Overnight Baked Berry Banana French Toast
Apricot and Almond Pasta Salad
Crunchy Chicken or Chickpea Salad
Recipe by Sean Sherman, from The Sioux Chef’s Indigenous Kitchen.
6 cups fresh berries - chokecherries or a mix of blueberries, raspberries, strawberries, elderberries, cranberries or blackberries
1-1.5 cups water
honey or maple syrup to taste
Put the berries and water into a saucepan and set over low heat. Bring to a simmer and cook, stirring occasionally, until the mixture s thick. Taste and season with honey or maple syrup as desired.
Serve as a tangy sauce for meat, game or vegetables or sweeten a little more for dessert.
GF V veg DF
Yield: 4 servings