ARUGULA FENNEL SALAD

With Summer Vacation drawing to a close and school about to commence, it makes me realize how much I love transitions and a change in routine.
I look forward to the late mornings, travel, and visitors of summer, and how every day is different and usually a little crazy. But I also enjoy the quiet days after the kids are safely in school, being able to set my own schedule, to actually have time to think, and the seemingly endless potential for productivity.
I must admit, I even adore the small transitions, when the weekend is approaching after a long week, and again when Monday morning dawns bright with the promise of a fresh start, when it is finally time for an anticipated mid-year vacation or when a club or extra-curricular activity begins or comes to an end for the season.
I originally made this salad for friends over for a casual dinner, and it immediately became a favorite for any time, any occasion.

ARUGULA FENNEL SALAD

Make a French style vinaigrette with 1 tablespoon of minced shallot, 1/2 teaspoon of Dijon mustard, 2 teaspoons of lemon juice and 3 tablespoons of olive oil, adding the oil gradually and whisking all the while. Put the vinaigrette in a salad bowl, put in 6 ounces of clean and dry arugula, and half a fennel bulb, thinly sliced. Season and toss.

Recipe adapted from Food & Wine, December 2009
www.foodandwine.com/.../recipe-of-the-day-archive-december-2009

CITRUS TOPPED DOUBLE BLUEBERRY MUFFINS

I made these muffins for the first morning of summer vacation. The kids had friends over and everyone loved them - I even overheard, it was one of the best breakfasts ever. When I asked my Son what he liked so much about them, he said they were sweet, with a good texture (I'm not kidding) and that they were exceptional right out of the oven, but not so great the next day.
It could have been because of the small sweet Maine blueberries, or because of the sweet sticky blueberry preserves, or it could just be the sweet taste of freedom of summer vacation, either way, I think they will be an often requested breakfast item.

CITRUS TOPPED DOUBLE BLUEBERRY MUFFINS

2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup buttermilk
6 tablespoons butter, melted
1 cup blueberries
1/2 cup blueberry preserves
1 teaspoon finely shredded orange peel
1 teaspoon finely shredded lemon peel
2 tablespoons sugar
2 tablespoons melted butter

Heat oven to 375F.
Line twelve muffin cups with paper liners, set aside.
Stir together flour, 3/4 cup sugar, baking powder and salt in a medium bowl. Make a well in the center of flour mixture.
Whisk together eggs, buttermilk, and 6 tablespoons of the melted butter, add to the dry mixture. Stir until just moistened. Fold in blueberries. Remove 1 cup of batter.
Spoon remaining batter into prepared muffin cups, filling about half full. Spoon 2 teaspoons of the blueberry preserves into the center of each muffin. Top with remaining batter to cover the preserves. Bake 20 to 25 minutes, until golden and a toothpick inserted in the middle comes out clean.
Stir together orange peel, lemon peel and the 2 tablespoons of sugar. Remove the muffins from the oven, brush with the 2 tablespoons of melted butter and sprinkle with the citrus sugar mixture.
Cool in muffin cups on a wire rack for 15 minutes.
Enjoy!

Recipe adapted from Better Homes and Gardens, March 2013
www.bhg.com › Food › Recipes from the Magazine‎