Enjoy blueberries in drinks, desserts

Summer is the season that gives us permission to do whatever makes us happy without feeling guilty for slowing our pace. I always look forward to kicking back in a lawn chair and embracing the environment. The lingering scent of flowers now in full bloom is my reward for planting in the spring.

The outdoor social gatherings are times of uninterrupted catching up. Part of the pleasure is sharing meals roasted over a grill and teamed with the fresh produce.

Watermelon slices, garden peas and sweet cherries are staples, but lately my must haves include fresh chilled blueberries. They are high in fibre and antioxidants and include resveratrol and vitamins C and K.

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Food can play a flavourful role in fun summer activities

Recipes – popsicles are made with lactose-free milk and yogurt so are perfect for those who can’t tolerate milk, while everyoneelse will also enjoy them

Add blueberries to your yogurt, pancake batter, smoothies and cereal.

Blueberry Greens Salad with Grilled Chicken

This is a tasty way to add greens and enjoy fresh berries.

4 tbsp. oil 60 mL
1 clove minced garlic
1 tsp. salt 5 mL
1 tsp. pepper 5 mL
4 chicken breasts

Dressing:

1/4 c. oil 60 mL
1/4 c. blueberry jam 60 mL
2 tbsp. maple syrup 30 mL
2 tbsp. balsamic vinegar 30 mL
1/4 tsp. ground mustard 1 mL
1/8 tsp. salt .5 mL
dash of pepper

Salad:

8 c. fresh salad greens 2 L
of your choice (spinach,
romaine lettuce, kale)
1 c. fresh blueberries 250 mL
1/2 c. mandarin oranges, 125 mL
drained

1 c. feta cheese 250 mL
1/4 c. bacon bits 60 mL

In a large resealable container, combine oil, garlic, salt and pepper. Add the chicken and marinate for 30 minutes in the refrigerator.
Combine the dressing ingredients and chill until ready to use.
Remove the chicken from the marinade and grill. When cooked through, cut the meat into slices.
In a large bowl, mix the fresh greens and toss with the chicken slices, blueberries, oranges, feta and bacon bits. Drizzle with dressing and toss.
You could substitute any grilled meat and also serve the meat on the side rather than tossing it into the salad.

Source: adapted from www.taste ofhome.com.

Grunt is a traditional East Coast dessert that is like a cobbler, but with the biscuit-like dough dropping on top without being spread. When cooked in a cast iron skillet and when the fruit starts to simmer, it makes its way through the dough with a grunting sound.

1 c. flour 250 mL
3 tbsp. sugar 45 mL
2 tsp. baking powder 10 mL
1/2 tsp. ground ginger 2 mL
1/4 tsp. salt 1 mL
3 tbsp. butter, cold 45 mL
1/2 tsp. vanilla extract 2 mL
1/2 c. milk 125 mL
plus 2 tbsp. 30 mL
8 c. fresh blueberries 2 L
(not frozen)
1/2 c. sugar 125 mL
1/2 c. orange juice 125 mL
grated zest of one lemon
2 tbsp. freshly squeezed 30 mL
lemon juice
1 tsp. cornstarch 5 mL
vanilla ice cream,

frozen vanilla yogurt or
whipped cream

In a mixing bowl, combine the flour, sugar, baking powder, ginger and salt. Grate the butter on top of the flour mixture. Combine with a pastry cutter, fork or your fingers until crumbly but with some butter chunks remaining. Add the vanilla and then milk, stirring until dough forms. Cover and chill.

Preheat the oven or grill to 400 F (200 C). In a large saucepan, combine four cups (1 L) of blueberries, sugar, orange juice and lemon zest. Cook over medium heat until there are bubbles, and then stir for seven minutes. Remove from the heat, mix together lemon juice and cornstarch, stir into berry mixture.

Add the remaining four cups (1 L) of berries and place on the burner until the sauce simmers. Transfer to a 12 x eight inch baking dish or 12 inch cast iron skillet.

Drop the dough in dollops onto the top of the filling. Bake until cooked through, about 25 minutes. Serve warm with a cream topping of your choice. Serves six to eight.

Source: www.houseandhome.com.

Blueberry Tea Cake

2 c. flour 500 mL
1 c. white sugar 250 mL
1/2 c. brown sugar 125 mL
1/2 c. chilled butter 125 mL
or margarine
1 tsp. baking powder 5 mL
1/2 tsp. cinnamon 2 mL
1/4 tsp. nutmeg 1 mL
1 c. milk 250 mL
2 eggs, separated
1/2 tsp. vanilla 2 mL
dash of salt
2 c. fresh or frozen blueberries 500 mL
(if using frozen, do not thaw before adding to batter)

1/4-1/2 c. pecans 60 to 125 mL
or walnuts of your choice, chopped

Combine the flour and sugars. Cut the butter into the flour mixture until crumbly. Set aside 3/4 c. (175 mL) for the topping. Add baking powder, cinnamon, nutmeg, milk, egg yolks, vanilla and salt to the remaining flour mixture. Stir until well combined. Beat egg whites until soft peaks form and fold them gently into the batter.
Pour into a greased nine x 13 inch (22 X 33 cm) pan.
Sprinkle batter with blueberries and top with the remaining crumbs and nuts if desired. Bake at 350 F (180 C) for 30 to 35 minutes until a toothpick comes out clean. Cool and cut into pieces. Store in refrigerator.

Source: www.food.com.