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- 1 c. blueberries, divided
- 1 c. fresh lemon juice
- 1/2 c. simple syrup
- 1 c. club soda
- The Entree: Spring Pasta (or Pasta with Peas and Carrots) in a Butter-White Wine Sauce
- 2 T. extra virgin olive oil
- 1/2 c. early spring onions, chopped
- 8 small carrots, chopped (about 1 cup)
- 1 large garlic clove, minced
- 3 large sage leaves, chopped (about 1 tablespoon)
- 1 1/2 c. fresh peas
- 2 T. butter
- 1/4 c. white wine
- 1 t. balsamic vinegar
- your choice of cooked pasta (I used a whole wheat spaghetti.)
- Parmesan cheese, grated, for topping
- Toss with cooked and drained pasta. Plate and top each portion with Parmesan cheese.
- Amount traveled to FM for peas and carrots: 5.2 miles (plus another 100 yards to the garden for fresh garlic, sage,and onions).
- For dessert: Fresh Blueberry Crumble
- Based on Vanilla Cherry Pie with Almond Topping and Blueberry Crisp
- For the filling:
- 4 t. cornstarch, divided
- 2 T. brown sugar
- 1/2 t. vanilla extract
- 1 lb. fresh blueberries (Frozen can be substituted.)
- For topping:
- 1/2 c. old-fashioned oats
- 1/4 c. all-purpose flour
- 1/4 c. brown sugar
- 1/2 t. coarse sea salt
- 1/4 c. chilled unsalted butter, cut into 1/2″ pieces
- 1/4 c. sliced almonds
View Full Recipe at Eliots Eats
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