Blueberry and Raspberry Crumble

Blueberry and Raspberry Crumble Created by Chef Amy Finley Serves 8 Ingredients 3 cups fresh blueberries 2½ cups fresh raspberries ¼ cup honey 1½ cups whole wheat flour ½ cup oats ¼ cup brown sugar ¼ teaspoon salt 6 Tablespoons butter, softened ½ cup cream Directions 1. Preheat the oven to 350˚. 2. Toss the

Homemade Granola Yogurt Parfaits

Homemade Granola Yogurt Parfaits Created by Jamie Weisman of The Flour Children Ingredients for Toasted Oats (base for granola) 1 cup rolled oats 2 teaspoons vegetable oil or coconut oil 2 teaspoons agave Directions for Toasted Oats (base for granola) Preheat oven to 300˚. Mix ingredients in a bowl and pour onto baking sheet in

Couscous Fruit Salad

Couscous Fruit Salad Ingredients 2 Tablespoons extra-virgin olive oil 2 Tablespoons orange juice 1 Tablespoon cider vinegar 2 teaspoons shallots, finely chopped 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 cups whole-wheat couscous, cooked 1 cup chopped nectarine or peach 1 cup mixed fresh berries, such as blueberries and raspberries 2 Tablespoons sliced almonds,

Berry Sauce

Berry Sauce Created by Kati Butler Makes 1¼ cups Ingredients 1 cup strawberries, sliced 1 cup raspberries 1 Tablespoon agave nectar 2 Tablespoons water Directions 1. Place strawberries, agave nectar, and water into a small skillet and bring to a boil. Lower heat and add raspberries. Cook for 1-2 minutes. 2. Place all ingredients and