Grilled Summer Veggies

This dish is a wonderful side dish for your favorite grilled meat and is super easy to prepare.

 2 1/2 cups - your favorite summer veggies (sliced or cubed) - summer squash, zucchini, peppers, onions, eggplant, maybe even cherry tomatoes!
1/4 cup favorite Italian dressing*

1. Wash and cut the vegetables.
2. Place vegetables in a refrigerator safe container and pour dressing over top. Let stand in refrigerator 4-6 hours, or over night.
3. Set grill on low. Place veggies in a grilling basket or on top of foil with edges turned up. Cook on low to medium heat for 25 -30 minutes, depending on how tender you like the vegetables. Remove from basket/foil and place in a serving bowl , this will allow the juices to remain when serving.

Serves 4

*Use 1/4 cup dressing for every 2 1/2 cups of vegetables used.

Blueberry Sauce

This sauce is a simple, yet delicious addition to your morning pancakes, waffles or crepes!

2 cups Blueberries, fresh or frozen
1/4 cup orange juice
2 tbsp. sugar
1 1/2 tsp. cornstarch

1. Place blueberries in a small sauce pan. Cook over low heat. Add sugar and stir slowly, trying not to crush blueberries.
2. Mix together orange juice and cornstarch until dissolved; then pour over blueberries.
3. Slowly stir blueberry sauce until it comes to a gentle boil. Be careful not to crush the berries; on low heat let sauce simmer for 5 minutes. Allow sauce to cool, then add your favorite breakfast dish!

* If allowed to cool completely, this is a great accompaniment to yogurt and granola!

Blueberry Slump

This recipe is an old family tradition. It can be made a little tart or very sweet - add a little whipped cream or ice cream and WOW; what a treat!

  Blueberry Slump
4- 4 1/2 cups Blueberries (fresh or frozen)
1/3 - 1/2 cup sugar (depends on how sweet you like it)
3/4 cup water
1/2 tsp. lemon juice (optional)
1 tsp. vanilla

1 cup flour
1 tbsp. sugar
2 tsp. baking powder
sprinkle of cinnamon (optional)
1/2 tsp. salt
1 tbsp. butter
1/2 cup milk

1. In a large saucepan, mix blueberries, sugar, vanilla, lemon juice, and water; let come to a boil. Lower heat and simmer for about 5 minutes.
2. While waiting; mix together the flour, sugar, baking powder, cinnamon and salt; slice or cut in the butter until flour mix is crumble-like. Add milk and stir quickly.
3. Drop onto simmering blueberries by spoonfuls. Place cover on pot and let simmer for 10 minutes on low. Be patient - don't lift the lid. Let sit for 5 minutes or so, then place "slump" and blueberries into bowl. Serve warm with whipped cream or allow to cool a little longer and add ice cream!



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