Blueberry Scones

Guys, I’m bored. I’ve lost my Sunday companion to books. Even the slightest noises – banging spoon loudly against bowl, talking on speakerphone or even discreetly vacuuming can prove to be disruptive to the student. So, I’m quietly trying to keep busy. I went to a spinning class this morning, whipped up eggs benedict, cleaned the sink and then hit a wall. It was only noon! That’s when blueberry scones popped into my brain. I went out to the store to get the ingredients, slaved away baking, aaaand it’s only 1:00 pm. Maybe I’ll hit the farmers market later for more inspiration (activity).

These scones are quite delicious and dare I say healthy? They’re made with whole wheat flour, just 3 tablespoons of brown sugar and some other questionably healthy ingredients…quiet down butter! They’re the perfect summer studying fuel. Antioxidant-rich blueberries (some even call them brain berries) and high-fiber whole wheat flour is just what the mind needs to ace that exam. Eat up, Oliver. This exam will be a piece of cake – or scone.

FullSizeRender (6)


FullSizeRender (4)

FullSizeRender (3)





FullSizeRender (1)

FullSizeRender (2)

FullSizeRender (5)

Blueberry Scones

From Smitten Kitchen

1 cup white flour
1 cup whole wheat flour
Zest of 1 lemon
3 tablespoons light brown sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
5 tablespoons cold unsalted butter, cut into small pieces
1 cup blueberries
2/3 cup whole milk
1 egg, lightly beaten
1 tablespoon (or packet) sugar in the raw

Heat oven to 400°F.

In a large bowl, mix flours, lemon zest, sugar, baking powder and salt. Add cold butter and mix into the flour mixture until mixture resembles a course meal. Stir in blueberries, then milk, mixing until large clumps form. Knead dough a bit, but not too much.

Place dough on a floured board and shape into a 1-inch tall disc. Cut into 8 to 10 wedges. Place wedges on a large parchment-lined cookie sheet. Brush the tops of each with the egg and sprinkle with raw sugar.

Bake for 15 to 20 minutes, until scones are golden brown on top.

Spiced Turkey Burgers

I love when ingredients inspire a meal. Fluffy pitas caught my eye at the grocery store and in an effort to keep things somewhat healthy I grabbed some ground turkey too. Cinnamon, cumin, chopped garlic, and parsley (mint would have been perfect) lend a Greek flavor to the turkey burgers, which I grilled in my poorly ventilated apartment. “My coat smells like turkey,” Oliver said. Oh well, the sacrifices we make for grilled meat. I served the burgers with a quick pickled slaw, Israeli salad, and tehina. Sour pickles and roasted eggplant would have been good too.

photo 4photo 1 (1)photo 2photo 3Spiced Turkey Burgers

1 lb ground turkey

2 cloves garlic, chopped

1/4 cup red onion, chopped

1/4 cup parsley, chopped

2 tsp cinnamon

1 tsp cumin

1 tsp salt

Mix all ingredients in a bowl and divide into four equal portions. Form patties. Heat grill pan over medium-high heat. Grill patties about 4 minutes on each side.

Great Balls of Fire

These TurkeyBalls will undoubtedly spice up your weeknight. Adapted from the bible, aka The Smitten Kitchen Cookbook,  Sesame-Spiced Turkey Meatballs pack a spicy punch.  Serve with the Smashed White Bean Salad and a light spinach salad and you’ve got yourself a healthy and delicious dinner.

photo (14)

Sesame-Spiced Turkey Meatballs

photo (12)

Sesame-Spiced Turkey Meatballs

Adapted from The Smitten Kitchen Cookbook by Deb Perelman

1 lb ground turkey

2/3 cup bread crumbs (I used Panko)

1/4 cup water

1 tsp salt

1/2 tsp cumin

1/2 tsp red pepper flakes

pinch of cayenne

1/2 tsp cinnamon

1 tbsp toasted sesame seeds (way too lazy to toast mine)

1 egg

olive oil

Heat oven to 400 degrees. Mix all ingredients together and with wet hands form golf-ball sized TurkeyBalls. Heat a few tablespoons of oil in a frying pan on medium high heat. Brown balls in batches to avoid crowing in the pan. Place balls back in frying pan and bake in the oven for 10 minutes.

Smashed White Bean Salad

This salad is another Smitten adaptation. I subbed white beans for chickpeas and used kalamata olives instead of green olives. Grape or cherry tomatoes would also be a great (and colorful) addition in here. This pairs especially well with the Sesame-Spiced Turkey Meatballs.
photo (11)

Smashed White Bean Salad

Adapted from The Smitten Kitchen Cookbook

1 can white beans

1 tsp lemon zest

1 clove garlic

drizzle of olive oil

juice of 1 lemon

2 tbsp chopped parsley

handful of chopped kalamata olives

salt and pepper

Mix everything together, be sure to partially mash some of the white beans.

Arugula and Beet Salad

Quinoa, beets, goat cheese, pistachios, what more could you want in a salad, really?
arugula salad

Arugula and Beet Salad

3 cups arugula

1/4 cup crumbled goat cheese

3 roasted beets quartered

1/2 cup quinoa

1/4 cup toasted pistachios

1/4 cup golden raisins (I didn’t do this, but they would be delicious!)


3 tbsp olive oil

2 tbsp red wine vinegar

1 tbsp honey

plenty of salt and pepper

1 tsp lemon zest

Toss all salad ingredients together. Whisk up dressing and mix with salad.