This Easy 3 Ingredient Blueberry Sauce is made from natural ingredients and takes only twenty minutes to make.
It’s blueberry season and we’re loving all the happy faces in the field! The berries are particularly juicy and plentiful this year and this made us think of an easy sauce recipe to make the most of it.
Keeping It Simple
Keeping the ingredient list simple is important to maintain this amazing flavor.
Adding honey and chia seeds adds just the right texture for a sauce that can be used on ice cream, yogurt, chicken, beef and fish.
It would be possible to make jam with these ingredients as well. Simply lessen the amount of cooking time and don’t mash while cooking. Don’t you love a versatile recipe?!
We’d love it if you shared your blueberry recipes with us – simply tag us at @barriehillfarms on Instagram or Facebook so we can share on our stories.
This fruity Blueberry Avocado Salsa is a refreshing snack or a delightful side to grilled meat and fish recipes. You can spice it up with some jalapeno or add more sweetness by doubling the strawberries. Either way, it’s going to make your meal!
Combining delicious blueberries and strawberries from Barrie Hill Farms is the perfect way to celebrate summer and you’ll find that entertaining has never been this easy. The kids will love this too and it’s such a wonderful way to get those necessary nutrients into them during those important years of growth.
Blueberries Are Considered A Superfood!
Low in calories but high in fibre, Vitamin C and Vitamin K
Blueberries have the highest antioxidant capacity of all the popular fruits and vegetables. Flavonoids appear to be the berries’ antioxidant with the greatest impact.
Several studies suggest that blueberries and blueberry juice reduce DNA damage, which is a leading driver of aging and cancer.
The antioxidants in blueberries have been shown to reduce a predominant risk factor for heart disease by preventing oxidative damage to “bad” LDL cholesterol
How do you cook your fresh picked blueberries? Share in the comments section or tag us #barriehillfarms on social media with your creations. We’d love to share your inspiration with our readers!
This delicious Quick Strawberry Jam has only three ingredients, contains no refined sugar and is ready in only 20 minutes!
Fresh picked strawberries at the farm is a highly anticipated event each year and we love the excitement in the fields, the kids laughter on the wagons and the happy faces when they taste the sweet, juicy berries.
We also love that you’ve been sharing your photos and recipes on social media with us so please keep inspiring us with your unique creations!
This will keep in the fridge for up to 2 weeks and in the freezer for up to 2 months. A perfect hostess gift for all those grilling parties this summer!
Quick Strawberry Jam is very simply made with a toss in the food processor of your berries until they are chunky. You don’t want mushy jam! Cook it up with some honey (or maple syrup if you prefer) and a wee bit of lemon juice and you’ve got yourself a treat for these beautiful summer mornings.
Place strawberries in your food processor and process until strawberries are coarsely chopped. Don’t overdo it! You don’t want mushy jam.
Place contents in large saucepan on medium-high heat and add honey and lemon juice, stirring well.
Cook for 8-10 minutes at a low boil. Remove from heat and transfer to a heat proof jar and let cool at room temperature before sealing and storing in the refrigerator up to 2 weeks or 2 months in your freezer.
A simple rub for this Sweet Hot Coriander Salmon and Strawberry Tomato Salad and it’s ready for the grill. The salad is a simple as chopping and tossing. some fruits and veggies.
Now the ingredients are a little quirky but when I saw a recipe online for coriander roasted strawberries I knew this would work with my favorite fish as well. I’m here to testify that they are a fantastic combination and I loved it! You have to know by know that I’m usually going to throw some kind of twist to the recipe, right? The kitchen is meant to be fun!
You can grill this or pan fry and toss it in the oven. I’ve included both instruction and it will give you melt-in-your mouth deliciousness. You’ll want to use a good pan, preferably cast-iron. I have regular cast iron as well as enamel-coated cast iron pans that I use for almost everything. You’re going to sear it briefly on high heat then pop it into the oven for a few minutes and presto – dinner is served!
1,5cupsfresh strawberries, hulled and chopped in half
1/2poundassorted small heirloom, cherry and grape tomatoes, halved
1/3cupfresh basil, chopped
1tbspfresh oregano, chopped
1 teaspoonloosely packed lemon zest
1/4teaspoonfreshly ground black pepper
Preheat oven to 400FCombine coriander, brown sugar, chili powder, Sriracha sauce in a small bowl. Season with salt. Pat salmon dry and rub mixture into both sides of fish, including skin. Let sit for 15 minutes. In the meantime make the salad.
Heat 2 tablespoons olive oil in large non-stick ovenproof skillet over medium-high heat until nearly smoking. Sear salmon fillets skin-side up 2 minutes. Flip, then transfer skillet to oven and cook 7-10 minutes more or until salmon is just cooked through. (depending on thickness) Be careful not to overcook. Mine took 7 minutes and my oven tends to run hot.
Place the salmon, skin-side-down, on the grill and cover. Cook, undisturbed, until the salmon just starts to release its fat (opaque mayonnaise-like stuff) and/or the flesh flakes easily, 10 to 15 minutes for most 1 inch thick fillets. Allow another 10 minutes for each extra inch of thickness.
Good salmon is expensive so if unsure, use a thermometer. It makes life so much easier!
Combine all ingredients and serve in bowl or arrange on platter leaving room in center for salmon. Make this first because the salmon is going to require your attention.
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