Tiny little blueberries...

I love blueberries... I probably have at least a cup a day with yogurt or in a smoothie. I'm not exactly sure what the fresh season for them are out here, but the prices at the store usually give me a clue when they go for $1/pint or so. I like to stock up when they go that low, but since we have not seen them at that price yet, I often times opt for organic frozen tiny wild blueberries.

I'm sure today's muffin recipe, Blueberry-Maple Muffins, might be better with fresh, but they were execptionally good bursting with the wild blueberries.

They are very wholesome with ground flaxseeds and whole wheat pastry flour, but they are light with a delicate texture. Buttermilk keeps them tender with pure maple syrup as the only sweetener. This keeps them from being too sweet with just a hint of maple - more of a filling breakfast muffin than a piece of dessert. Grated orange rind and fresh juice brighten the flavors, but I couldn't really detect anything orangy. I think using lemon instead next time would compliment the muffins better. A crunch and bit of sparkle is made on top with a sprinkle of raw sugar before baking. Starting them at 400 degrees helps get that sought-after rounded crown instead of flat tops - mine were done closer to the 15 minute mark, so be sure to watch them.

I noticed the smell from tonight's dinner had Jeff often walking through the kitchen see what smelled so good. Orzo with Zucchini, Tomatoes, and Goat Cheese was a surprising hit as the combination of flavors came together so well. Once the rice shaped pasta is cooked, thin sliced zucchini caramelizes in a touch of olive oil to start the dish off. Once the garlic goes in, this dish speeds along and is done pretty quickly for a week night meal. Chunky fire roasted tomatoes, mild roasted red bell peppers, fresh parsley and oregano are added in and allowed to simmer until warmed through. The pasta is added back in with nutty freshly grated parmesan and goat cheese. As the goat cheese melts, it lightens the rich red color and gives an ultra creamy texture. The melding of flavors was perfect, although I would lessen the amount of pasta, or bulk up the tomato mixture next time - there just didn't seem to be quite as much sauce as we would have liked.

Recipes
Blueberry-Maple Muffins
Orzo with Zucchini, Tomatoes, and Goat Cheese