Makes 4

Make Ahead: Up to 1 day ahead, assemble, leaving off the granola, cover with plastic and keep in the fridge.

Ingredients

• 1 – 6 oz container Raspberry yogurt
• 1 – 6 oz container Peach yogurt
• 1 – 6 oz container Blueberry yogurt
• 1 ¾ cup blackberries
• 1 ¾ cup pineapple, sliced into 1/4 inch thick small wedges
• 1 ¾ cup strawberries, sliced thick
• ½ cup granola

Directions

1. In 4 medium glasses, layer the yogurt starting with the raspberry yogurt, blackberries, peach yogurt, pineapple, blueberry yogurt, strawberries and granola.

Makes 4
For a picnic I love to pour my cooler into individual jars with tight fitting lids. With the top off, keep them in the freezer for an hour or so before your picnic, they will help to keep the rest of the food for your picnic cold and will have thawed just enough for you to enjoy a nice cold beverage.

Ingredients

• 8 sprigs of mint
• 1 cup blueberries
• ¼ cup fresh lime juice
• 4 cups ginger ale

Directions

1. Place all of the ingredients into a pitcher and with a muddler (or a wooden spoon), muddle all of the ingredients together.
2. Serve over ice.

Serves 6-8

Ingredients

• 3 Tablespoon white balsamic vinegar
• ½ teaspoon lemon juice
• ¾ teaspoon agave syrup or sugar
• 1 smashed garlic clove
• 3 Tablespoons olive oil
• pinch of salt and pepper
• 2 pounds grape tomatoes
• 2 cups or 1 pint blueberries
• 16 oz Ciliegine mozzarella (small balls or dice up larger balls)
• 2 Tablespoons basil, roughly chopped

Directions

1. In a small bowl whisk together balsamic vinegar, lemon juice, agave syrup, garlic, olive oil and salt and pepper. Set aside for about 20-30 minutes so the garlic infuses.
2. Place the tomatoes, blueberry, mozzarella and basil in a large bowl.
3. Pour the dressing over the tomatoes and toss together (be sure to remove the garlic clove).

Makes 24
This dessert recipe is one I like because it’s quick to whip together. I like to start with the boxed cupcakes and make them fun and special by frosting them with homemade frosting and decorating them with festive 4th of July colored fruit including raspberries, blueberries and star fruit. The secret though is filling the cupcakes with a berry jam which makes them pop! I hope you enjoy them!

Ingredients

• 1, 18.25oz box vanilla cake mix
• 1/3 cup canola oil
• 3 eggs
• 1 ¼ cups water
• 1 cup blueberry or raspberry jam
• 2, 8oz package cream cheese, room temperature
• 5 Tablespoons butter, melted
• 1 cup powdered sugar
• ¼ teaspoon vanilla extract
• 4 teaspoons lemon juice
• 1 pint blue berries
• 1 pint raspberries
• 1 star fruit, ½ inch slices

Directions

1. Pre-heat your oven to 325.
2. Mix the cupcakes according to the directions on the package. Place white or silver cupcake cups into a cupcake pan and evenly pour the batter into each. Bake for 18-23 minutes.
3. Let the cupcakes cool.
4. Meanwhile, in a medium mixing bowl whisk together cream cheese, butter, powdered sugar, vanilla and lemon juice.
5. When the cupcakes are cool make a small, deep hole in the top of each cupcake with a large icing tip, turkey baster or a thick straw. Place the jam into a small plastic bag and squeeze into one corner, cut of a small piece of the corner and pipe the jam into the hole of each cupcake.
6. Spread icing over the top of each cupcake. Top the cupcakes with the berries and top some of them with a slice of star fruit.

My most recent food challenge has been to create recipes around the antioxidant power house, THE BLUEBERRY. Not too sweet, with hints of tartness, this berry turns out to be quite versatile. Because this summers sun-drenched crop was so huge, blueberries were plentiful at farmers markets, grocery stores and u-pick farms.

After lugging home case after case of this super fruit, I feel confident about the relationship we share. Here are some tips on how to get along:

When buying blueberries:
• Look carefully through the package for mold.
• Look for plump dark blue berries.

Storage:
• If you are going to use in 2-3 days, wash thoroughly and let dry slightly and place in a Tupperware container in your fridge.
• Make sure to look for damaged or moldy berries while washing. If you let a moldy berry into your storage bin it will spread to the rest of your berries.

Recipes:
• If you have several cups of extra blueberries, make them into a Blueberry Compote and use as a topping for pancakes, oatmeal, or Caramelized Onion, and Goat Cheese Bruchetta.
• Take a twist on pizza and try my Three Cheese and Blueberry Pizza.
• Get a double dose of blueberries with the Mixed Greens with Dried Blueberries Tossed in a Blueberry Vinaigrette and Topped with Goat Cheese Croutons.
• The perfect finish to your meal is my Blueberry Crumble desert.

I hope you enjoy these blueberry recipes as much as I did making them.

This blueberry compote is so versatile. Top your pancakes, toast, oatmeal, ice cream or make a delicious caramelized onion and goat cheese bruschetta appetizer with this blueberry compote.
Makes about 3 1/2 -4 cups

Ingredients

• 4 1/2 cups blueberries
• 4 cups strawberries, sliced
• 1/2 cup sugar
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice

Directions

1. Combine all of the ingredients into a medium sauce pot. Turn heat on medium and bring to a simmer, reduce heat to medium/low and let reduce for 45 minutes, stirring occasionally.
2. Remove from heat and cool. Use right away or place in jars for later use.
3. Keeps in the refrigerator for about 1 week and in the freezer for up to 6 months.

You can make your own dough or buy it from grocery stores like Trader Joe’s or from your local pizza parlor. Make sure to get prosciutto di parma, its texture and flavor make all the difference. You can add more or less to each pizza based on your preference.
Serves 4

Ingredients

• 2, 12inch rounds of pizza dough, raw
• flour for rolling out dough
• 2 tablespoons corn meal
• 4 tablespoons olive oil
• 2 cups fresh mozzarella, slices 1/2 inch thick
• 2/3 cup ricotta cheese
• 3/4 cup parmesan cheese
• 1 cup fresh blueberries
• 8 thin slices prosciutto di parma
• 1/4 cup basil, roughly chopped

Directions

1. Put a pizza stone or cookie sheet in your oven and pre-heat oven to 500°.
2. On a lightly floured cutting board, roll out both of pizza dough’s to about 12 inches in diameter.
3. Lift up each dough and spread corn meal on the cutting board and place dough on top of corn meal.
4. Spread the olive oil evenly over both doughs.
5. Divide the cheeses and blueberries evening over both pizzas.
6. Pull the pizza stone or cookie sheet out of the oven and with a pizza paddle or 2 large spatulas place the pizza’s on the hot sheet and return to the oven. Bake for 10-15 minutes.
7. Remove the pizzas from the oven and top with prosciutto and basil, slice and serve.

Ingredients

• 1/4 cup blueberries
• 3 sprigs of mint
• 1/4 cup vodka
• 1/2 cup Ginger ale
• 1/4 cup soda water
• 1 teaspoon lime juice

Directions

1. In a tall highball glass place blueberries, mint, and vodka and muddle until blueberries are smashed and mint releases its aroma.
2. Add Ginger ale, soda water, lime and top off with ice cubes.
3. Stir and serve

The Goat Cheese Bruschcetta is a perfect appetizer to serve with almost any dish and the blueberry compote adds a sweet flavor to the goat cheese!
Makes 8

Ingredients

• 1 tablespoon olive oil
• 1 cup Sweet onion, thinly sliced
• 1/2 teaspoon thyme, dried
• 1/4 cup plain yogurt
• 1/4 cup goat cheese
• 12, 1/2” thick slices of a baguette
• 1/4 cup blueberry compote (recipe below)
• 12 pecan halves

Directions

1. In a medium sauté pan heat olive oil over medium heat. Add the onion and sauté until well caramelized, about 10 minutes, stir occasionally. Remove from heat and set aside.
2. In a small bowl mix the yogurt and goat cheese until well incorporated.
3. Turn your oven on to broil. Place the baguette slices on a cookie sheet and drizzle a little olive oil over the top. Place in the broiler and toast for about 2-4 minutes, watch carefully they will easily burn. Remove from the oven.
4. Once the baguette has cooled, spread the yogurt/goat cheese mixture evenly over each slice. On top of the spread, place a dollop of blueberry compote, a pinch of caramelized onions and finish with a pecan half.
5. Serve.

This desert is a delicious lemon pie with fresh blueberries and a dab of whip cream.

Ingredients

• 1 package or 9 gram crackers
• 1/3 cup sugar
• 5 tablespoons butter, melted
• 2/3 cup fresh squeezed lemon juice
• 3 extra large egg yolks
• 2 teaspoons of lemon zest
• 1 14 oz. can of sweetened condensed milk
• 3/4 cup blueberries

Directions

1. Preheat your oven to 350°.
2. Grease an 8 inch tart pan or pie plate.
3. In a food processor blend gram crackers and sugar until fine crumbs form.
4. Pour in melted butter and blend together in short pulses.
5. Press gram cracker mixture into the pan with the bottom of a measuring cup, making sure the bottom and the sides are even and compact.
6. Bake for 10 minutes. Remove from the oven and set aside.
7. Turn your oven up to 400°.
8. With a hand mixer or counter top mixer fitted with a whisk attachment, whisk together egg yolks on high for 2 minutes.
9. On medium speed whisk in the sweetened condensed milk until fully mixed.
10. Add the lemon zest and juice and blend for 30 seconds.
11. Pour the filling into your crust.
12. Evenly drop blueberries over the top of the filling. Place in the oven and bake at 400° for 7 minutes. Turn heat down to 325° and bake for 15 minutes.
13. Remove from the oven and let cool for about 20 minutes. Keep in the fridge until you are ready to serve, no longer than 12 hours.
14. Serve with a dollop of whipped cream.