I bought 2 for one blueberries today...

D

denice

Well-known member
at Harris Teeter and am discovering zero healthy recipes for blueberries. I would love to see some savory recipes with a sauce, or something. We really do not love desserts.

Any other ideas?

 
REC: Mixed Greens with Blueberries and Feta

Mixed Greens with Blueberries and Feta

2 T. raspberry-flavored (or blueberry-flavored) vinegar
1/4 cup chicken broth
2 T. extra-virgin olive oil
1 tsp. honey
2 small fresh mint leaves
1 cup plus 10 fresh blueberries
8 cups mixed salad greens, torn into bite-sized pieces.
2 oz. crumbled feta cheese

In a blender, place vinegar, broth, oil, honey, mint and 10 blueberries. Blend at low speed just until smooth and well-combined. Transfer the
dressing to a jar with a tight-fitting lid and refrigerate until needed. (It will keep for up to 3 days.)

In a large bowl, toss greens with remaining blueberries. Shake vinaigrette until well blended, drizzle over the salad, and toss lightly. Sprinkle the cheese over the top and serve.

Makes 8 servings

CYH - consider yourself hugged

Cyndi

 
Blueberry Balsamic Vinegar

Blueberry Balsamic Vinegar
Terrific for making Blueberry Vinaigrette!

4 cups frozen, thawed or fresh blueberries
1 quart balsamic vinegar
1/4 cup sugar
lime peel cut in strips from 1 lime (green part only)
1 (3-inch) cinnamon stick

In a large nonreactive saucepan, crush blueberries with a potato masher or back of a heavy spoon. Add vinegar, sugar, lime and cinnamon; bring to a boil. Reduce heat and simmer covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for 2 days to allow flavors to blend.

Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids.

Pour vinegar into clean glass bottles or jars; refrigerate, tightly covered, indefinitely. Use this in salad dressings (as below) or drizzled over grilled chicken or beef.

Yield: 5-1/2 cups

CYH - consider yourself hugged
Cyndi

 
REC: Blueberry Vinaigrette

Blueberry Vinaigrette

1/4 cup olive oil
3 tablespoons Blueberry Balsamic Vinegar
1/2 teaspoon salt
1/8 teaspoon ground black pepper

In a cup combine olive oil, Blueberry Vinegar, salt and ground black pepper.

Variation: For a creamier dressing stir in 1 tablespoon mayonnaise or plain yogurt.

Yield: about 1/2 cup

CYH - consider yourself hugged
Cyndi

 
REC: Blueberry Coleslaw

Blueberry Coleslaw

1 medium green cabbage, shredded
1 small red onion, minced
1/2 cup chopped parsley
2 tablespoons minced orange zest
1 cup blueberry mayonnaise
1/2 cup sour cream
1/4 cup blueberry vinegar (preferably low-acid, 4.5%)
3 tablespoons fresh squeezed orange juice
1/4 cup sugar
1 teaspoon ground cloves
Salt
Fresh ground black pepper
1 pint fresh blueberries
Orange slices for garnish

In a large bowl, toss together the cabbage, onion, parsley, and orange zest.

In a small bowl, whisk together the mayonnaise, sour cream, vinegar, orange juice, sugar, and cloves. Taste then season with salt and pepper. Pour the dressing over the cabbage mixture and toss until well coated. Toss with the
blueberries. Garnish with orange slices and serve.

CYH - consider yourself hugged

 
REC: Blueberry Oatmeal Bars. A great mid-morning or mid-afternoon snack....(more)

BLUEBERRY OATMEAL BARS

2 cups Frozen Blueberries (use generic
frozen blueberries,
NOT name-brand wild
blueberries)
1 1/2 cups Quick-Cooking Oats
1 1/2 to 2 cups Bob’s Red Mill Raw Wheat Germ
3 Tbs. Canola Oil
1/2 cup Pure Maple Syrup or Honey
1/4 cup Firmly Packed Brown Sugar
1 Tbs. Cinnamon


Measure two cups of frozen blueberries,
and let thaw. In a large bowl, mash the
thawed blueberries until they are all
“popped".

Pre-heat oven to 350*F.

In a large mixing bowl, combine oats
and 1 1/2 cups wheat germ.

In a medium saucepan, over medium heat,
combine canola oil, maple syrup/honey and
brown sugar and whisk until smooth and
brown sugar is completely melted.
Whisk in cinnamon. Allow to bubble for
about a minute, then turn off the heat.
Add the blueberries and mix well.

Pour the liquid mixture into the dry mixture
and mix well (if it’s too “wet”, add more
wheat germ until desired consistency).

Press evenly into a lightly oiled 8x8 or
9x9 square baking pan, and bake at 350*F
for 40 minutes. Remove from oven and
allow to cool. Cover with a plate and flip
(it should drop right out).

Cut into bar sizes of your choosing.

 
Freeze on a cookie sheet and save them.But even

2 for 1 this time of year is no bargain, in my opinion.

 
They come in here in the South in June maybe and then there is another

season when the Michigan (I think) berries come in. They often get to be $1/pint in season. Love blueberries. I make blueberry jelly and syrup when they are in season.
There is a terrific recipe for blueberry French toast--Sara Moulton's.

 
Rec: Nantucket Bleu Spinach Salad

Very good. From an old yellowed newspaper clipping, I think it's the Houston Newspaper.

Nantucket Bleu Spinach Salad

Blueberry Vinaigrette (recipe follows)

2 bunches leaf spinach stemmed, washed and dried well
1 pint fresh blueberries
2/3 cup bleu cheese, crumbled
1/2 cup pecans, toasted

Prepare vinaigrette and set aside. In a large bowl, combine spinach, blueberries, cheese and pecans; toss with a generous amount of vinaigrette. Serves 6

Blueberry Vinaigrette

1 shallot, minced
1/2 pint fresh blueberries
1 teaspoon salt
3 tablespoons sugar
1/3 cup raspberry vinegar
1 cup vegetable oil

Combine shallot, blueberries, salt, sugar, vinegar, and oil in electric blender container; blend until smooth. Toss with salad before serving

 
I am extremely spoiled, my neighbor picks wild blueberries every summer and sells them

I get one of those great big baskets full every year, I think it's 10 pints. He's retired and he and his wife make a lot of money doing that each year. We make pies and freeze them, eat them by the handful, put them in cereal, and make a few batches of muffins. I'll dig up the pie recipe...

 
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