Recipes — Blueberry

Amy Ingram
Strawberry Blueberry Jam with Chia Seeds

Strawberry Blueberry Jam with Chia Seeds

This recipes is super simple and healthy.  Chia seeds are full of Omega 3 and have nutrional content simliar to Flax seed.  When Chia seeds are added to water they turn into gel which makes them ideal for jams and jellies. Ingredients: 1/2 c Strawberries 1/2 c Blueberries 1/2 Tbs Water 1/2 Tbs LG Balsamic Vinegar (the flavor you choose is up to you, I picked Apricot) 1 Tbs Chia seeds Directions: Mash strawberries and blueberries with a fork or use a food processor for a smoother texture similar to jelly. Add chia seeds, water and balsamic vinegar, stir to...

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Amy Ingram
Slow Cooker Short Ribs with Blueberry Balsamic

Slow Cooker Short Ribs with Blueberry Balsamic

Ingredients: 2lbs. Beef Short Ribs, bone-in 1/2 cup LG Blueberry Dark Balsamic 15oz can of Tomato Sauce 8 cloves Garlic, peeled and minced 1/2 Tbsp. Onion powder 1/2 tsp. Black pepper 1/4 cup Brown sugar 2 Tbsp. Maldon Sea Salt 1 tsp. Paprika 1 Tbsp. LG Red Cayenne Infused Olive Oil Directions: Mix together the onion powder, black pepper, paprika and salt. Rub the short ribs with the mixture. Heat a pan with the cayenne over medium high heat. Braise the short ribs 2-3 each side until lightly browned. Put ribs in the slow cooker and add remaining ingredients. Cook for 4-6 hours...

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Myrna Burlock

Blueberry and Fresh Olive Oil Gelato

   Ingredients 2 cups fresh blueberries 1 teaspoon lemon juice 1 teaspoon lemon zest 3 cups milk 1 cup heavy cream 6 egg yolks 1 1/4 cups sugar 2/3 cup Liquid Gold Meyer Lemon Extra Virgin Olive Oil 1/4 teaspoon salt Directions: For the Blueberry Puree Combine the blueberries, 1/4 cup of sugar and lemon zest together in a saucepan over medium heat. Stir occasionally, being mindful that l that the pot does not boil over or burn. Keep the berries on medium heat until they release their juices and the sugar is completely dissolved. Remove from heat and strain,...

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Myrna Burlock

Blueberry Balsamic Glazed Salmon

  Serves 4. Use center-cut salmon fillets of similar thickness so that they cook at the same rate. The best way to ensure uniformity is to buy a 1 1/2- to 2-pound whole center-cut fillet and cut it into 4 pieces. Prepare the glaze before you cook the salmon. If your nonstick skillet isn't ovensafe, sear the salmon as directed in step 2, then transfer it to a rimmed baking sheet, glaze it, and bake it as directed in step 3.   Ingredients 1 teaspoon light brown sugar 1/2 teaspoon kosher salt 1/4 teaspoon cornstarch 4 center-cut skin-on salmon fillets...

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