Mixed Green Salad with Blueberry Vinaigrette Recipe provided by Christina Ilarazza, Central Market Cooking Staff and Certified by Cuisine for Healing

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1 Mixed Green Salad with Blueberry Vinaigrette Recipe provided by Christina Ilarazza, Central Market Cooking Staff 1 medium shallot, minced 1 teaspoon fresh garlic, minced 1 cup fresh blueberries ½ cup white wine vinegar or champagne vinegar 1 Tablespoon honey 1 Tablespoon fresh tarragon, chopped ½ teaspoon salt ¼ teaspoon black pepper, fresh ground ½ cup olive oil, light 6 cups mixed greens, well washed and dried 12 endive spears 1/8 cup dried blueberries DIRECTONS Make dressing by combining fresh blueberries with oil, vinegar, honey, tarragon, salt and pepper. Blend well in a food processor or blender. Add garlic and shallot to mixture. Combine salad greens with vinaigrette in serving bowl. Season to taste with salt and freshly ground black pepper. Spoon mixed greens into endive spears. Garnish with dried blueberries. Serve 3 spears to each plate. Serves 4.

2 Double Blueberry Whole Grain Salad Recipe provided by Christina Ilarazza, Central Market Cooking Staff ½ cup fresh blueberries, washed 2 Tablespoons white balsamic vinegar 2 Tablespoons lime juice 2 2/3 Tablespoons sunflower oil, expeller pressed 1 dash salt and pepper -- or to taste ½ cup quinoa, brown rice or other whole grain ½ cup farrow, spelt or wheat berries (soaked overnight) or other whole grain 1½ medium green onions, minced 1 clove garlic ¼ cup sunflower seeds, toasted 1 Tablespoon celery, minced 1 Tablespoon dried blueberries 1 1/3 Tablespoons parsley, minced DIRECTIONS Cook grains according to package directions, simmering until water is absorbed. Add more water if needed to soften grain. Remove from heat and allow to cool. Fluff with a fork. Place fresh blueberries, vinegar, lime juice, oil, honey, salt and pepper into a blender or food processor. Puree. Mix liquid mixture into grains, stir in green onion, garlic, sunflower seeds, dried blueberries, parsley and celery. Serve cool.

3 True Blue Soup 1 pint blueberries, fresh or frozen ½ cup water ¼ cup sugar, cane or turbinado 1 Tablespoon fresh lemon juice ¼ teaspoon ground cardamom 1 2-inch cinnamon sticks 2 Tablespoons dry red wine 2/3 cup plain low-fat yogurt Mint sprigs 1/3 cup sour cream for garnish DIRECTIONS In a small saucepan combine sugar, lemon juice, cardamom and cinnamon stick, water and blueberries. Bring to a boil, reduce and cook, stirring for 5 minutes. Take out cinnamon stick. Remove from heat and pour into a blender. Puree. Place in refrigerator and cool. When ready to serve, stir in wine and yogurt. Ladle into individual bowls, and garnish with 1 teaspoon yogurt and a mint sprig.

4 Grilled Salmon Steaks with Savory Blueberry Sauce ½ cup chicken stock ¼ cup balsamic vinegar ¼ cup orange juice 1 teaspoon honey 1 Tablespoon cornstarch ¼ cup chicken stock 1 cup fresh blueberries 2 teaspoons chopped fresh chives 4 (6 ounce) salmon steaks 2 Tablespoons olive oil Salt and pepper to taste DIRECTIONS Pour ½ cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in ¼ cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat. Preheat grill to medium high-heat. Brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.

5 Savory Blueberry Ricotta Pizza 1 sheet frozen puff pastry, thawed fresh basil leaves 2 slices Sharp White Cheddar ¼ cup Part-Skim Ricotta Cheese ¼ cup fresh blueberries Pinch of crushed red pepper Pinch of Salt 2 teaspoon honey DIRECTIONS for Pastry Crust Preheat the oven to 400 degrees F. Unfold the puff pastry and lay it on a parchment paper lined baking sheet. Use a fork to prick holes over the surface, leaving the edges untouched. Arrange the basil leaves over the dough. Then break the cheese slices into bite-size pieces and layer them on the dough. Use pizza cutter to cut the dough into 8 triangles. Next...dollop the ricotta over the dough followed by a sprinkling of blueberries. Sprinkle the pizza with crushed red pepper and salt. Bake for approximately 20 minutes until the edges are golden. Remove from the oven and drizzle with a little honey. Pull apart and serve warm.

6 Blueberry Buckle CAKE Nonstick cooking spray 9 ounces cake flour, approximately 2 cups 1 teaspoon baking powder ½ teaspoon kosher salt ½ teaspoon ground ginger 2 ounces unsalted butter, room temperature 5¼ ounces sugar, approximately ¾ cup 1 large egg ½ cup whole milk 15 ounces fresh whole blueberries, approximately 3 cups CAKE DIRECTIONS Preheat the oven to 375 degrees F. Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside. In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside. In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish. TOPPING 3½ ounces sugar, approximately ½ cup 1½ ounces cake flour, approximately 1/3 cup ½ teaspoon freshly ground nutmeg 2 ounces unsalted butter, chilled and cubed TOPPING DIRECTIONS In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.

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