Cooking With Kristin

Grab your containers, raspberry season a combination that you may not have thought of … is upon us! Whether you grow them in but man, they taste great together. The dressing in your own backyard or enjoy the thrill of this recipe is the perfect addition to this unique the hunt and go foraging for them in the salad creation. woodlands, there’s nothing better than fresh raspberries. Check out the Iowa Department of Natural Resources for some great tips on finding wild strawberries and raspberries, “6 Tips for Foraging Wild Raspberries and Strawberries” (iowadnr.gov). Once you’ve got your raspberCOOKING WITH KRISTIN Mozzarella Melon Salad with Raspberries https://happykitchen.rocks/mozzarella-melon-salad-with-raspberries/ salad: 1.8 ounces arugula ries picked, it’s time to eat them. Here By Kristin Kveno 1.8 ounces baby spinach are some tasty recipes celebrating this 5.3 ounces honeydew melon balls, the size of cheryummy berry! ry tomatoes

Salty mozzarella, sweet honeydew melon and raspberries are 5.3 ounces mozzarella 1.8 ounces raspberries 1 teaspoon brined green peppercorns dressing: 2 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon white wine vinegar salt pepper Wash the salad greens. Drain and arrange them evenly on two plates. Arrange the melon balls/cubes on the salad greens. Slice mozzarella and arrange it in between the melon balls/cubes. Put 30 COLORS 26-29 GAUGE Standard all around durability raspberries on top. Sprinkle salad with brines green peppercorns. Prepare dressing: mix lemon juice, olive oil, white wine vinegar and a pinch of salt and freshly ground pepper. Pour the dressing just before serving.

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These treats feel like the taste of summer all wrapped up in a muffin. The tartness of lemon and the sweetness of raspberries create one masterful muffin! Lemon Raspberry Muffins

https://tastesbetterfromscratch.com/lemon-raspberry-muffins/ 2 cups all-purpose flour 1 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 cup milk 1 small lemon, juice and zest 1/2 cup oil (vegetable or canola) 1-1/2 cups raspberries (fresh or frozen) glaze: 1 cup powdered sugar 2-3 tablespoons fresh lemon juice

Preheat oven to 400 degrees. Add eggs, oil and zest from the lemon to a mixing bowl. Measure milk in a liquid measuring cup and squeeze the juice from the lemon into it. Set aside for one minute, then add to the bowl with the other ingredients and mix to combine. In a separate bowl combine dry ingredients: flour, sugar, baking powder and salt in a large bowl. Stir the wet ingredients into the flour mixture, being careful not to over-mix the batter. Fold in raspberries. Line a muffin tin with liners or grease with non-stick cooking spray. Fill muffin cups ¾ full. Bake at 400 degrees for 16 to 20 minutes or until a toothpick inserted in the center comes out with a few crumbs.

For the glaze: In a small bowl, whisk together the confectioners’ sugar and 2 tablespoons lemon juice. Allow the muffins to cool for a few minutes before drizzling with glaze. n

My kids showed me this quick taste treat. Once you pop a chocolate chip into a raspberry you won’t want to eat it any other way! Chocolate Chip Stuffed Raspberries

1 cup freshly washed raspberries chocolate chips or white chocolate chips

Stuff each raspberry with a chocolate chip (or white chocolate chip) and eat!

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Blender noise is a constant at my house as smoothies are a popular choice morning, noon or night. This is a recipe my oldest daughter created and is a perfect treat for any on-the-go teen! Peyton’s Rad Raspberry Smoothie

1 cup frozen raspberries 1 frozen banana 1 cup milk

Blend ingredients and devour!

Raspberries are scrumptious on their own but they make any recipe that much better by just by showing up. Get picking and eating those raspberries today!

Kristin Kveno scours the internet, pours over old family recipes and searches everywhere in between to find interesting food ideas for feeding your crew. Do you have a recipe you want to share? You can reach Kristin at kkveno@thelandonline.com. v

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Estimates Then, again, nothing for months.

Finally, while sharing New Year’s Eve dinner, inspiration struck: I begged Catherine to do the calling while I did the writing. She warily agreed (whew) and within 18 months, she had convinced several dozen newspapers from Maryland to Montana to buy the column. Lovely.

And now, 28 years and a million words later, here we both are.

You and me, that is, because the lovely Catherine got out of the ag journalism business decades ago at the very, very top. v