We have a lot of fresh, Klesick Family Farm items this week, with blueberries looking especially good. That being said, we found these 3  great recipes that you can use to incorporate blueberries into your dinner menu!  They all sound delicious, so try them out and let us know what you think!

1. Teriyaki Pork CHops with Blueberry-Ginger Relish

2. Blueberry Beef Burgers

3. Filet Mignon with Blueberry-Bourbon BBQ Sauce

Grilled Spring Onions:

Provided by: http://www.cookthink.com/recipe/4139/Grilled_Spring_Onions

serves 2-4

These onions make a delicious complement any grilled meal. Tender sweet spring onions take on delicious charred, complex flavors when grilled. Cook them for less time to preserve their fresh flavor, or a little longer for more sweetness.

Ingredients:

vegetable oil (for the grill)
2 tablespoons olive oil
2 teaspoons soy sauce
2 cloves garlic, minced
1 teaspoon fresh lemon juice
1 pound spring onions, cut in half lengthwise

Instructions:

1. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly — it’s flammable) onto the grill grate.

2. Slice the onions in half lengthwise. In a small bowl, whisk together the oil, soy sauce, garlic and lemon juice. Using a basting brush, lightly coat both sides with the oil mixture.

3. Put the onions cut side-down on the high-heat side of the grill. Continuing to baste the onions with the oil mixture, cook 3-4 minutes. Then turn the onions and cook until they start to become tender and the sides darken, another 3-4 minutes.

4. Move the onions to the low-heat side of the grill and cook until the onions are tender and browned.

Cuban Beet Salad

Provided by: http://community.tasteofhome.com/forums/p/639830/5375497.aspx

1¼ hours | 20 min prep | SERVES 4

RECIPE BY: SassyStew

This is a beautiful side dish. Very simple – it lets the ingredients speak for themselves. I serve this with Carnitas and Tangy Citrus Slaw.

Ingredients

-           4 medium beets

-           1/2 small red onion, thinly sliced

-           1/2  lemon, juice of

-          1 tablespoon olive oil

-          2 tablespoons fresh parsley, minced

Directions

1.      Scrub the beets and cut off the tops, leaving about an inch of stem. Cook the beets according to your preference – roasted or boiled. Either way, it will take about 45 minutes. The beets should be tender and easily pierced with a knife. Set aside to cool.

2.      Meanwhile, put a kettle of water on to boil. Place the thinly sliced red onion in a sieve and pour the boiling water over them, allowing the water to drain into the sink. This will take the harshness from the onions.

3.      Peel and slice the beets. You can cut them into thin wedges, or cut the beets in half and then into 1/4 inch slices.

4.      Place beets, onions, parsley, lemon juice and olive oil in a bowl and toss to coat. Season with a bit of salt.

5.      Cover and chill for at least an hour to let the flavors marry. Can be served cool or at room temperature.

Banana Oatmeal Cookies

Ingredients

• 1 cup whole cane sugar
• 1 cup butter
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 3 ripe bananas, mashed
• 2 cups rolled oats
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream butter and sugar together until smooth. Stir in the eggs and vanilla. Sift together the flour, baking soda, cloves and cinnamon, stir into the creamed mixture. Then add the mashed bananas, rolled oats and chocolate chips, mix until well blended.
3. Drop dough by rounded spoonfuls onto unprepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove cookies from pan to cool on wire racks.

Our guest judge Ashley Rodriguez from http://notwithoutsalt.com has chosen our berry recipe winners!

Congratulations to the following winners and we hope you all enjoy your flat of berries.

1.       Joie, Eric, & Molly Goodman; Blue Ribbon Blueberry Soup

2.      Mary Sebring; Chicken with Blackberry Herb Sauce

3.      Marilyn Harvey; Berry Cobbler

Here are the winning recipes submissions:

Blue Ribbon Blueberry Soup:

Greetings,
I hope you will enjoy this recipe for Blue Ribbon Blueberry Soup!  I first had this at an Herb Society potluck back in Wisconsin.  The woman who brought it came prepared with a stack of copies of the recipe as she had gotten used to being asked for it every time she shared it.  She didn’t write her name on it so I can’t give her direct credit, but my family has loved it and we’re grateful to her still!  It is delicious eaten as suggested, simply topped with vanilla yogurt (shortbread cookies make a yummy side to it too), but we have also found other great ways to eat it.  It makes a fabulous topping for vanilla ice cream, a delicious sauce for shortbread or lemon pound cake and is even yummy as a dressing on a salad of butter lettuce with walnuts and goat cheese!  I love the simplicity of the recipe, it’s truly all about the blueberries.  Also, it’s not overly sweet so you can still taste the natural tartness of the berries and the flavor the cinnamon and lemon bring is wonderful.  Hope you enjoy it as much as we do!
Best of wishes,
Joie, Eric, and Molly Goodman

Blue Ribbon Blueberry Soup

1 qt. (4 cups) fresh or frozen blueberries
1 cup unsweetened apple juice
2 tablespoons sugar
2 wedges lemon
1 stick cinnamon
1/2 teaspoon vanilla
8 tablespoons vanilla yogurt

Place all of the ingredients except the yogurt in a heavy saucepan.  Bring to a boil over high heat, stirring to dissolve the sugar.  Reduce the heat to low and simmer for 20 minutes.  Remove the lemon wedges and cinnamon stick and discard.  Allow the soup to cool to room temperature (about 45 minutes).  Puree the soup in a blender or food processor until smooth.  Chill the soup.  Serve it cold, topping each serving with 2 tablespoons of yogurt.  Makes 4 servings.

Chicken with Blackberry Herb Sauce:

Hello ,

Here is my submission to your berry recipe contest.  I came up with the idea of a savory berry coulis when my husband was told by his doctor to avoid cranberries.  He’s always been a turkey and cranberry guy, and a blackberry lover, too.  It was only natural to come up with a fruity sauce using his favorite berry.

This sauce is also delicious with salmon.  Substituting raspberries for the blackberries also makes a yummy sauce for poultry.
Enjoy!

Mary Sebring

Chicken with Blackberry Herb Sauce

Serves 4

4 boneless, skinless chicken breasts

The Marinade

2 cups water

3 Tablespoons kosher salt

1 sprig fresh thyme

1/2 teaspoon. freshly cracked pepper

1 Tablespoon agave syrup

The Sauce

1 bay leaf

8 oz blackberry puree  (whirl the berries in a blender-straining the seeds out is optional)

1 Tablespoon agave syrup

1 fresh sage leaf

canola oil

salt and black pepper to taste

1.  Combine water, salt, pepper, agave, and thyme in a gallon size zip locking plastic bag.  Close bag and mix ingredients well by tossing the bag back and forth.  When salt appears to be dissolved, add the four chicken breasts.  Toss again, and squeeze out excess air from bag.  Refrigerate 30 min or up to 4 hours.  Remove breasts from marinade and pat dry.

2.  Preheat oven to 375 degrees F.  Heat a grill pan on the cook top to medium high.  Lightly brush pan with canola oil.  Place the breasts on the grill pan until grill marks appear.  Turn them over and grill the other side.  Move the grill pan to the oven to finish cooking the breasts.  Baste with a little canola to keep them moist.  Remove from oven when a thermometer inserted into the thickest part of the breast reads 165 degrees F.  Salt and pepper them if desired.

3.  Heat the blackberry puree with the remaining 1 Tbsp agave syrup, bay leaf, and sage leaf.  Cook at a very low simmer until flavors combine, about 20 minutes.  The sauce should have the consistency of a syrup.  Adjust it by either thinning with water or thickening with further reduction.  Season with salt and pepper to taste.

4.  Spoon a generous pool of the sauce onto each of four plates.  Place a breast on top of the sauce and drizzle each breast with additional sauce.  Serve with sautéed zucchini or braised seasonal greens.

Berry Cobbler:

I would like to enter my recipe for Berry Cobbler.

It was a recipe my Mom use to make for us at home, then later used at her restaurant.

I now use it quite frequently for our business buffet. It is just delicious and a very old recipe.

Thank you,

Marilyn Harvey

Berry Cobbler:

(Serves 10-12)

1-2/3 cups Flour

2 teaspoons Baking powder

¾ cup Sugar

¾ teaspoon Salt

1 cube Butter, melted

1-1/3 cup Milk

6 cups total, of Fresh or frozen blackberries, Raspberries, Blueberries, Strawberries or a mixture of berries.

Use 1 tart and one sweeter berry if using a mixture.

Topping:

1 cup Sugar

1 cup Water

3 tablespoons Butter

In a medium size bowl, mix flour, sugar, baking powder and salt. Add milk and melted butter then stir until smooth. Spread batter over the bottom of a buttered  9 x 13 baking dish. Sprinkle berries over batter. Combine sugar water and remaining butter in a saucepan and bring to a boil. Pour over berries. Bake 400 degrees F.  for 45 minutes, or until nicely browned. Serve warm with vanilla ice cream.

My favorite way to enjoy the albacore tuna is on this salad!

Four servings

1 six-ounce can troll-caught albacore in juices
2-3 tablespoons olive oil
1/2 cup chopped fresh basil or 1 tablespoon dried
2 tablespoons fresh lemon juice
1 garlic clove, chopped
1 small head green leaf lettuce, torn into bite-size pieces
2 large tomatoes, cut into wedges
1 green pepper, cut into strips
1/2 cucumber, peeled sliced
3-5 radishes, trimmed, sliced
2 hard-boiled eggs, quartered
6 drained canned anchovy fillets (optional, I don’t usually use them)
8 black olives (preferably brine-cured)
2 green onions, chopped

Flake undrained albacore with a fork; add the additional 2-3 tablespoons of olive oil and whisk with basil, lemon juice, and chopped garlic. Season dressing to taste with salt and pepper. Arrange bed of lettuce on large platter. Top decoratively with remaining ingredients. Drizzle enough dressing over to moisten. Serve, passing remaining dressing separately.

This is amazing with a thick buttered slice of Breadfarm’s Blanchard Black Olive Baguette! Make extra dressing and dip the baguette in it…yum!

-Marty, for the Klesick Family Farm



from www.101cookbooks.com
Serves 2-3

Ingredients
12 spears of thick asparagus, sliced into 1/4-inch thick coins
5 – 6 broccolini (or broccoli) florets, trimmed and cut into bite-sized pieces
1 1/2 tablespoons fresh lemon juice
Big pinch of salt
1 small shallot, chopped
3 tablespoons extra virgin olive oil
1/4 cup pine nuts, toasted, and coarsely chopped
7 baby Chioggia beets or radishes, washed trimmed and very thinly sliced
Zest of one lemon
A bit of shaved parmesan

Directions
Wash the asparagus and broccolini well and set aside. Make the dressing by whisking together the lemon juice, salt, shallot and olive oil. Stir in the pine nuts. Set aside.

To cook the asparagus, place a splash of olive oil along with a couple pinches of salt in a large skillet over medium-high heat. When the pan is hot add the asparagus and broccolini. Toss well and cover the skillet with a lid. Cook for one minute. Stir again, taste a piece, and cover again for another minute – but only if needed. You don’t want to overcook the vegetables here, they should be bright and with a bit of bite to them. When the vegetables are cooked, remove them from the heat and stir in the radishes and lemon zest. Taste, add a bit of salt if needed. Toss with 1/3 of the pine nut dressing, adding more as needed – as I mention up above, you might have a bit extra.

Turn everything out onto a platter and finish with some shaved Parmesan.