Hi Everyone,

Can you guess what our ingredient is this week?  I’d say Blueberries was a really great guess.  I am going to show you today how to use up that 10 lb flat of blueberries you bought for something other than just breakfasts.  Today I have two drinks for you, one alcoholic, the other for everyone; I have an appetizer, a salad, a salad dressing, a main dish, and of course a dessert.  You really can think of this as A FRUIT FOR ALL COURSES.


So, I believe we will start with a cocktail as all good parties should:




  • 1/2 Lime
  • 1 tsp Sugar
  • 1 tsp Honey
  • 1/3 Cup of Frozen Blueberries
  • 1 shot Tequila
  • 1/2 shot Cointreau
  • 1/2 shot Orange Juice
  • 3-4 Ice cubes
  • Fresh Mint
  • Sparkling Water



  1. Rim the glass with the other half of the Lime and dip the edge into a plate of sugar
  2. Muddle the brown sugar, blueberries and mint in the bottom of the glass
  3. Add the Tequila, Cointreau, and Orange juice
  4. Add ice
  5. Top off the glass with the sparkling water
  6. Garnish with a lime slice
  7. Serves one


This next one is for everyone:




  • 1 Cup Blueberries, Fresh or Frozen it doesn’t matter here
  • 8 limes, juiced
  • 2 limes, sliced
  • 2 Oranges, sliced
  • 1/2 Cup Fresh Blueberries
  • 1/4 Cup Honey or Maple Syrup
  • 6-8 Cups Water
  • 2 Cups Lemon Lime Soda
  • Ice Cubes
  • Fresh Mint



  1. In a Blender or Food Processor, put the 1 Cup of Blueberries, the lime juice, and the Honey or Maple Syrup.  Pulse them until it becomes a more or less smooth puree.
  2. In a large pitcher put the puree and 4 cups of the water .
  3. Stir it all together and put in the fridge for a couple of hours prior to the party or dinner.
  4.  Add fresh lime slices, orange slices, and the fresh blueberries
  5. Fill the pitcher up with the ice and then top up with the soda and water
  6. Taste for sweetness and adjust with more Honey or Maple Syrup if needed
  7. Serves 6


With this one, you could add a bottle of Rose’ or Chardonnay if you wanted to make this a more like the original Sangria, but I think the kids would love this as much as the adults so I’d serve just as it is.


Blueberries - A fruit for all courses 2


Let’s get to some food, I’m famished.  I love Crostini, you can do one kind or multiple kinds and I have yet to meet anyone who doesn’t like them.  On to the appie:





  • 1 French Baguette, this should serve 4-6
  • 1 Cup Blueberries, fresh or frozen
  • 1 tsp sugar
  • 1 Tbsp Lemon juice
  • 1 Tbsp Honey
  • 1 tsp Balsamic Vinegar
  • Fresh Thyme
  • Brie (your favourite one of course)



  1. In a saucepan combine the blueberries, sugar, lemon juice, honey and vinegar and let it simmer on the stove
  2. When the blueberries start to soften and burst, add the chopped thyme
  3.  Continue to simmer for a couple of minutes and then remove from heat and let the mixture cool (it will thicken as it sits, that’s OK, it’s what we want to happen)
  4. Slice the baguette and place a slice of Brie on each piece
  5. Spoon the blueberry mixture over the Brie
  6. If you wanted to garnish this, just add a little bit of thyme or maybe even thyme flowers


When you are going to have a rich dinner, it is always best to start with a salad, that way, you don’t each as much of the rich stuff (haha).  Well, it’s one way to try to keep the weight off, eat lots of salad.  This one is really good and if you want to have it for lunch, just grill a couple of chicken breasts and toss together.





  • 2-3 Cups Mixed Greens
  • 2-3 Cups Spinach
  • 2 Cups Arugula (I know it’s included in the mixed greens but I love it, so I put more in)
  • 1 Cup Strawberries, sliced
  • 1 Cup Blueberries
  • 1 Cup Blackberries
  • 1/2 Cup Sliced Almonds
  • Your favourite dressing with this one.  I like Poppyseed for the creaminess, but you can always go right back to basics with just oil and lemon juice



  1. In a large salad bowl, toss together all the ingredients and then either pour the dressing over the top or serve it on the side and let your family or guests help themselves


I have a recipe here for a vinaigrette with blueberries in it, but I wouldn’t serve this with the salad above, it might be a little overkill.





  • 1 Cup Fresh Blueberries
  • 1/4 Cup White Wine Vinegar
  • 1/3 Cup Olive Oil
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Minced Onion
  • 1 tsp Dijon Mustard
  • Salt & pepper to taste



  1. Put all the ingredients in a blender and pulse until it becomes a smooth puree.
  2. Pour over salad


Now for the main event, as you all know, I live in British Columbia on the south coast, so seafood is something that is fresh and easy to come by.  This recipe is sort of a Blueberry BBQ sauce, you could use it over chicken, or even pork tenderloin, but for me, I like it over the king of all fish:  Sockeye Salmon.





  • 4-6  6 oz portions Sockeye Salmon filets (or whatever salmon is your favourite, or ooh, maybe over Steelhead trout or even a Rainbow,  mmmmm)
  • 1/2 tsp salt
  • 1/2 tsp pepper

for the sauce:

  • 1/3 cup fresh Blueberries
  • 1/3 Cup of Ketchup
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp, canned Apple sauce, unsweetened
  • 1 Tbsp Balsamic Vinegar
  • 2 Tbsp Brown Sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1/2 tsp onion powder
  • 1 tsp Dijon Mustard
  • 1 tsp Worcestershire Sauce



  1. Preheat grill
  2. In a saucepan place the blueberries, ketchup, vinegars, garlic powder, onion powder, ginger, mustard and Worcestershire sauce.
  3. Over medium heat bring to the boil, when the blueberries start to burst, whisk everything to break up the blueberries.
  4. Once you have broken up the berries turn the heat down to low and simmer the sauce for about 20 minutes.
  5. Sauce will be thick and have lumps in it (That’s OK)
  6. Salt & pepper the Salmon and place on the grill
  7. Turn the Salmon a quarter turn after about 3 minutes, then turn it a quarter turn again after about a minute, cook for another minute and then flip over.
  8. Brush the Blueberry Sauce over the Salmon
  9. Cook for another 3 minutes and then give it a quarter turn again, and then baste with the sauce once more
  10. Serve over rice and slather on the sauce


I usually serve Corn on the cob with the Salmon, because they both kind of come at the same time of year.

Dessert, its one of those things that you know you shouldn’t have but you just can’t turn down.  This one is specifically for the hot weather season:





  • 1 Cup Fresh Blueberries
  • 1/2 Cup Sugar
  • 1/4 Cup Water
  • 1 3/4 Cup Yoghurt (you can use the flavoured ones, but then reduce the amount of sugar, because the flavoured ones are always loaded with sugar)
  • 1 tsp Vanilla



  1. In a saucepan add the blueberries, a 1/4 Cup of the sugar, and the water
  2. Cook over medium heat until the berries start to soften up and burst
  3. Using a masher, mash the berries into a pulp and continue to cook on low stirring frequently until the sauce starts to thicken
  4. Take it off the heat and let it cool to room temperature
  5. In a mixing bowl, add the yoghurt, sugar, and vanilla
  6. Beat the yoghurt mixture until it is smooth and silky
  7. Take a popsicle mold or a small glass and add a little of the yoghurt mixture, then put in a little of the blueberry mixture and using a knife, swirl the mixture, then layer the two, swirling each time, until the mold is almost full, put your stick in the mold or if you are using a small glass, cover with plastic wrap and then poke the sticks through the wrap
  8. Put in the freezer overnight and then serve as dessert




There we are, you can quickly go through the 10 lb flat of blueberries with these recipes.  Oh, and don’t forget if you want to freeze them and save them for the winter, put them on a sheet pan and freeze individually, when they are frozen solid, put in bags into your freezer.  Don’t forget to date them.

So, we are away next week and unfortunately, I have not been able to get ahead with my posts like I hoped to this week.  So, I may or may not have posts for you on Tuesday and Thursday next week, it depends on how much I can get accomplished tomorrow and Sunday.

For now, I will just wish you a wonderful weekend.  Take care and don’t forget to click on the mini-cookbook at the side.  The recipes in there are really good.  While you are at it, why don’t you go to the contact me page and send me a message.

Is there something that you would like to see or a particular ingredient that you would like me to use?  Send me a message and I will come up with a recipe for your ingredient.











About Barojenty

I am a 59-year-old Wife and Mother to two adult children that I am extremely proud of. They turned out to be wonderful human beings and lucky me, I still have one at home. I am a Badass cook, a Mum to a three-year-old Dachshund male named Willie and a almost one-year-old Dashchund female named Bailey. I have a chronic illness that prevents me from working outside my home. I love taking care of my home and family and even though I need help from hubby now and then I try not to let my illness keep me from doing anything I want.

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