Two-Step Tomatillo-Lime Dressing

This is our 100th post--exciting!

And to celebrate, we're sharing a delicious, light tomatillo-lime dressing. And it's incredibly easy! Take advantage of this warm spring weather and pack a salad to take to the park!

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Main Ingredient(s): Tomatillo Tomatoes 

What You'll Need: 

• 3 tomatillos, husked and quartered
• 1/2 cup lightly packed cilantro leaves
• 1/3 cup vegetable oil
• 1/4 cup fresh lime juice
• 1/2 jalapeño chile, coarsely chopped
• 2 teaspoons finely chopped garlic
• 1/2 teaspoon dried oregano

Directions: 

1. Mix ingredients in blender until smooth.
2. Salt to taste. 

*Makes about 1 cup. Can be made up to 1 day ahead. Cover; refrigerate. stir before serving.

For the original recipe, please visit shape.com. 

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Blackberry, Lemon, and Thyme Muffins

Happy 100th post from HarvestMarket! Remember to share the great savings and recipes with friends!


Want those delicious blackberries to go further than popping them into your mouth? Try this yummy muffin recipe. The lemon adds a burst of flavor. 

Wow!

And, they can be made a day or two ahead!

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Main ingredient: Blackberries

What you'll need: 

Crumble

• 1 cup cake flour
• 1/4 cup sugar
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
• 1 large egg yolk

Muffins

• 1 cup plus 2 tablespoons all-purpose flour
• 1 cup cake flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 tablespoons finely grated lemon zest
• 1 1/2 cups fresh (or frozen, thawed, drained) blackberries (about 6 ounces), halved lengthwise
• 1 teaspoon chopped fresh thyme

Instructions:

Crumble

1. Whisk first 5 ingredients in a medium bowl. 
2. Add butter. 
3. Using your fingertips, rub in butter until pea-size lumps form. 
4. Add egg yolk; stir to evenly distribute and form moist clumps. (Crumble should resemble a mixture of pebbles and sand.) 
5. Chill for at least 1 hour. 

Muffins

1. Preheat oven to 325°. 
2. If making standard-size muffins, line 16 1/3-cup molds with paper liners. 
3. Whisk 1 cup all-purpose flour and next 4 ingredients in a medium bowl. 
4. Using an electric mixer, beat butter until pale and creamy, about 2 minutes. 
5. Add sugar and continue to beat until well incorporated, 2–3 minutes longer. 
6. Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture. 
7. Continue beating until light and fluffy, 3–4 minutes. 
8. Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture. 
9. Add dry ingredients; beat just to blend (do not overmix).
10. Toss blackberries and thyme with 2 Tbsp. flour in another small bowl; fold into batter, gently crushing berries slightly to release some juices. 
11. Spoon about 2/3 cup batter into large paper muffin molds, or divide between prepared muffin pans. 
12. Top each large muffin with 2 Tbsp. crumble or each small muffin with 1 rounded Tbsp. crumble.
13. Bake until tops are golden brown and a tester comes out clean when inserted into center, about 50 minutes for large muffins and 40 minutes for standard-size muffins. 
14. Let cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool. 
15. Serve warm or at room temperature. 

For the original recipe, visit  bonappetit.com.

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Apple Crunch Muffins

Can you believe this crazy March weather? We're excited about the onset of spring, but for now, here's a great weekend muffin recipe.

It's my absolute favorite and is a great way to incorporate your apples this week!

Plus, they are moist with a crunchy pecan topping and won a county prize in a state grand baking contest!

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Main ingredient: Granny Smith Apples

What you'll need:

• 1 1/2 cups sifted flour
• 1/2 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 cup shortening
• 1 egg, slightly beaten
• 1/2 cup milk
• 1 cup shredded granny smith apples
• Nut crunch topping (Mix together 1/4 cup brown sugar, 1/4 cup chopped pecans, and 1/2 tsp. ground cinnamon in a small bowl)

Instructions:

1. Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. 
2. Cut shortening with pastry blender until fine crumbs form. 
3. Combine egg and milk--add to dry ingredients all at once, stirring just enough to moisten. 
4. Stir in apples. 
5. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling two-thirds full.
6. Sprinkle with nut crunch topping
7. Bake at 375 degrees for 25 minutes (or until golden brown. 
8. Serve warm with a glass of cold milk--delicious!

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