Category: Uncategorized

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: 12-16 tacos

INGREDIENTS:

 BLUEBERRY WET RUB FOR PORK

1 cup (150 g) B.C. Blueberries, fresh or frozen

½ cup (65 g) Onion, diced

2 tbsp (20 g) Fresh garlic, chopped

1 tbsp (15 ml) Chipotle pepper (canned in adobe sauce), chopped

1 tbsp (15 ml) Salt

1 tsp (5ml) Pepper

1 tsp (5 ml) Sweet paprika

½  tsp (2.5 ml) Thyme, fresh or dry

PORK ROAST

3-4 lb (1.5 kg) Pork shoulder

BLUEBERRY PINEAPPLE JICAMA SALSA

1 cup (150 g) B.C Blueberries, fresh or frozen

¾ cup (125 g) Pineapple , fresh or canned, diced

½ cup (75 g) Jicama, diced

1 tbsp (10 g) Jalapeño pepper, de-seeded and finely diced

1 tbsp (15 ml) Fresh cilantro, chopped

1 tbsp (15 ml) Lime juice

½ tsp (2.5 ml) Salt

½ tsp (2/5 ml) Pepper

TACOS

12 (4-6”) Corn tortillas

DIRECTIONS:

WET RUB

• In a sauce pan, on a medium-low heat, cook the blueberries, onion, garlic, chipotle, salt, pepper, paprika and thyme until reduced, breaking down the mixture with a spoon.
• Cool completely and spread over the pork to marinade in the refrigerator for 1- 5 hours.

PORK ROAST

• Cook marinated pork in a uncovered roasting pan on low heat (275F/135C) for 4-5 hours.
• Allow to rest and cool.
• Separate and shred into small pieces.

SALSA

• Mix together the blueberries, pineapple, jicama, jalapeño, cilantro, lime, salt and pepper and set aside.

TACOS

• Warm tortillas in oven or microwave for 15-30 seconds.
• Line the tortilla with shredded pork then top with salsa.

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.

Photo and recipe courtesy of the BC Blueberry Council.

Yields 1.5 cups

INGREDIENTS:

1 cup (150 g) B.C. Blueberries, fresh or frozen

1 cup (150 g) Thick sliced bacon, diced

½ cup (75 g) Shallot, finely diced

½ cup (75 g) Granny Smith apple, peeled, cored and diced

½ cup (120 ml) Apple cider vinegar

1/3  cup (80 ml) Maple syrup

1 tsp (5 ml) Orange zest, finely grated

½ tsp (2.5 ml) Ground black pepper

¼ tsp (1.5 ml) Ground clove

DIRECTIONS:

• In a medium pan, fry the diced bacon over medium heat, until light brown, but not crispy.
• Strain the bacon and reserve 2 tablespoons of the bacon fat.
• Using the same skillet, add the bacon fat, blueberries, shallot, apple, apple cider vinegar, maple syrup, black pepper and clove.
• Bring to a boil and continue to simmer, on a medium-low heat, for 45- 60 minutes until thick and reduced.
• Add the cooked bacon and orange zest.
• Serve at room temperature.

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.

Photo and recipe courtesy of the BC Blueberry Council. 

Yields: 4 portions

INGREDIENTS: 

2 cups (200 g) Raw kale, stem removed and chopped

1 ½  cups (225 g) B.C Blueberries, fresh or frozen

1 ½ cups (225 g) Cooked quinoa, cooled (2/3 cup uncooked quinoa)

1 cup (150 g) Raw beet, peeled and grated

3 tbsp (30 g) Hemp hearts

1/3  cup (80 ml) Flax lemon vinaigrette (see recipe below)

¼ cup (35 g)  Sunflower seeds

FLAX LEMON VINAIGRETTE: Yields 1/3 cup

3 tbsp (45 ml) Flax seed oil

2 tbsp (30 ml) Lemon juice

1 tbsp (15 ml) Fresh parsley, finely chopped

1 tsp (5 ml) Honey

1 tsp (5 ml) Lemon zest, finely grated

1 tsp (5 ml) Pepper

½ tsp (2.5 ml) Salt

¼  tsp (1.5 ml) Turmeric powder (optional)

DIRECTIONS:

VINAIGRETTE:

• In a bowl, whisk together, lemon juice, parsley, honey, lemon zest, pepper, salt, and turmeric.
• Slowly drizzle in the flax seed oil until emulsified.

SALAD:

• In a bowl combine kale, blueberries, cooled quinoa, grated beet, hemp hearts and flax lemon vinaigrette.
• Top with sunflower seeds.

Photo and recipe courtesy of the BC Blueberry Council. 

Yields: 12 large cupcakes

INGREDIENTS:

CUPCAKES

1 1/2 cups (195 g) All purpose unbleached flour

1 1/2 cups (195 g) Finely shredded unsweetened coconut

1 1/2 tsp (7.5 ml) Baking powder

1 1/2 tsp (7.5 ml) Baking soda

1 cup (165 g) White sugar

1/2 cup (120 ml) Coconut oil, melted and cooled

2 (100 g) Large eggs, room temperature

1/2 cup (120 ml) Plain yogurt

2 tsp (10 ml) Lime zest, finely grated

2 tsp (10 ml) Kime juice, fresh

2 cups (300 g) BC Blueberries, fresh or frozen – divided in half

FROSTING

1 cup (160 g) Finely shredded unsweetened coconut

1/2 cup (120 ml) Coconut oil, melted and cooled

1/2 cup (120 g) Butter, room temperature

1 tbsp (15 ml) Lime zest, finely grated

2 tbsp (30 ml) Lime juice, fresh

1/8 tsp (pinch) Salt

2 cups (300 g) Icing sugar – sifted

GARNISH

1/2 cup (80 g) BC Blueberries, fresh

1/4 cup (35 g) Large flake coconut, toasted

DIRECTIONS:

CUPCAKES

• Pre-heat oven to 350F/160C
• In a bowl, combine flour, coconut, baking powder, baking soda and salt, set aside.
• In a large bowl, cream together sugar and coconut oil until light and fluffy.
• Beat the eggs in one at a time. Add the yogurt, lime zest and lime juice.
• Slowly mix in the flour mixture. Gently fold in half the blueberries.
• Spoon batter into a lined muffin pan and top with the remaining 1 cup of blueberries.
• Bake in the middle rack of a pre-heated 350F/160C oven for 35-40 minutes or until cake tester comes out clean.
• Cool for 30 minutes in the muffin pan, then invert on a cooling rack.
• Cool completely before frosting.

FROSTING

• In a large bowl, using a hand mixer, cream together the shredded coconut, coconut oil, butter, lime zest, lime juice and salt.
• Blend in the sifted icing sugar until creamy.
• Let icing stand for a few hours at room temperature to thicken.
• Frost onto cooled cupcakes.
• Garnish with blueberries and coconut.

INGREDIENTS:
1 5oz bag of baby spinach
2 handfuls of local strawberries, sliced
1 handful of pecans, sliced
1 handful of goat cheese, crumbled
1 tsp honey
1 tsp dijon mustard
1 tsp raspberry vinegar
1 tbsp balsamic vinegar
2 tbsp olive oil

INSTRUCTIONS:
Whisk together the honey, mustard, vinegars and olive oil into a dressing. You can refrigerate it for later, or use it right away.
Place the spinach in a bowl and add sliced strawberries on top.
Drizzle dressing to taste and then add the sliced pecans and goat cheese.
Enjoy!

INGREDIENTS:

1/2 cup granulated sugar
2 tbsp water
2 cups chopped fresh rhubarb
3 cups halved strawberries
4 tsp cornstarch

CRUST:
1 cup graham wafer crumbs
1/2 cup finely chopped almonds
1/3 cup butter, melted

FILLING:
4 oz cream cheese, softened
2 tbsp whipping cream
1 tbsp granulated sugar

DIRECTIONS:
In the top of a double boiler, bring sugar and water to a boil over direct heat. Fill the bottom of the double boiler halfway with water and bring to a gentle boil. Place top boiler on bottom boiler and add rhubarb. Cover and poach, without stirring, for 15 to 20 mintues until tender and the shape still holds. Remove from heat and let cool, without stirring.

Meanwhile, in a bowl, toss together graham crumbs, almonds and butter until moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23 cm) round tart pan with a removable bottom. Bake on the centre rack of an oven at 350°F for about 12 minutes until crust is firm to the touch. Let cool on rack.

In a bowl, beat cream cheese, whipping cream and sugar for about 3 minutes until spreadable. Spread in the tart shell and halfway up sides. Refrigerate for 30 minutes.
Meanwhile, place strawberries in a large bowl. With a slotted spoon, add rhubarb and set aside.

In a small saucepan, bring remaining liquid from rhubarb to a boil. Whisk cornstarch with 1 tbsp of cold water; whisk into liquid and boil for about 1 minute until thickened. Let the mixture cool at room temperature for 15 minutes, stirring occasionally.

Add filling to fruit; stir very gently to coat. Spoon filling into crust. Refrigerate for about 2 hours until set.