Ozark Living

Lemon BLueBerry Bread Prep 10 mins / cook 1 hour 10 mins / serves 8 Preheat oven to 350 degrees. Grease inside of 9 x 5 inch loaf pan. Set aside. In a large bowl, whisk together: 2 cups flour, 1 cup sugar, 2 tsp baking powder, and ½ tsp salt. In medium bowl, whisk together 2 eggs, ½ cup milk, ½ cup melted butter, ½ cup sour cream, 2 tsp lemon zest, and 1 tsp vanilla extract. Add wet ingredients to the dry ingredients, mixing just until combined. Batter will be slightly lumpy. Gently fold in 1 ½ cup fresh blueberries. Pour batter into prepared loaf pan, spreading evenly. Bake 65-70 min or until toothpick inserted in center comes out clean. (Use foil if you need to cover bread halfway through cooking time to prevent overbrowning). Cool on a rack completely before slicing. *Optional: If you'd like more lemon flavor, you can always mix 1 cup of confectioners' sugar with the juice of a lemon to make a glaze to drizzle over once bread is cooled. Rounding up some or all of these recipes around the garden this March is sure to impress your family and friends. And believe me, even a Pimm's Cup or a buttered radish is enough to make you a believer that spring has sprung - finally. Let's celebrate the new season with a return to our patios and the great outdoors. It's time to grow together again! Pomegranate Pimm's CuP CoCktaiL Serves 4-6 Place 1 cup Pimm's No. 1 Cup with 1 cup pomegranate juice and ice cubes in large jug or pitcher. Fill with 1 cup club soda, 1 cup lemonade, ¼ a large cucumber (halved into long thin slices), 1 thinly-sliced orange, and ¼ cup fresh mint leaves. Serve garnished with borage flowers (optional) roast ChiCken with Lemon & herB Butter Prep 20 min / Cook 1 hour 20 min / Serves 4 Preheat oven to 350 degrees. To make herb butter, combine the following in blender or food processor till well combined and finely chopped and season well with salt and pepper: 8 tbl soened butter, 10 tarragon leaves, 2 small sprigs rosemary leaves, 3 sprigs thyme leaves, 1 cup parsley, and 1 grated zest of 1 lemon with juice. Set aside. Pat whole chicken dry inside and out with paper towel. Gently work hands between skin and flesh of breasts to loosen skin, careful not to make holes, and then spread half of butter mixture all over flesh. Spread remaining butter all over chicken skin. Place 2 lemon halves and tied herb bunch of rosemary, thyme and tarragon sprigs inside cavity of chicken. Scatter 1 large onion, peeled and quartered across baking sheet and set prepared chicken atop it. Place 2 quartered lemons (8 quarters) around the chicken and roast, basting frequently for 1 ¼ hours or till juices run clear when thigh is pierced. Transfer chicken to serving platter and loosely cover with foil to set aside and rest for 10 minutes before serving to seal in juices before slicing. Springtime cocktails foster a rededication to the lightness of a new season, a departure from the wintertime ringleaders like whiskey, heavy caramels and chocolate, heralded by a return to fresh fruit, herbs, flowers and lemon. is lemon blueberry bread is delightful and quick to make, great for breakfast, or the end of a meal on the patio this March. PiCk the garden saLad with dijon Vinaigrette Serves 4 For the vinaigrette, whisk or blend together: ¼ cup chardonnay or white wine vinegar, 2 finely chopped garlic cloves, 2 tsp Dijon mustard, and 1 tsp salt till smooth. Toss garden veggies, such as 1 bunch fresh radishes sliced, 1 cup arugula, 2 cups baby lettuces, 1 cup heirloom tomatoes, 1 cup baby carrots and ¼ cup chives, or any other garden goodies ready in bowl, topping with dressing and edible flowers, if available (non-sprayed pansies, some rose petals, marigolds). And if you really love radishes, this simple buttered radish will please the palate with its simplicity and snack-ability! Plus it's easy for the family to make and learn to eat their garden veggies. Buttered radishes with sea saLt Serves 6 Rinse 3 bunches assorted radishes with cold water, removing all dirt and sand. Trim roots and some of stalks. Dry and keep refrigerated till ready to dip. In small bowl, microwave 1 stick (8 tbl) good quality unsalted butter till butter is barely melted, 25-30 seconds. Remove from microwave and whisk till smooth. Dip radishes and set on wax- paper lined baking sheet, letting set and storing in refrigerator till ready to eat. Serve with large flake sea salt for dipping. OZarK LIVING • March 2022 • 17

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