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Blueberry-Chipotle Glazed Pork Loin Serves 6 to 8


For the Pork: 3 3 pound boneless pork loin roast 3 Salt and pepper 3 1 tablespoon vegetable oil


Blueberry-Chipotle Glazed Pork Loin


For the Blueberry Sauce: 3 3 cups fresh or frozen blueberries 3 ½ cup brown sugar 3 ½ cup red wine vinegar 3 2 tablespoons onion, minced 3 1 teaspoon grated ginger 3 1 small lime, zested and juiced 3 1 tablespoon chipotle in adobo


Preheat the oven to 350°F. Heat a heavy, oven-safe skillet over medium-high heat (cast iron works great). Salt and pepper the pork loin liberally. When the oil is hot, sear the loin on all sides. Transfer to the oven and bake for 45 minutes. Meanwhile, make the blueberry sauce. Combine all items in a medium saucepan. Bring to a boil and reduce heat to a simmer. Cook until thick- ened, about 30 minutes. After the pork has cooked for 45 minutes, apply a thick coat of the blueberry sauce to the top of the loin. Continue cooking until pork is 145°F (for medium rare) or 160°F (for medium), about 15 to 25 more minutes. Serve with additional blueberry sauce.


Endicott Farms Blueberry-Pecan Pancakes


Guilt-Free Blueberry Muffins


Guilt-Free


Blueberry Muffins Yields 1 dozen muffins


3 ½ cup milk 3 1 tablespoon vinegar


3 1 ½ cups white whole wheat flour 3 1 ½ cups rolled oats 3 ½ cup packed brown sugar 3 1 teaspoon baking powder 3 ½ teaspoon baking soda 3 ½ teaspoon cinnamon 3 ¼ teaspoon salt 3 2 tablespoons olive oil 3 1 egg


3 1 cup unsweetened apple- sauce 3 1 ¼ cups blueberries


If viewing our digital edition, click here to view bonus berry recipe ideas. Access our digital edition at www.ok-living.coop or find our FREE app at the Apple Newsstand, Google Play or Amazon.


Preheat the oven to 375°F. Grease a 12-cup muffin tin or line it with paper liners. In a medium bowl combine the milk and vinegar; allow it to stand for 5 minutes. In a sep- arate medium bowl, combine the dry ingredients. To the bowl with the milk, whisk in the oil, egg and applesauce. Pour the wet ingredients into the dry ingredients and stir un- til just combined. Fold in the blueberries. Divide the batter evenly among the muffin cups. Bake for 15 to 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.


Endicott Farms


Blueberry-Pecan Pancakes Yields 6 large pancakes


3 1 ¼ cups all-purpose flour 3 1 tablespoon granulated sugar


3 1 teaspoon baking soda 3 ½ teaspoon salt


3 1 ½ cups milk (or butter- milk) 3 1 egg 3 2 tablespoons oil


3 1 cup Endicott Farms pe- cans


3 1 cup Endicott Farms blue- berries


In a medium bowl, combine the flour, sugar, baking soda and salt; stir in the milk, egg and oil. Pour batter onto a pre- heated griddle. After bubbles start to form, add the blueber- ries and pecans to each pan- cake. Flip and enjoy! Batter can be made ahead and stored in the refrigerator overnight.


JULY 2015


25


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