Monday kicked off a week-long celebration of all things blueberry. Many thanks to Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures for wrangling all of us. Here we are at day three...
Blueberry Week Recipes
Breakfast
- Blueberry Cheesecake Crescent Coffee Braid by Palatable Pastime
- Blueberry Orange Bread by Family Around the Table
- Fluffy Blueberry Buttermilk Pancakes by Food Above Gold
- Glazed Blueberry Banana Coconut Bread by Jolene's Recipe Journal
Drinks & Appetizers
- Blueberry Peach Lemonade by Hezzi-D's Books and Cooks
- Blueberry Lime Margaritas by The Baking Fairy
Dinner
- Bare Knuckle Bourbon Blueberry Barbecue Sauce by A Kitchen Hoor's Adventures
- Summer Salad with Greens, Microflowers, and Berries by Culinary Adventures with Camilla
Dessert
- Blueberry Galette by Caroline's Cooking
- Blueberry Goat Cheese Ice Cream Bars by Crumb Top Baking
- Blueberry Crumb Bars by Sweet Beginnings
- Peachy Blueberry Hand Pies by The Freshman Cook
- Rosemary Linzer Cookies with Blueberry Preserves by The Spiffy Cookie
Summer Salad with Greens,
Microflowers, and Berries
This isn't really a recipe, per se, but it's a lovely addition to any summer table, so I wanted to share it and hope it inspires you!
Greens, edible flowers, berries - blueberries for this week! - and your favorite salad dressing. Place in a bowl and toss. That's it!
But, just for fun, here's my favorite berry vinaigrette. This sweet and tart dressing is made with pureed berries, honey, vinegar, and oil. Since the berries are pureed in the dressing, it doesn’t matter if they are a little overripe. Just avoid any moldy berries. For this week, I used organic blueberries, but I've done the same process with strawberries, blackberries, and even golden raspberries. Get creative.
Greens, edible flowers, berries - blueberries for this week! - and your favorite salad dressing. Place in a bowl and toss. That's it!
But, just for fun, here's my favorite berry vinaigrette. This sweet and tart dressing is made with pureed berries, honey, vinegar, and oil. Since the berries are pureed in the dressing, it doesn’t matter if they are a little overripe. Just avoid any moldy berries. For this week, I used organic blueberries, but I've done the same process with strawberries, blackberries, and even golden raspberries. Get creative.
Blueberry Vinaigrette
- 1 C blueberries
- 1 T honey
- 5 T red wine vinegar
- 1/3 C olive oil
- 1 t salt
- 1/4 t black pepper
Combine the blueberries, honey, vinegar, olive oil, salt, and pepper in the bowl of a food processor or blender and puree until very smooth, about 2 minutes.
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