Berries for Dinner?

Week two of our berry extravaganza celebrates the Blueberry! They're good for you in so many ways and are quite delicious. We don't often think of berries or fruits in our main courses with meats and pastas, so here are some ideas to help the blueberry get a place of honor on our dinner tables.

Let us know how they turn out or other tasty blueberry recipes that you know

Turkey with Blueberry Pan Sauce

Whisk in a shallow dish and dredge turkey in the mixture. (Discard any leftover flour.)

½ cup all-purpose flour

½ teaspoon salt

½ tsp fresh ground black pepper.

Heat in a large ovenproof skillet over high heat:

1 Tbsp extra-virgin olive oil

Add and cook meat until golden brown on one side, 3 to 5 minutes

1 lb turkey tenderloin

Turn the turkey over and transfer the pan to the oven. Roast until the turkey is just cooked through and no longer pink in the middle, 15 to 20 minutes. Transfer the turkey to a plate and tent with foil to keep warm.

Place the skillet over medium heat and add before cooking stirring constantly, until the shallots begin to brown, 30 seconds to 1 minute.

¼ cups shallots (chopped)

1 Tbsp thyme (fresh and chopped)

Add

2 cups blueberries

3 Tbsp balsamic vinegar

¼ tsp salt

Continue cooking, stirring occasionally and scraping up any brown bits, until the blueberries burst and release their juices and the mixture becomes thick and syrupy, 4 to 5 minutes.

Slice the turkey and serve with the blueberry pan sauce.

*

Chicken & Blueberry Pasta Salad

Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool.

1 lb chicken breast (boneless, skinless)

Shred into bite-size strips.

Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions.

8 oz fusilli or radiatore

Drain. Place in a large bowl.

Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes.

2 Tbsp extra-virgin olive oil

1 large shallot (thinly sliced)

Add and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.

1/3 cup chicken broth (low sodium)

1/3 cup feta (crumbled)

3 Tbsp lime juice

Add the chicken to the bowl with the pasta. Add the following and toss until combined

Dressing from above

1 cup blueberries

1 Tbsp thyme (fresh and chopped)

1 tsp lime zest

¼ tsp salt

Serve and Enjoy!

*

*from Eatingwell.com