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8 servings
IngredientsDRESSING: 1/4 cup raspberry vinegar 2 teaspoons Dijon mustard 1 teaspoon sugar 1/2 teaspoon salt 1/2 cup canola oil SALAD: 12 cups fresh baby spinach (about 10 ounces) 1 cup fresh blueberries 1 cup (4 ounces) crumbled blue cheese (or feta if your preference) 1/2 cup chopped pecans, toasted (or other nut or crunch factor) Directions Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.
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 adapted by Kay Carroll Makes approximately 3 cups
2 cups fresh blueberries, washed ½ to ¾ yellow bell pepper, diced ¼ red onion, diced 1 medium jalapeno, diced ¼ cup freshly shredded cilantro 1 tablespoon good green olive oil Sea salt to taste Juice of 2 medium limes
 Serves: 8
8 ounces plain whole milk Greek yogurt, room temperature ¾ cup confectioner’s sugar 2 tablespoons finely grated lemon zest 2½ cups heavy cream, chilled 1 cup lemon curd, divided 16 graham crackers, divided 1½ cups blueberry jam or all fruit spread ½ cup fresh blueberries, plus 1 cup for serving
ADVANCE PREPARATION: The cake can be made and remain frozen for two days prior to serving.  Serves 2
2 heaping cups frozen blueberries 1 cup vanilla Greek yogurt 2 tablespoons lime juice 1 cup milk ¼ teaspoon salt 1½ tablespoon maple syrup 6 ice cubes Possible garnishes: Fresh blueberries Sprig of mint Slice of peach Place all the ingredients in a blender or processor. Process or puree until smooth. Spoon into glasses. Garnish and serve.  Serves 2
1 cup blueberries, washed and picked over, plus 2 tablespoons 1 cup plain Greek yogurt, plus 1 tablespoon ¼ cup lite coconut milk 1½ teaspoons honey ½ teaspoon vanilla extract ½ teaspoon sugar
NOTE: Regular milk can be substituted for the coconut milk.  -Adapted from Missy Robbins, Food & Wine Serves: 2
1 tablespoon unsalted butter ⅔ cup farro 1⅔ - ¾ cup boiling water ½ cup frozen mixed berries, defrosted 1 tablespoon honey ½ cup fat-free Greek yogurt ½ teaspoon ground cinnamon 2 tablespoons crushed or slightly chopped pistachios
 Recipe by Anna Gill
Yield 1 – 10 inch pie 1 double recipe All-Butter Pie Crust – not pre-baked 2½ cups rinsed and picked over blackberries, pat with paper towel gently to dry 2½ cups rinsed and picked over blueberries, pat with paper towels gently to dry ⅔ to ¾ cup sugar for filling, plus 1 teaspoon for crust top 3½ tablespoons instant tapioca ⅛ teaspoon salt ½ teaspoon cinnamon ⅛ teaspoon ground nutmeg 1 scant tablespoon fresh lemon juice 1 scant teaspoon lemon zest 2 tablespoons sweet butter 1 to 2 tablespoon milk 1. Preheat oven to 450º. 2. In a small bowl or measuring cup mix the tapioca, sugar, salt, cinnamon and nutmeg. 3. In a large bowl, place the blackberries and blueberries sprinkle with the sugar, spices 4. Sprinkle the sugar mixture over the berries and gently toss. 5. Sprinkle the berry mixture with the lemon zest and juice and toss gently again. 6. Roll out the bottom crust and place it in a 10 inch pie dish. 7. Pour the berries into the prepared pie crust, mounding them highest in the middle. 8. Dot the top of the berries with the butter. 9. Roll out the second crust and place it on top of the berries. Fold the edges up and over and seal them with a fork. 10. Brush the top with the milk and sprinkle with the remaining 1 teaspoon of sugar. |