Here, blueberries & fennel make a wonderful unexpected pairing, and tangy whipped feta accents their sweet, fresh flavors. Perfect for a spring brunch!
spring / vegetarian / favorites
If you caught last week’s post about my CSA box tips, you might recognize some of those ingredients here in this recipe. What I love most about my “surprise” Farmhouse box is that it inspires me to come up with flavor combinations that I would not have thought of otherwise. Blueberries and fennel?? Yes, it works!
The saying is true – what grows together goes together. These were the first blueberries of the season, and I knew I wanted to make a simple recipe to really highlight them.
This flatbread is so easy to make and I think it’d be such an unexpected appetizer or side dish for Mother’s Day brunch this weekend.I used store-bought naan to make things easy on myself. The spread is a tangy mix of ricotta, feta cheese, garlic, and lemon juice (if you’re vegan, use the sunflower spread from this post, minus the dill). The whipped feta can be made at least a day in advance, which makes this such an easy recipe to entertain with.
I baked the flatbread just long enough for the fennel to soften and for the blueberries to become juicy. For color and a little crunch, I topped these with thinly sliced red radishes which were hiding in the bottom of my Farmhouse box. If you don’t love radishes, don’t be scared – the flavor does not overwhelm, and they add a wonderful freshness to the recipe.For more recipes using these spring ingredients, try this lasagna, this fennel salad, this blueberry baked oatmeal, or these blueberry breakfast cookies!
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