Blueberry Recipes!

June is here and and my Mendocino county local food guide says blueberries are ripe for the picking! As most everyone knows now a days blueberries are plump full of anti-oxidants and are great for fighting those pesky free radicals. They also help keep our eyes and brain healthy, and could potentially protect our bodies from colon and ovary cancer. So, long story short - let's eat MORE of them!

Blueberries are easy to throw into pancakes, muffins, and pies. But, below are some not so typical recipes so you can try to incorporate blueberries into more foods. Try out a chicken and blueberry pasta, or a healthy breakfast bar to grab on the go!

Chicken Blueberry Pasta

• 1 pound boneless, skinless chicken breast, trimmed of fat
• 8 ounces whole-wheat fusilli or radiatore
• 3 tablespoons extra-virgin olive oil
• 1 large shallot, thinly sliced
• 1/3 cup reduced-sodium chicken broth
• 1/3 cup crumbled feta cheese
• 3 tablespoons lime juice
• 1 cup fresh blueberries
• 1 tablespoon chopped fresh thyme
• 1 teaspoon freshly grated lime zest
• 1/4 teaspoon salt

Preparation

1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.
2. Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.
3. Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
4. Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.

Whole Wheat Blueberry bars

Crust

• 1 1/3 cups plus about 3 tablespoons whole-wheat pastry flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup packed light brown sugar
• 2 tablespoons butter, softened
• 2 tablespoons canola oil
• 1 large egg
• 1 teaspoon vanilla extract

Blueberry Filling

• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon freshly grated lemon zest
• 2 cups fresh or frozen blueberries
• 1 tablespoon lemon juice
• Confectioners' sugar for dusting (optional)