Blueberry Salad Flatbreads

 

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Blueberry Salad Flatbreads

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Ingredients 2 balls pizza dough, (14.1 ounce package) 1 cup shredded mozzarella cheese 2 cups mixed baby greens, packed 1/2 cup frozen blueberries, thawed 1 tablespoon thinly sliced red onion 1 tablespoon olive oil 1 tablespoon fresh lemon juice 1 teaspoon honey 1∕8 teaspoon kosher salt 1/16. Bake until flatbreads begin to brown, 7 to 9 minutes. Remove from the oven and sprinkle with blueberries, bacon, and the remaining Gruyere.

Bake until the cheese has melted and the flatbreads are golden brown, about 2 minutes. Top with sliced basil and black pepper. 2 days ago · Savory Blueberry Flatbreads This savory recipe, which combines blue cheese, bacon and onion with blueberries, sounds weird. But, and I can say this with a full stomach, all those divergent flavors.

Instructions. Preheat oven to 425˚F. Place rack in lowest position.

In a small bowl, stir together olive oil, garlic, and thyme; set aside. On lightly floured work surface, roll out dough into 6x 10-inch oval, about 1/4-inch thick. Brush with olive oil mixture. Bake for 12 to 15 minutes or until golden brown.

Ingredients. 1 can (20 ounces) pineapple chunks. 1 can (15-1/4 ounces) sliced peaches. 4 cups fresh or frozen blueberries. 3 medium firm bananas, sliced.

1 cup green grapes, halved. 1 cup sliced fresh strawberries. 1 package (3.4 ounces) instant vanilla pudding mix. 3 tablespoons orange breakfast drink mix. Blueberry Salad Flatbreads.

Blueberry Oat Smoothie. Red, White and Blueberry Popsicles. Lemon Blueberry Cheesecake Cookies.

Balsamic Blueberry Mascarpone Crostinis. Blueberry Barley Salad with Mint Lime Vinaigrette. Sparkling Blueberry Lime Tequila Punch. Blueberry Kombucha Sangria. Tennessee BBQ Tacos.

Looking for blueberry salad recipes? Allrecipes has more than 20 trusted blueberry salad recipes complete with ratings, reviews and mixing tips. This is a delicious replacement for blueberry pancakes or blueberry muffins I guess it’s a hybrid of the two.

Plus, it’s so fast to put together! I found this in Best American Recipes, 1999. June 2008 I just realized that I entered the recipe wrong, asking for 8 tb water instead of 8 tb butter this may explain why the recipe was too dry for the reviewer. In a large bowl, combine salad ingredients; toss with dressing.

Editor’s Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. In a bowl combine the flour, dried blueberries, salt, mint, chilli and cumin seeds. Stir in the yogurt and then use your hands to make a dough. Divide the dough into six and roll into balls.

On a lightly-floured surface roll the dough, or flatten with your hands, until it’s around 5mm thick.

List of related literature:

Gently toss 1½ cups blackberries, blueberries, raspberries, and/or quartered strawberries with 1 teaspoon granulated sugar, ¼ teaspoon vanilla extract, and pinch salt, then spread into 7¼ by 5¼-inch baking dish.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Stir together remaining 2 cups blueberries and blueberry preserves in a saucepan over low heat until warm.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Berry CoMpoTe: Cook blueberries, sugar, cornstarch, and lemon juice in heavy large saucepan over medium heat, stirring occasionally, until mixture thickens and bubbles, about 10 minutes.

“Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful” by Barbara Fairchild
from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
by Barbara Fairchild
Andrews McMeel Publishing, LLC, 2010

Add radicchio, endive, and arugula to pears; toss until mixed and coated with dressing.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Add 1½ cups fresh blueberries to flour mixture and gently toss before combining with yogurt mixture.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Add 1 teaspoon grated lemon zest to butter­sugar mixture and fold 7¹∕ ounces blueberries into finished batter.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Toss the blueberries with the cornstarch mixture, and spoon into a greased (with shortening) 10-inch cast-iron skillet.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

• Bake for 30 minutes, until blueberries are bubbling around edges of pan and crumb topping is golden brown.

“The Looneyspoons Collection” by Janet Podleski, Greta Podleski
from The Looneyspoons Collection
by Janet Podleski, Greta Podleski
Hay House, 2012

Add the spinach and bacon bits to the pan, toss to blend, and add a little more salt and a few generous grindings of pepper.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Serve them with brown bread and butter, perhaps a little cress or lettuce shreds, and this sharp sauce: Stew about 200 g (6–7 oz/14 cups) gooseberries—no need to top and tail them – with a knob of butter and a tablespoon of sugar.

“Jane Grigson's Fruit Book” by Jane Grigson, Yvonne Skargon, Judith Hill, Sara Dickerman
from Jane Grigson’s Fruit Book
by Jane Grigson, Yvonne Skargon, et. al.
UNP Bison Books, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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10 comments

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  • Hey I lost 6lbs chef aAj Eating plant based i.got 80 to go thanks. Ive had A gastric bypass in 2002 and just starrted to blow up in the last 3 years but Im gonna stick with this and do it.

  • You can tell she’s really mindful and enjoys her food even if it’s considered simple and puts good things in her body and at the same time she doesn’t beat herself up if she does �� thank you for showing us

  • Made the flatbread & came out more like a pita style flatbread. Storage would not keep it crunch! So this is a use immediate recipe. I’d give it a 8.

  • How can you eat dinner so early �� Plus your meals are so closed together, I would be starving all night �� In France we eat dinner around 7 or 8pm (in my house it’s more like 8:30-9 ��) and it’s not even that late, in Spain they eat at like 9-10pm �� One of my spanish friend was so shocked that I was eating lunch at noon, because his first meal of the day was around 4pm!!!!! So funny how it works so differenly in other countries ��

  • I always make sure to watch Elspeth and Caileigh’s videos they are wonderful! They are so knowledgeable and talented, and share amazing recipes and cooking tips. Yes, yes please come back often!

  • I’ve never thought about using oat flour for a cake. Very interesting. Gonna try it out today since I’ve got too many oats at home anyway 😉 looking forward to it….

  • Amazing salads!!Love your food,amazing recipe as always <3 Come check out my new cooking episodes too when you get the chance,thanks!:)

  • Thank you for always eating the leftovers. It brakes my heart when people waste food. I always eat dinner leftovers for breakfast as well, lol. My stomach does not know time. Great video.��

  • I just made your wonderful recipe again and this time I added freshly picked blackberries from our own garden, instead of blueberries. The blackberries were used within only half an hour of being picked and they worked perfectly, making it feel truly special. Thanks a lot, Sasha.

  • How To Cook Smarter, thank you so much for this wonderfully delicious recipe. I am up late at night with one in the oven baking now. This is my second time making this and it came out so wonderful, just as you said. I was so craving another one, I could not wait until the morning to make it but it will be waiting for me in the morning to have along with my morning coffee. The first time I made it, it was eaten up in about 5 days (by myself)! LOL.

    Thanks also for all the other wonderful oatmeal recipes. I will be trying them out soon also. I am so excited to finally find recipes that won’t make me sick because I am gluten intolerant and I never knew how easy it is to bake with oatmeal, which I Love. I will also check out your other food recipes. You have become my favorite Cook on Youtube.

    Blessing to you, How To Cook Smarter.