blueberry arugula salad with wild rice & fresh corn
This springtime salad is loaded with California goodness including fresh blueberries, corn, and arugula. Topped with earthy wild or red rice, salty Parmesan cheese and a sweet tart dressing, this is a salad you'll want to serve all season long.
Prep time: 15 minutes Serving size: Serves 4-6
FOR THE SALAD 6 ounces of wild arugula 1 cup cooked wild or red rice 1 pint California blueberries 1 small red onion, thinly sliced 3/4 cup fresh corn kernels from approximately one ear of corn 5 ounces of Parmesan cheese, shaved
FOR THE DRESSING 1/3 cup honey 3 tablespoons freshly squeezed lemon juice (from approximately one lemon) 1 tablespoon minced shallot 1 teaspoon dijon mustard 1/4 teaspoon Worcestershire sauce 1/3 cup extra virgin olive oil (or avocado oil) Pinch of salt and pepper, to taste
Instructions: Make the dressing. Whisk the honey, lemon juice, shallot, dijon mustard, and Worcestershire sauce until smooth in a medium bowl. Add the olive oil in a steady drizzle while whisking constantly to emulsify the dressing. Add salt and pepper to taste. Store dressing in a jar until ready to use. Can be made up to 3 days ahead.
Toss the arugula, rice, blueberries, sliced red onion, and corn kernels in a large salad bowl. Drizzle the dressing over the salad, one tablespoon at a time, until lightly coated with the dressing. Toss thoroughly. Top with shaved parmesan and additional salt and pepper to taste.
These easy to make blueberry oatmeal yogurt popsicles are chock full of healthy goodness, but taste like a treat. Kids and adults alike will enjoy them!
Prep time: 5 minutes Cook time: 2 minutes Total time: at least 3 hours to freeze Serving size: makes 10 popsicles
Ingredients: 1/2 cup quick cooking oats 1 cup whole milk (or dairy free milk) 1 1/2 cups fresh California blueberries, divided 1 small banana, mashed (about 1/4 cup) Pinch of sea salt 2 tablespoons honey 16 ounces vanilla yogurt
Instructions: Place oats and milk in a microwave bowl. Smash the blueberries with a potato masher and add 2/3 of the mashed blueberries to the bowl with the oats, reserving the remaining blueberries. Add the banana to the bowl along with the sea salt. Whisk well to combine and microwave for 2 minutes. Remove from the microwave, and let cool until the mixture is lukewarm. Stir in remaining mashed blueberries and the honey.
Spoon one tablespoon of the blueberry oat mixture into the bottom of each popsicle mold and top mold on the countertop to flatten mixture evenly. Spoon one tablespoon of vanilla yogurt onto the blueberry layer. Tap mold again. Repeat, alternating blueberries and yogurt until the molds are full. Top with the lid and popsicle sticks. Freeze until solid, at least a few hours or overnight.
To release the popsicles from the mold, dip the bottom of the mold briefly into warm water.
FOR THE BLUEBERRY SYRUP 1 pint fresh California blueberries 1/2 cup granulated sugar 1/4 cup maple syrup 1 tablespoon fresh lemon juice 1/4 teaspoon ground cinnamon
FOR THE COCKTAIL 4 ounces bourbon 2 ounces blueberry syrup 1 ounce lemon juice Club soda
Instructions: Place the blueberries, sugar, maple syrup, lemon juice and cinnamon in a medium saucepan and bring to a simmer over medium heat. Reduce heat and cook, stirring occasionally and mashing the blueberries with the back of a wooden spoon until the sauce thickens and the blueberries burst, about 15 minutes. Cool completely and store in the refrigerator up to one week.
Make the cocktails. Place the bourbon, blueberry syrup, and lemon juice into a cocktail shaker half full of ice. Cover and shake vigorously for 30 seconds. Strain mixture into two glasses full of crushed ice. Top with club soda and garnish with fresh blueberries and a slice of lemon.
These sweet, three-bite cheesecakes are the perfect treat to serve at a special brunch or on a holiday dessert table. Bright with lemon and a hefty drizzle of fresh blueberry compote, they are just as beautiful as they are delicious.
FOR THE CRUST 1/4 cup granulated sugar 2 cups finely crushed graham cracker crumbs (about 8 ounces) 6 tablespoons butter, melted 3/4 teaspoon sea salt 1/4 teaspoon ground cinnamon
FOR THE COMPOTE 1/4 cup water 1/4 cup sugar 1 cup fresh California blueberries 2 tablespoons lemon juice 1 teaspoon lemon zest 1/2 teaspoon vanilla extract
FOR THE FILLING 2 (8-oz.) packages of cream cheese, softened 1/4 cup sour cream 2/3 cup granulated sugar 2-3 tablespoons limoncello, optional 1 teaspoon vanilla extract 1/4 teaspoon sea salt Additional blueberries and fresh mint for garnish
Ingredients: Make the graham cracker crust. Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin and set aside. Place the graham crackers in a large bowl. Stir in the melted butter, sea salt, and ground cinnamon until the mixture is evenly moistened and divide the mixture evenly into the muffin cups pressing up the sides with the back of a spoon.
Bake for about 15 minutes or until set (it will look buttery). Press the crust firmly into the bottom and sides of the cup using a spoon. Cool completely, at least 30 minutes. Then gently lift from the cups.
While the crusts are baking, make the compote. Stir together water, sugar, blueberries, lemon zest, and juice in a small saucepan. Bring to a simmer over medium. Cook, stirring occasionally and mashing the blueberries with the back of a spoon, until mixture is slightly thickened, 4 to 5 minutes. Remove from heat. Using a fork, mash the blueberries until the mixture is almost smooth. Stir in the vanilla extract. Cool completely, about 30 minutes. (If needed, stir in up to 1 tablespoon of water, 1/2 teaspoon at a time, until the mixture has consistency of loose jam).
Make the filling. Combine cream cheese, sour cream, vanilla, 2/3 cup granulated sugar, limoncello, and 1/3 teaspoon salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and smooth, 2 to 3 minutes. Transfer cheesecake mixture to a piping bag fitted with a large (3/4-inch) open star tip).
Pipe the cheesecake mixture decoratively into the cooled tart crusts (Alternatively, cheesecake filling can be simply spooned into the cooled crusts).
Drizzle over the compote and top with additional fresh blueberries. Garnish with fresh mint. Serve immediately or refrigerate up to one day.
sheet pan chicken legs with blueberry zinfandel bbq sauce
Sheet pan chicken legs with blueberry Zinfandel BBQ sauce is a delicious, one-pan dinner that feeds a crowd. Have leftover sauce? Serve it on anything grilled including ribs or fish, or use it as a dipping sauce!
FOR THE BBQ SAUCE 1 cup fresh California blueberries 1/4 cup maple syrup 1 cup of red Zinfandel wine 2 tablespoons of olive oil 1 cup of diced red onion 2 cloves of garlic 1 cup of ketchup 2 tablespoons apple cider vinegar 2 tablespoons Worcestershire sauce 1 teaspoon dijon mustard 1/2 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1/3 teaspoon ground cayenne pepper (or to taste)
FOR THE SHEET PAN CHICKEN 6 whole chicken legs (thigh and leg) 1 large red onion, cut into wedges 1 large sweet potato, peeled and cut into 1/2 inch cubes 1 cup of fresh California blueberries 6 sprigs of fresh thyme 2 tablespoons of olive oil Salt and pepper to taste
Instructions: Prepare the Blueberry Zinfandel BBQ Sauce. Pour the wine in a medium saucepan and bring to a boil, reduce heat and simmer over medium heat until the wine is reduced by half, about 5 minutes. Pour into a bowl and set aside.
Put the blueberries and maple syrup into the same saucepan, mash slightly with a potato masher or wooden spoon and bring to a simmer over medium heat. Cook, stirring frequently, until the mixture is reduced by half, about 5 minutes. Add to the bowl with the reduced wine.
Heat the olive oil in the same saucepan over medium heat. Add the onion and garlic and sauté, stirring occasionally, until onions are translucent, about 5 minutes. Add the reserved wine and blueberries, ketchup, cider vinegar, and Worcestershire sauce, mustard, salt, cinnamon, and cayenne. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until the mixture is thickened slightly. Reserve. This sauce can be made up to one week in advance.
Make the chicken. Preheat the oven to 425 degrees F, with a rack in the top 1/3 of the oven. Spray a half sheet pan with cooking spray. Season the chicken with salt and pepper. Scatter the red onion, sweet potato cubes, blueberries, and thyme sprigs over the pan. Arrange the chicken on top of the vegetables and drizzle the olive oil over everything in the pan. Place the pan in the oven rack and roast for 35 minutes. Remove the pan from the oven and brush the chicken liberally with the Blueberry Zinfandel Sauce. Return the pan to the oven and continue to bake until the chicken has an internal temperature of 170 degrees, about 20-25 minutes longer.
Remove from the oven and serve with additionally Blueberry Zinfandel BBQ Sauce.
Blueberry Biscuits Ingredients: 2 cups flour 2 tsp baking powder 2 Tbsp. sugar 1/2 tsp salt 1/4 tsp nutmeg 1 1/2 cups whipping cream 18 ounces fresh blueberries (1 cup for biscuits, 2 cups for compote)
Instructions: 1. Preheat oven to 425ºF. 2. In a large mixing bowl, sift together: flour, baking powder, sugar, salt, and nutmeg. 3. Add one cup of blueberries and toss in flour. 4. Gently fold in cream, just until mixed (dough should look lumpy; the key to making them light and fluffy is not overworking the dough). 5. Lightly flour your counter and gently knead (4 flips) into an 8 inch square (1 inch thickness). 6. Using a pizza cutter or knife divide dough into 12 portioned biscuits (making sure not to cute all the way through, leaving the square as one whole piece). 7. Transfer the dough onto a parchment lined baking sheet and bake (upper half of oven) for 20-25 minutes or until golden brown and toothpick comes out clean. 8. Serve with fresh blueberry compote.
Blueberry Compote Ingredients: 1/4 cup sugar 2 Tbsp. water 1/2 Tbsp. fresh lemon juice 2 cups blueberries 1 tsp vanilla extract
Instructions: 1. While biscuits are baking, prepare the compote. 2. In a small saucepan combine: 1 cup blueberries, water, lemon juice, and sugar. Turn stove to medium-high heat. 3. Stir constantly and bring to a boil. Boil until blueberries burst. 4. Reduce heat to medium-low, stirring continuously. Simmer until sauce thickens (will take until the time biscuits are finished baking). 5. Remove from heat and stir in 1 cup fresh blueberries and the vanilla extract. 6. Serve warm with biscuits.
Instructions: 1. In a bowl, combine the oats, milk and orange juice. 2. Set aside for about 15 minutes until the oats soften. 3. Add the eggs and butter and beat with a spoon until well combined. 4. Add the flour, sugar, orange zest, baking powder, baking soda, cinnamon and cardamom. Stir well to mix until the dry ingredients are fully incorporated. 5. Gently fold in the blueberries and pecans. 6. Heat a griddle pan over medium heat and spray with cooking spray. 7. Pour the batter in 1/4 cup full onto the heated griddle. 8. Cook until golden brown, about two minutes on each side. 9. Serve with syrup.
Ingredients: 2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1 egg, lightly beaten 1/2 milk 1/4 cup butter or margarine, softened 1 teaspoon grated lemon peel 2 cups fresh or frozen blueberries
For Topping: 1/3 cup sugar 1/4 cup all-purpose flour 1/4 cup finely chopped walnuts or hazelnuts 1/2 teaspoon ground cinnamon 3 tablespoons cold butter or margarine For Drizzle: 1/2 cup powdered sugar 2 tablespoons of milk (more or less to get to a drizzling consistency)
Instructions: 1. In a large bowl, whisk together flour, sugar and baking powder. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. Fold in the blueberries. Spread in a greased 9-in. square baking pan. 2. For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. Sprinkle over batter. Bake at 350°F for 40-45 minutes or cakes tests done. 3. For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzle over the top of the cake and allow to sit until sugar solidifies.
Ingredients: 1 cup Milk 2 Tbsp. Fresh thyme, chopped 31/2 cups sifted cake flour (NOT self-rising) 1/2 tsp baking powder 3 sticks unsalted butter, room temperature 2 1/4 cups sugar 6 large eggs 4 tsp finely grated lemon zest 1 tsp vanilla extract 3 cups ripe blueberries, washed and dried 1/2 cup fresh lemon juice
Instructions: 1. Preheat oven to 350ºF. Butter and flour a 10" Bundt pan and set aside. 2. Over low heat bring milk and thyme to a boil. Remove from heat and cover the pot with a kitchen towel. Steep for minutes, pour it through a fine mesh sieve and allow to cool to room temperature. 3. Whisk together flour, baking powder, and salt in a small bowl and set aside. 4. Beat the butter with an electric mixer on medium-high speed until light and fluffy. Reduce the speed and pour in 1 3/4 cup of sugar until it is entirely incorporated. Beat eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture alternating with the milk in 3 batches, ending with the flour. Beat in 2 teaspoons of the zest and vanilla. Stir in the berries with a spatula. 5. Bake for 1 hour and 30 minutes, or until cake begins to pull away from the sides of the pan and a wooden pick inserted in the center comes out clean. let the cake cool in the pan on a wire rack for 20 minutes, then turn it into the rack and set it right side up out of the pan. 6. In a saucepan bring the remaining 1/2 cup sugar, 2 teaspoons zest and lemon juice to a boil over medium heat. Remove from heat and let stand for 5 minutes. Brush lemon mixture over the warm cake and let cool completely.
Ingredients: 4 oz cream cheese 2 Tablespoons butter 3 Tablespoons maple syrup or maple butter 1/4 teaspoon cinnamon 8 slices of the Italian bread, about 1/2 inch thick (suggested to use the middle of the bread) 1 cup blueberries 200ml light cream 4 eggs 2 Tablespoons maple syrup Pinch of salt
Grease a stoneware baking dish with butter.
In a medium bowl, blend together cream cheese, butter and maple syrup until they are completely combined and creamy like a frosting. Add cinnamon and mix well.
Lay out the slices of bread on your workspace and divide the cream cheese among four pieces. Spread it around evenly and top with the four remaining slices of bread.
Using a sharp serrated knife, cut the sandwiches into three "fingers", and each one of those fingers into three. You should roughly have nine bite-sized chunks per sandwich. Don't worry if everything seems to squish out.
Transfer all the bread to the buttered baking dish and spread evenly. Top with blueberries, tucking them in here and there, and pressing them down between the cubes of bread.
Using the same bowl as your former cream cheese mixture, crack the eggs and beat slightly. Add cream, maple syrup and salt; mix well.
Pour batter over bread. Using a well-washed hand, place your palm in the center of the dish and gently press all the bread down until the egg mixute seeps through the cracks.
Cover tightly with plastic wrap and refrigerate overnight.
In the morning, preheat oven to 350°F.
Cook for 35-45 minutes until puffy and golden. Cover with foil if bread is browning before eggs are set.
Serve warm with maple syrup and fresh blueberries.
Chef Daniella malfitano's blueberry pancakes (gluten-free, dairy-free, free of refined sugar)
CHICKEN AND BLUEBERRY PASTA SALAD
Ingredients: 1 pound boneless, skinless chicken breast, trimmed of fat 8 ounces whole-wheat fusilli or radiatore 3 Tbsps. extra-virgin olive oil 1 large shallot, thinly sliced 1/3 cup reduced-sodium chicken broth 1/3 cup crumbled feta cheese 3 Tbsps. lime juice 1 cup fresh blueberries 1 Tbsp. chopped fresh thyme 1 tsp freshly grated lime zest 1/4 tsp salt
Instructions: 1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and there is no pink in the middle. 10 to 12 minutes. Transfer chicken to a cutting board to cool. Shred into bite size strips. 2. Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl. 3. Meanwhile, place oil and shallot in a small skillet and cook over medium low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes. Add the chicken into the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.
Ingredients: 1 cup wild rice 1 pint blueberries 1/2 cup toasted pine nuts 1 Tbsp. white balsamic vinegar 1 Tbsp. olive oil 1 Tbsp. agave nectar 1/2 tsp sea salt
Instructions: 1. Cook wild rice according to package directions and set aside to cool. 2. Toast pine nuts and set aside. 3. Mix balsamic vinegar, olive oil, agave nectar and sea salt in a small bowl. 4. When rice has cooled, fold in the pine nuts, blueberries and mixed liquids until thoroughly combined. 5. Refrigerate for that cold nip.
Chef Daniella malfitano's blueberry almond superfood salad
Chef Daniella Malfitano's California avocado toast with fresh blueberries
BLUEBERRY MANGO MAHI MAHI
Ingredients: 1/3 cup blueberries 1/3 cup diced mango 2 Tbsp. minced red onion 1 Tbsp. minced cilantro 1 Tbsp. fresh lime juice 1/2 tsp minced jalapeno pepper 2 tsp sugar 1/4 tsp sea salt 1 tsp olive oil Fresh ground pepper to taste 4 mahi mahi, red snapper, sea bass or halibut fillets (4 ounces each)
Instructions: 1. Mix the blueberries, mango, onion, pepper, cilantro, lime juice, jalapeno, sugar and sea salt in a bowl. Don't worry about crushing the blueberries; you want to release the juices. Set aside. 2. Lightly oil grill pan or fry pan and heat to medium-high Lightly season the flesh side of the fish fillets with salt and pepper and place them skin side down on the pan. Cook for 4-5 minutes, until skins are lightly charred and crispy. 3. Turn over and sear for 2-3 minutes or until cooked through. When done, the fish should flake easily with a gentle touch of a fork. 4. Top each piece with a the blueberry/mango salsa and serve.
Ingredients: 1 Tbsp. olive oil, plus additional for brushing 3/4 cup sliced shallots 1 garlic clove, thinly sliced 1/4 tsp coarse salt, plus additional for seasoning 1/4 tsp chopped fresh thyme plus additional for seasoning 1/8 tsp ground all spice plus additional for seasoning 1/4 cup water 1 tablespoon balsamic vinegar (or blueberry balsamic) 4 7-ounce salmon steaks or fillets with skin (about 3/4 inches thick)
Blueberry Pan Sauce Instructions: 1. Heat 1 Tbsp. oil in a large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. 2. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon thyme, and 1/8 tsp allspice. Stir until fragrant, about 30 seconds. 3. Add blueberries, 1/4 cup water and vinegar. Stir to blend. 4. Mash berries with a potatoe masher or with back of a fork and cook until sauce thickens, sitrring often, about 3-4 minutes. 5. Season with ground pepper and remove from heat. *Recommended that this is prepared ahead of time. Can be done 2 hours ahead of time. Let stand at room temperature then rewarm before serving.
Salmon Instructions: 1. Brush grill rack with oil. Prepare barbaque to medium-high heat. 2. Brush salmon on both sides with oil; sprinkle with coarse salt, thyme and black pepper. 3. Grill salmon until just opaque in the center, about 4-5 minutes. 4. Serve salmon on a plate with warm blueberry pan sauce.
Salad Ingredients: 4 cups baby spinach, washed 1 cup pea pods 1 red pepper, chopped 1/2 cup blueberries 2 Tbsp. toasted hazelnuts 3 oz. herb goat cheese
Dressing Ingredients 2 Tbsp. white wine vinegar 2 Tbsp. blueberry balsamic vinegar (or just regular balsamic vinegar) 1 tsp Dijon mustard 1/2 tsp lemon zest 2/3 cup olive oil Salt/Pepper
Instructions: 1. Add spinach, vegetables, blueberries, toasted hazelnuts and goat cheese into a large bowl. 2. In a smaller bowl, whisk together white wine vinegar, balsamic, Dijon mustard, lemon zest, olive oil, salt/pepper. 2. Top salad with dressing and serve.
Chef Daniella Malfitano's protein-packed blueberry & walnut superfood bowl
BLUEBERRY ICE CREAM
Ingredients: 3 cups fresh or frozen unsweetened blueberries 1/2 cup sugar 2 tsp finely shredded orange peel 1/3 cup orange juice 1/4 tsp salt 1 cup whipping cream 1-1/2 cups sugar 2 tbsp. all-purpose flour 4 cups milk 4 slightly beaten egg yolks 2 tbsp. vanilla 1 tsp ground cardamom 3 cups whipping cream 2 cups chopped pecans or walnuts, toasted (optional)
Instructions: 1. In a medium saucepan, bring blueberries, the 1/2 cup sugar, the 1 teaspoon of orange peel, orange juice, and salt to boiling over medium heat, mashing berries and stirring with a fork; reduce heat. Remove from heat. Simmer, uncovered, for 5 minutes, stirring frequently. Remove 1 cup 1 cup of the mixture; set aside. Transfer the remaining blueberry to a food processor or blender. Cover; process or blend until almost smooth. Pour blueberry mixture through a fine mesh sleeve into a medium bowl, pressing on solids with back of spoon; discard solids. Add the reserved 1 cup of blueberry mixture and the 1 cup of whipping cream to sleeved mixture. Cover; chill blueberry mixture in the refrigerator at least 4 hours or up to 24 hours. 2. Meanwhile, in a large saucepan, stir together the 1-1/2 cups sugar and flour. Gradually stir in milk. Cook and stir over medium heat until slightly thickened and bubbly. Cook for 1 minute more. Stir about 1 cup of the hot mixture into beaten egg yolks; return to remaining hot mixture in saucepan. Cook and stir just until mixture just until mixture returns to boiling. Remove from heat. Stir in vanilla and cardamom or cinnamon. Cool slightly. Cover the surface with plastic wrap. Chill in refrigerator at least 4 hours or up to 24 hours. 3. In a chilled large mixing bowl, best the 3 cups whipping cream with an electric mixer on medium speed until soft peaks form. Gently fold the shipped cream into the chilled milk mixture. Spoon mixture into the freezer. (The can should be no more than two-thirds full.) Freeze the ice cream according to manufacturer's directions. Using a sturdy rubber spatula, fold in the blueberry mixture, remaining orange peel, and, if you like, the pecans until just swirled. Ripen; transfer to the freezer container. Freeze to store. Makes about 2 quarts (16 to 18 serving).