Blueberries Anyone?

Mid-July is blueberry* picking in Oregon. There are many U-pick farms in our area. Now, what do we do with the two buckets (11 lbs/5 kg) of berries? Here are 11 ideas.
                                                                   blueberry field  
    bleuetière         campo de arándanos     черника поле
campo di mirtilli              Heidelbeerfeld         蓝莓场        بلوبیری میدان    ब्लूबेरी क्षेत्र     чорниця поле       שדה אוכמניות       yabanmersini alan   bosbessengebied    bláberja  sviði 
                                                     مجال عنبية         ブルーベリーフィールド           

I

Vinaigrette

In a blender, put in a handful of berries                                                                  
3 parts oil to 1 part of  vinegar (balsamic or red wine)                                                                                              

Easy! Done! Well, blend the mixture together. 

-Use on salads or vegetables

II

Sweet and chilly Snack

Wash berries and roll them in sugar.

Freeze them. (will keep up to 6 months)

-Eat them straight from the freezer! 

-Something nice to bring out in December for snack or appetizer.

III

Compote

Sauté 1 diced onion in a little butter.

Add 1 cup (240 g) of berries, a little grated ginger and a splash of hot sauce.

Simmer until the berries pop, reduce, and begin to thicken.

Optional: season with black pepper, pinch of salt, and/or ground cumin.

-Use over tofu, vegetables, or in a stir-fry.

IV

Creamed

Mound fresh berries in a bowl.

Add organic plain yogurt.

Drizzle organic maple syrup and sprinkle of cinnamon.

V

Liquor 

Bring 1 cup (240 g) of berries and 1/2 cup (120 g) sugar to a simmer.

Cook until the berries are broken down and thickened.

Stain through a mesh. Discard (and save to eat) any solids.

Divide the mixture into small shot glasses.

Add ice. Top with vodka or gin. 

VI

Quinoa-Blueberry Salad

Toss fresh berries with cooked and cooled quinoa.

Add diced organic cucumbers, fresh mint, and minced red onion.

Drizzle with an organic lemon vinaigrette*.

Top with slivered almonds.

*Whisk together

1/4 cup (60 ml) red wine vinegar

2 Tbs (30 ml) Dijon mustard

1 tsp. (5 ml) dried oregano

1/2 tsp. (2,5 ml) sea salt

1/4 tsp. (1,25 ml) ground black pepper

1/2 cup (120 ml) olive oil

2 Tbs. (30 ml) organic lemon juice

VII

Cornbread

Waffles

Pancakes

Add berries to any recipe.

Finished!

VIII

Spread

Mix 1/4 cup (60 ml) mashed berries, chopped scallions and about 1/2 cup (120 ml) mayonnaise*.

-Use on sandwiches, in wraps, over grilled chicken.

* make your own tofu or almond mayonnaise
https://www.blogger.com/blogger.gblogID=4757368533685219635&pli=1#allposts/postNum=15

IX

Salsa

In a food processor, mince 1 red onion, 1 jalapeño pepper and handful of cilantro or parsley.

Add 1 cup (240 g) berries, splash of olive oil, juice of 1/2 organic lemon (or more).

Pulse until the berries are just chopped.

-Serve with organic blue corn tortilla chips.

X

Brie & Blueberries

Simmer 1 cup (240 g) berries with 1 Tbs. (15 ml) of sugar and a dash of hot sauce.

When the sauce has thicken, pour over a room temperature round of brie.

-Serve with slices of baguette or crackers.

XI

Blueberry and Gorgonzola Salad

serves 4

A. Whisk together: 
1/4 cup (60 ml) olive oil
3 Tbs. (45 ml) balsamic vinegar
1/2 tsp. (2,5 ml) sea salt

B. Mix:
mixed organic lettuces
1 cup (240 g) blueberries
1/2 cup (120 g) chopped organic walnuts

C. Serve salad with the vinaigrette

-modified from the "The Oregonian" newspaper

*There are 70-80 varieties of blueberries which contain high level of antioxidants.