And now blueberries…can you resist them? Every time I’m in grocery store or farmer’s market, I grab another box – before the last box is consumed. They usually go in smoothies, on cereal or yogurt, or in a muffin, if it’s not too hot to bake. But there are always more! Here are some ideas for using them that go beyond the ordinary (I’ll address that zucchini at another time!):
1. Freeze ’em. Spread them on a rimmed baking sheet and freeze until solid. Transfer to ziploc bags. Best used in their frozen state, without thawing, for pancakes and muffins, smoothies, or as a snack right out of the bag!
2. Smoke ’em: Toss a pint of blueberries with a dash of olive oil, a splash of lemon juice, and 1/2 Cup brown sugar. Spread in a foil pan and place in your smoker. Smoke for about 30-35 minutes. Serve on a cheese platter or use for a BBQ sauce.
3. Roast ’em. Toss 2 Cups of berries with 1 T. lemon juice. Spread on a parchment-lined, rimmed baking sheet. Into the oven at 350 degrees for 15-20 minutes. Excellent with ricotta or yogurt.
4. Dress ’em. Make a blueberry vinaigrette of 1 Cup berries, 2/3 Cup of oil, 1/3 Cup balsamic vinegar, and salt and pepper to taste; throw it all in a blender until smooth. Use on tossed salad.
5. Sour ’em. Whisk 1/2 Cup white wine vinegar, 1/4 Cup sugar, and a pinch of salt in a bowl. Add 2 Cups of blueberries and small, sliced shallot. Cover and refrigerate overnight before using.