Photo Credit: Favim

We absolutely love antioxidant-rich, sweet/tart blueberries — mother nature’s gusher. But let’s be real – they are a little high maintenance. One day they add magic to your life, and the next, they could be a sour, moldy mush wreaking havoc in your parfait. But we keep going back to them – for cocktails, pies, muffins, chutneys, and literally everything in between, so we wanted to share how to keep your high maintenance summer addiction in check. 

To Pick

Look for berries that are light blue / grey and dry when buying at the market. If they are dark blue or they are already moist, they probably won’t last as long. 

To Store

To keep freshly picked berries for up to a week, do not wash them, but transfer them into a dry, sealed container and store in the fridge.

To extend berry fridge life, try a vinegar rinse to remove any mold spores. Pat dry and store in a sealed container in the fridge. Here’s a full explanation of this method. 

Our favorite storage method for year long blueberry indulgence is to freeze them. Wash and pat dry, spread out in a single layer, and freeze overnight. Then transfer to a freezer bag and store for up to 12 months. 

To Prep

Go ahead, be lazy =) The beauty of using blueberries in your eats is there is no peeling, coring, or cutting necessary to use them! 

Vegan Blueberry Chocolate Cheesecake 

“Blueberry cashew cheesecake! Totally vegan and gluten free.”

Ingredients:
Crust
2 cups walnuts
1/2 cup gluten free oats
3 tbsp coconut flakes
2 tbsp maple syrup
1 tbsp of melted coconut oil

Chocolate layer (optional)
3/4 cup chocolate chips
1 tsp of coconut oil

Filling
3 cups cashew meal
1/2 cup wild blueberries 
1/4 cup coconut oil
1 1/4 cup almond milk
1/2 cup maple syrup
2 tsp lemon juice
3 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt
1/2 tsp nutmeg

Wild Blueberry topping
1/2 cup blueberries
1 tbsp lemon juice
1/4 cup maple crystals

Method:
Here’s the full recipe from Foodstander Chef Shauna, a Holistic Nutritionist and Vegan Chef in Brooklyn.

Featured Blueberry Recipes from Foodstand Posts!

Wondering how to make that inspiring post you saw on Foodstand? Here are your fellow Foodstand friends with their recipes!

Apple Spelt Pancakes with Blueberries

Homemade by LiliBC
These Apple spelt pancakes with maple syrup and blueberries are amazing, the recipe is on my blog www.travellingoven.com

Recipe

Ingredients:

1 cup almond milk (or any other milk)
1.5 cup spelt flour
1 egg
1/2 tsp baking powder
2 tbs coconut sugar (or raw cane sugar)
1/2 tsp ground cinnamon
1/4 tsp vanilla extract
pinch of salt
1 large red apple, peeled and grated
Blueberries
 

Method:

See the full recipe and method 

Blueberry Oatmeal Crumble Bars

Homemade by WhatsCookingwithJim
The latest recipe on my food flog, Blueberry Oatmeal Crumble Bars

RecipeTakes about 55 mins, yields 8 servings
Ingredients:
For the Crust and Crumble Topping
1/2 cup melted butter (1 stick)
1 cup flour
3/4 cup old-fashioned whole oats
1/2 cup sugar
1/4 cup brown sugar
1 pinch of salt

For Blueberry Layer:
2 cups blueberries
1/3 cup sugar
Juice squeezed from 1 lemon

Method:

Preheat to 350F and prepare 10-inch baking dish or 8×8 inch pan. Mix together crust and crumble ingredients in a medium mixing bowl.  Set aside 1 cup of mixture. Add remaining mixture to prepared pan to create smooth, flat crust and set aside. Toss blueberries with sugar and lemon juice in medium mixing bowl. Distribute blueberries on crust and sprinkle the reserved mixture over blueberries.  Bake for 45-55 mins. 

Adapted from: WhatsCookingwithJim

More Blueberries around Foodstand!

Why I love summer #10,987: fresh local blueberries for my favorite yogurt breakfast.

Ingredients: Blueberries, Pecan nuts, Plain yogurt, Coconut flakes, Ground flax seeds, Cacao nibs

Posted by: annefood

Breakfast bowl: Mexican chocolate kasha and quinoa. In technicolor!

Ingredients: Almond milk, Blueberries, Cherries, Quinoa, Raspberries, Sunflower seeds, Kasha, Mint, Raw cacao powder, Saigon cinnamon, Hemp seeds

Posted by: Jennifer Emilson

 Fresh Blueberries from the market to make this ice cream!!! So very fresh and yummy!!

Ingredients: Blueberries, Granulated sugar, Heavy whipping cream

Posted by: Anita 

Crab cakes with blueberry-corn salsa –from Seriously Delish by #JessicaMerchant

Ingredients: Blueberries, Sweet yellow corn, Blueberries

Posted by: justcooknyc

Basil- friend to all lovers of flavor!  This herb spans across many cuisines, and can be added to almost any dish. Don’t have a green thumb? Basil is a great way to start! And while you might think “basil is basil,” there are actually over 40 different varieties that can change up your dish in different ways.  Here are a few to know:

Sweet Basil- the classic choice for Italian dishes and pesto
Lemon Basil– great added to salads, fish or iced tea!
Sweet Thai Basil– used in Asian dishes, has purple stems and green leaves
Dark Opal Basil– beautiful in color and spicy in a salad, can also be made into pesto
 

To Grow

All you really need is full sun (at least six hours a day), warm temperatures (about 50 degrees F night and day), and fertile soil with adequate moisture. 

To Store

Store with damp paper towels a plastic bag in the refrigerator for four to five days and do not wash until you are ready to use. 

Adapted from and Photo Credit: Hobby Farms

Cucumber Basil Avocado Soup 

Ingredients:
1 ripe avocado
1 cucumber
2 small bunches fresh basil
1 clove garlic
2 scallions
2 cups filtered water
1 tsp sea salt
1 lime, juiced

Method:
Blend ingredients until smooth, with a few specks of green.

From: rawbox

Featured Basil Recipes from Foodstand Posts!
 

Wondering how to make that inspiring post you saw on Foodstand? Here are your fellow Foodstand friends with their recipes!

Infused Basil Lime Hummus

Homemade by Tiffany
Infused Basil Lime Hummus is healthy, delicious, and easy! Serve at a party or for yourself. 🎉❤️🎄 

Recipe

Ingredients:

16 oz Container of Hummus
1 Tsp Lime Juice
1 Tsp Lime Zest
2 Cups Rinsed Fresh Basil Leaves
Method:Combine all ingredients in your food processor and run on high until the basil is puréed and the mixture is an even green. Serve with vegetables, chips, and other healthy dipping foods!

From: Great Food and Lifestyle

Blueberry Basil Mojito

Homemade by Lesley Rozycki
Whipped up this cocktail the other day | Blueberry Basil Mojito made with organic vodka (yep, even booze is trying to be healthier). Full Recipe Here 

Recipe

Takes 5 minutes, easy difficulty, makes one drink!

Ingredients:

2- 2 1/2 oz vodka 
1 1/2 oz tonic water
1 tsp honey
2 tsp turbinado sugar
4-5 fresh lemon basil leaves
Handful of blueberries (about 1/2 cup)
1 1/2 tsp balsamic vinegar 
1 lime (1/2 cut into wedges, the other 1/2 juiced)
Ice
Optional: 1 tsp chia seeds

Method:

In a highball or rocks glass, muddle the blueberries, basil, sugar, 1/2 tsp of the balsamic vinegar, and lime wedges. In a shaker filled with ice, pour the vodka, lime juice, honey, tonic water, and remaining balsamic vinegar in and shake for 30 seconds. Strain and pour into your glass. Garnish with blueberries, a slice of lime, and some chia seeds.

More Basil around Foodstand!

Basil in a salad is one of my top reasons for loving summer! Ingredients: Fresh Basil, Quinoa, Salmon, Little gem lettuce, Meyer lemon  Posted by: annefood

Our usual Sunday meal! This one is just a simple sauce… Ingredients: Balsalmic Vinegar, Black Pepper, Brown Sugar, Butter without Salt, Fresh Basil, Olive oil, Cherry tomatoes, Sea salt, Brown Rice Pasta, Garlic Cloves  Posted by: gingerandchorizo

This basil is growing in my backyard in Astoria Queens, NYC Ingredients: Fresh basil Posted by: ladydeelg

Basil Coconut Donut from @veganlunchtruck Ingredients: Fresh Basil, Coconut milk Posted by: simran

Photo Credit: Funnjali
 

YES! Flashes of red, yellow, and orange are peppering markets all over the country, and our mouths are perma-watering. It’s tomato time, and we can’t wait to stuff our faces. Whether you are stacking your sandwich or stirring up a Bloody Mary, fresh tomatoes make all the difference. But choice paralysis hits us pretty hard now that so many varieties are available. So we picked out a few of our favorites. Be on the lookout for these on your next shopping trip. 
 

5 Tomatoes you should know about

Costoluto Genovese (Heirloom)

• Taste: Intense, acidic, and tangy

• Good for: Sauces and pastes, often used as the base for any tomato dish

Brandywine (Heirloom)

• Taste: Traditionally tomato-y, tangy and sweet
• Good for: Slicing and serving raw, in a salad, with burrata, or any other dish where you want to showcase the tomato in its natural state

Cherokee Purple Tomato (Heirloom)

• Taste: Rich and sweet, with smoky undertones
• Good for: Eat raw, elevating the average BLT, or adding a richness to any pizza

San Marzano Tomato

• Taste: Low in acid, with a sweet flavor that is amplified when cooked, making them one of the most popular sauce tomatoes
• Good for: Sauces – they are a staple in Italian sauce prep!

Yellow Teardrop Cherry Tomatoes

• Taste: An overwhelming mouthful of juices bursting with flavors sweet, rich, tart and complex 
• Good for: Eating raw. Use these in place of cherry tomatoes. These pair nicely with chiles, watermelon, cucumbers, fresh nuts, avocados, zucchini and herbs.

Featured Tomato Recipes on Foodstand! 
Wondering how to make that inspiring post you saw on Foodstand? Here are your fellow Foodstand friends with their recipes!

Blueberry Power Salad

Homemade by LesleyRozycki 
A super filling and tasty Blueberry Power Salad

Recipe
This hearty recipe is perfect for a big summer meal, with a balance of savory grains, tart blueberry vinaigrette, and hearty vegetables. 

Ingredients: 
Herbs: thyme, basil, rosemary
Grains: quinoa, couscous
Spices: garlic powder, cumin, garlic, salt
Condiments: hot sauce, honey, lemon juice, olive oil, balsamic vinegar
Veggies / Fruits / more: hazelnuts, blueberries, tofu, green beans, corn, zucchini, goat cheese, chopped tomatoes, chia seeds

Method: Cook the couscous and quinoa and set aside. Bake the sweetened hazelnuts. Blend ingredients for the blueberry vinaigrette. Lightly sauté the tofu till crispy. Separately sauté the veggies and fold into the grain mixture. Pour on the vinaigrette and top with toasted tofu, goat cheese, chia seeds, and chopped tomatoes.  
Full recipe here.

Adapted from: Encyclofeedia

One-Skillet Huevos Rancheros

Homemade by Createlicious
My quick to make huevos rancheros that’s lip smackingly tasty, of course fresh eggs from a friend’s chickens are perfect for this dish. 

Recipe
Ingredients:
Asparagus,  Coriander Seed, Crimini Mushrooms, Queso Fresco Cheese, Tomatoes, Red onion, Habanero, Eggs

Method:
In a large skillet, heat oil and toast coriander seeds. Add chopped veggies and sauté until half cooked. Make wells in the mixture. Crack each egg into a small bowl and slide it gently into a well. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks.

Adapted from: Real Simple

More Tomatoes around Foodstand!

“Baking the best vine-ripe tomatoes to get all that juicy juice!” Ingredients: Tomatoes, Extra Virgin Olive Oil, Sea Salt Posted by: HealthyHarlequin

“Summer salad with cucumbers tomatoes mozzarella honey and herbs” Ingredients: Cherry tomato, fresh mozzarella Posted by: Parke5

“Bloody Mary with fresh yellow tomato juice, saffron, rosemary and a carrot. All in season now in Milan Italy.” Ingredients: Yellow tomato juice, saffron, rosemary and a carrot. Posted by: Nycdish  

ZUCCHINI!

Photo Credit: Shlangenhaut
 

Like the swiss army knife of veggies, zucchini can do pretty much anything! From cocktails to casseroles, muffins to fajitas and everything in between, zucchini can be a solid and shockingly healthy foundation to literally any dish. With more potassium than a banana and fewer calories than most things, these green fruits (YES! they are actually fruits) should be a staple in your summer eating. Oh, AND you can eat the flowers! 

• To Pick: Look for shiny, firm skin with soft stems. Softness is a sign of deterioration.
• To Grow: You can plant seeds in the ground or deep raised beds with proper drainage. It only takes 4-8 days between seeing the flower and harvesting.
• To Store: Store in a plastic bag in the refrigerator for four to five days and do not wash until you are ready to use. It will get slimy pretty quickly! 
• To Prep: You can grill, braise, bake, fry, and our favorite, you can spiralize.

Zucchini+ Sea Salt Vodka Soda 

Photo Credit: Set the Table 
 

If you ever find yourself with leftover zucchini juice (from squeezing it out of shredded zucchini, etc.), this is the perfect use of it.  Or, just go shred up some zucchini because this cocktail gives your juice cleanse a run for it’s money. 

Ingredients: 2 oz zucchini juice; 1 1/2oz vodka; 3/4 oz lemon juice; flaky sea salt; club soda

Method: Combine the zucchini juice, vodka, and lemon juice in the bottom of a cocktail glass and stir. Fill the glass with ice and top with club soda. Sprinkle with a little sea salt and serve immediately.

Adapted from: Set the Table

Featured Zucchini Recipes from Foodstand Posts! 

Wondering how to make that inspiring post you saw on Foodstand? Here are your fellow Foodstand friends with their recipes!

Homemade by JenniferEmilson 
 

Two brilliant dishes collided in one bowl. Zucchini ribbons in almond pesto surrounded by fresh celery soup. Went to Smitten Kitchen and Food52 for the recipes.

Recipe
This recipe is just for the zucchini ribbons+ almond pesto part, but you can find the celery soup part from Food 52 here!

Ingredients: 2 pounds zucchini, trimmed (about 4 zucchinis); 1/2 cup almonds, toasted; 1/4 cup grated Parmesan cheese; 1 small garlic clove, peeled and crushed; Pinch of red pepper flakes; 2 tbsp lemon juice; 1/4 tsp salt;1/3 cup olive oil

Method: Grind almonds, Parmesan, garlic and red pepper flakes in a food processor. Add the lemon juice, salt and olive oil and pulse a few times until incorporated. Peel the zucchini with a vegetable peeler or mandolin and toss the ribbons gently in dressing. 
Full recipe here.

Adapted from: The Smitten Kitchen Cookbook 

Homemade by Mokalocks
 

Sweet potato, zucchini and feta burgers with chimichurri. Recipe on my blog.

Recipe
Ingredients: 
For the Burgers: 1 kilo of sweet potatoes;2 zucchinis; 200gr feta cheese, crumbled; 2 eggs; ½ cup of pre-cooked cornmeal; ¼ cup of all-purpose flour; 3 shallots, finely chopped; Olive Oil; Salt and Pepper to taste; Panko breadcrumbs, enough to coat each burger
For the chimichurri:  2 cups of flat leaf parsley; 2 cloves of garlic, peeled and roughly chopped; 1 bird’s eye chili, chopped; 1 tbsp of dried oregano; ½ cup of olive oil; 1 tbsp of white vinegar; Juice of 2 limes; 1 tsp of salt; Pepper

Method: For the chimichurri, put all of the ingredients into a food processor and pulse. Roast the sweet potatoes in the oven, peel and mash. Grate the zucchinis.  Sauté the shallots in olive oil and add to potatoes and zucchinis, and crumble the feta in.  Add the eggs, cornmeal, flour, salt and pepper to make a burger mixture.  Make burgers by coating in Panko breadcrumbs, and cooking in olive oil in a pan. 
Full recipe here.

Adapted from: Cravings in Amsterdam

Zucchini Rounds are savory and sweet! Ingredients: Zucchini, Coconut Oil, Garlic, Maple Syrup, Tahini, Sea Salt Posted by: annefood

Zoodles! Zucchini noodles! Ingredients: Zucchini, Summer squash (zucchini)  Posted by: NiaTrition

I call it… zucchinoa Ingredients: Summer Squash (Zucchini), Quinoa Posted by: tinabeans

Arugula!

Photo Credit: Sunday Gardener
 

AKA Salad rocket to our friends in the UK- but it’s not just for salads! Arugula is a fantastic and flavorful addition to pasta dishes, sandwiches, and pizzas alike.  The taste is peppery/ mustard-y, so you can’t miss it when it’s in your dish!

Growing arugula is low-maintenance (think somewhere between pet rock and pet goldfish). The arugula seed is also one of the fastest growing seeds (you can see sprouts as early as 3 days after planting!), so it’s great for seeing quick progress or for teaching children about planting.  

Tips for growing:

• Doesn’t like to sit in water, make sure it has drainage!
• Cool weather plant, doesn’t like the heat
• Ready for harvest in 30-45 days
• Pick 1 or 2 leaves per week from each plant

Adapted from: Sunday Gardener and Burpee

Featured Arugula Recipes from Foodstand Posts! 
Wondering how to make that inspiring post you saw on Foodstand? Here are your fellow Foodstand friends with their recipes!

“Aru-cool-a Quesadilla”

Homemade by MrsXtina
Dinner for one! Quick quesadillas with fresh arugula, tomatoes, and avocado, finished with black pepper! Omnomnom!
Recipe
Estimated prep time: 10 mins, tops!

Ingredients:  2 fajita-size flour tortillas; Shredded cheddar cheese (amount to preference); 1 roma tomato, diced (half per quesadilla); 1/2 Avocado, sliced; Arugula, generously stuffed; Black pepper, as desired

Method: Heat a large frying pan to medium/high heat. Assemble in the pan and keep flipping to keep the gooeyness from adhering! Add cheese to 1/2 of each tortilla, folding over the other half (so that it looks like a half moon). Flip! Add the tomatoes and avocado slices to each “moon” and sprinkle on some black pepper. Flip again! Open to expose the melting cheese, and finish with a heap of arugula. Continue heating until both sides are crisp and the cheese has melted through. 

Gnudi with Arugula Greek Yogurt Pesto

Homemade by Mokalocks
Gnudi with arugula Greek yogurt pesto. The gnudi recipe is slightly adapted from Jamie Oliver’s Comfort Food book. The recipe is on my blog.

Recipe
Estimated prep time: about 1 hour+ overnight

Ingredients: 
For the Gnudi: 500gr Ricotta; 120gr Grated Parmesan; 1 tsp Lemon Pepper (optional); Pinch of nutmeg; Pinch of salt; 3 tbsp all-purpose flour; Semolina for rolling
For the Arugula Greek Yogurt Pesto: 125gr Arugula; 75gr Pine nuts, toasted; 50gr Grated Parmesan; 250 gr Greek Yogurt; zest of 1 lemon; Juice of 1/2 lemon; 2tbsp olive oil; Salt; Pepper

Method: For the gnudi, mix all of the ingredients in a bowl (excluding the semolina). Place some of the semolina in a large plate. Sprinkle some of the semolina on a tray as well. Grab about 1 ½ tablespoon of the ricotta mixture and roll it into a ball with your hands. Then roll it into the plate with the semolina. Once it is completely coated in the semolina, place the gnudi in the prepared tray. Repeat for all of the ricotta mixture.  Once all the gnudi are done, sprinkle more of the semolina on top and put the tray in the fridge. Leave it overnight uncovered. 

When you are ready to cook the gnudi, first make the pesto. Just place all of the ingredients in a blender or food processor and blend until smooth. To cook the gnudi, bring a large pot with water and salt to a boil. Once it is boiling, cook the gnudi in batches for 3 minutes at a time.  It is important to do it in batches because they are very delicate and can break. Once the 3 minutes are up, remove them from the water using a slotted spoon and set aside. Warm up the pesto in a pan. Then pour the pesto into the serving plates, place the gnudi on top and sprinkle some extra parmesan.

From: Cravings in Amsterdam

Kashkaval Grilled Cheese with Beef Salami and Arugula

Homemade by hillreeves
Today on hillreeves.com: this perfect grilled cheese!

Recipe
Estimated prep time: 20 mins

Ingredients: 6 ounces Kashkaval Cheese; 2 cups Arugula; 1 teaspoon Olive Oil; 4 slices Sourdough Bread; 6 slices Beef Salami; 4 Tablespoons Butter, at room temperature

Method: Get a skillet pre-heating over medium heat on your stovetop. Meanwhile, grate cheese. Quickly sautee arugula in olive oil until wilted. Remove arugula from pan and set aside. Return pan to heat. Assemble sandwiches. put one quarter of the cheese onto one slice of bread. Top with half of the arugula and then three slices of salami. Top with another quarter of the cheese, then top with a second slice of bread. Repeat for second sandwich. Press sandwiches gently together. Spread about one tablespoon of butter across the outside surface of bread (you may need a bit more–just get a thin, even coating of butter across entire slice of bread. Repeat for second sandwich and turn sandwiches into the hot skillet, butter-side-down. While sandwich is grilling, spread remaining butter over the un-buttered slice of bread, which is facing up at you in the skillet. After about three minutes (or, when bottom toast is a beautiful toasty brown), flip sandwich. Cook for another three minutes or so, until both sides of sandwich are browned and cheese is completely melted.

Remove from heat, slice each sandwich in half and serve. Serves two.

From: HillReeves.com

More Arugula around Foodstand!

The building of some Long Meadow Ranch summertime realness. Ingredients: Apricot, Arugula, Avocado, Fennel Bulb, Fig, Summer Squash (Zucchini), Sweet Yellow Corn, Prosciutto, Extra virgin olive oil, Thai Basil Location: Farmstead at Long Meadow Ranch Posted by: KatCooksLMR30

Vegetable & Poached Shrimp Fresh Spring Rolls w/ Soy Ginger Dipping Sauce #MothersDayLunch #PersonalChefService Ingredients: Arugula, Carrot, Cucumber, Fresh Basil, Ginger Root, Sesame oil, Mint, Red onion, Snow peas, Scallion, Rice Wine Vinegar, Garlic Cloves, Brown Rice Noodles Posted by: serveMEnow

The best chicken sandwich that I ever had from Cafe Luluc in Cobble Hill Brooklyn. Ingredients: Arugula, Chicken breast, French Bread (sourdough) Location: Cafe Luluc  Posted by: KOMEEDA