Add Blueberries to Your July 4 Festivities

In just a few weeks we'll be celebrating our nation's birthday. On July 4th, the fun begins with fireworks, parades, and barbeques. Everyone in the United States feels quite patriotic. We all give thanks for our freedom and everything is proudly dressed in Red, White and Blue. Speaking of Red, White and Blue, as you plan your picnics and family barbeques, take advantage of the beautiful blue of blueberries with your menu.  Here are a two recipes we've collected for you. We'll be sharing lots more in the days leading up to the holiday.

All-American Chicken Salad Platter compliments of the Blueberry Council.

Ingredients

13 cup bottled vinaigrette dressing

1 tablespoon orange marmalade

1 tablespoon reduced fat mayonnaise

2 cups ½-inch cubes cooked chicken breast

2 cups blueberries

½ cup ½-inch cubes red bell pepper

2 small scallions, sliced (about 3 tablespoons)

Salt and ground black pepper

4 large slices whole grain country bread

4 slices (¾-inch thick) iceberg lettuce (cut crosswise through center of head)

8 to 12 thin crosswise slices tomato

Instructions

In a large bowl, combine vinaigrette, marmalade, and mayonnaise

Set aside 2 tablespoons

Stir chicken, blueberries, red pepper, and scallions into remaining dressing in the bowl

Add salt and pepper to taste

Place one slice toast on each of 4 dinner plates

Divide salad onto toast

Arrange lettuce and tomatoes beside sandwich and drizzle with reserved dressing

 

Blueberry-Strawberry Salsa compliments of Two Peas and Their Pod

 

Ingredientsblueberry-strawberry-jicama-salsa3

1 cup fresh blueberries
1 cup diced strawberries
1 cup diced jicama
1/3 cup chopped cilantro
1/4 cup finely chopped red onion
2 tablespoons finely chopped jalapeno pepper, stemmed and seeded
Juice of 1 large lime
Salt, to taste
Tortilla chips, for serving

Instructions

1. In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeno, and lime juice. Stir until well combined. Season with salt, to taste. Serve with tortilla chips at room temperature or chilled.

Note-this salsa is also great with grilled fish or chicken. It is best eaten the day it is made.

Facebooktwitterredditpinterestlinkedinmail