L ifestyle /C ulture
Blueberry Season Is Upon Us
F OO D
KERI WHITE | JE FOOD COLUMNIST
BLUEBERRIES ARE begin-
ning to appear in local markets,
and that is good news for those
of us who enjoy seasonal fruit. I
have been playing around with
these healthy, delicious orbs,
and have come up with a few
delightful ways to use them.

The version here is suggested
as a composed, plated salad
for a more formal and stylized
presentation, but you can
certainly toss this all in a bowl
for family-style serving.

BLUEBERRY RAINBOW SALAD
Serves 4
This salad is as pretty as it is
tasty — and it can be adjusted
to personal preference. Nut
allergy? Skip them! No beets
in the house? Omit them and
sub in cooked sweet potatoes
or raw carrots. Need a vegan or
pareve dish? Omit the cheese.

You get the idea: This is a
framework. The salad:
4 cups arugula or other
baby lettuce
1 cup blueberries, rinsed
and picked over
½ pound strawberries,
hulled and halved, if large
1 mango, cut in cubes
½ cup shelled pistachios
4 cooked beets, cooled,
peeled and cut into small
pieces 4 ounces goat cheese
The dressing:
Juice of 1 lemon
1 teaspoon Dijon mustard
Strictly Kosher
Supermarket & Butcher
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KEEP UP WITH THE HOK
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Blueberry oatmeal cookies
¼ cup good-quality olive oil
Generous grinding of fresh
pepper A pinch or two of kosher salt
Divide the lettuce evenly
among four salad plates to
form a bed. Stack a layer of
beets, a layer of mangoes and
a layer of blueberries on each
plate. Sprinkle nuts over the
stack and around the lettuce.

Surround the stack with straw-
berries. Divide the goat cheese
in four even portions and top
each salad with a round of
cheese. In a measuring cup or small
bowl, mix the dressing ingre-
dients. Just before serving,
drizzle each salad with the
dressing. Blueberry rainbow salad
1 stick butter, softened
¾ cup brown sugar
¼ cup white sugar
1 egg
1 teaspoon vanilla
1 cup fresh blueberries
Heat your oven to 350
degrees F, and line a baking
tray with parchment. Set aside.

Whisk together the flour,
oats, baking powder, baking
soda, salt and cinnamon in a
small bowl. Set aside. Cream
the butter with the sugars,
then add the egg and vanilla.

Mix in the dry ingredients
gradually until thoroughly
blended. Gently fold in the
blueberries. Using two spoons, scoop
the dough into balls and
place them on a cookie sheet.

BLUEBERRY OATMEAL
Bake for 10-12 minutes until
COOKIES the edges are golden brown
Makes about 2 dozen cookies
and the centers of the cookies
are set. Cook completely and
This riff on oatmeal raisin store the cookies in an airtight
cookies is a wonderful seasonal container.

twist and a nice way to use
extra berries, especially those a BLUEBERRY CRISP
bit past their prime.

Serves 8
2 cups flour
1½ cups rolled oats
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
JEWISH EXPONENT
This version is dairy, but it
can be made pareve by subbing
margarine or other non-dairy
butter and skipping the ice
cream topping, or serving it
with sorbet.

Photos by Claire Batten
Filling: 6 cups fresh blueberries,
rinsed and picked over
Juice of half a lemon
½ teaspoon cinnamon
½ cup brown sugar
Crisp topping:
¾ cup flour
¾ cup brown sugar
2 pinches salt
1 stick butter, cut in pieces
1 cup old-fashioned rolled
oats (not instant or quick
cooking) ¼ cup maple syrup
Optional topping: vanilla
ice cream/cinnamon and
allspice Heat your oven to 375
degrees F.

Mix the filling ingredients
in a large baking dish; set it
aside. In a mixing bowl, blend
the flour, brown sugar, salt,
butter and oats. Blend until
the mixture forms pea-sized
clumps. Crumble it over fruit
mixture and press gently.

Drizzle maple syrup over
the crumble topping and bake
it for 40-45 minutes. When
done, the topping is browned
and crisp.

Serve warm topped with
vanilla ice cream sprinkled
with cinnamon and allspice. l
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