Appetites®

Appetites: Recipes for Arugula and Raspberry Salad, Blueberry Lemon Ginger Sorbet

Raspberries
Cookbook author Beth Dooley's Arugula and Raspberry Salad is topped with sunflower seeds and a vinagrette made from sunflower oil, raspberry vinegar, salt and freshly ground black pepper.
MPR Photo/Jennifer Simonson

Recipes from Minnesota's Bounty: The Farmers' Market Cookbook by Beth Dooley. Reprinted with permission.

Arugula and Raspberry Salad

Serves 4 to 6

6 tablespoons raspberry vinegar (good quality commercial or homemade)*
1/4 cup sunflower oil
Salt and freshly ground black pepper
1 large bunch arugula (about 5 cups)
1 cup raspberries
2 tablespoons sunflower seeds

In a small bowl, whisk together the vinegar, oil, salt and pepper. Combine the arugula and raspberries and then toss with just enough vinaigrette to lightly coat the salad. Sprinkle on the sunflower seeds.

*Raspberry Vinegar
Makes 2 pints (easily doubled)

3 pounds raspberries
1 cup white wine or champagne vinegar
Sugar

Put the fruit into a deep, nonreactive container. Cover the raspberries with the vinegar and stir well. Allow to macerate for 3 days in the refrigerator, stirring occasionally. Pour the vinegar and raspberries into a jelly bag or cheesecloth lined sieve and allow to drip for several hours or overnight. Measure the juice and put it in a stainless-steel saucepan. Add about 1/2 cup of sugar per 2 cups of juice. Set the pan over low heat and stir until the sugar dissolves. Bring the vinegar to a boil and simmer for about 5 minutes. Skim. Pour the vinegar into sterilized bottles. Seal and store in a cool, dark place.

Blueberry Lemon Ginger Sorbet

Serves 4

1 cup sugar
1 cup water
3 pints fresh blueberries
1/4 cup fresh lemon juice
1/4 cup finely chopped crystallized ginger

Combine the sugar and water in a medium saucepan and bring it to a boil. Reduce the heat and simmer for 5 minutes. When the syrup has cooled, pour it into a blender. Add the blueberries and lemon juice and blend until smooth. Strain the mixture through a sieve. Refrigerate this until it is cold then stir in the ginger. Freeze in an ice cream machine according to the manufacturer's directions.