small saucepan heat 2 cups of the blueberries over medium heat. Add the water, cornstarch sugar, lemon juice and lemon zest. Cook for 2-3 minutes, stirring constantly until the mixture thickens. Remove from heat and add the butter, stir until butter is melted. Carefully fold mixture in with remaining 3 cups of blueberries without mushing the fresh berries. Spoon the berry mixture into the prepared crust and refrigerate for at least 2 hours before serving. Top with a dollop of fresh whipped cream and enjoy!
3. In a small saucepan heat 2 cups of the blueberries over medium heat. Add the water, cornstarch sugar, lemon juice and lemon zest. Cook for 2-3 minutes, stirring constantly until the mixture thickens. Remove from heat and add the butter, stir until butter is melted. Carefully fold mixture in with remaining 3 cups of blueberries without mushing the fresh berries. Spoon the berry mixture into the prepared crust and refrigerate for at least 2 hours before serving. Top with a dollop of fresh whipped cream and enjoy!
4. In a small saucepan heat 2 cups of the blueberries over medium heat. Add the water, cornstarch sugar, lemon juice and lemon zest. Cook for 2-3 minutes, stirring constantly until the mixture thickens. Remove from heat and add the butter, stir until butter is melted. Carefully fold mixture in with remaining 3 cups of blueberries without mushing the fresh berries. Spoon the berry mixture into the prepared crust and refrigerate for at least 2 hours before serving. Top with a dollop of fresh whipped cream and enjoy!