By Meda Kessler
Photos by Meda Kessler
July is National Blueberry Month, but we love nature’s superfood year-round.
July is National Blueberry Month, but we love nature’s superfood year-round. It’s easy to toss a handful in the blender for a smoothie or just eat them out of hand, and we love the fact that they’re a fine addition to both savory and sweet dishes. Our roundup includes a classic pie, a summery sandwich, doughnuts (instead of muffins), breakfast sausage and a booze-free cocktail. Enjoy. — Meda Kessler
Get the winning flavor combo of Lemon Blueberry and Blueberry Pancake at Peace, Love and Little Donuts for a breakfast treat. Add coffee, and you’re set.
601 E. Southlake Blvd., 817-329-3082, facebook.com/PeaceLoveandLittleDonutsSouthlake
Modern Market puts a berry nice spin on its caprese sandwich by layering a blueberry jam (sweetened with chia seeds) to the mix of pesto, mozzarella, tomato and basil. Park Village,
1161 E. Southlake Blvd., 469-388-0080, facebook.com/modernmarketsouthlake
Blueberry Basil Ginger Soda
1 cup water
2 cups blueberries
Juice from half a lemon
6 thin slices fresh ginger
¼ cup granulated sugar (we substituted Splenda)
3 large basil leaves
Combine all the ingredients except the basil in a small saucepan. Bring to a boil. Lower heat, cover and simmer for 15 minutes. Add basil leaves the final 5 minutes of cooking time. Remove syrup from stovetop, let sit for another 5 minutes and then refrigerate to cool.
Remove from fridge and strain, pressing the fruit with a wooden spoon. Pour the syrup into a sealable container.
To serve, shake syrup and pour ½ cup into a glass filled with ice. Top with Topo Chico, club soda or your favorite sparkling mineral water. Garnish with basil.
Blueberry Breakfast Sausage
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 pound ground pork
- 1 cup fresh blueberries, roughly chopped
- 3 tablespoons maple syrup, with more to serve
Combine all the spices and herbs and mix well. Add pork, blueberries and 3 tablespoons of syrup. Using your hands, blend the mixture.
Form into patties and fry over medium-high heat in a skillet that’s been very lightly coated with oil. Serve hot with maple syrup and a side of waffles or a toasted English muffin.