This recipe, just on general principle, is pretty fantastic. Roasted berries, brie, and a balsamic maple vinaigrette – can’t really go wrong there. However? Do this right when you’ve got strawberries, blueberries, and blackberries at the farmer’s market concurrently, and I’m pretty sure this will blow it all out of the water. (Also be sure that your berries are cooled when you mix the brie in, the triple cream I used ended up melting into the berries and juices. Not that I’m complaining.)

A brief side note: I find both quinoa and kale to be overused and overpriced, so unless they really add something to a meal, I usually tend to omit them. This is one of those cases in which I did. If you’d like this recipe with the original kale and quinoa, click the linked recipe below!

Roasted Berry and Brie Salad

Ingredients

  • assorted berries, in whatever quantity you’d like (used a combination of strawberries (hulled and halved), blackberries, and blueberries at a 2:.5:1 ratio)
  • olive oil
  • sugar (used brown sugar to 
  • sea salt
  • fresh cracked pepper
  • 4 oz brie (I used a triple cream, Delice de Bourgogne)
  • 2 T olive oil
  • 2 T balsamic vinegar
  • 1 T maple syrup
  • 1 T whole grain mustard

Preheat your oven to 400, and line a baking tray or glass pan with foil. Take your berries, toss them with olive oil and sugar to coat, and sprinkle with sea salt and fresh cracked pepper to taste. Put them in the pan, and roast for about ten minutes, until slightly softened. LET THEM COOL. Seriously, do this, or the brie will melt into the juices (which isn’t a bad thing, per se, but if you want the cheese to remain whole, let the berries cool.)

Once your berries are cooled enough, put them into your serving or storing container, and cut your 4 oz of brie into small chunks, and put it into the berries, tossing lightly to combine. 

To make your vinaigrette, combine the olive oil, balsamic vinegar, maple syrup, and a bit of fresh cracked sea salt and pepper, and whisk together to combine. Pour the vinaigrette over the salad, toss lightly again to coat, and then enjoy your ridiculously awesome summer dish!

Notes for future: keep brie separate until the last possible moment prior to serving, make in smaller quantities. 

This was the first recipe I used the new oven (or at least the oven portion) on, and man, I cannot explain the joys of having an oven that doesn’t run constantly hot, cooks well, and also is not at risk of setting itself on fire every time it gets above 400. 

This sauce is perfect with farmer’s market blueberries, a splash of a good red wine (I used leftover Cupcake Winery Red Velvet from the Kahlua cherries), and some high quality vanilla extract. I’m gong to be making some vanilla custard to go with this, and this would also go great with ice cream, too, off the top of my head. Either way, it’s summer in a sauce. 

Roasted Red Wine Blueberry Sauce

Ingredients

  • 2 c fresh blueberries
  • a splash of red wine (my red of choice is Cupcake Winery’s Red Velvet)
  • a splash of vanilla extract
  • 2 T sugar

Combine all ingredients in a baking dish, heat oven to 400 and then roast for twenty minutes. The original recipe recommends pulling it out halfway through and giving them a stir, but it worked just fine even when I didn’t. Once your sauce is done, you might want to smash the berries a bit with the back of your spoon, but otherwise, you’re going to have an amazing smelling sauce that you can use with just about everything.