You Won't Sing the Blues Over These Berry Unconventional Recipes

Natural Awakenings Magazine Eschews the Same Old Same Old

Photo from Natural Awakenings Magazine

Blueberries generally have the longest growing season among berries, and this year, as in most years, they are already arriving to Chicago farmers markets in great numbers.

There are the usual ways most people enjoy blueberries. Fresh out of hand. With yogurt or cream. In fruit salad. In ice cream or on top as a sauce. And in blueberry preserves, of course.

But my friends at Natural Awakenings Chicago magazine took an unconventional route with two recipes — one savory and one sweet — in an article authored by Veronica Hinke.

The savory recipe — whole roasted cauliflower with blueberry compote — may raise some eyebrows. But as Veronica writes:

"Whether sweet or savory, blueberries can add an unexpected depth to desserts, main courses and side dishes. With a little less sweetener, a blueberry sauce can be a flavorful addition to main course recipes. Top a whole roasted cauliflower with a savory compote made with fresh blueberries. Surround the cauliflower with roasted shallots, radishes, peppers, radicchio and more seasonal vegetables."

The dessert recipe is closer to what most think of when they think of blueberries, but it's still not the same old same old:

"Enjoy Île Flottante (Floating Island), one of the most classic French desserts, with fresh blueberries and sauce while livestreaming the Olympics from Paris. The light, fluffy-poached meringues and cream in this dessert put Paris on a plate. This is also a lovely treat for celebrating Bastille Day, which is July 14."

No beating around the (blueberry) bush. If you want the recipes, click below to visit Natural Awakenings' website.

GET THOSE BLUEBERRY RECIPES