[1] A mixed berry pie made in a skillet (photo © DeLallo).

[2] You can use mixed berries or stone fruits (photo © Nick Bonderev | Pexels).

[3] We prefer these puff pastry sheets from Dufour (photo © Our Harvest).

[4] Blueberries make a delicious compote, with or without the balsamic (photo © Good Eggs).

[5] However, adding balsamic vinegar to the compote adds tang to the sweetness (photo © Pompeian | Facebook).

We made this fun pie last weekend. We didn’t have a 12″ skillet, so we used a 10″ pie pan.

The shape evokes a rustic galette or crostata, a crust hand-shaped to stand on its own before pie pans were widely available (here’s more about them).

But this isn’t a rustic galette—unless you have neither skillet nor pie pan and want to make one.

The balsamic blueberry compote, which is served on the side with ice cream, adds a tangy twist.

We liked it so much when we made it last weekend, that we’re making another one today—and we’re tripling the amount of blueberry compote so we’ll have enough to serve with pound cake, ice cream shortcake and on toast.
 
 
RECIPE: SKILLET BERRY PIE WITH BALSAMIC BLUEBERRY COMPOTE

While this mix of fresh berries (strawberries and blackberries) gives the filling more layers of flavor, you can use whatever berries you like. You can also substitute stone fruits or make the the entire filling stone fruits (apricots, cherries, nectarines, peaches, plums).

Thanks to DeLallo for the recipe.
 
Ingredients

 
For The Balsamic Blueberry Compote

 
To Serve

 
Preparation

1. MAKE the compote by combining the blueberries and sugar in a heavy-bottom saucepan over medium heat. Use a fork to crush the berries as they begin to simmer. Cook the berries until the sugar is completely dissolved, about 5 minutes.

2. ADD the balsamic vinegar, lemon zest and lemon juice and simmer for 10 minutes, stirring often. Remove from the heat and let the compote cool.

3. TRANSFER the cooled compote to a container and refrigerate for 1 hour, or until cold. Meanwhile…

4. USE a rolling pin to roll the pastry sheets together, making one large circle of dough. Place the dough in a 12″ cast iron skillet, using your fingers to ease it into the corners. Refrigerate for 30 minutes.

5. HEAT the oven to 400°F. Make an egg wash by whisking the egg yolk with 1 tablespoon of water. Set aside.

6. COMBINE the strawberries, blackberries, sugar, balsamic vinegar, cornstarch and salt in a large bowl, and toss until the berries are fully coated and cornstarch is dissolved. Transfer the berry mixture to the skillet and spread in an even layer over the crust.

7. FOLD the edges of the crust up and over the berry filling, overlapping and pleating the dough as you go. Brush the top of the crust with the egg wash.

8. BAKE until the crust is a deep gold brown and the filling is bubbling, about 50 minutes. If the crust begins to brown too early, cover it loosely with foil to prevent burning.

9. REMOVE the skillet from the oven and allow it to cool completely. Serve with ice cream, whipped cream or mascarpone, and the balsamic blueberry compote.
 
 
> THE HISTORY OF PIE

> THE DIFFERENT TYPES OF PIE & PASTRY

Mesoamericans “discovered” the avocado, which had grown there for perhaps 50 million years. They called it ahuacatl, ah-hwa-CA-tay, which the Spanish conquistadors transcribed to aguacate. Archaeologists have found evidence of avocado consumption that dates back almost 10,000. Initially, people simply gathered wild avocados. Mesoamerican tribes such as the Olmec and the

Here’s more history of the avocado.

What’s your favorite recipe with avocados? Whatever it may be, check out these…
 
 
40 MORE AVOCADO RECIPES

We’ve omitted guacamole, which has its own holiday: National Guacamole Day, November 14th. Check out these guacamole recipe ideas plus a guacamole party bar and guacamole garnishes.

> How to pick a ripe avocado.

> How to ripen avocados quickly.

Once you have a ripe one, whip up:

Sushi Donuts

 
 
SEASONAL AVOCADO RECIPES

[1] The avocado originated in Mesoamerica (photos #1 and #2 © Haas Avocado Board).

[2] Add a wedge to everything from breakfast eggs to lunch salads to dinner mains.

[3] Grilled avocados are a treat. Here’s how to grill them (photo © Rachel Matthews | California Avocado Commission).

[4] One of our favorite recipes: avocado boat stuffed with ceviche (photo © Avocados From Mexico).

[1] Mom’s Classic Cheesecake recipe is made in 6″ springform pans (both photos © Green Valley).

[2] Green Valley Lactose Free Cream Cheese is also organic.

Want to celebrate National Cheesecake Day (July 30th) but have lactose issues?

There’s a great lactose-free cream cheese just waiting to be turned into cheesecake.

Pick up Green Valley Lactose Free Cream Cheese and bake away!

The excellent Green Valley line of organic, lactose-free dairy products also include:

 
They taste just like the conventional versions.

The products are processed as little as possible. The cream cheese, for example, has no gums or other thickeners.

The result is pure and flavorful, just organic cream and the cultures that are used.
 
 
LACTOSE-FREE CHEESECAKE RECIPES

These recipes, developed in the Green Valley kitchen, are a collection of classic cheesecakes and bars, as well as fun variations like cheesecake jars and truffles.

 
 
> How about some conventional cheesecake recipes?

July 30th is National Cheesecake Day. Last month we published a roundup of 43 cheesecake recipes, including classic, creative, full-size, individual, frozen and savory cheesecakes.

Today, we have a no-bake cheesecake. Why turn on the oven on a hot day, when you can serve a stunning, easy-to-make dessert without it?

Another bonus: this cheesecake has a gluten-free crust, made with almonds, walnuts and Medjool dates (the different types of dates).

The crust not only delivers extra layers of flavor, but nutrition, too.

And you don’t need a spring-form pan, just a pie plate.

The cheesecake sets in the refrigerator. You can make the recipe in the morning and serve it at dinner.

Thanks to Hello Fresh for the recipe.

> The history of cheesecake.
 
 
RECIPE: NO BAKE CHEESECAKE WITH FRESH FRUIT TOPPING

This recipe can be made year-round, with bright berries and stone fruits in the summer, and different-colored citrus fruits in the winter.
 
Ingredients For The Crust

 
Ingredients For The Filling

 
Preparation

1. MAKE the crust. First pulse the almonds and dates together in a food processor until well chopped. Add the walnuts, vanilla extract, cinnamon, and salt and blend until well combined, with only small chunks visible.

2. ADD the mixture to a lightly oiled pie plate and press down gently until even. Refrigerate at least 20 minutes, preferably close to one hour. Meanwhile…

3. BEAT the cream cheese and sugar with an electric mixer in a large bowl until smooth, 2-3 minutes. Reduce the speed to low and slowly add the heavy cream. Once all are added, increase the speed to medium and beat until peaks form, about 3 minutes.

4. STIR in the lemon juice before spreading evenly into the crust. Loosely cover with plastic wrap and refrigerate until the filling sets completely, 4-6 hours. Top with fruit just before serving.
 
________________

*The Medjool is a large, sweet date (Phoenix dactylifera), originally from the Tafilalt region of Morocco. Medjools are a larger date, with more caramel-like flavors than other varieties. Today it is also grown in Iran, Israel, Jordan, Saudi Arabia, South Africa and the U.S. Israel currently produces more than 60% of the global Medjool crop, and is the world’s largest exporter of Medjool dates. In the market, look for Medjools from California’s Bard Valley, which are lush, rich and delicious.

[1] A no-bake cheesecake topped with fresh fruit (photo © Hello Fresh).

[2] A crust made from almonds is gluten free, and adds fiber, protein and vitamins not present in cookie crusts (photo © Good Eggs).

[3] Medjool dates from California. Dates deliver a significant amount of fiber and variety of vitamins and minerals, including B vitamins, copper, iron, magnesium and potassium. The Medjool variety also has a significant amount of calcium (photo © Bard Valley Natural Delights).

July 29th is National Chicken Wing Day, celebrating a dish that rose to prominence in 1964 when a bar owner in Buffalo turned the inexpensive cut of chicken into an impromptu bar snack: fried wings, blue cheese dressing for dipping and celery stalks on the side.

The popularity of that bar snack turned Buffalo Wings into an appetizer at bars and restaurants across the country, not to mention a must-serve item for the Super Bowl and other sports games.

Here’s the history of Buffalo Wings. And here’s why you might not want to eat them very often.

In recent decades, chefs and home cooks have been putting their own spin on wings. The crispy skin is a canvas for international flavorings of any kind (here’s our recipe for Spicy Thai Chicken Wings).

How about Argentinian Chimichurri Wings, Filipino Adobo Wings, Greek Souvlaki Wings, Indian Spiced Extra-Crispy Wings, Indonesian Coconut Curry Wings, Moroccan Harissa Wings, or West African Spicy Peanut Wings?

You can find these recipes here. (And why not plan a wings party, while you’re at it?)

But with the rapidly growing interest in plant-based chicken nuggets and other formats, we’re stepping away from meat for this year’s chicken wings recipe. Instead, how about a plant-based alternative: Cauliflower “Chicken Wings.”

They’re baked-not-fried (although you can fry them), and served with the same blue cheese dressing and celery sticks as the original Buffalo Wings.

Some might call them cauliflower “bites,” but where’s the creativity in that? Carpe diem.
 
 
RECIPE: CAULIFLOWER BUFFALO WINGS

Thanks to Frigo Cheese, who created this recipe (photo #1) using their crumbled blue cheese (photo #6).

Prep time is 20 minutes, cook time is 20-25 minutes.
 
Ingredients For 6-8 Servings

For The Buffalo Cauliflower

 
Ingredients For The Blue Cheese Dressing

 
Preparation

1. PREHEAT the oven to 450°F. Line a baking sheet with parchment or foil and set aside.

2. COMBINE the milk, beer, flour, baking powder, onion powder and salt in a medium bowl. Mix until everything is just combined, being sure to not over-mix.

3. DIP each cauliflower floret into the batter, allow any excess to run off, and transfer to the baking sheet. Repeat the dipping process until you’ve battered all of the florets.

4. SPRAY the tops of the florets with cooking spray; this will help with the crisping. Transfer the baking sheet to the oven and bake for 20 to 25 minutes, until the tops are lightly golden brown. Meanwhile…

5. MELT the butter in a medium saucepan on low heat, and whisk in the Buffalo Wing Sauce or the Garlic Honey Wing Sauce until butter is thoroughly incorporated.

6. MAKE the blue cheese dressing. In a food processor or high powered blender fitted with a blade*, pulse together until smooth the crumbled blue cheese, sour cream, blue cheese, milk, garlic powder, onion powder and salt, plus the optional lemon and dill. Cover and refrigerate until ready to serve.
 
 
________________

*Alternatively, mix in a medium bowl with a rubber spatula until smooth.

[1] Instead of classic Buffalo Wings, go vegetarian with cauliflower wings (photo © Frigo Cheese).

[2] Here’s a second recipe for Buffalo Chicken Wings from Broma Bakery (photo © Broma Bakery).

[3] A beautiful head of cauliflower. The name derives from the Italian cavolfiore, “cabbage flower,” after the Latin caulis, cabbage and flōs, flower (photo © Good Eggs).

[4] Crumbled blue cheese (photo © Good Eggs).

[5] Crumbled blue cheese (photo © Frigo Cheese).