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Spinach Salad with Manchego and Blueberry Vinaigrette
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Wake Your Winter Palate with Blueberries!

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Delightful ideas and flavors can be as close as your freezer (and we’re not talking ice cream…well, not exclusively). Here are some wonderful ways to wake your winter palate, featuring our Frozen Organic Blueberries, from our friend Amelia at Eating Made Easy:

Every year around this time, I start to tire of citrus, squash and cabbage and begin longing for the berries, peaches and melons of summer.

Thank goodness for organic frozen fruit!

At any given time, you can find Earthbound berries in my freezer. We love using them for smoothies and desserts, of course, but they really liven up savory dishes, too. One simple step — blending thawed blueberries into a thick purée — gives you an ingredient that’s terrific in breakfast, lunch, appetizers or dinner!

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  • Blueberry Purée

  • Prep Time: 5m  + thawing time | Makes about 1.5 cups
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  • Here’s the idea maker: a simple, thick sauce with the bright flavor of juicy blueberries.
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  • Ingredients

  • 1 10-oz bag Earthbound Farm Frozen Organic Blueberries, thawed
  • 2 tablespoons raw honey
  • 2 tablespoons fresh lemon juice
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  • Directions

  • Place all ingredients in a blender and pulse to a thick purée (with some small chunks). The sauce will keep in the refrigerator, covered tightly, for 1 week.

 

  • Crostini with Goat Cheese, Blueberries and Fresh Parsley

  • Prep Time: 10m | Serves 4 to 6 as an appetizer
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  • Tangy-sweet and creamy meets crispy and crunchy for an easy, delicious meal starter or party nibble.
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  • Ingredients

  • 4 oz soft goat cheese, at room temperature
  • 1/4 cup Blueberry Purée
  • Handful of fresh Italian parsley leaves, rough chopped
  • 12 to 15 crostini (slices of a French baguette, toasted)
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  • Directions

  • Gently stir the blueberry purée and goat cheese together until the cheese has swirls of blue throughout. Spread a thick layer onto each crostini and sprinkle with fresh parsley leaves. Serve at room temperature.
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  • Note: This blueberry-goat cheese mixture is also delicious stuffed into 2 pan-seared chicken breasts! Simply slice open one side of a chicken breast and stuff a generous amount of the mixture inside, along with some of the fresh parsley. Place the chicken into a hot oven-safe skillet with 1 to 2 tablespoons of olive oil and cook for 3-4 minutes on each side. Then put the whole pan into a 350-degree oven for an additional 10-15 minutes, or until the chicken is fully cooked. Drizzle with more warmed blueberry purée to serve.

 

  • Spinach Salad with Manchego Cheese and Blueberry Vinaigrette

  • Prep Time: 15m | Serves 2 as a lunch salad
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  • Mild, savory greens, crunchy toppings and buttery cheese get a delightfully unexpected counterpoint in the bright flavor of a vinaigrette featuring tangy-sweet blueberries.
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  • Ingredients

  • Blueberry Vinaigrette: (makes about 1/2 cup)
  • 1/4 cup Blueberry Purée
  • 3 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • Raw honey, to taste
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  • Salad:
  • 3 cups packed Earthbound Farm Organic Baby Spinach
  • 1 Persian or Japanese cucumber, thinly sliced
  • 1/4 cup sliced almonds
  • 1/4 cup Manchego cheese shavings (a vegetable peeler works well for a chunk of cheese)
  • 1 green onion, thinly sliced
  • Dried cherries or edible flowers for garnish (optional)
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  • Directions

  • Whisk the purée, lemon juice, olive oil and mustard together in a small bowl (or add the ingredients to a small jar, seal and shake vigorously). Taste and add salt, pepper or more honey to balance the dressing to your liking. Set aside. Leftover dressing can be refrigerated, tightly covered, for 1 week.
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  • When you’re ready to serve, divide the spinach between 2 salad bowls. Sprinkle the greens with the remaining ingredients. Drizzle 2 to 3 tablespoons of vinaigrette over each salad. Serve immediately.

More ways to use Blueberry Purée:

  • Stir some into your morning yogurt, oatmeal or applesauce.
  • Drizzle it over ice cream.
  • Add it to smoothies.
  • Warm some purée in a small saucepan and serve over prepared chicken, fish or pork.  
  • Mix with plain yogurt to make a drizzle for fruit salad, and garnish with some fresh mint leaves.
  • Your options are endless — enjoy!

Find out more about Earthbound’s entire line of frozen fruits and veggies here with a fun photo contest to enter — and if you haven't already, click here for a coupon so you can try any of our frozen fruits or veggies for yourself. Yum! But hurry: the coupon is only available for a limited time (one per user, please), and the online festivities end March 6, 2014. Good luck!

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