Author: admin

INGREDIENTS:

2 cups cream cheese (softened)

3/4 cup sugar

2 eggs 2 cups sour cream

2 1/2 tbsp fresh sqeezed juice from mandarins

1 tsp vanilla extract

1 1/2 cups crushed graham crackers

2 tbsp melted butter

3 tbsp sugar

1/2 tsp vanilla extract

Mandarin slices, for garnish

DIRECTIONS:

1. Preheat oven to 375°F.

2. Using an electric mixer, beat the cream cheese until light and fluffy, then add the 3/4 cup of sugar. Mix well. Add the eggs, vanilla and mandarin juice and blend together.

3. Line a muffin pan with paper liners. Mix together the graham cracker crumbs with the melted butter, then line the bottom of the muffin cups with crumbs. Fill the muffin cups until 3/4 full with the cheesecake mixture. Bake for 10 to 15 minutes.

4. Combine sour cream, remaining sugar and remaining vanilla. Spoon some on each cheesecake, then bake for an additional 5 minutes.

5. Let cheesecakes cool, then garnish with mandarin slices.

• INGREDIENTS:2 eggs

  2/3 cup sugar

  1/3 cup butter, softened

  1/4 cup olive oil

  1/2 tsp vanilla

  1 1/2 cups all-purpose flour

  1 tsp baking powder

  1/4 tsp salt

  1/4 tsp baking soda

  1 tsp lemon zest

  1 cup reisling wine or white grape juice

  2 cups seedless red grapes

   

  DIRECTIONS:

  Preheat the oven to 350 degrees F. Grease a round springform cake pan, and line the bottom with greased parchment paper.

  Using an electric mixer, beat together the butter and sugar until light and fluffy. Add the eggs, olive oil, vanilla and lemon zest and mix together.

  In a separate bowl, mix together the dry ingredients. Add this mixture to the butter, sugar, eggs and oil, alternating with the wine or grape juice.

  Mix in 1 cup of the grapes. Pour the batter into the pan, and top the cake with the remaining grapes. Sprinkle some extra sugar on top if desired.

  Bake for 45 to 50 minutes.

   

INGREDIENTS: 

Spring Mix

1/2 cup red seedless grapes

1/2 cup sliced apples

¼ cup dried cranberries

½ cup sliced carrots

½ cup chopped celery

1/2 yellow pepper

1/4 cup plain yogurt

1 tbsp lemon juice

Salt and pepper, to taste

DIRECTIONS:

In a small bowl, mix together the yogurt, lemon juice and salt and pepper.

Place the lettuce into a large bowl, and then top with the remaining ingredients. Drizzle the dressing over, and mix together.

INGREDIENTS:
Ready-made pastry dough
8 – 10 fresh plums (sliced into 1/4” wedges)
1/4 cup whole almonds
6 tbsp sugar
Juice from 1/2 lemon

DIRECTIONS:
Preheat oven to 350°F.
Roll out ready-made pastry to a 13” round (about 1/8” thick), then transfer to a parchment-lined
baking sheet.
Blend almonds and about 2 tbsp of sugar in a food processor until coarsely ground, then spread
this mixture out over the pastry.
Toss the sliced plums in a bowl with lemon juice and another 2 tbsp of sugar.
Lay out the plums on top of the almond mixture and pastry.
Fold the edges of the pastry over the plums, sprinkle with the remaining sugar, then bake for abut 30 to 40 minutes until browned.

INGREDIENTS:
5 nectarines, sliced in half and stones removed
1/2 cup butter (softened)
1 cup crushed amaretti cookies
3/4 cup almonds, ground
1 egg
1/3 cup brown sugar

DIRECTIONS:
Preheat oven to 350°F.
Place the nectarines (flat side up) in an oven-safe baking dish.
Mix the crushed cookies, butter, almonds, sugar and egg together in a bowl.
Spoon the mixture onto the tops of the nectarines, then bake for about 30 to 40 minutes until the
fruit is softened.
Serve by itself, or with a scoop of vanilla ice cream.

INGREDIENTS

For filling: 

8 cups pitted fresh cherries

1 tbsp fresh lemon juice

1/4 tsp ground cinnamon

1 pinch ground nutmeg

1/4 cup cornstarch

1/4 cup brown sugar

3/4 cup sugar

1/4 cup butter

For topping:

1 1/2 cups all purpose flour

1 cup cake flour

1 tbsp baking powder

1/2 tsp salt

6 tbsp butter

1/3 cup sugar

1 large egg

3/4 cup whole milk

INSTRUCTIONS:

1. Preheat the oven to 375˚ F.
2. Combine the cherries, lemon juice and cinnamon in a large bowl. Whisk together the nutmeg, cornstarch and sugars, and fold into the cherry mixture. Cut the butter into pieces and add to the mixture. Transfer to a greased baking dish.
3. Sift the flours, baking powder and salt into a medium bowl. Cut the butter into small pieces and add to the flour mixture. Add the sugar, then cut ingredients together with a pastry cutter until the mixture resembles crumbly meal.
4. Whisk the egg and milk together in a separate bowl, then add to the crumbly mixture. Stir until a dough consistency is formed. Spoon the topping in mounds over the cherry filling. Brush with milk and sprinkle with sugar.
5. Bake 40-45 minutes, until topping is golden and fruit is bubbling.

Created for the BC Blueberry Council by Chef Gurj Dhaliwal.

Photo courtesy of the BC Blueberry Council.

Yields 4-6 Main Course Portions

INGREDIENTS:

1 cup (250 ml) Basmati Rice

2 tbsp (30 ml) Vegetable Oil

1 tsp (5 ml) Coriander Seeds

1 tsp (5 ml) Cumin Seeds

1 tsp (5 ml) Whole Cloves

1 Cinnamon Stick

4 Green Cardamom Pods

1 tbsp (15 ml) Garam Masala

2 tsp (10 ml) Turmeric Powder

1 tsp (5 ml) Ground Black Pepper

½ tsp (2.5 ml) Salt

2 cups (500 ml) Water

2 tbsp (30 ml) Shallot, minced

1 tbsp (15 ml) Garlic Cloves, minced

1 tbsp (15 ml) Ginger, minced

1 Fresh Red Chili, sliced thin

⅓ cup (25 g) Sliced Almonds, toasted

½ cup (75 g) Raisins

1 Lime, juice & zest

¼ cup (10 g) Cilantro, chopped

1 cup (170 g) Fresh B.C. Blueberries

DIRECTIONS:

• Begin by rinsing the rice 3 times with cold running water and in a large bowl, drain and set aside.
• Heat a large sauce pot over medium heat and add in 1 tbsp (15ml) of vegetable oil for 1 minute. Add in the coriander, cumin, cloves, cinnamon, and cardamom.  Toast all spices in the oil for 3 minutes.
• Add in the rice and cook, stirring until toasted for 1 minute. Add in the garam masala, turmeric, black pepper and salt, then add water, turn the heat up to high and bring to a boil.
• Turn the heat down to low, cover with a tight fitting lid and let steam until the rice is tender, about 20 minutes.
• Remove from the heat and let the rice rest covered for 10 minutes before fluffing up with a fork.
• Heat a small sauté pan over medium with the remaining 1 tbsp (15ml) of oil; add in the shallots, garlic, ginger and sauté for 5 minutes until the mixture is cooked and translucent.
• Turn the heat down to low add in the chili, almonds, raisins and cook for 1 minute in order for the flavors to come together, turn off the heat.
• In a large bowl combine together the warm rice, shallot mixture, lime juice, lime zest, fresh cilantro and a pinch of salt & pepper.
• When the biryani has cooled down for 20 minutes, gently fold in the fresh blueberries.

Photo and recipes courtesy of the BC Blueberry Council.

BLUEBERRY GREEN ZINGER

Yields: 4 portions

INGREDIENTS:

2 cups Spinach

5 stalks Kale, roughly chopped

1 cup Beets, cooked and roughly chopped*

2 tsp Fresh ginger

2½ cups Blueberries, fresh or frozen

½ cup Lemon juice or other citrus

3 tbsp Honey

1 ½ cup Green tea, prepared and cooled

½ cup Water

* You can buy pre-cooked beets, or cook your own by wrapping in foil and roasting in a medium oven for 90 minutes.

DIRECTIONS:

• Put all ingredients into a blender and blend until smooth. Pour into chilled glasses and serve immediately.

BLUE CRANBERRY SMOOTHIE

Yields: 4 portions

INGREDIENTS:

2 cups Blueberries, fresh or frozen

1 cup Fresh cranberries, whole

1 ½ cups Vanilla yogurt

1 ½ cups Cranberry juice

2 cups Water

2 tbsp Fresh mint

DIRECTIONS:

• Put all ingredients into a blender and blend until smooth. Pour into chilled glasses and serve immediately.

‘NANA BERRY SMOOTHIE

Yields: 4 portions

INGREDIENTS:

2 Bananas

1 ½ cups Blueberries, fresh or frozen

1 ½ cup Plain yogurt

½ cup Unsweetened almond or soy milk

2 tbsp Flax seeds, ground

2 tbsp Honey

1 ½ cups Water

DIRECTIONS:

• Put all ingredients into a blender and blend until smooth. Pour into chilled glasses and serve immediately.

Photo and recipe courtesy of the BC Blueberry Council.

Yields:  6 slices or 1 x 9” pie

INGREDIENTS:

CRUST

½ cup (80 g) Almonds, whole or sliced

1 cup (150 g) Dates, pitted and chopped

¾ cup (120 g) Unsweetened finely shredded coconut

3 tbsp (45 ml) Butter, melted

2 tbsp (30 ml) Maple syrup

1 tsp (15 ml) Cinnamon

1 tsp (15 ml) Orange zest, finely grated

1/8  tsp (pinch) Salt

FILLING

1.5 cups (225 g) B.C. Blueberries, fresh or frozen

1 cup (240 ml) Plain 11% Greek Yogurt

¼ cup (60 ml) Maple syrup

¼ cup (60 ml) Cream cheese, room temperature

3 tbsp (45 ml) Whipping cream

1 tbsp (15 ml) Orange zest, finely grated

1 tbsp (15 ml) Orange juice, fresh

INSTRUCTIONS

CRUST

• Line the bottom and sides of a 9” pie dish with a piece of parchment paper.
• In a food processor, pulse the almonds until finely ground, but not a paste.
• Add the dates, coconut, butter, maple syrup, cinnamon, orange zest and salt, pulse until finely ground.
• Press crust to the bottom and sides of the lined pie dish, and set aside at room temperature.

FILLING

• In a blender puree the blueberries, yogurt, maple syrup, cream cheese, whipping cream, orange zest and orange juice until a smooth consistency.
• Pour filling into the pie dish and freeze, for about 2-3 hours.
• Once frozen, remove parchment paper to slice.
• Top with fresh blueberries and a drizzle of maple syrup.
• Best enjoyed within 3-8 hours.

Created for the BC Blueberry Council by Chef Gurj Dhaliwal

Yields 4 – 6 Main Course Portions

INGREDIENTS:

2 tbsp (30 ml) Vegetable Oil

1 tsp (5 ml) Coriander Seeds

1 tsp (5 ml) Fennel Seeds

5 Whole Cloves

1  Cinnamon Stick

4 Green Cardamom Pods

2 cups (300 g) Yellow Onion, chopped

3 tbsp (30 g) Garlic Cloves, chopped

3 tbsp (30 g) Ginger, chopped

4 Fresh Red Chillies, chopped

1 tbsp (15 ml) Garam Masala

2 tbsp (30 ml) Paprika

2 ½ lbs (1.2 kg) Boneless Lamb Shoulder or Lamb Leg cut into large ¾”cubes

2 tsp (10 ml) Turmeric Powder

1 tsp (5 ml) Ground Black Pepper

2 tsp (10 ml) Salt

1 ½ cups (325 g) Fresh or Frozen B.C. Blueberries

1 cup  (250 g) Canned Diced Tomatoes, drained with no tomato juice

½ cup (125 ml) Water

1 tbsp (15 ml) Fresh Mint, chopped

DIRECTIONS:

• Place a large wide flat-bottom pot or Dutch oven over medium heat. Add 1 tbsp (15ml) of oil and preheat for 2 minutes, then add coriander seeds, fennel seeds, cloves, cinnamon and cardamom. Toast all spices in oil for 3 minutes.
• Increase heat to medium high, add in the chopped onions and cook for 10 minutes.
• Add in garlic, ginger, chili, garam masala, paprika and cook for 5 minutes.
• In a separate bowl combine the turmeric, black pepper, cubed lamb and remaining 1 tbsp. (15ml) of oil.
• Add the lamb into the onion spice mixture and stir to coat in all spices. Cook for 5 minutes.
• Add in blueberries, canned tomatoes, salt, and water. Cover with lid, reduce the heat to medium low and cook the lamb for 15 minutes.
• Uncover and continue to cook over medium low heat for 45 minutes until the lamb is tender and the sauce is thick.
• Garnish with fresh chopped mint and serve with yogurt.