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Author Notes: This recipe was created because we were at the wonderful Radiance Dairy in Fairfield, Iowa and wanted to try their yogurt -- also their fields were full of violets. These mystical flowers have many health benefits including bountiful Vitamin C and anti-oxidants. The blueberries are included because the violet color didn't come through when I first made it on the road -- they should make it seem a little more like a violet drink. Alternatively, you can take out the honey and blueberries and use this as a sauce for a light fish, or serve it with dandelion fritters (recipe also on food52). —The Perennial Plate
- 1 cup yogurt (full fat if possible)
- 3/4 cup violets
- 2 tablespoons honey (or more if you like it sweet)
- pinch of salt
- 1/4 cup blueberries (frozen -- optional for color)
- Just combine the above ingredients and blend well. If it's too thick, you can add a little water.
Orange You Glad?
A better, more carrot-y carrot cake
A more carrot-y carrot cake.
Alice Waters's favorite tools.
Meet beaver tails.
Get your shine on.