What to do with all those fresh blueberries - Chattanooga Times Free Press

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Surely there are blueberries on your kitchen counter or inside your fridge just waiting to be turned into something fantastic.

Summer's favorite fruit is available in spades this time of year. And whether we're tickling them off bushes in our backyards or piling them into our shopping cart or basket at the market, they can be used so many different ways in so many dishes.

For such a small fruit, the blueberry is one of summer's culinary giants.

Blueberry Banana Smoothie

Blueberries are a great source of fiber and vitamin C. This super-nutritious smoothie is easy enough for kids to make and a cooling pick-me-up after a bike ride or run. Remember to peel the banana before freezing it or you won't be able to peel it.

To turn the smoothie from a breakfast drink into an adults-only happy hour sip, add 2 ounces of regular or vanilla-flavored vodka.

1 frozen ripe peeled banana

1 cup frozen blueberries

1 (5.3-ounce) container vanilla, plain or honey Greek yogurt

1/2 cup regular or almond milk

Fresh blueberries for garnish

Combine all ingredients in a large blender or food processor. Blend until smooth.

Makes 1 smoothie.

— Gretchen McKay

Chicken Salad With Blueberry Vinaigrette

While it's good to go green with a leafy salad, a touch of blue never hurts. This summery recipe offers a fresh take on chicken salad. Instead of dressing it in mayo, toss shredded breast meat in a tangy-sweet vinaigrette made with balsamic vinegar, maple syrup and blueberry preserves. Sliced peaches and fresh blueberries add antioxidants and a shot of vitamin C.

The blueberry preserves only take a few minutes to prepare and leftovers can be spread on toast, spooned over ice cream or dolloped on a piece of pound cake.

For blueberry preserves:

4 cups fresh blueberries

1 cup sugar

1 tablespoon fresh lemon juice

Pinch of cinnamon

For vinaigrette:

1/4 cup olive oil

2 tablespoons balsamic vinegar

2 tablespoons maple syrup

1/4 teaspoon ground mustard

1/4 cup blueberry preserves

Salt and freshly ground black pepper

For salad:

6 cups salad greens

1 cup shredded rotisserie chicken

1 cup blueberries

1 peach, peeled and sliced thin

4 ounces crumbled goat cheese

Make preserves: Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan. Cook, stirring constantly, over medium heat until thickened, about 30 minutes. Set aside to cool

Make vinaigrette: In small bowl, whisk together olive oil, balsamic vinegar, maple syrup, mustard and 1/4 cup blueberry preserves. Taste, and season to taste with salt and pepper.

Compose salad: Place greens in a large salad bowl, and add chicken, blueberries and peach slices. Whisk vinaigrette again, then drizzle over salad. Toss gently to combine. Top with cheese. Serves 4.

— Adapted from tasteofhome.com

Savory Blueberry Flatbreads

This savory recipe, which combines blue cheese, bacon and onion with blueberries, sounds weird. But, and I can say this with a full stomach, all those divergent flavors come together in one amazing bite.

I used naan as the base, but you could easily substitute homemade or store-bought pizza crust. A handful of arugula could also stand in for the basil.

2 naan flatbreads

1 cup grated mozzarella cheese, divided

1/4 cup crumbled Gorgonzola cheese

4 ounces diced pancetta or bacon, cooked and drained

1/2 red onion, thinly sliced

1 cup fresh blueberries

1/4 cup thinly sliced fresh basil

Freshly ground black pepper

Heat oven to 400 degrees.

Leaving a 1-inch border, divide half the mozzarella, Gorgonzola, pancetta and red onion between the two flatbreads. Bake until crust is golden brown, 12-14 minutes.

Sprinkle blueberries and remaining mozzarella over pizza. Bake until cheese is melted and crust is golden brown, about 2 minutes longer. Remove flatbreads from oven; top with basil and pepper. Serve hot. Serves 4.

— Adapted from blueberrycouncil.org

The Link Lonk


August 18, 2020 at 11:05PM
https://www.timesfreepress.com/news/life/entertainment/story/2020/aug/18/what-do-all-those-fresh-blueberries/530043/

What to do with all those fresh blueberries - Chattanooga Times Free Press

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