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Honey Garlic Green Beans

on April 5, 2018
Honey Garlic Green Beans
Prep time:
Cook time:
Total time:
Serves: 8 servings
You can get the green beans and the honey from the farm market for this slightly sweet recipe. If you like the honey and soy sauce mixture, it’s a great addition to carrots, chicken and pork! [br][br][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/Sauteed_Garlic_Green_Beans_1_2017-02-22-300×225.jpg” width=”300″ height=”225″ class=”alignleft size-medium” title=”Sauteed_Garlic_Green_Beans_1_2017-02-22″][/url]
Ingredients
  • 4 tbsp honey
  • 2 tbsp reduced-sodium soy sauce
  • 4 garlic cloves, minced
  • 1/4 tsp salt
  • 1/4 tsp crushed red pepper flakes
  • 2 lbs fresh green beans, trimmed
Instructions
  1. Whisk together honey, soy sauce, garlic, salt and crushed red pepper flakes and set aside.
  2. In a large pot, bring 10 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry.
  3. Once all the beans are cooked, add cooking spray to pot used to boil the beans. Add beans; cook, stirring constantly, over high heat until slightly blistered (approx. 2-3 minutes).
  4. Add sauce; continue stirring until beans are coated and sauce starts to evaporate slightly (approx. 2-3 minutes). Remove from heat.

 

Blueberry Lemon Trifle

on April 5, 2018
Blueberry Lemon Trifle
Prep time:
Total time:
Serves: 16 servings
If made correctly, this dessert should look as good as it tastes! [br][br][cap id=”attachment_9415″ align=”alignleft” width=”150″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/exps12386_MTC153706C03_03_4b-150×150.jpg” width=”150″ height=”150″ class=” size-thumbnail” title=”exps12386_MTC153706C03_03_4b”][/url]Photo Credit: Pinterest.com[/cap]
Ingredients
  • 3 cups fresh blueberries
  • 2 cans (15-3/4 oz. each) lemon pie filling
  • 2 cups (8 oz.) lemon yogurt
  • 1 prepared angel food cake (8 to 10 oz.), cut into 1-inch cubes
  • 1 carton (8 oz.) whipped topping
  • Lemon slices and fresh mint
Instructions
  1. Set aside 1/4 cup blueberries for garnish.
  2. In a large bowl, combine pie filling and yogurt.
  3. In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice.
  4. Top with whipped topping.
  5. Cover and refrigerate for at least 2 hours.
  6. Garnish with reserved blueberries, and lemon and mint if desired.

 

Blueberry Pie

on April 5, 2018
Blueberry Pie
Prep time:
Total time:
Serves: 8 servings
There’s nothing like baking with fresh fruit. Pick it at the right time, there’s a perfect balance of sweet and tart. [br][br][cap id=”attachment_9407″ align=”alignleft” width=”150″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/download-2-1-150×150.jpg” width=”150″ height=”150″ class=” size-thumbnail” title=”download (2)”][/url]Photo Credit: Taste of Home[/cap]
Ingredients
  • 3/4 cup sugar
  • 3 tbsp cornstarch
  • 1/8 tsp salt
  • 1/4 cup cold water
  • 5 cups fresh blueberries, divided
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • 1 refrigerated pie crust (9 inches), baked
Instructions
  1. In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth.
  2. Add 3 cups blueberries. Bring to a boil; cook and stir until thickened and bubbly (approx. 2 minutes). Remove from the heat.
  3. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool.
  4. Pour into pastry shell. Refrigerate until serving.

 

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