Blueberry Potato Salad

This is one of the most unusal blueberry recipes I found.  It sounds good to me, though.  I am not sure why.  The color contrast of the blueberries and the white of the potatoes would be interesting on a plate.  I am definitely going to try this recipe.

Blueberry Potato Salad

Servings:  8

Ingredients:

¼ cup white wine vinegar

1 tablespoon olive oil

½ teaspoon sugar

½ teaspoon salt

½ teaspoon dried basil (crushed)

1/8 teaspoon freshly ground black pepper

4 cups potatoes cooked and sliced

1 cup fresh blueberries

½ cup cucumber, diced

½ cup carrot, shredded

2 tablespoons scallions, chopped

2 tablespoons parsley, chopped

Directions:

1.       Combine vinegar, oil, sugar, salt, basil, and pepper the blend well.

2.       Combine dressing with the potatoes and mix well.

3.       Stir in the blueberries, carrots and cucumber.

4.       Sprinkle with chopped scallions and parsley.

5.       Serve.

Enjoy!

Turkey with Blueberry Pan Sauce

According to EatingWell Magazine, blueberries have just the right mix of acid and pectin so that they’re terrific in both sweet and savory dishes.  They work especially well with thyme.  So, this easy turkey sauté can be a delight whenever the berries are in season.   To make this dish into a meal, dress some quick-cooking barley with lemon and pepper and offer steamed green beans on the side.

Turkey with Blueberry Pan Sauce
www.eatingwell.com

from EatingWell:  August/September 2005, The EatingWell Healthy in a Hurry Cookbook (2005)
Servings:  4
Total Time:  40 Minutes

Ingredients:

¼ cup all-purpose flour
¾ teaspoon salt, divided
½ teaspoon freshly ground pepper
1 pound turkey tenderloin
1 tablespoon extra-virgin olive oil
¼ cup chopped shallots
1 tablespoon chopped fresh thyme
2 cups blueberries
3 tablespoons balsamic vinegar

Preparation:

1.       Preheat oven to 450 degrees F.  Whisk flour, ½ teaspoon salt and pepper in a shallow dish.  Dredge turkey in the mixture.  (Discard any leftover flour.)

2.      Heat oil in a large ovenproof skillet over high heat.  Add the turkey, cook until golden brown on one side, 3 to 5 minutes.  Turn the turkey over and transfer the pan to the oven.  Roast until the turkey is just cooked through and no longer pink in the middle, 15 to 20 minutes.  Transfer the turkey to a plate and tent with foil to keep warm.

3.      Place the skillet over medium heat.  (Take care; the handle will be very hot.)  Add shallots and thyme and cook, stirring constantly, until the shallots begin to brown, 30 seconds to 1 minute.  Add blueberries, vinegar and the remaining ¼ teaspoon salt; continue cooking, stirring occasionally and scraping up any brown bits, until the blueberries burst and release their juices and the mixture becomes thick and syrupy, 4 to 5 minutes.  Slice the turkey and serve with blueberry pan sauce.

Enjoy!