This week I’m hosting the Food Matters Project recipe. I chose this recipe because I just love the combo of blueberries + lemon. It all started when I made these blueberry crepes and then it led to making these blueberry and lemon cupcakes.

Berries are a good alternative to blueberries, like raspberries or blackberries. This crisp is simple to make and I know you’ll just love it! I used organic fresh blueberries this time but I love that you can use frozen berries instead if you wanted to!

Don’t forget to check out the other FMP bloggers creations and photos on Pinterest.

Lemon-Blueberry Crisp with Pine Nut Topping

from The Food Matters Cookbook by Mark Bittman

Makes: 6 to 8 servings Time: 40 to 50 minutes

4 tablespoons (1/2 stick) unsalted butter, softened, plus more for greasing the pan

4 to 6 cups fresh or frozen blueberries

1 cup pine nuts

1/2 cup sugar

1/2 cup whole wheat flour

1/2 teaspoon nutmeg

Pinch of salt

Grated zest of 1 lemon

1.Heat the oven to 375°F.Grease an 8- or 9-inch square or round baking dish with a little butter.If you’re using frozen berries, set them in a colander to thaw for a bit while you prepare the crust.Put ¾ cup of the pine nuts in a food processor along with the 4 tablespoons butter and sugar; let the machine run until the nuts are finely ground and the mixture is creamy and fluffy.

2.Transfer the mixture to a bowl and add the whole pine nuts, flour, nut-meg, and salt and stir with a fork until crumbly.(You can make the topping ahead to this point, tightly wrap, and refrigerate for up to a day or freeze for up to several weeks; thaw before proceeding.)

3.Spread the blueberries in the prepared baking dish and sprinkle the top with the lemon zest.Crumble the topping over all and press down gently.Bake until the filling is bubbling and the crust is just starting to brown, 30 to 40 minutes.Serve immediately, or at least while still warm.

I topped mine with a dollop of greek yogurt.

Enjoy, I did!

Ingredients

basil pesto {recipe}

8 sea scallops {about 1 pound}

salt & pepper {to taste}

2 tablespoons unsalted butter

Notes

Remove the muscles from the scallops or you can ask your fishmonger to do it.

Rinse the scallops under cold water and pat dry with paper towels.

If you’re using a smaller sauté pan, sear the scallops in batches.  Overcrowding the pan will lower the pan temperature, causing the scallops to be steamed rather than seared.

Once the scallops are in the pan, don’t move them until they are ready to turn or you won’t get a nice brown crust. 

Putting it all together

Season the scallops with salt & pepper.  In a sauté pan over medium-high heat, add 2 tablespoons of butter.  Once the butter begins to brown, add the scallops and sear until golden brown, about 1 1/2 to 2 minutes.  Turn scallops and cook until they are just cooked through and golden brown on the other side, about another 1 & 1/2- 2 minutes.  Spoon basil pesto onto each plate and top with a few scallops. 

Serves 2 {main course}

Serves 4 {appetizer}

Ingredients

1 cup farro

6 cups low-sodium vegetable broth

3 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

1 large shallot, chopped

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup white wine {I used Pinot Grigio}

2 tablespoons lemon juice

2 tablespoons lemon zest

1/2 cup pecorino romano {optional}

salt & pepper {to taste} before serving

Notes

 •      Soak the farro in water for 30 minutes and drain well.

•      Heat the vegetable broth in a small saucepan and keep warm over low heat.

Putting it all together

In a large saucepan, heat the oil and butter over medium heat.   Add the shallots and season with salt and pepper. Cook until softened, about 2 minutes.   Add the drained farro, stirring constantly until toasted, about 3 minutes.  Add the wine and stir until evaporated, about 2 minutes.  Add 1 ladle {1/2 cup} of hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1 ladle at a time, until the farro is creamy and tender, about 30 minutes. Turn off the heat and stir in the lemon juice, lemon zest, and pecorino romano.  Season with salt and pepper if needed. Transfer to a bowl and serve.

Serves 4