It’s berry season in Tennessee! A very, very happy time around our home. There’s a six-week period when most every meal involves strawberries, blueberries, blackberries or raspberries. These recipes are highly adaptable – feel free to substitute your favorite berries or the freshest picks from the farmers market.
1-6 ounce package spring mix
½ mango, pitted and cut into chunks
Strawberries, hulled and cut into slices
4 ounces crumbled bleu cheese
Spiced pecans (recipe follows)
Strawberry vinaigrette (recipe follows)
watch Strawberry Vinaigrette
follow site 3 Tablespoons strawberry preserves (You may substitute blackberry, blueberry or raspberry preserves)
2 Tablespoons vinegar of your choice (Champagne, Balsamic, or Apple Cider)
6 Tablespoons olive oil
Salt & Pepper to taste
Whisk together strawberry preserves, vinegar, and salt and pepper. Add olive oil and whisk until the mixture emulsifies.
go site Spiced Pecans
1 egg white, beaten
2 cups pecan halves
¼ cup sugar
1 tsp. ground cinnamon
½ tsp. cayenne pepper
Preheat oven to 350°. Add pecans to beaten egg white. Stir until evenly coated. Stir together sugar, cinnamon and cayenne pepper. Stir into pecan mixture until evenly coated. Line a rimmed baking sheet with aluminum foil. Spray with nonstick vegetable oil. Spread pecans in a single layer. Bake at 350° for 15- 20 minutes or until pecans are toasted. Cool on a baking rack until pecans are room temperature. May be stored in an airtight container for 5 days.
1 angel food cake, sliced into 3 layers
2 – 8 ounce containers of whipped topping, thawed
1 – 3.4 ounce package of instant lemon pudding & pie filling
Seasonal berries of choice
Whisk dry lemon pudding mix and whipped topping in a small bowl. Place the first cake layers on a serving stand. Spread lemon topping mixture on the layer and top with berries. Repeat with the second layer. Place the third layer on top and spread lemon topping. Arrange berries on the top layer in any design you choose. Refrigerate for an hour or until ready to serve.