Lemon-Blueberry Chicken Salad

Ingredients

• 2 cups (1 pint) fresh blueberries*
• 3/4 cup low-fat lemon yogurt
• 3 tbsp low-fat mayonnaise
• 1 tsp salt
• 2 cups chicken breast, cooked and cubed
• 1/2 cup scallions, sliced
• 3/4 cup celery, sliced*
• 1/2 cup sweet red bell pepper, diced*
• Lemon slices (for garnish), optional*

Directions

1. Reserve a few blueberries for garnish. 
2. In a medium bowl, combine yogurt, mayonnaise and salt.  Add remaining blueberries, chicken, scallions, celery and bell pepper.  Mix gently. 
3. Cover and refrigerate to let flavors blend at least 30 minutes.  Serve over endive or arugula and garnish with blueberries and lemon slices, if desired.

*Items available at Belltown

Grilled Nectarines with Blueberries

Ingredients

• 3 Nectarines, quartered and pitted*
• 2 tbsp sugar
• 1/2 pint blueberries*
• Ice Cream or Whipped Cream for serving*

Directions

1. In a medium bowl, toss together nectarine slices and sugar; set aside to macerate for 15 minutes.
2. While nectarines are macerating, heat grill to medium. Stack two pieces of 10x12" heavy duty aluminum foil; place on grill.
3. With a slotted spoon, transfer nectarines to foil, reserving any juice in the bowl.
4. Cover grill and cook nectarines until charred and softened, turning occassionally, about 10-15 minutes.
5. Return nectarines to bowl. Add blueberries, toss to combine. Divide fruit between 4 bowls and drizzle with remaining juice. Serve with ice cream or whipped cream, if desired.

*Ingredients available at Belltown

Peach-Blueberry Shortcake with Fresh Fruit and Cream

Ingredients

 

For the Cake: 

• 2 cups sifted flour
• 1/3 cup sugar
• 1 egg slightly beaten*
• 3 tsp baking powder
• 1/2 cup butter*
• 1/4 tsp lemon rind*
• 1/2 tsp salt
• 1/3 cup milk*
• 1 cup fresh blueberries*

For the Fruit and Cream Layer:

• 6 cups fresh peaches*
• 1 cup heavy cream*
• 1 cup sugar
• 1 tsp vanilla
• 1 cup fresh blueberries*

Directions 

1. Preheat oven to 450*F
2. Sift flour, baking powder and sugar in a large bowl, cut in butter until crumbs form.
3. Add milk, egg and rind, mix lightly, but thoroughly. Stir in blueberries.
4. Form into 2 balls and press gently into two greased 8 inch layer cake pans.
5. Bake for 12-15 minutes or until brown. Turn cakes out of pans, cool 5-10 minutes.

 

For the Fruit & Cream Layer:

1. While the cakes are baking, peel and slice peaches into a large bowl. Sprinkle with sugar and add blueberries. Let stand at room temperature.
2. Whip cream with vanilla until soft peaks form, chill.

 

Putting it Together:

1. After cakes have cooled, spread 1/3 of the whipped cream on 1 layer of cake. Top with 2/3 of the peaches and blueberries and syrup from sugared fruit. 
2. Top with another 1/3 of the whipped cream and add top layer of cake. Spread with remaining cream, then the remaining fruit.

 

Makes 8 servings.

 

*Items available at Belltown