blueberries

Polenta Cake with Olive Oil and Lemon /  by Amy Cantu

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I had this lemony, moist, squidgy, lightly gritty polenta cake stuck in my head. I knew just how I wanted it to look, taste, and feel in my mouth, but I was having trouble actually baking it. This one took three tries, but the results were totally worth it. I tried it as a loaf cake first, but the middle kept sinking, and the top was unattractively mottled dark brown. The Polenta Cake might seem plain Jane and suspiciously like cornbread, but I promise that its humble looks are deceiving. The olive oil and yogurt keep this Polenta Cake moist and just a bit dense, the lemon lends a bright citrusy flavor, and the polenta adds texture and earthiness. I love it on its own as a snack cake, (I'm determined to make "snack cake" a cake genre,) drizzled with a lemon glaze, in a trifle, or as it is here - topped with billows of lightly sweetened whipped cream and ripe summer fruit. The genius of Polenta Cake with Olive Oil and Lemon is in its simplicity.

Notes: Polenta Cake with Olive Oil and Lemon is perfect for making a Berry Trifle because it's sturdy and textured enough to hold together under the many layers, but also moist and delicious all on its own. If you're not feeding a crowd, the cake can just as easily be sliced into squares and topped with whipped cream (or ice cream!) and any in-season fruit. In the winter, it would be lovely with poached pears or an apple-cinnamon compote - YUM!

Active time: 5 minutes, Inactive time: 35 minutes
Yield: One 9 x 9" cake

1 cup flour
1/2 cup polenta
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup granulated sugar
3 eggs
2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
1/2 cup olive oil, plus extra to grease the cake pa

Preheat oven to 350 degrees F. Grease a 9 x 9" metal cake pan with cooking spray or olive oil. Line the bottom and two sides with parchment paper, and grease the parchment paper again. Set aside.

Whisk together flour, polenta, baking powder, and salt in a medium bowl.

In a separate large bowl, whisk together yogurt, sugar, eggs, lemon zest, vanilla, and olive oil. Slowly whisk the dry ingredients into the wet ingredients, until just mixed together with no dry spots.

Pour cake batter into the prepared pan and bake for 30-35 minutes, or until a toothpick poked into the center of the cake comes out clean. Let cool completely before slicing. Cut into squares and serve with whipped cream and berries or use to make Berry Trifle.

Recipe inspired by Ina Garten's Lemon Yogurt Cake.

Berry Trifle /  by Amy Cantu

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It's summer! Finally! I'm basking in the warmth of the sun. I'm in love with all the brightly colored produce at the farmer's market. The berries are local, sweet-as-candy, and a deep, ripe red. The blueberries pop in my mouth, surrendering their sweet juices. The raspberries are vibrantly tart and sweet. It's the perfect time to have a barbecue (or at least a supper out on the patio,) to celebrate the season! I need a simple dessert that tastes like the height of summer, and this red, white, and blue-hued Berry Trifle is just that. Fresh vibrant berries, clouds of whipped mascarpone cream, and squidgy pieces of cake come together in 15 minutes to create this dreamy Berry Trifle: An impressive, layered masterpiece that tastes as good as it looks. 

Notes: The only special equipment needed is a trifle dish (or a large glass bowl), so that the beautiful layers can be seen. Purchased pound cake or angel food cake make this a no-bake dessert, but Polenta Cake with Olive Oil and Lemon is perfect for this berry trifle and makes it extra-special. It's easy to make - just stir together the ingredients and bake. The Polenta Cake is extra moist from the olive oil and holds up well in the trifle layers thanks to it's sturdy texture from the polenta.

Time: 15 minutes
Servings: 8-10

3/4 pound raspberries
3/4 pound strawberries, tops removed and sliced
3/4 pound blueberries
1/4 cup granulated sugar, divided use
1/4 cup fresh orange juice, divided use
One recipe Polenta Cake with Olive Oil and Lemon or 9" loaf purchased pound cake, cut into 1-inch cubes
1/2 cup confectioners' sugar (powdered sugar)
1 teaspoon vanilla extract
1 pound (16 ounces) mascarpone cheese, at room temperature
Grated zest of 1 lemon
2 cups heavy cream
2 tablespoons seedless raspberry jam or currant jelly

Combine strawberries, 2 tablespoons sugar, and 2 tablespoons orange juice in a bowl. In a separate bowl, combine raspberries with remaining 2 tablespoons sugar and 2 tablespoons orange juice. Set bowls aside.

Using an electric mixer, whip together confectioners' sugar, vanilla extract, mascarpone cheese, and lemon zest at medium speed until well combined. Add heavy cream and continue to mix at high speed until the mixture is fluffy like whipped cream.

To assemble the trifle: Arrange 1/3 of the cake cubes into a 13-cup trifle dish (or a large glass bowl). Next, pour in the strawberries and spread to make an even layer. Spread 1/2 of the whipped mascarpone cream over the strawberries in an even layer. Arrange half of the remaining cake cubes evenly over the cream layer. Top the cake with all the raspberries to create another even layer. Spread the remaining whipped mascarpone cream over the raspberries. Add the remaining cake cubes evenly over the cream. For the final layer, distribute the blueberries evenly over the top.

Melt the jam in a small dish in the microwave or in a small saucepan over low heat. Using a pastry brush, anoint the blueberries with the melted jam to give them a sweet, glossy glaze. 

Cover and refrigerate for at least 1 hour before serving.

Purple Rain Smoothie /  by Christine Pedlar

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Smoothies are a quick easy way to make sure you get your fruits and veggies in and can be as varied as your imagination, tastes, and nutritional aspirations. Need some extra protein or Omega-3's? Smoothies can do the trick. I like them any time I'm feeling too lazy to make a salad, 'cause let's face it, dealing with a bunch of veggies can sometimes feel like a chore. They're also great pre or post workout, when you want something to go, or crave something simple, satisfying but not heavy.

You've probably heard, Prince went to the Afterworld this week. This makes me sad. But maybe you didn't know, Prince dug smoothies. So it's only fitting I have something in my repertoire honoring him. When I'm craving something sweet and decadent, this is it. Chocolate covered berries in a glass that will have you partying like it's 1999, or at the very least, Paisley Park in 2010. And the Greek yogurt packs a lot of protein, you know, in case you have to go do the splits on top of a Grand Piano or something. Or maybe just recover from a run or spin class like the rest of us mortals.

Notes: I find some Greek yogurts to be a bit chalky for my taste (ahem, Fage), so you might want to experiment with what you like and is available in your area. If I'm feeling flush, Strauss' Organic Nonfat Plain Yogurt is my favorite, but Trader Joe's Greek Style Nonfat Plain Yogurt is the best choice I've found for a decent price.

If you want to make this recipe vegan like Prince, simply swap out the Greek yogurt for cultured coconut milk or soy yogurt.

Raw cacao powder can be found at natural food stores or online. My 88 year-old grandfather turned me on to putting it in smoothies. He buys it on Amazon 'cause he's fly like that, but I get it might be hard to find or on the spendy side. So it's totally cool with me if you want to use good old fashioned cocoa powder instead. You can also substitute the almond milk with any other kind of milk you enjoy.

Time: 10 minutes
Servings: Two 16 ounce glasses

Place ingredients in a blender going down this list in order, first to last. The layering order makes a difference. 

1 cup unsweetened vanilla (or regular) almond milk
1 teaspoon vanilla extract
2 tablespoons raw cacao powder
½ to 1 tablespoon honey
5 ounces baby spinach
1 cup Greek yogurt
2 cups frozen berries (take your pick – blueberries or cherries are my favorites) 
1 frozen banana
Optional: 2 tablespoons hemp hearts or chia seeds if you're looking for some Omega-3's. Add into the blender after yogurt. 

Blend well. Party!

Lemon-Berry Muffins /  by Amy Cantu

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Lemon-Berry Muffins

Total time: 30 minutes
Servings: 12

2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1/2 teaspoon kosher salt
Zest from 1 lemon
2/3 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 cup whole milk
2 large eggs
1 1/2 cups mixed berries (blueberries, strawberries, blackberries, etc.)
2 tablespoons turbinado sugar, optional

Preheat oven to 375° F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray. 

In a large bowl, whisk together the flour, baking powder, lemon zest and salt.

In a medium bowl, whisk together the granulated sugar, butter, milk, and eggs. Add to the flour mixture and stir until just combined (a few flecks of flour is OK). Fold in the berries (do not overmix).

Spoon the batter into the prepared muffin cups and sprinkle with turbinado sugar, if using.
Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely or serve warm.