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Berry delicious (and healthy!) recipes

BY Nan Yablong

Fort Wayne, Indiana (May 14, 2009) — Warm weather months bring a bounty of berries. They're oh so sweet and bursting with nutrients, vitamins and minerals. In fact, research shows berries, in particular black raspberries, can help fend off cancer-causing free radicals. So, dive into these fresh dishes, from a scrumptious salad to a delicious light entrée and a delightful dessert, these recipes are sure to be a hit on your dinner table this summer.

About our featured chef: Nan Yablong has embraced the Vera Bradley Foundation as her special cause because she lost her mother to cancer 22 years ago. She has enthusiastically served on almost every committee in her eleven years as a Classic volunteer. As a graduate of LaRivage French Cooking School in Dartmouth, MA, with a passion for both cooking and baking, she was the perfect choice to help us develop healthy and delicious cancer-fighting recipes.

Mixed Green Salad with Black Raspberry Citrus Vinaigrette (Serves 4)

Dressing:

½ cup extra virgin olive oil
1 Tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 tsp black raspberry preserves
1 Tbsp Italian parsley, finely chopped
Kosher salt and freshly ground pepper to taste

Salad:

5 ounces mixed baby greens
Small handful of Alfalfa sprouts
4 ounces Crumbled goat cheese
½ cup Diced tomatoes
½ cup Chopped celery
¼ cup Chopped roasted red peppers
¼ cup Diced Red Onion
½ cup Fresh Black Raspberries
¼ cup Sliced almonds

1. Arrange mixed greens on individual salad plates.
2. Prep remainder of ingredients and arrange on top of greens and sprouts ending with raspberries and almonds.
3. Drizzle with salad dressing and serve immediately.

Herbed Cheese Spread with Toasted French Baguette (Serves 4)

8 ounces cream cheese, softened
2 sticks butter, softened
1/8 teaspoon oregano
1/8 tsp thyme
1/8 tsp marjoram
1/8 tsp dill
1/8 tsp basil
1/8 tsp ground black pepper
1/2 tsp garlic powder

1. In bowl of electric mixer, cream together cream cheese and butter.
2. Blend herbs, pepper and garlic powder, add to mixer and mix until well blended.
3. Refrigerate, serve with toasted slices of French baguette.

TIP: Cheese spread can be stored for 3 – 4 days in the refrigerator or frozen in a heavy plastic back for up to four weeks. Thaw and mix well prior to serving.

Black Raspberry Orange Sauce over Sauteed Chicken Tenders (Serves 4)

Sauce:

8 ounces fresh black raspberries
½ cup black raspberry preserves
½ cup orange juice
2 Tablespoons shallots, finely diced
1 teaspoon unsalted butter
Kosher salt and freshly ground pepper to taste

1. In a medium saucepan over moderate heat, melt butter and add shallots, cook to translucent about 3 to 4 minutes.
2. Add preserves and orange juice and cook until bubbly, season to taste with kosher salt and pepper.
3. Stir in whole fresh black raspberries, set aside.

Chicken:

12 ounces fresh chicken tenderloins
1 Tablespoon unsalted butter
1 Tbsp extra virgin olive oil
Kosher salt and freshly ground pepper to taste

1. In a sauté skillet over medium high heat, melt butter and olive oil, place seasoned tenderloins in pan and sauté until lightly browned on one side, turn and cook other side until cooked through. About 6 minutes total.
2. Arrange on platter and pour sauce over distributing evenly over tenderloins.

Black Raspberry Sorbet with Lemon Sauce (Serves 4)

2 cups blackberries
¼ cup granulated sugar
2 Tablespoons lemon juice
4 Tbsp water

1. Lightly rinse and dry berries.
2. In a blender or food processor, puree berries. Transfer to a medium-sized pot.
3. Add sugar, lemon juice and water. Bring to a boil and remove from heat.
4. Strain into a bowl and set aside to cool.
5. Freeze in an ice cream maker according to manufacturer's instructions.
6. Serve three small balls with Lemon Sauce and garnished with fresh mint leaves.

Lemon Yogurt Sauce

1 cup plain yogurt
¼ cup clover honey
2 Tablespoons lemon juice

1. Whisk together all ingredients in a medium bowl until blended and frothy. Cover and refrigerate until ready to serve.
2. Drizzle over three small balls of sorbet.

Shopping Tips:

Produce with thin or edible skin is more susceptible to pesticide contamination, and raspberries are no exception, according to the Environmental Working Group. If your budget allows, we suggest buying organic berries.

Select raspberries that are unblemished dry, in an unstained container. Raspberries should be medium to bright red, depending on the variety. Moisture will increase spoilage, so the berries themselves should be relatively dry. Shelf life for raspberries is short, and they should be consumed within 2–3 days of purchase.

Storage Tips:

Store berries in the refrigerator for up to 4 days. Discard any berries that show signs of mold-it spreads quickly to other berries.

Wash the berries gently in cool water just before you plan to eat them. To freeze berries, wash and thoroughly dry and freeze on a flat sheet before placing in a freezer bag. They are then ready for smoothies, recipes, etc., right out of the freezer.

Look for summer recipes featuring fresh farmer's market fruits and vegetables in August!