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Berries/Grapes

BERRY GREEN SMOOTHIE

Ingredients:

  • 1 cup spinach leaves
  • ¼ cup frozen blueberries
  • ¼ cup frozen raspberries
  • ½ cup frozen blackberries
  • 1 ripe banana
  • ½ cup almond milk

 

Directions:

  1. Combine all ingredients into a blender and blend until smooth, adding more almond milk if it is too thick.

BLACKBERRY JAM

Ingredients:

  • 5 cups blackberries
  • 1 ½ cup sugar
  • 1 to 2 tbsp. lemon juice

 

Directions:

  1. Add blackberries, sugar and lemon juice to a large saucepan. Turn the heat to medium-low and simmer until jam starts to gel, stir until the bubbles go down. It should take 20-30 minutes for a low sugar jam, adding more sugar will make your jam gel faster and result in a higher yield.
  2. Pour jam into prepared canning jars, leaving ¼ inch headspace from the top. Store in the refrigerator, or process in a water bath canner for 5 minutes.

BLACKBERRY POPSICLES

Ingredients:

  • 5 cups fresh blackberries
  • 1 cup water
  • 1 cup sugar
  • ¼ cup fresh lemon juice

 

Directions:

  1. Puree blackberries in a blender or food processor. Stain to extract as much juice as possible.
  2. Heat water, sugar, and lemon juice in a small saucepan over medium heat until all the sugar dissolves. Mix with the blackberry puree and pour into paper cups or popsicle molds. Freeze for about 4 hours or until solid.

BLACKBERRY SUMMER SALAD

Ingredients:

  • 6 cups mixed baby greens
  • 2 avocados, diced
  • 1 cup fresh blackberries
  • 2 cups cherry tomatoes, halved
  • ½ cup edible flowers
  • ½ cup sugar snap peas

 

Directions:

  1. Add mixed greens, cherry tomatoes, blackberries, and sugar snap peas to a bowl, gently toss. Top with avocado slices and edible flowers, serve immediately.

BLACKBERRY FROZEN YOGURT

Ingredients:

  • 1 cup plain Greek Yogurt
  • 1 tbsp. almond butter (or your favorite nut butter)
  • 1 ½ cup fresh blueberries, frozen

 

Directions:

  1. Using a blender or food processor blend all ingredients together. Can be eaten immediately or frozen for an hour to be scooped.

BRUSSELS SPROUTS AND GRAPES WITH WALNUTS

Ingredients:

  • 4 cups brussels sprouts, halved or quartered
  • 4 cups grapes, kept whole
  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. fresh thyme
  • 1 tsp. balsamic vinegar
  • ¼ cup walnuts, tasted and coarsely chopped
  • Salt and pepper

 

Directions:

  1. Heat oven to 450 degrees. On a baking sheet, toss brussels sprouts and grapes with oil and thyme. Season with salt and pepper. Roast, until caramelized and tender, about 20 minutes.
  2. Drizzle with balsamic vinegar and toss in walnuts. 

GRAPE RELISH

Ingredients:

  • 2 ½ cup grapes, halved
  • 4 green onion, chopped
  • ½ cup crumbled blue cheese

 

Directions:

  1. In a small bowl, toss grapes with green onions and blue cheese. Makes a great side for a balsamic steak!

MULBERRY MUFFINS

Ingredients:

  • 1 cup milk
  • ¼ cup vegetable oil
  • 1 egg
  • 2 cups flour
  • ½ cup sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 cup mulberries

 

Directions:

  1. Preheat oven to 400 degrees. Spray 12 count muffin pan with nonstick cooking spray or line with cupcake papers.
  2. Beat milk, eggs, and oil in a bowl. Add in flour, sugar, baking powder and salt slowly. Beat until combined. Fold in berries.
  3. Pour batter evenly into muffin pan. Bake for 20-25 minutes.

RASPBERRY DRESSING

Ingredients:

  • 6 oz. fresh raspberries rinsed and drained
  • ½ cup red wine vinegar
  • ¼ cup grape juice or water
  • ¼ cup extra virgin olive oil
  • 1 tsp. kosher salt
  • ½ tsp. onion powder
  • ¼ tsp. pepper

 

Directions:

  1. In a blender or food processor, blend all the ingredients together until smooth.
  2. Pour through a strainer into a glass jar to remove seeds if desired.