Perfect for a picnic!
Pack up these delicious make-ahead dishes and enjoy a delightful meal outdoors!
Mini Brown Sugar Blueberry Pies
Juicy blueberry compote nestled in cream cheese pastry = heaven!
CRUST 2 tsp. cold water
1 tsp. cold cider vinegar
1 1/2 cups all-purpose flour, plus more for surface
1/2 tsp. salt
1/2 cup cold unsalted butter, cut into small pieces
4 oz. cold cream cheese, cut into
small pieces
COMPOTE 2 cups fresh blueberries
1/3 cup granulated sugar
1/3 cup packed brown sugar
Juice of 1 lemon, preferably Meyer
1/2 vanilla bean
Mint sprigs, optional l Crust: Mix water and vinegar. Mix flour and salt in another bowl. Using pastry cutter, cut butter and cream cheese into flour until mixture resembles coarse crumbs with some larger pieces remaining. l Add water mixture to flour mixture in slow stream, stirring until dough just begins to form. (Or, to use food processor, pulse ingredients.) Turn out dough onto lightly floured plastic wrap or wax paper. Cut dough into 6 portions; wrap each in plastic. Chill until firm, about 1 hour. l Roll out dough pieces; fit into 6 mini pie pans. Trim edges, leaving slight overhang. Turn overhang under so edge is flush with rim of pie pans. Flute or fork edges. Freeze 15 minutes. Preheat oven to 350°F. Bake crusts 20-30 minutes until golden. l Compote: In pot over low heat, combine 1/3 of blueberries, both sugars and lemon juice. Reserve remaining blueberries. Using back of knife, scrape seeds from vanilla bean into pot; add bean. Stir and cook until blueberries break down and compote is syrupy, 5-10 minutes. l Create ice bath by setting bowl inside larger bowl filled with ice. Pour compote into strainer over bowl set over ice. Use rubber spatula to help compote through strainer; let compote stand until cold. Add remaining blueberries; mix gently. Spoon into piecrusts. If desired, garnish with mint.
Servings: 6. Cals.: 442. Protein: 5 g. Fat: 22 g. (13 g. saturated). Trans fat: 1 g. Chol.: 60 mg. Carbs.: 57 g. Sodium: 230 mg. Fiber: 2 g. Sugar: 29 g. Kitchen time: 30 minutes. Total time: 2 hours, 15 minutes.
2 medium onions, cut into 1/2"-thick slices
1 Tbs. + 1/3 cup reduced-fat or regular balsamic vinaigrette
1/2 tsp.-1 tsp. chipotle chile pepper
1 boneless beef top sirloin steak, 3/4" thick (about 1 lb.)
Salt and pepper
12 cups mixed salad greens
4 medium tomatoes, cut into wedges Sprouts, optional
Brush all sides of onion slices with 1 Tbs. vinaigrette; set aside. Press chile pepper onto both sides of steak. Place steak in center of grid on grill over medium, ash- covered coals; arrange onions around steak. Grill steak, covered, 11-15 minutes (over medium heat on preheated gas grill, 13-16 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. Grill onions 13-15 minutes or until tender, turning occasionally.
Separate onion slices into rings. Carve steak into slices. Season beef and onions with salt and pepper, as desired. In large bowl, toss salad greens with remaining 1/3 cup vinaigrette, then divide among 4 individual serving plates. Dividing evenly, top each salad with tomatoes, onions and beef and, if desired, sprouts.
Servings: 4. Cals.: 279. Protein: 28 g. Fat: 12 g. (4 g. saturated). Chol.: 74 mg. Carbs.: 16 g. Sodium: 345 mg. Fiber: 5 g. Sugar: 9 g. Kitchen time: 30 minutes. Total time: 45 minutes + grill prep time.