Regional Executive Chef Bryan Nader from Trinity Health shares some easy recipes you can make at home using these super berries.
Lemon Ricotta Pancakes with Blueberry Sauce
Ingredients
2 ½ cups all-purpose flour
½ cup brown sugar
2 Tbsp. + 1 tsp. baking powder
1 tsp. salt
4 eggs
10 oz. whole milk ricotta
2 cups milk
1 Tbsp. lemon juice
2 tsp. lemon zest
2 tsp. vanilla extract
For the blueberry sauce
12oz. fresh or frozen blueberries
2oz. sugar
½ cup water
Instructions For the Pancakes
Whisk the flour, brown sugar, baking powder, and salt together in a large bowl until incorporated. In a separate bowl, beat the eggs. Add in the ricotta cheese and whisk until smooth. Add the milk, lemon juice, lemon zest, and vanilla to the egg mixture. Whisk to combine. Slowly pour the wet ingredients into the flour mixture, whisking until the flour soaks up the liquid and the mixture is homogenous. Heat a griddle or skillet over medium heat. Working in batches, add a tablespoon of butter at a time to the griddle or skillet and let melt (it will take only seconds). Ladle the pancake batter onto the surface, creating your desired size pancakes and evenly spacing them apart. Cook on one side until golden brown and bubbles begin to form on the top. Using a spatula, flip the pancake over and finish cooking on the other side. Keep the pancakes warm as you finish cooking all the batter
For the Blueberry Syrup
Combine the blueberries, sugar, and water in a saucepan over medium high heat. Let the sugar dissolve and the mixture begin to bubble. Once the blueberries start to burst, reduce the heat and simmer until you’re left with a syrupy sauce. If you let it cook too long and the sauce becomes thick and clumpy, just add a little more water and simmer again
Blueberry Pecan Galette
Ingredients
For the Crust
1/2 cup pecans
1 cup + 2 Tbsp. all-purpose flour
2 tsp. sugar
½ tsp. kosher salt
¼ tsp. ground cinnamon
½ cup butter, chilled and cut into pieces
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For the Filling
12 oz. blueberries
1 Tbsp. cornstarch
1 ½ tsp. lemon juice
¼ cup granulated sugar
2 Tbsp. milk
Instructions
For the dough
Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.
For the Filling
Preheat oven to 375°. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl.
Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.
Blueberry Chia Seed Jam
Ingredients
3 cups fresh or frozen blueberries
2 tsp. lemon zest
¼ cup lemon juice
3 Tbsp. maple syrup
¼ cup chia seeds
Instructions
Bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes. Use a spoon to lightly mash about half of the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally, until juices are reduced by half, 5–10 minutes.
Remove jam from heat; taste and add a bit more maple syrup if you prefer it to be sweeter. Return to a boil, then stir in chia seeds; cook 1 minute to soften seeds. Let jam cool slightly, then transfer to heatproof jars or containers. Cover and let cool completely. Chill until ready to use.
Wild Rice, Blueberry and Corn Salad
Ingredients
For the Dressing
1 garlic clove, minced
4 ½ tsp. lemon juice
2 tsp. white wine vinegar
1 tsp. sugar
¼ tsp. curry powder
¼ cup olive oil
Kosher salt
Fresh ground black pepper
For the Salad
½ cup long-grain brown rice
Kosher salt
½ cup wild rice
¼ cup almonds
½ cup corn
¼ cup dried blueberries
2 Tbsp. chopped red onion
2 Tbsp. chopped parsley
Fresh ground black pepper
Instructions
For the dressing
Whisk garlic, lemon juice, vinegar, sugar, and curry powder in a small bowl to combine. Whisking constantly, gradually add oil until emulsified; season with salt and pepper.
For the Salad
Combine brown rice and 1 cup water in a small saucepan; season lightly with salt. Bring to a simmer. Reduce heat, cover, and cook until water is absorbed and rice is tender, 45–50 minutes. Remove from heat and let stand 10 minutes, then spread out on a large rimmed baking sheet and let cool.
Cook wild rice in another small saucepan of boiling lightly salted water until tender, 35–45 minutes. Drain and spread out next to brown rice; let cool.
Meanwhile, preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Toss both rices, almonds, corn, blueberries, onion, and parsley in a medium bowl to combine. Drizzle with dressing and toss to coat. Season with salt and pepper.