i like blueberry

Blueberries
By the foodtv.ca Editorial Team

These berries pack a big nutritious punch in a little blue package.

Why They're Good For You
Blueberries top the charts as powerful antioxidants and are a good source of dietary fiber, vitamins A and C, folic acid, and manganese. Some evidence suggests that blueberries contain anti-inflammatory properties and may help prevent the onset of Alzheimer's. British Columbia is one of the three top blueberry producing regions in the world and produces 95 per cent of Canada's cultivated blueberries.

The wild blueberry is a smaller, more intensely flavoured berry that is part of native vegetation in Northeastern North America. Half of wild blueberry production takes place in Canada, including all of the Atlantic provinces.

Where To Find Them
Look for fresh berries in July and August. Buy extras and freeze them for use in the winter months. Eat blueberries on their own or add them to cereal, oatmeal, muffins or pancake batter. Make preserves, or serve blueberries as a salsa on chicken or salmon. Top salad greens with blueberries and cheese, or blend berries into smoothies.

Cedar Plank Salmon with Blueberry Salsa
Yield: 6
Ingredients:
Cedar Plank Salmon with Blueberry Salsa

* 1 x 2 lb. side of salmon, preferably wild, pin bones removed
* 2 tbsp olive oil
* Salt and pepper
* 4 sprigs of fresh dill or other fresh herb of your choosing
* 2 cups blueberries
* 1 x yellow bell pepper, diced finely
* 1 x red bell pepper, diced finely
* 1 x red onion, diced finely
* 1/3 cup cilantro leaves, chopped
* 1 x jalapeno pepper, diced finely
* 3 tbsp freshly squeezed lemon juice
* Butcher’s twine, soaked in water
* 2 ' untreated cedar plank, soaked in the lake for 30 minutes


Directions:
Cedar Plank Salmon with Blueberry Salsa

1. Build a charcoal fire and let burn until coals, or wood, is white hot and covered in a thin layer of ash.
2. Drizzle salmon with olive oil and rub evenly over entire surface. Season salmon with salt and pepper. Place herbs over soaked cedar plank, then set salmon, flat side down on top of herbs on the plank. Secure the salmon to the plank by wrapping it with the twine.
3. Turn plank upside down, and secure in that position approximately 18 inches over coals. Grill for approximately 15 minutes (this is anything but an exact science), or until salmon is cooked throughout. Be careful not to overcook.
4. In a large bowl, combine blueberries, bell peppers, onion, cilantro, jalapeno, and lemon juice.
5. To serve, cut fish into individual portions and spoon salsa overtop.

Blueberry Ricotta Blintzes
Yield: 12

The blintz crepes freeze wonderfully! Similar to classic French crepes, blintz crepes are more tender due to the great amount of butter in them.
Ingredients:
Blintz Crepes

* 1 1/4 cups flour
* 2 tbsp sugar
* 4 egg
* 3/4 cup water
* 1 1/4 cups milk
* 1 cup unsalted butter, melted

Filling

* 2 cups ricotta cheese
* 4 tbsp sour cream
* 1/4 cup sugar
* 1 egg
* 1 egg yolk
* 1 tsp vanilla extract
* dash of nutmeg
* 2 cups fresh blueberries
* melted butter, for brushing


Directions:
Blintz Crepes

1. Preheat oven to 350ºF.
2. Blend all ingredients with a hand blender (or in a food processor) and let batter rest for 20 minutes. If you are whisking by hand, strain batter before resting.
3. To make crêpes, heat a large non-stick pan over medium heat. Spray with food release, or lightly coat with oil (you will only have to do this every other time).
4. Pour 2 ounces of batter into the center of the pan and lift the pan off the heat, swirling the batter around to coat the pan evenly. Return pan to heat and cook crêpes for 3 minutes, until edges turn light brown. Gently loosen edges of crêpe with a spatula and flip crêpe over in pan. If this presents a challenge, simply turn burner down to medium low heat and cook crêpe longer on one side, until crêpe is completely dry looking (crêpe will cook without flipping). Loosen edges of crêpe and slide onto a plate to cool. Repeat with remaining batter.
5. After crêpes have cooled, be sure to wrap well until ready to fill. Do not store in fridge – if not using right away, freeze and thaw when ready to fill.

Filling

1. Stir together ricotta, sour cream and sugar. Stir in egg, egg yolk, vanilla and nutmeg.

To Assemble

1. Butter a baking pan with melted butter. Place 2 crepes on the counter, with the paler sides facing up. Place about 2 tablespoons fresh blueberries in the center of each crepe and spoon about 3 ounces of the ricotta filling on top of the berries. Fold edges of crepe over 4 times to create a square parcel. Turn parcel over and place in baking pan. Repeat with remaining crepes, placing them very close to each other in the pan.
2. Brush tops of blintzes with butter, and sprinkle with a little sugar. Bake for 15-20 minutes, until they puff up like little pillows.
3. Serve immediately, dusted generously with icing sugar and with a little blueberry sauce or fresh berries. A scoop of vanilla ice cream also has a place on such a dessert!

Award-Winning Blueberry Drizzle Salad
Yield: 6
Ingredients:
Award-Winning Blueberry Drizzle Salad

* 2 tablespoons sliced roasted almonds (30 milliliters)
* 2 cups blueberry (500 milliliters)
* 2 tbsp sugar (30 milliliters)
* 1 tbsp water (30 milliliters)
* 2 tbsp lemon juice (30 milliliters)
* 1/4 cup olive oil (60 milliliters)
* 1 clove garlic, minced
* 1 tbsp Dijon mustard (15 milliliters)
* Mixed greens(Mesclun. From Wikipedia, the free encyclopedia (Redirected from Mixed greens)
Mesclun is a salad mix of assorted small, young salad leaves. The mix varies depending on the source, but it may include lettuces, spinach, arugula (rocket), Swiss chard, mustard greens, endive, dandelion, frisée, mizuna, oak leaf, mâche (corn salad), radicchio, sorrel, and/or other leafy vegetables. Mesclun is good up to 5 days in a plastic bag. Wash and blot dry just before using. The name comes from Provençal (Southern France)—mescla, "to mix"—and literally means "mixture". )


Directions:
Award-Winning Blueberry Drizzle Salad

1. Simmer blueberries with 1 tablespoon of sugar and 1 tablespoon of water until syrupy consistency is achieved. Let cool.

2. To make dressing. Combine lemon juice, olive oil, garlic, 1 tablespoon sugar and Dijon mustard. Mix well.

3. Pour cooled blueberries and dressing over mixed greens and serve.

Apples
By the foodtv.ca Editorial Team

Tasty tips, treats and tidbits on this perfect fruit.

Why They’re Good for You
Just one medium-sized apple contains about 80 calories and is a good source of fibre, Vitamin C, and antioxidants. Apples are fat-free (and trans fat-free!), and are the perfect energy-booster for those mid-afternoon slumps.

How to Use Them
Use apples to add variety to your food routine this fall. Buy apples you've never had before buy and experiment in the kitchen. We recommend Fuji, Pink Lady, or Braeburn varieties. Add apples to create new dishes, too. Make an apple cider vinaigrette to perk up a routine salad; add homemade applesauce to the center of a squash during baking; and include apple slices in grilled cheese sandwiches or in pitas in packed lunches. For a quick treat, old fashioned baked apples can also be prepared in the microwave. The McIntosh is a perfect baking apple.

When shopping, choose firm apples that are free of bruises or soft spots. Overripe apples will give off ethylene gas, causing nearby produce to spoil.

Apples can be stored in the fridge for up to one month, or in a cool, dark place for longer. Try storing them loosely in plastic bags to retain humidity.

Apple Carpaccio with Goat Cheese and Arugula Salad, Apple Cider Vinaigrette
Yield: 4

Timing: Prepare the apple syrup, vinaigrette and then the salad. Note: You will also use the apple syrup in the dessert from this episode, Rustic Apple Tart with Apple Cider Jelly.
Ingredients:
Apple Syrup

* 1 qt sweet apple cider

Apple Cider Vinaigrette

* 2 tbsp of apple cider vinegar
* 2 tbsp of the Apple Syrup
* 1/2 cup of 100% Olive Oil (not extra – as it will alter the taste of the apple cider)
* Salt and pepper

Arugula Salad

* 2 x apples (such as Cortland, braeburn, golden delicious)
* 4 slices of hard goat cheese (or 8oz of soft goat cheese)
* 4 handful of arugula


Directions:
Apple Syrup

1. Pour the apple cider into a cast iron sauté pan over medium heat.
2. Reduce the cider slowly to 1 cup.
3. Remove from heat and let cool.
4. It will have the consistency of thick syrup.

Apple Cider Vinaigrette

1. In a mixing bowl add the apple cider vinegar and the apple syrup and whisk.
2. Add the olive oil and salt and pepper to taste, mix together.

Arugula Salad

1. Peel and slice the apples.
2. Place the apples on each plate in a circular pattern.
3. Toss the arugula with the vinaigrette.
4. Place the salad on top of the apple slices.
5. Put the goat cheese on top of the salad and serve.