Thursday, July 8, 2010

Recipes: Blueberries!

Blueberries are one of the best parts of summer eating. Antioxident rich, sweet, juicy, and slightly tart when fresh, blueberries are great in desserts or smoothies, sprinkled on yogurt, or eaten alone as a snack.

We figured that you've already gotten the best muffin and pie recipies... how about a couple of new ideas for our favorite berries? Here's a delicous salad featuring blueberries & fennel (both in your shares this week!) and a tasty, berry-packed twist on latkes. (Both from

Peach, Blueberry and Fennel Salad

1/4 cup + 1/4 cup lime juice
1/2 medium red onion, very thinly sliced
2 large peaches seeded and sliced
1 cup blueberries
1 medium head fennel, cored and very thinly sliced
1 cup cilantro, loosely packed, roughly chopped
1 tablespoon olive or enova oil
Coarse salt and cracked black pepper to taste

Place onions and 1/4 cup lime juice in a shallow non-reactive dish and set aside for 30 minutes or overnight. In a large non-reactive salad bowl, toss together peaches, blueberries, fennel, and cilantro. Remove onions from lime juice, discard juice. Add to bowl with salad. Add remaining lime juice, olive, salt and pepper, and toss until combined. Taste and adjust seasonings. Serve over grilled fish, shrimp or scallops, or enjoy by itself.

Blueberry Latkes

2 c. flour
1/2 tsp. salt
3 tsp. baking powder
1 tbsp. sugar
1 1/2 tbsp. Matzo meal
3 eggs, well beaten
1 1/2 c. milk (about)
4 tbsp. melted butter
2 c. fresh blueberries
Maple syrup

Sift first 3 dry ingredients, then add sugar and matzo meal. Add milk to eggs. Stir into flour. Stir in melted butter. Beat until smooth. Grease surface of a large frying pan or griddle and fry large latkes on medium heat, browning nicely on both sides. To serve, heat fruit gently, sweetening to taste. Spread with butter, put together in threes with blueberries between layers and syrup on top. Serves 4.

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