Type what you have

Ingredients

• ✓ blueberry
• strawberry
• watermelon
• grape
• coconut

Instructions

1. 1 Combine blueberries, strawberries, watermelon, and grapes in a bowl. Fold in coconut.

By Maggie

Ingredients

• ✓ blueberry
• ham
• asparagus
• strawberry

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a roasting pan with aluminum foil. Place a wire rack into the lined roasting pan.
2. 2 Place ham fat-side up on the rack in the prepared roasting pan. Cover tightly with aluminum foil.
3. 3 Roast in the preheated oven for 15 minutes per pound of ham, 60 to 90 minutes.
4. 4 Glaze according to directions.
5. 5 Garnish with grilled or roasted asparagus, strawberries, and blueberries.

By Smithfield®

Ingredients

• ✓ blueberry
• vegetable oil
• white vinegar
• balsamic vinegar
• honey

Instructions

1. 1 Combine oil, blueberries, white vinegar, balsamic vinegar, and honey together in a food processor; blend until smooth.

By FAIRUZAH

Ingredients

• ✓ blueberry
• aluminum foil
• bacon
• naan flatbread
• gruyere cheese
• blue cheese
• red onion
• basil
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
3. 3 Sprinkle naan flatbreads with 1/2 of the Gruyere cheese, leaving 1/2 inch border at the edges. Sprinkle with blue cheese and red onion and place on the prepared baking sheet.
4. 4 Bake until flatbreads begin to brown, 7 to 9 minutes. Remove from the oven and sprinkle with blueberries, bacon, and the remaining Gruyere. Bake until the cheese has melted and the flatbreads are golden brown, about 2 minutes. Top with sliced basil and black pepper. Serve immediately.

By lutzflcat

Ingredients

• ✓ blueberry
• all-purpose baking mix
• vanilla extract
• cinnamon sugar
• water
• granulated sugar
• vanilla extract
• strawberry
• banana
• peach
• whipped cream

Instructions

1. 1 Preheat oven and prepare the baking mix according to package directions for rolled biscuits, adding 2 teaspoons vanilla with the measure of water listed in the package directions. Roll out or pat dough into 6-inch circle on lightly floured surface; cut into 6 wedges. Place, 2 inches apart, on ungreased baking sheet. Brush tops lightly with additional water; sprinkle with cinnamon sugar.
2. 2 Bake according to package directions.
3. 3 Mix 1/2 cup water and granulated sugar in small saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 5 minutes, or until slightly thickened, to a syrup-like consistency. Remove from heat; cool slightly. Stir in remaining 2 teaspoons vanilla. Pour over the fruit in large bowl; toss gently to coat.
4. 4 Split biscuits horizontally in half. Place bottom halves of biscuits on 6 dessert plates; cover evenly with half of the fruit mixture. Top each with a serving of Reddi-wip and top half of biscuit. Spoon remaining fruit mixture evenly over biscuits; top with additional serving of Reddi-wip.

By Reddi-wip

Ingredients

• ✓ blueberry
• ✓ blueberry
• spring green
• strawberry
• blue cheese
• walnut
• olive oil
• balsamic vinegar
• honey
• mustard
• salt
• black pepper

Instructions

1. 1 Make the salad: Toss spring greens, strawberries, blueberries, blue cheese, and walnuts together in a bowl.
2. 2 Make the dressing: Blend oil, vinegar, blueberries, honey, and mustard together in a blender until dressing is smooth. Season with salt and black pepper. Pour dressing over salad and toss to coat.

By Web Spinner

Ingredients

• ✓ blueberry
• baby spinach
• arugula
• blood orange
• walnut
• feta cheese
• olive oil
• lemon
• shallot
• dijon mustard
• pepper

Instructions

1. 1 Divide spinach and arugula greens evenly among 4 plates. Top with blood orange slices, blueberries, walnuts. Set the feta in the middle of the salad.
2. 2 Whisk olive oil, lemon zest and juice, shallot, Dijon mustard, and pepper together in a ball. Drizzle over the salads.

By lutzflcat

Ingredients

• ✓ blueberry
• chicken stock
• balsamic vinegar
• orange juice
• honey
• cornstarch
• chicken stock
• chive
• salmon steak
• olive oil
• salt
• pepper

Instructions

1. 1 Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.
2. 2 Preheat grill to medium high-heat.
3. 3 Brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.

By JAYDA

Ingredients

• ✓ blueberry
• white sugar
• vinegar
• salt
• black pepper
• olive oil
• kale
• edamame
• soybean
• red onion
• carrot
• cranberry
• cashew
• sunflower seed

Instructions

1. 1 To make the dressing: Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until well combined and sugar is dissolved. Set dressing aside.
2. 2 Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

By Susan

Ingredients

• ✓ blueberry
• vegetable oil
• salt
• paprika
• chipotle pepper
• cayenne pepper
• black pepper
• garlic
• chicken breast
• white sugar
• apple cider vinegar
• salt
• black pepper

Instructions

1. 1 Whisk oil, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a glass or ceramic bowl; add chicken breasts toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.
2. 2 Add sugar to a saucepan set over medium heat; cook, without stirring, until it begins to melt, about 1 minute. Continue cooking, without stirring, until sugar melts, gradually turns golden, and just begins to darken a bit, 1 minute or less. Remove pan from the heat. Add vinegar; stir until sugar dissolves.
3. 3 Return pan to medium-high heat; add blueberries. Bring to a simmer, reduce heat to medium-low, and continue simmering until blueberries soften and sauce thickens to a syrup-like consistency, 4 to 5 minutes. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Season with salt and black pepper. Remove from heat.
4. 4 Set a strainer over a bowl. Strain blueberry sauce, using a spatula to push through as much liquid as possible. Discard blueberry skins.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade; shake off excess. Discard remaining marinade.
6. 6 Cook chicken breasts on the preheated grill until no longer pink in centers and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; rest for 1 to 3 minutes.
7. 7 Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.

By John Mitzewich

Ingredients

• ✓ blueberry
• ✓ blueberry
• cranberry
• walnut
• raspberry
• blackberry
• strawberry
• arugula
• olive oil
• black pepper
• salt
• honey
• lemon juice
• olive oil
• black pepper
• himalayan pink salt
• lemon juice
• honey
• balsamic vinegar
• raspberry

Instructions

1. 1 Place ½ cup frozen blueberries, ½ cup frozen raspberries, balsamic vinegar, 2 tablespoons honey, and 1 tablespoon lemon juice in a blender; season with salt and black pepper. Blend vinaigrette for at least 1 minute. Pour in ½ cup olive oil in a slow, steady stream while the blender is running; blend until smooth and emulsified, 10 to 15 seconds. Set vinaigrette aside.
2. 2 Whisk 2 tablespoons lemon juice, 2 teaspoons honey, 1 teaspoon salt, and 1 teaspoon black pepper together in a large bowl until combined; drizzle in 2 tablespoons olive oil, whisking rapidly until smooth. Add arugula, ½ cup fresh blueberries, strawberries, blackberries, and ¼ cup fresh raspberries, walnuts, and cranberries to the bowl; toss to coat with lemon juice mixture.
3. 3 Divide salad among four serving bowls; drizzle with vinaigrette.

By Tierra_Beloved

Ingredients

• ✓ blueberry
• rack of lamb
• salt
• black pepper
• vegetable oil
• dijon mustard
• rosemary
• cinnamon
• cumin
• shallot
• salt
• red wine
• black pepper
• balsamic vinegar
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Season lamb generously with salt and black pepper. Heat oil over medium-high heat in an oven-proof skillet. Sear lamb on all sides until well browned, 3 to 5 minutes per side. Turn off heat. Remove lamb to a platter.
3. 3 Mix together Dijon mustard, rosemary, cinnamon, and cumin in a small bowl. Spread a thin layer of the mustard mixture on each rack of lamb.
4. 4 Place chopped shallots and pinch of salt into the same skillet. Cook and stir over medium-heat until shallots begin to lose moisture and become browned and soft, about 5 minutes. Add blueberries and continue cooking for about 2 minutes. Stir in red wine, turn off heat, and stir mixture to deglaze the pan.
5. 5 Place the racks of lamb into the skillet and interlace the rib bones together to push the lamb racks close together, leaving a lamb bone "zipper" in the center. Place the lamb racks into the center of the skillet. Season with a pinch of black pepper.
6. 6 Place skillet in pre-heated oven and roast lamb until internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, about 20 minutes.
7. 7 Remove lamb to a cutting board to rest about 5 minutes.
8. 8 Drizzle balsamic vinegar into the blueberry sauce; add a pinch of salt. Turn heat to medium-high and bring to a simmer to reduce sauce by half, about 4 minutes. Turn off heat and stir in butter. When butter is melted, check seasonings and add more salt if needed.
9. 9 Slice racks into pieces of 2 ribs each. Serve topped with a spoonful of the blueberry sauce.

By John Mitzewich

Ingredients

• ✓ blueberry
• balsamic vinegar
• butter
• vegetable oil
• duck breast
• bok choy
• shiitake mushroom
• shallot
• bacon
• pancetta
• jalapeno pepper
• white sugar
• apple juice
• water
• potato
• olive oil
• black pepper
• thyme
• salt
• rosemary

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine rosemary, salt, thyme, and black pepper in a small bowl; reserve for seasoning potatoes and duck.
3. 3 Toss cubed potatoes in a 9x13-inch baking dish with olive oil; sprinkle with 2 tablespoons spice blend until evenly coated. Spread into a single layer across the bottom of the baking dish; bake in the preheated oven, 35 to 40 minutes.
4. 4 While potatoes roasting, combine blueberries, water, apple juice, sugar, and jalapeño in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low; simmer until reduced to the consistency of syrup, about 10 minutes.
5. 5 Cook pancetta in a large skillet over medium heat, turning occasionally, until crispy. Drain on paper towels; reserve drippings in the skillet. Add shallots and mushrooms to the skillet; cook and stir until soft and just beginning to brown. Transfer shallots and mushrooms to a bowl; set aside. Increase heat to medium-high; add bok choy to the skillet. Cook and stir until leaves wilted and white stalks tender, about 5 minutes. Return shallots, mushrooms, and pancetta to the skillet, set aside off heat.
6. 6 Rinse duck breasts; pat dry. Rub remaining spice blend onto both sides of breasts. Heat a large skillet over medium-high heat, when hot, add vegetable oil and butter. Immediately place breasts in the skillet, skin and fat sides down. Do not move breasts until the skin is deep brown, about 5 minutes. Flip breasts; cook until an instant-read thermometer inserted into the thickest part reads 160 degrees F (71 degrees C) for well done. Transfer breasts to a plate; cover with foil and rest 5 minutes. While breasts resting, heat bok choy mixture over medium heat until warmed through.
7. 7 Slice breasts diagonally into 1/2-inch strips. Divide bok choy mixture among four plates; drizzle each with 1/2 tablespoon aged balsamic vinegar; arrange sliced breasts on bok choy, then ladle on blueberry sauce. Serve potatoes on the side.

By rmdalrymple

Ingredients

• ✓ blueberry
• ground beef
• flax seed meal
• salt
• black pepper

Instructions

1. 1 Place blueberries in a food processor; pulse until finely chopped but not pureed. Mix blueberries, ground beef, flax meal, salt, and pepper together in a bowl; form into 12 burger patties. Freeze until patties are firm, about 10 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Cook burgers on preheated grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By What's for dinner, mom?

Ingredients

• ✓ blueberry
• white sugar
• lemon juice
• lemon
• water
• cornstarch
• orange liqueur

Instructions

1. 1 Combine blueberries, sugar, lemon juice, and zest in a small pot and bring to a simmer over medium heat. Cook, stirring frequently, for 5 minutes.
2. 2 Stir water and cornstarch together in a small bowl and add slurry to the pot. Cook until the mixture thickens, about 30 seconds.
3. 3 Remove the pot from the burner and stir in orange liqueur. Pour coulis into a fine-mesh strainer and use the back of a spoon to force the liquid through. Serve hot or cold.

By Bren

Ingredients

• ✓ blueberry
• ✓ blueberry
• sugar snap pea
• arugula
• baby spinach
• vegetable oil
• white balsamic vinegar
• honey
• almond

Instructions

1. 1 Cut ends off snap peas and pull off the tough strings running up the sides.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.
3. 3 Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
4. 4 Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
5. 5 Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.

By lutzflcat

Ingredients

• ✓ blueberry
• spinach
• strawberry
• raspberry
• goat cheese
• almond
• raspberry vinaigrette dressing

Instructions

1. 1 Divide spinach amongst 2 plates. Top each plate with half of the strawberries, blueberries, and raspberries. Sprinkle with goat cheese and sliced almonds, adjusting quantities if needed to your tastes and preferences.
2. 2 Drizzle salad with raspberry vinaigrette to serve.

By Rebekah Rose Hills

Ingredients

• ✓ blueberry
• red currant
• mint
• cilantro
• marjoram
• habanero pepper
• olive oil
• agave syrup
• lime
• cashew
• halloumi cheese

Instructions

1. 1 Place blueberries and red currants into a mixing bowl. Add 2 tablespoons mint, 2 tablespoons cilantro, marjoram, habanero, olive oil, agave syrup, and juice of 1 lime. Mix and set aside.
2. 2 Heat a nonstick griddle over medium-high heat. Cook cashews until browned, stirring often to keep from burning, 8 to 10 minutes. Transfer cashews to a plate and set aside. Reduce heat to medium and brown halloumi cheese slices, 2 to 3 minutes per side.
3. 3 Place halloumi cheese onto a plate, top with berry salsa mixture and remaining 1 tablespoon mint and cilantro. Chop cashews and spread on top of halloumi. Garnish with lime wedges from remaining lime. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ blueberry
• olive oil
• strawberry preserves
• white wine vinegar
• mustard
• salt
• red leaf lettuce
• strawberry
• feta cheese
• almond

Instructions

1. 1 Combine olive oil, preserves, white wine vinegar, Dijon mustard, and sea salt in the bowl of a small food processor. Pulse several times, until dressing is combined. Pour into a serving container and set aside.
2. 2 Wash lettuce and dry in a salad spinner. Use some of the outer, larger leaves to line a medium salad bowl, with the red color of the leaves to the outside of the bowl.
3. 3 Tear remaining lettuce leaves and add to the bed of whole leaves. Arrange strawberries, blueberries, and feta cheese crumbles on top of the torn lettuce. Sprinkle with sliced almonds and drizzle with strawberry vinaigrette. Refrigerate any remaining dressing in a sealed container, up to 5 days.

By Bibi

Ingredients

• ✓ blueberry
• cranberry
• water
• orange
• cinnamon stick
• ginger
• vanilla extract
• clove
• nutmeg
• allspice
• maple syrup

Instructions

1. 1 Mix cranberries, water, orange zest and juice, cinnamon sticks, ginger, vanilla extract, cloves, nutmeg, and allspice together in a large saucepan until well combined; bring to a boil. Reduce heat to low and simmer, stirring frequently, until many of the cranberries pop and sauce starts to thicken, about 20 minutes.
2. 2 Add blueberries and maple syrup; cook and stir until mixture returns to a simmer. Cook, stirring frequently, until desired consistency, about 20 minutes. Allow to cool completely. Remove cinnamon sticks and cloves; refrigerate for 6 hours, to overnight.

By Kerri C

Ingredients

• ✓ blueberry
• salad green
• leaf lettuce
• endive
• radicchio
• apple
• walnut
• feta cheese
• cranberry
• green onion
• vegetable oil
• olive oil
• balsamic vinegar
• salt

Instructions

1. 1 Make the salad: Layer salad greens, apple cubes, walnuts, feta cheese, cranberries, and green onions in a large bowl.
2. 2 Make the dressing: Combine vegetable oil, blueberries, olive oil, vinegar, and salt in a food processor or blender; pulse until well blended and smooth.
3. 3 Pour dressing over salad and toss until well combined. Chill for 30 minutes before serving.

By DezCez

Ingredients

• ✓ blueberry
• blackberry
• raspberry
• peach
• uncured smoked ham
• salad green
• canola oil
• black pepper
• salt
• parsley
• dill
• lemon juice
• garlic
• dijon mustard
• honey
• green onion
• mayonnaise
• champagne vinegar

Instructions

1. 1 To make the dressing, combine the vinegar, mayonnaise, green onion, honey, Dijon mustard, garlic, lemon juice, dill, parsley, salt, and pepper in a blender or food processor with a metal blade. With the machine running, gradually add the oil in a thin, steady stream to form an emulsion. Set aside when complete.
2. 2 Place mixed greens into a large salad bowl, top with dressing and remaining ingredients, and serve.

By Boar's Head

Ingredients

• ✓ blueberry
• sesame seed
• brown rice
• mixed vegetable
• green onion
• black pepper
• garlic salt
• ginger
• mushroom
• chicken breast
• olive oil
• soy sauce
• brown sugar
• rice wine vinegar
• dijon mustard
• sesame oil
• peach preserves
• garlic

Instructions

1. 1 Place garlic, blueberries, peach preserves, sesame oil, mustard, vinegar, sugar, and soy sauce in a blender; cover and blend until smooth.
2. 2 Heat oil in a large skillet or wok over high heat; cook and stir chicken and mushrooms until chicken is no longer pink in the center and juices run clear, about 7 minutes. Stir in ginger, garlic salt, and black pepper; cook and stir until fragrant, about 1 minute.
3. 3 Toss green onions and mixed vegetables with chicken; pour blueberry sauce over vegetable mixture. Continue cooking on medium-high heat until sauce comes to a boil, about 10 minutes. Reduce heat to low and cook until vegetables are tender, 2 to 4 minutes. Remove from heat and allow sauce to cool for 3 minutes. Serve over brown rice and sprinkle with sesame seeds.

By creaturecomfort

Ingredients

• ✓ blueberry
• cream
• sweetened condensed milk

Instructions

1. 1 Gather the ingredients.
2. 2 Blend blueberries in a food processor (or mash them really well in a bowl).
3. 3 Mix cream and condensed milk together in a bowl; mix in blended blueberries.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes.
5. 5 Transfer to an airtight container and freeze until firm before serving, about 2 to 4 hours.

By aliciamargaret

Ingredients

• ✓ blueberry
• white sugar
• water

Instructions

1. 1 Place 1/2 of the blueberries into a small, heavy saucepan with sugar and water; bring to a boil. Reduce the heat and simmer, stirring often, until blueberries burst, about 10 minutes.
2. 2 Stir remaining blueberries into the saucepan; continue to simmer until compote thickens and coats the back of a spoon, about 8 minutes.

By alisadiomin

Ingredients

• ✓ blueberry
• watermelon
• wooden skewer

Instructions

1. 1 Slice watermelon in thick slices. Cut out stars using a cookie cutter.
2. 2 Skewer about 15 blueberries on a wooden skewer and 1 watermelon star on top. Repeat with remaining ingredients.

By Barbara Sauermann

Ingredients

• ✓ blueberry
• watermelon
• papaya

Instructions

1. 1 Place watermelon triangle on a plate with pointed side facing left. Place 1 blueberry on triangle for fish eye; place remaining 4 blueberries above fish's "mouth" for air bubbles.
2. 2 Cut a tiny curved sliver papaya for fish's mouth; place on watermelon. Flip papaya triangle over and place at end of watermelon fish for tail fin.

By Baking Pusheen

Ingredients

• ✓ blueberry
• raspberry
• blackberry
• marshmallow

Instructions

1. 1 Combine blueberries, raspberries, and blackberries in a bowl; mix gently. Top with marshmallows; stir in if desired. Refrigerate until ready to serve.

By Jenny Miller

Ingredients

• ✓ blueberry
• vanilla yogurt
• white sugar

Instructions

1. 1 Combine yogurt, blueberries, and sugar in a blender; blend until smooth.
2. 2 Pour mixture into popsicle molds; freeze until solid, 8 hours to overnight.

By Magda

Ingredients

• ✓ blueberry
• water
• honey
• lemon juice

Instructions

1. 1 Combine blueberries, water, honey, and lemon juice in a blender; blend until nearly smooth, adding more water if necessary. Press through a fine-mesh sieve to remove skins and seeds.
2. 2 Pour mixture into eight 3-ounce ice pop molds or paper cups; insert sticks into molds. Freeze, 8 hours to overnight.

By Strawberry Shortcake