Enjoy summer berry season in new ways

Blueberries are a delicious summer fruit, as flavorful in savory dishes as they are in seasonal sweet treats

    Fresh green beans are a true treasure of summer.
    The crisp green vegetable is in season, providing the opportunity to eat them raw in hand. Just pick them, give them a quick wash and munch on them.
    But, of course, they are also delicious when cooked — whether boiled, steamed or grilled.
    Flavor steamed green beans with a garlicky-yogurt dressing or lemon-dill vinaigrette. A quick braise of summer vegetables makes an excellent side dish for any grilled meat. You can also toss warm green beans with blue cheese and walnuts for a steakhouse-worthy accompaniment to a meal.
    Green beans are often used in stir fries, stews, salads and curries — and, of course, the traditional green bean casserole. Update this dish by using fresh green beans, a homemade creamy mushroom soup and the familiar fried onion topping.
    Green beans are widely used as a side dish, on their own or mixed with other vegetables or enhanced with everything from herbs to citrus juices and zest.
    Green beans, also called as snap beans, string beans or French beans, mix well with cheese, nuts, mushroom, seafood, meat and many other foods.
    They are low in calories and a good source of vitamins, minerals and plant-derived micronutrients.
    They are a rich source of dietary fiber and vitamin A, as well as flavonoids such as lutein, zea-xanthin and beta-carotene.
    Snap beans are a good source of folates, vitamin B6, thiamin and vitamin C and minerals like iron, calcium, magnesium, manganese and potassium, which are essential for body metabolism.
    When selecting beans, avoid those that are limp or overly mature with tough skin. Select tender, long, firm but flexible beans that make a snap when broken. Make sure they are bright green.
    Store them in a perforated plastic bag kept inside the refrigerator at high relative humidity. Green beans keep well for as long as a week.
    Wash raw beans in cold water and, just before using, remove the strings and trim the ends.
    Following are a few green bean recipes from www.foodandwine.com and tasteandtellblog.com.



Blueberry Pineapple Salsa

2 cups fresh blueberries
1 cup finely diced fresh pineapple
1 jalapeno pepper, seeds and membrane removed, minced
2 to 3 tablespoons lime juice
1/2 teaspoon lime zest
3 tablespoons chopped cilantro
1/4 cup diced red onion
Kosher salt

    Combine blueberries, pineapple, jalapeño, 2 tablespoons lime juice, lime zest, cilantro and red onion.
    Season with salt and additional lime juice as needed.
    Serve with tortilla chips or as an accompaniment to fish or chicken.


Tangy Blueberry Chutney

1/2 cup chopped onion
1/4 cup sugar
1/4 cup golden raisins
1/4 cup cider vinegar
1 cup fresh blueberries

    In a small saucepan, combine onion, sugar, raisins and vinegar. Bring to a boil, then reduce heat and simmer about three minutes, until sugar dissolves.
    Add 1/2 cup blueberries and simmer about five minutes, until saucy. Add remaining blueberries and simmer one minute longer.
    Serve with chicken, pork tenderloin, ham or cheese.


Bluebery and Watermelon Salad With Marinated Feta

1/3 cup cubed feta cheese
1/3 cup thinly sliced red onion
2 tablespoons olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
Pinch of hot pepper flakes
2 cups cubed seedless watermelon
1 cup fresh blueberries
1 cup chopped cucumber
1/4 cup loosely packed, thinly sliced fresh basil

    Toss together feta, red onion, oil, lemon zest, lemon juice and hot pepper flakes. Let stand 10 minutes.
    Toss together watermelon, blueberries, cucumber and basil. Transfer to small serving platter. Top with feta mixture.
    You may substitute mint for basil if desired. Lime may also be substituted for lemon, if desired.



Blueberry Peach Orzo Salad

2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons orange juice
1 teaspoon orange zest
1 teaspoon kosher salt
1/4 teaspoon pepper
8 ounces uncooked orzo pasta, cooked, drained and cooled with cold water
2 cups blueberries
1 peach, pitted and chopped
2 cups arugula

    In a serving bowl, whisk olive oil, vinegar, orange juice, orange zest, kosher salt and pepper until blended.
    Add cooled orzo, blueberries, peach and arugula. Stir until evenly coated.
    Gluten-free pasta, quinoa or rice may be substituted for orzo.



Blueberry Barbecue Glazed Beef Short Ribs

4 pounds boneless beef short ribs
3-1/2 teaspoons kosher salt
1 tablespoon ground chipotle chile powder
2-1/2 teaspoons coarsely ground black pepper
5 cups fresh or frozen blueberries
2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 cup dark brown sugar
3/4 cup ketchup
1/2 cup red wine vinegar
1/2 cup Irish whiskey
1/4 cup soy sauce
1/4 cup honey
2 tablespoons Worcestershire sauce

    Sprinkle ribs with three teaspoons salt, chipotle powder and two teaspoons pepper.  Set aside.
    In a large saucepan over high heat, bring one cup water and blueberries to a boil.  Reduce heat to medium and let simmer eight minutes, stirring frequently. Remove from heat. Mash blueberries in pot and set aside.
    In a large ovenproof pot, heat one tablespoon oil.  Brown ribs on each side in batches, adding more oil if necessary. Remove ribs and set aside.
    Add onion and garlic to pot. Cook, stirring frequently, four to six minutes, until translucent. Add brown sugar, ketchup, vinegar, whiskey, soy sauce, honey, Worcestershire sauce, remaining salt and pepper to pot. Stir in blueberry mixture.  Return ribs to pot.
    Bring mixture to a boil, then remove from heat and cover. Bake in a 325-degree oven for two to 2-1/2 hours, until ribs are tender.  
    Remove cover and bake an additional 30 to 40 minutes, until sauce is slightly thickened



Grilled Chicken With Blueberry Relish

2-1/2 cups frozen blueberries
2 tablespoons fresh chopped rosemary
1 tablespoon balsamic vinegar
1/4 cup blueberry preserves
4 medium sized boneless, skinless chicken breasts
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

    Place blueberries, 1 tablespoon rosemary, balsamic vinegar and blueberry preserves in a pan. Bring to a simmer and cook over medium-low heat for about 20 minutes, until liquid has started to thicken.
    Crush blueberries with the back of a spoon and set aside.
    Preheat grill to high. Drizzle olive oil over chicken and season with salt and pepper. Place on the grill and cook about seven minutes on each side, depending on the thickness of the chicken.
    Top with the blueberry relish and remaining chopped rosemary and serve on a large dish.


Savory Blueberry Pizza

1 pound pizza dough
1-1/2 cups grated mozzarella cheese
1/2 cup crumbled gorgonzola cheese
4 ounces diced pancetta (bacon or ham may be substituted), cooked and drained
1/4 cup thinly sliced red onion
1 cup fresh blueberries
1/4 cup thinly sliced fresh basil
Freshly ground black pepper

    Lightly flour a work surface. Pat and stretch dough into a 10-by-14-inch oval, then place on a large baking sheet. With a fork, pierce dough in several places. Leaving a one-inch border, sprinkle dough with half the mozzarella, gorgonzola, pancetta and red onion.
    Bake in a 450-degree oven for 12 to 14 minutes, until crust is golden brown.
    Sprinkle blueberries and remaining mozzarella over pizza and bake about two minutes, until cheese is melted and crust is golden brown.
    Remove from oven, top with basil and pepper and serve.




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Ozaukee Press

Wisconsin’s largest paid circulation community weekly newspaper. Serving Port Washington, Saukville, Grafton, Fredonia, Belgium, as well as Ozaukee County government. Locally owned and printed in Port Washington, Wisconsin.

125 E. Main St.
Port Washington, WI 53074
(262) 284-3494


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