Wendy

Disclosure: This post was made in partnership with the US Highbush Blueberry Council.

Roses are red….

Blueberries are blue….

We’re official spokespeople for the U.S. Highbush Blueberry Council, which means more blueberry recipes coming from us to you! 

(Did we butcher that or did we nail it?)

In case you missed it, last week we announced that we will be partnering with the US Highbush Blueberry Council for a second year in a row. We got incredible feedback from the recipes we developed last year —this Bite-Sized Blueberry Vegan Cheesecake and this Warm and Cozy Blueberry Crumble were crowd favorites— and we want to create more.

We’re kicking off this partnership with this incredible Savory Blueberry Flatbread Pizza. For this recipe, we reduce the blueberries into a subtly sweet sauce, which pairs perfectly with the the savory ricotta and gorgonzola cheeses.

This simple yet satisfying dish is perfect for a quick weeknight meal. It also works well for a fancy dinner party where you want to impress your guests with minimal work. We used naan bread for this recipe, but pita bread works well too! This makes a single serving, but just scale up ingredients if you’re feeding more people.

One of the reasons we are champions for blueberries is that these little blue dynamos are a nutrition powerhouse. One cup of blueberries provides a good source of dietary fiber and vitamin C. And that pretty blue color? This comes from anthocyanins, a water-soluble pigment that imparts colors ranging from blue and purple to shades of red.

Ready to give this recipe a try? Thought so. Start by preheating the oven to 400F. In a small pot over low heat, add the blueberries and apple cider vinegar then cook for two to three minutes, slowly mashing the blueberries with a spoon to release its juices. Once that’s done, you should have a thick blueberry sauce (which smells divine). Set the sauce to the side.

Next, place the flatbread on a baking sheet, and using a knife, spread the ricotta cheese onto the bread, then drizzle the blueberry sauce, add the gorgonzola and onions, and bake for 10 minutes. Top with fresh arugula for a peppery finish. Last but not least, sprinkle with salt, pepper, and olive oil, to taste!

Your turn! If you try this recipe, make sure to let us know how you liked it in the comments below and tag us in your creation on instagram (@foodheaven). Catch you next time! xo

Today we’re whipping up a recipe inspired by one of my favorite cookbooks, One Part Plant, by Jessica Murnane. Jessica’s recipes are plant-based, delicious, and incredibly simple. Pretty much everything we’re about here at Food Heaven. This recipe is inspired by her Vegetable Curry Bowls.

Although peanuts are usually incorporated as nuts, did you know that they are actually considered legumes? They grow underground and provide a good source of vitamin E, magnesium, copper, phosphorus, and fiber. They’re loaded with healthy unsaturated fats, which may reduce risk for heart disease. They also have more protein than any other nut, which is great news for vegetarians!

Now to our recipe! The collards and cabbage are cut into a chiffonade, which can be done by stacking the leaves, rolling them tightly, and then slicing the leaves finely. The results are beautiful and thin strips of vegetables.

Start by heating sesame seed oil in a medium pot, and then add the onion and garlic cloves. Sauté for 1-2 minutes or until aromatic. Now add the coconut milk, peanut butter, red curry paste, and tamari/soy sauce. Stir well together with a large spoon, so that all ingredients are mixed in. Bring to a light boil, lower the heat, and add the collards, cabbage, and chickpeas.

Stir in, apply the lid, and cook for 15 minutes, stirring occasionally. Top with lime juice, and enjoy with rice (we had it with forbidden/black rice)! Have you ever added nut butters to your savory recipes? What special ingredients do you include in yours? Let us know in the comments below!