Blueberry Pesto with Ginger or Maple Chevre

2 cups blueberries
½ cup cilantro
1 Tbsp fresh mint
½ cup walnuts
2 cloves garlic
1 Tbsp apple cider
¼ cup olive oil
1- 2 tsp apple cider vinegar
1 tsp honey or maple syrup
salt & pepper
Chevre cheese and bread or popover to serve

Puree all ingredients except cheese and bread in a food processor until an almost smooth texture. Spread cheese on bread or popover and top with the pesto.

Summer  Vegetable Sauté
Olive oil to sauté (1-2 Tbsp)
1 medium zucchini, chopped
3 medium tomatoes, cored and diced
2 cloves garlic, minced
1 medium onion, diced
1 medium bell pepper, seeded and chopped
½ lb mixed string beans (green, yellow, purple) cut into ½” lengths
2 tsp Tuscan Salt Blend*
dash Lemon Sea Salt*

Heat olive oil in frying pan, add vegetables and stir, then stir in seasonings. Saute over medium heat until flavors are blended and vegetables are cooked to preferred texture.

* Holly used sea salt blends from our vendor Atlantic Saltworks.

Recipes by Holly Pierce, CHWP (aka Miss Holly)
Chef, Wellness Consultant & Instructor
The Soul Chef