Mixed Greens Salad with Maple Curry Vinaigrette

 At a recent dinner at the Tennessee Cookhouse in Leadville, Colorado, we were treated to this delicious salad.  Wanting to enjoy it again, I created my version.   The sweetness of the blueberries, the tart apple and the salty feta combine perfectly with the maple curry salad dressing. A perfect salad for fall. 

Here it is! Enjoy!

Ingredients

For the Salad:

Mixed baby greens

Fresh blueberries

Walnut halves

Thinly sliced  granny smith apple, cored and cut horizonally

Feta Cheese

For the Vinaigrette:

3 Tablespoons maple syrup

4 Tablespoons extra virgin olive oil

2 Tablespoons apple cider vinegar

3 Tablespoons Dijon mustard

1 tsp. curry powder

1/2 tsp. cinnamon

1 tsp. salt

1/2 tsp. black pepper

Instructions

For the vinaigrette, whisk together olive oil, maple syrup, vinegar and mustard. Mix in curry powder, cinnamon, salt and pepper. Allow to sit at least 10 minutes in the refrigerator to blend the flavors before using.

Place salad greens in large bowl. Toss with dressing to evenly coat the greens. Place at portion on each individual serving plate.  Top with an apple slice. Sprinkle with blueberries, walnuts and a small amount of feta cheese. Serve immediately.

Sour Cream Blueberry Muffins

When blueberries are on sale, this is what you make. These muffins are bursting with blueberries and a delicious crumb topping. They freeze well, so make a double batch!

Ingredients

2 cup flour
3 tsp. baking powder
1/2 tsp salt
2 large eggs
1 cup granulated sugar
1 tsp. vanilla
1/2 cup vegetable oil
1 cup sour cream
2 1/4 cups fresh blueberries
Powdered sugar optional

Crumb topping

3/4 cup flour
2/3 cup granulated sugar
4 Tablespoons melted butter
1 tsp cinnamon

Instructions

Preheat oven to 400 degrees. Line muffin tin with paper liners or grease each muffin cup.

Make crumb topping, by combining all crumb topping ingredients into small bowl with a fork.
Set aside.

For the muffins, in a large bowl, whisk together 2 cups flour, baking powder, and salt.
In another bowl, whisk eggs and sugar until combined. Add oil, sour cream and vanilla. Mix by hand  until well combined. Add wet ingredients to dry and mix until just combined. Do not overmix.

In small bowl, toss 1 1/2 cups blueberries with 1 Tablespoon of flour. Gently fold into batter.
Fill each muffin cup about 2/3 full. Scatter remaining berries on top. Then top with crumb topping.

Bake 18-20 minutes or until muffins are done and a toothpick comes out clean. Cool on wire rack. Sprinkle with powdered sugar once cooled, if desired.

Makes 16-18 muffins.

Cherry Blueberry Crumble

Cherries and blueberries = a perfect combination. It takes a little bit of effort to pit the cherries but it is so worth the end result.

Recipe Source: Sunset on the Side

Ingredients

3 cups fresh cherries, pitted and halved
1 1/2 cups fresh blueberries
1 Tablespoon corn starch
1/2 cup granulated sugar, divided
1/2 cup flour
1/4 cup light brown sugar
1/4 tsp salt
1/2 cup 1-minute oats
6 Tablespoons cold butter

Instructions

Preheat oven to 350 degrees.
Butter an 8-inch square pan.

Place cherries and blueberries in a large bowl. Add cornstarch and 1/4 cup sugar. Mix gently until fruit is evenly coated. Pour fruit into prepared pan.

Place remaining sugar, flour, brown sugar, salt and oats in medium sized bowl. Cut butter into 1 Tablespoon pieces and add to the mixture. Using a pastry blender, combine until it is crumbly.
Spread evenly on top of fruit.
Bake for 40 - 45 minutes or until golden brown on top. Cool for 45 minutes or until room temperature. Serve with whipped cream or vanilla ice cream.

Blueberry Spinach Salad with Lemon Poppy Seed Dressing

My garden is full of fresh spinach, ready to pick, and the blueberries are on sale at the market - looks like this is the perfect salad to make.

Recipe Source: Peas and Crayons

Ingredients

For the Salad

4 ounces fresh spinach
1/3 cup (or more) crumbled feta cheese
3/4 cup fresh blueberries
1/3 cup candied walnuts (recipe below)

For the Lemon Poppy Seed Dressing

1/4 cup fresh lemon juice
1 Tablespoon finely minced shallot
2 Tablespoons honey
1/2 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup avocado oil
1/2 Tablespoon poppy seeds

For the candied walnuts

1 cup unsalted chopped walnuts
1 Tablespoon butter
2 tsp. brown sugar
2 Tablespoons honey
Pinch of salt

Instructions

For the dressing:  Blend lemon juice, shallot, honey, mustard, salt and pepper until smooth in food processor or with emulsion blender. Add avocado oil slowly into mixture while blending. Blend until fully incorporated. Stir in poppy seeds. Store in refrigerator.

For the candied walnuts: Melt butter in skillet. Add walnuts, honey, brown sugar and salt. Saute 5 minutes, stirring. Pour onto parchment paper and separate walnuts to cool.

For the salad: Combine washed spinach, feta cheese, blueberries and candied walnuts in large bowl. Add 1/2 of the salad dressing and toss to coat evenly.  Serve right away with extra dressing on the side.

Blueberry Crumb Bars

Blueberries are in season now and this is a great way to enjoy them. The bars feature a buttery shortbread-like layer topped with lemony blueberries and a second crumb layer. They are best warm out of the oven! This recipe comes from Cooking Classy and is sure to please everyone!

Ingredients

3 cups flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp. baking powder
1/4 tsp. salt
1 large egg
1 1/2 tsp vanilla
1 cup cold unsalted butter, cut into cubes

For the filling:

1 Tablespoon cornstarch
1/2 cup sugar
1 1/2 Tablespoon lemon juice
4 cups fresh blueberries, at room temperature

Instructions

Preheat oven to 375 degrees. Line a 9x13 inch baking pan with parchment paper.
Butter the paper for easy removal of the bars.

In large bowl, combine flour, 1/2 cup granulated sugar, brown sugar, baking powder and salt.
In small bowl, combine egg and vanilla.
Add egg mixture and cold cubed butter to the flour mixture. Using a pastry cutter, cut mixture until it resembles coarse crumbs.

Press 1/2 of the mixture into the bottom of the prepared pan.
In separate bowl, combine cornstarch, 1/2 cup granulated sugar and lemon juice.
Add blueberries and toss to evenly coat.
Pour the blueberries into the pan and coat evenly over the crust.
Sprinkle remaining crumb mixture over the berry layer.

Bake for 38-40 minutes or until top is golden brown.
Allow to cool 20-30 minutes before cutting into squares.

Blueberry and Raspberry Galettes with Pistachios

Red, white and blue.... perfect for 4th of July or anytime. These galettes come together easily with refrigerated pie crust.

Ingredients

16 ounces berries. I used 10 ounces blueberries and 6 ounces raspberries, but you could replace with your favorite combination of berries. Strawberries or blackberries would work well with this recipe too.
1/3 cup granulated sugar
1 Tablespoon cornstarch
2 tsp. lemon juice
1/4 tsp. salt
1 (14.1 ounce) packaged frozen pie crust
1/4 cup chopped, toasted, salted pistachios
1 egg
Turbinado sugar for sprinkling
Vanilla ice cream
Fresh chopped mint - optional

Instructions

Preheat oven to 435 degrees.  Allow pie crust to stand at room temperature to thaw.
Place large baking sheet in oven.
In bowl, combine berries, granulated sugar, cornstarch, lemon juice and salt.
Cut out four 8-inch rounds from pie crust. It will be necessary to combine and re-roll scraps of dough to make four rounds
Divide berry mixture among the pie crust rounds. Sprinkle evenly with pistachios.
Fold dough over berries, pleating edges as you go.
Top preheated baking sheet with parchment paper. Using a large spatula, transfer galettes to covered baking sheet.
Mix egg with 1 tsp water. Using pasty brush, brush egg on edges of dough. Sprinkle with turbinado sugar.
Bake 15-20 minutes or until crust is golden brown and filling is bubbly.
Let stand 10 minutes before serving.
Sprinkle with fresh chopped  mint and serve with a scoop of vanilla ice cream.

Hint 1: Roll out any remaining small pieces of pie crust. Cut into 3-inch squares. Place a few berries and sprinkling of sugar on top. Brush edges with egg wash. Fold diagonally into triangles and make these mini-tarts along with the galettes.

Hint 2: Swap the berries for peaches as they come into season and trade the pistachios for pecans or walnuts.

This recipe was featured in the May 27, 2018 edition of The Denver Post.

Blueberry Cake

When blueberries start to go on sale, here is great dessert to make. Almost like a blueberry cobbler, it is full of blueberry goodness. This recipe comes from Simply Recipes.

Ingredients

1 cup all purpose flour plus 1 teaspoon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup softened unsalted butter
3/4 cup sugar
1/4 teaspoon vanilla
2 large eggs
1 teaspoon lemon zest
2 cups blueberries, rinsed and drained well
1 teaspoon lemon juice
Powdered sugar for dusting

Instructions

Preheat oven to 350 degrees.
Lightly butter and flour an 8 or 9 inch springform pan or butter and flour the sides of an 8 or 9 inch cake cake and cover the bottom with parchment paper.

Sift together flour, baking powder, salt and cinnamon.
Beat butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition.
Mix in lemon zest.
Reduce mixer to low speed and add flour. Beat until smooth.
Pour the batter into the prepared cake pan.
Combine blueberries with 1 teaspoon flour and lemon juice. Toss to combine.
Spoon berries over the top of the cake.

Bake for 50 - 55 minutes.
Allow to cool for 10 minutes and then remove from pan.
Dust with powdered sugar when the cake is completely cool.

Creme Brulee Blueberry French Toast

On a recent visit to the Columbia River Gorge in Washington, we stayed at the Carson Luxury Cabins. These lovely cabins located in Carson, Washington, provided a country setting and also a delicious breakfast each morning.
A highlight was the Creme Brulee Blueberry French Toast and our hostess was kind enough to share this recipe with me.

Ingredients

4 eggs
1 1/3 cup milk
1 Tablespoon brown sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
5 slices whole grain bread, cut into one inch chunks
1/2 cup blueberries or other seasonal berries

For the Topping

2 Tablespoons brown sugar
1 Tablespoon butter
2 Tablespoons maple syrup

Instructions

Preheat oven to 350 degrees.
Spray two 4x8 inch baking dishes with cooking spray.
Fill each baking dish with two slices bread, each cut into 1 " cubes.
Scald the  milk in the microwave for two minutes.
Blend eggs, brown sugar and vanilla in blender.
Slowly add hot milk to the egg mixture.
Pour egg mixture over bread, dividing between two baking dishes.
Top with berries.

Prepare topping by combining all sauce ingredients in small saucepan. Bring to boil for 2 - 3 minutes.
Pour over berries.

Bake in preheated oven until bread is golden brown on top and knife comes out clean, about 35 minutes.

Fruit Salad with Poppy Seed Dressing

Ingredients

For the Salad Dressing:
1/4 cup honey
2 Tablespoons frozen limeade concentrate, thawed
2 Tablespoons oil
1/2 teaspoon grated orange peel
1/4 teaspoon poppy seed
1/8 teaspoon dry mustard

For the Salad
1 cup fresh blueberries
2 medium nectarines, sliced
2 medium oranges, peeled and sliced
2 kiwi, peeled and sliced

Instructions

In a small jar with a tight fitting lid, combine all dressing ingredients. Shake well and refrigerate for
several hours to blend the flavors.
Arrange salad ingredients on individual plates. Drizzle dressing on top.

4 servings.

Blueberry Cream Pie

Ingredients

2/3 cup sugar
4 Tablespoons flour
1 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 cups fresh blueberries
1 unbaked pie crust

Instructions

Mix together sugar, flour, whipping cream, salt and cinnamon. Fold in blueberries.
Pour into unbaked pie crust.
Bake at 400 degrees for 45 minutes.

Mixed Berry Crisp

Ingredients

1 3/4 cup flour plus 1/3 cup flour
2 1/2 cups sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 3/4 sticks (14 Tablespoons) chilled butter, cut into pieces
1 1-pound bag frozen blueberries, thawed and drained
1 1-pound bag frozen raspberries, thawed and drained
1 1-pound bag frozen blackberries, thawed and drained
1 teaspoon vanilla


Instructions

Preheat oven to 375 degrees.
Butter and flour a 9x13 inch glass baking pan.
Blend 1 3/4 cup flour, 1 1/4 cup sugar, cinnamon and salt in food processor until just combined. Add pieces of butter. Pulse until moist clumps form. Press half of the mixture into the bottom of the baking pan.
Mix all berries, vanilla, 1/3 cup flour and 1 1/4 cup sugar in large bowl. Spoon over pressed mixture in pan. Sprinkle with remaining flour mixture on top.
Bake until topping is brown and cooked through - about 50 minutes.
Cool 15 minutes before serving.
Great with a scoop of cinnamon or vanilla ice cream on top.

Blueberry Walnut Tart

This recipe comes from Eating Well magazine, July 2012

Ingredients

CRUST
1/2 cup walnuts, lightly toasted
1 cup graham cracker crumbs
1 large egg white
1 Tablespoon melted butter
1 Tablespoon canola oil
Pinch of salt

FILLING
8 ounces reduced fat cream cheese, softened
1/4 cup sour cream
1/4 cup plus 2 Tablespoons maple syrup
2 cups fresh blueberries

Instructions

Preheat oven to 325F.
Coarsely chop walnuts in food processor. Add graham cracker crumbs and process until mixture looks like fine crumbs.
Whisk egg white in medium bowl until frothy. Add crumb mixture, butter, oil and pinch of salt. Toss to combine.
Press mixture into bottom and 1/2 inch up sides of 9-inch removable-bottom tart pan.
Set on baking sheet. Bake until slightly dark around the edges - about 8 minutes. Cool on wire rack.
Prepare filling by combining cream cheese, sour cream, and 1/4 cup maple syrup until smooth.
When crust is cool, spread filling evenly over it.
Arrange blueberries on top, pressing lightly so that they set in.
Drizzle with remaining 2 Tablespoons of maple syrup.
Chill for at least one hour before serving.

Blueberry Oat Bars

I discovered this yummy recipe on the website relish.com.  They claim it is a copycat of the Starbucks version of this dessert and was originally posted on foodlibrarian.com.
 I claim it is delicious!



Ingredients

1 cup old-fashioned oats
1 cup quick-cooking oats
1 cup flour
1 cup packed brown sugar
1/2 tsp salt
1/2 tsp baking soda
3/4 cup unsalted butter, softened
3 cups fresh or frozen blueberries
1/2 cup sugar
1/3 cup orange juice
3/4 tsp. cornstarch

In saucepan, bring blueberries and orange juice to boil. Reduce heat and simmer until blueberries are tender.
Whisk in cornstarch and boil, stirring until thickened. Pour into a bowl. Place plastic wrap directly on the surface. Refrigerate until cooled. It should have the consistency of jam. This can be made up to one day ahead. If making the same day, allow the blueberry mixture to cool for at least one hour.

In bowl, combine oats, flour, brown sugar, salt and baking soda. Cut into butter until crumbly,

Reserve 1 1/2 cups of oatmeal mixture. Pat remaining into bottom of greased 9x13 inch pan. Spread blueberry mixture over it. Crumble remaining oatmeal  mixture on top.

Bake at 350F until light golden brown, about 40 minutes. Let cool completely on rack before cutting. Store in refrigerator.