Give these recipes a try and upload your photos with the hashtag #somerfresh. Whether it is one of our recipes or one of your own, we will pick a winner each month and send them a gift card to keep the berry ideas and recipes going.
Thai Basil Chicken with Blackberries
3-4 boneless skinless chicken breasts, cut in pieces
1 cup blackberries
handful fresh basil leaves, thinly sliced
2 tablespoons fish sauce
2 teaspoons minced garlic
2 teaspoons sugar
1 tablespoon soy sauce
1/2 teaspoon of sesame oil
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
pinch of red pepper flakes
2 teaspoons sugar
2 tablespoons roughly chopped cashews
In a small bowl whisk together fish sauce, garlic, soy sauce, hoisin sauce, rice vinegar, red pepper flakes, sugar.
In large pan or skillet drizzled with oil bring to medium heat. Add chicken and stir 4-5 minutes until browned.
Add sauce to pan and continue to stir over heat for 4ish more minutes until chicken is cooked through.
Add blackberries and basil and stir another 1-2 minutes.
Sprinkle with cashews and serve immediately.
Easy Smoothie Bowl
1 cup almond milk or coconut milk
1 and 1/2 cup mixed berries
1 ripe banana
1/3 cup fresh spinach, loosely packed
Handful of ice
1 teaspoon vanilla extract (optional)
2 tablespoon chia seeds (optional)
Combine all ingredients into a blender and blend.
Pour into a bowl and decorate with fresh berries, or granola.
Mini Fruit Tarts
1½ cups crushed graham crackers
6 tablespoons melted unsalted butter
1 tablespoon sugar
¾ cup heavy cream, chilled
11 cup mascarpone cheese
3 tablespoons sugar
1 teaspoon vanilla extract
mixed berries for topping the fruit tarts
Add the graham cracker, butter and sugar to a medium bowl.
Mix until the texture is similar to wet sand.
Press the crust down firmly into tart molds or just a pie pan and refrigerate for 1-2 hours to set.
If you want to bake the crust place it in a 375 degree oven for 5-6 minutes or until golden brown.
To assemble the filling add heavy cream to a stand mixer with the whisk attachment.
In the same bowl add the mascarpone cheese, sugar and vanilla to the stand mixer with the whisk attachment. Whisk until lump free.
Carefully spoon the filling into the tarts. Place in the refrigerator for 1-2 hours to set.
Top with fresh berries and serve immediately.
Blueberry BBQ Glaze
Blueberry Chipotle BBQ Sauce
4 Tbs Butter
2 Cups frozen or fresh blueberries
1 cup Ketchup
1 Tbs Apple Cider Vinegar
2 Tbs Brown Sugar
1/3 cup chipotle hot sauce (optional)
Put everything in a heavy saucepan, and bring to a boil.
If you would like some heat add the chipotle hot sauce to taste
Stir well, turn down and let simmer 5-10 minutes.
Pour contents into a blender or food processor and blend or process until smooth.
Store in airtight container for up to a week.
Blueberry Bundt Cake
2¾ cups all purpose flour
1½ tsp baking powder
¼ tsp baking soda
¼ tsp table salt
1 cup butter, softened just to room temp
1¾ cups granulated sugar
4 large eggs, room temp
4 TB freshly squeezed lemon juice zest from 2 lemons
1 tsp pure vanilla extract
1 cup buttermilk
2½ cups fresh blueberries, towel dried and tossed with 1 TB flour
For the Icing Glaze:
1 cup powdered sugar
2 TB freshly squeezed lemon juice zest of 1 lemon
Preheat oven to 350F, with rack on lower middle position.
Grease and flour a large bundt pan. Set aside. Important!!
In a bowl, whisk together the flour, baking powder, baking soda, and table salt until well combined.
In the bowl of a stand mixer fitted with paddle attachment, beat the butter and sugar 3-4 minutes or until light and fluffy. Beat in eggs one at a time, beating well after each one. Add lemon juice, zest, and vanilla extract, beating just until combined. Add buttermilk and beat until just combined.
Using a rubber spatula, gently fold in the flour mixture into the butter mixture just until incorporated - do not overmix. Gently fold in blueberries. Pour into prepared pan.
Bake 45-50 minutes or just until a toothpick inserted in center of cake comes out almost clean. A few tender crumbs attached is perfect.
Cool on wire rack for 20 minutes.
To make the icing glaze, mix together all glaze ingredients until smooth. Drizzle over cake and allow it
Somerfield Farms PO Box 1632 Elizabethtown, NC 28337