Simmering wild blueberries with lemon zest and vanilla makes a tasty quick jam or dessert topping. Serve the compote on pancakes, stir it into yogurt or use it to top ice cream.
For this slice-and-bake cookie recipe, we've knocked back the sugar a bit and used white whole-wheat flour for more flavor, fiber and nutrients. Keep a roll of the dough in the freezer so you can quickly make a batch if company stops by.
Farro Salad with Cranberries & Persimmons
When shopping for this healthy salad recipe, be sure to pick up the right type of persimmons. The flat-bottomed Fuyus called for here are bright orange and have texture of an almost-ripe peach when ready to eat--perfect for salsas and salads, with or without the peel. Oval-shaped, darker orange and larger Hachiyas are only edible when almost liquid on the inside. The flesh is best used in baking or can be scooped out of the skin and eaten like custard. Underripe, they are off-puttingly tart.
Crispy Potato Stacks with Fresh Sage
These little cute stacks are everything you want in a potato side dish: tender in the middle, devilishly crispy on the outside, and seasoned with sage and butter throughout. For best results, use a mandoline to slice the potatoes extra-thin.
Kumquat & Cranberry Relish
Kumquats add zesty citrus notes when chopped together with cranberries for this holiday relish. Serve for Thanksgiving with roast turkey or with almost any roasted meat, such as a pork roast or beef tenderloin.