Blueberry Tuscan Kale Salad
- 1/4 cup olive oil
- 2 tablespoons lemon juice or apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 shallot, minced
- 6 cups shredded Tuscan kale, stems removed
- 1 cup fresh blueberries
- 1/3 cup shaved Parmesan cheese
- 1/4 cup pine nuts, toasted
In a large bowl, whisk together oil, lemon juice or vinegar, mustard, honey, salt and pepper. Stir in shallot. Add kale to bowl. Toss with dressing until well coated. Toss in blueberries, Parmesan cheese and pine nuts.
Variation: Substitute kale with spinach or mixed baby greens.
Blueberry Balsamic Chicken Wrap
- 2 cups cubed cooked chicken
- 1/4 cup balsamic vinaigrette
- 4 7-inch whole-wheat tortilla wraps
- 1 cup fresh blueberries
- 1/3 cup crumbled feta or goat cheese
- 1/4 cup thinly sliced fresh basil
Toss chicken with balsamic vinaigrette. Spoon along the center of each tortilla, leaving a small border on both ends. Top with blueberries, feta and basil. Fold up the bottom of tortilla over filling, then fold in sides and roll up tightly burrito-style.
Variation: Add peppery arugula to the wrap.
Blueberry and Walnut Sweet Potatoes
- 4 large sweet potatoes, washed thoroughly
- 2 cups fresh or frozen blueberries
- 1 cup walnuts, crushed
- 2 teaspoons ground cinnamon
- ¼ cup honey
Heat oven to 375 F.
Wash sweet potatoes thoroughly. Pierce holes all over with a fork and wrap each potato with foil. Place on a baking sheet and bake for 40 to 45 minutes, or until the potatoes are soft. Let them cool for about 10 minutes.
Slice cooked potatoes in half lengthwise. Use a fork to fluff the potatoes.
Top each sweet potato with blueberries, walnuts and cinnamon. Drizzle with honey.
Blueberry Grain Bowl
- 4 cups arugula
- 1/2 cup couscous, cooked
- 8 grape tomatoes, sliced and salted
- 3 tablespoons feta cheese
- 1 cup blueberries, rinsed
- 1/4 cup beets, steamed and sliced
- 1 ripe avocado
- 1 tablespoon dried chickpeas
- 1 teaspoon dried oregano
- 1/2 cup sour cream
- 1/3 cup lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 tablespoon honey
- 2 teaspoons mustard
- Salt and pepper to taste
Whisk all dressing ingredients in a bowl until well combined.
Place arugula in a bowl. Top with couscous, tomatoes, cheese, blueberries, beets and avocado. Drizzle dressing on top. Garnish with chickpeas and oregano. Serve immediately. Refrigerate remaining dressing in an airtight container for up to five days.
Variation: Add 3 ounces of cooked chicken or shrimp.
Warm Blueberry Bacon Cheese Dip
- 8 ounces plain brick-style low-fat cream cheese, at room temperature
- 1/2 cup heavy cream
- 2 tablespoons light mayonnaise
- 2 tablespoons plain low-fat yogurt
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups fresh blueberries, divided
- 6 slices bacon, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 8 ounces assorted crackers or baguette toasts
- 4 ounces assorted salami
- 4 ounces Brie
- 4 ounces goat cheese
Heat oven to 400 F. Using an electric mixer, beat cream cheese until smooth. Beat in heavy cream, mayonnaise, yogurt, lemon juice, garlic, salt and pepper until blended. Fold in 1 cup blueberries and bacon. Spread in a small greased 1-quart baking dish. Top with cheese. Bake for 15 to 20 minutes, or until golden and bubbling.
While dip is in the oven, assemble remaining blueberries, crackers or toasts, salami, Brie and goat cheese on a large board or platter. Serve with dip.
Blueberry Maple Breakfast Bake
- 14-ounce loaf egg challah or other white bread
- 4 ounces cream cheese
- 2 cups fresh or frozen blueberries, divided
- 8 eggs, beaten
- 1 1/2 cups milk
- 1/4 cup maple syrup
- 1/4 cup melted butter
Heat oven to 350 F.
Remove crusts from bread. Cut in 1-inch cubes (makes about 10 cups). Cut cream cheese in small cubes.
Grease 9x9x2-inch baking dish. Place half of the bread cubes in the dish. Scatter cream cheese cubes and 1 cup of blueberries over the bread. Top with remaining bread cubes and blueberries.
In a bowl, combine eggs, milk, syrup and butter. Carefully pour over bread mixture.
Bake until a knife inserted in the center comes out clean, about 1 hour. Cover with aluminum foil if edges brown too quickly. Cut in squares and serve with additional syrup.