Dried Blueberry Recipes

Dried Blueberries make an excellent snack, but can be used for many of your daily cooking and baking purposes.

Tip: When using dried blueberries for cooking or baking, soak, covered in hot water for 5-10 munites. The berries will begin to rehydrate. Drain thoroughly before adding to your recipe.

Blueberries and Mixed Nut Mix
Blueberry Snack Mix

Blueberry Cheese Dip
True Blue Salad
True Blue Tossed Salad
Orzo Pasta Salad with Dried Blueberries
Quinoa Mediterranian Salad
Quinoa Salad Salsa
Quinoa Blueberry Salsa
Roasted Corn and Avocado Salsa
Arugula Pesto with Dried Blueberries
Wild Rice Blend with Blueberry Vinaigrette
Best Blueberry Chili
Asian Chicken Lettuce Cups


Blueberries and Mixed Nut Mix
1 Cup Walnuts, Almonds, or Pecans
¼ Teaspoon Butter or Margarine
Pinch of Salt
Pinch of Cayenne
½ Cup Dried Blueberries or Chocolate Covered Blueberries

Toss nuts, butter, salt, and cayenne in pan to coat.  Toast on medium heat for about 2 minutes, stirring constantly until all are toasted.  Let cool for a few minutes, then add your choice of dried or chocolated covered blueberries.

Blueberry Snack Mix
1/2 cup whole almond
1/2 cup walnut pieces
1/2 cup roasted roasted soybeans, salted (or plain)
1/3 cup dried blueberries, coarsely chopped
1 slice candied ginger, very finely chopped

Preheat the oven to 350*F. Spread the almonds and walnuts on a baking sheet. Bake 6 minutes, stir, and bake 4 minutes longer.
When it's cool enough to handle, cut almonds in half crosswise.  In a bowl, combine toasted nuts, soy nuts, blueberries and ginger. Enjoy!  Recipe source: Food.com http://www.food.com/recipe/blueberry-snack-mix-174359

Blueberry Cheese Dip
2 (16 oz.) jars Blueberry Salsa
2 lbs Velveeta Cheese
1 (3oz.) pkg. Dried Blueberries
1 pkg. The Blueberry Store’s Blueberry Sausage

Remove the sausage from its casing and cut into small pieces; warm in a small frying pan.  In a crock pot; chop the Velveeta Cheese into large pieces and lay in the bottom of the crock pot.  As the Velveeta Cheese begins to melt add the salsa, sausage, and dried blueberries.  Continue stirring on low until all cheese is melted and dip is warmed to desired temperature. Serve with tortilla chips. Serves approximately 12.

True Blue Salad
5-6 cups torn iceberg or romaine lettuce or spinach
1 medium tomato chopped
½ of a small cucumber thinly sliced
½ cup crumbled feta cheese
½ cup slivered almonds
½ cup dried or fresh blueberries
Blueberry Vinaigrette

Place all ingredients in a large mixing bowl and toss lightly to coat.

True Blue Tossed Salad
6-8 cups Spring Mix
¼ cup Blueberry Vinaigrette
2 oz. goat cheese crumbled
¼ cup pine nuts, toasted
1 scallion chopped
1 Tablespoon Dried Blueberries

Toss all together. Serve Chilled

Orzo Pasta Salad with Dried Blueberries
1 package orzo pasta
2 tablespoons extra virgin olive oil
Salt and Pepper
juice of 1 lemon
3-4 fresh basil leaves, torn
10 leaves of arugula, torn
½ cup dried blueberries
4oz. crumbled feta cheese
¼ cup pine nuts, toasted

Cook orzo according to package directions.  Toss with 1 tablespoon of olive oil, and let it cool.  Meanwhile, add pine nuts to dry pan and toast over medium heat until warm; while being careful not to let them burn.  To pasta, add pine nuts along with remaining ingredients and toss. Serve immediately.  If you make ahead; do not add the basil and arugula until ready to serve.

Quinoa Mediterranean Salad
1 cup quinoa, cooked
1 chopped tomato
2 scallions, chopped
½ cup Feta, crumbled
1 tsp. dried dill
Juice of 1 lemon
Zest of 1 lemon
½ clove garlic, minced
¼ - ½ Blueberry Vinaigrette
1 Tablespoon Dried Blueberries
1 Tablespoon fresh lemon juice
½ tsp lemon zest
¼ tsp minced garlic
¼ cup chopped Kalamata olives (optional)

Mix all ingredients together.  Serve as side dish or with pita chips.

Quinoa Salad Salsa
 1 cup quinoa cooked.  Cook according to package directions.  Cool.
½ cup chopped tomatoes
2 scallions, chopped
2 Tablespoons cilantro, chopped
¼ - ½ cup Blueberry Vinaigrette
1 Tablespoon Dried Blueberries
¼ tsp cumin (optional)
¼ cup rinsed and drained black beans
1 Tablespoon fresh lime juice
A pinch of cayenne or 1tsp chopped jalapeño

Toss together.  Use as a side dish or dip with chips

Quinoa Blueberry Salsa
1 Cup Quinoa Cooked and Cooled

Dressing Ingredients:
½ Cup Blueberry Vinaigrette
1 Teaspoon Dijon Mustard
1 Shallot, Minced
Salt and Pepper (To Taste)

Salsa Ingredients:
½ Cup Chopped Tomatoes, Seeded
2 Scallions, Chopped
2 Teaspoons Cilantro, Chopped
2 Tablespoons Dried Blueberries
½ Teaspoon Roasted Cumin Powder
¼ Cup Black Beans, Rinsed and Drained
2 Tablespoons Fresh Lime Juice
1 Teaspoon Chopped Jalapeno (Seeded and Deveined)

Mix all dressing ingredients well.  Refrigerate.  Stir together all salsa ingredients.  Toss Dressing with Quinoa and Salsa.  Use as a side dish or as a dip with tortilla or falafel chips.

Roasted Corn and Avocado Salsa
2 Avocados, Coarsely Chopped
1 Lime
¼ - ½ Cup Fresh Corn or Frozen Corn
Extra Virgin Olive Oil
½ Teaspoon Blueberry Blossom Honey
2 Tablespoons Chopped Cilantro
2 Tablespoons Vinegar
2 Tablespoons Dried Blueberries
Salt and Pepper (to taste)

Roast Corn:  If corn is fresh, roast on or off the cob.  Brush some extra virgin olive oil on the corn or put oil in a pan.  Add corn to hot pan.  Cook for about 10 minutes stirring frequently until kernels are a bit browned.  Add salt and pepper, honey, and vinegar.  Cook about 3 minutes loner and keep stirring.  Add cilantro if desired.

Mix together avocado, lime, and corn mixture.  Serve immediately.  Do not make longer than 2 hours before needed.  Place plastic wrap directly on top of the salsa.  You may serve this as a side dish to any Mexican meal or as an appetizer with chips.

Arugula Pesto with Dried Blueberries
4 Cups of Arugula
¼ cup Extra Virgin Olive Oil
¼ Cup Dried Blueberries
¼ Cup Roasted Walnuts
¼ - ½ Cup Grated Parmesan Cheese
1 Clove Garlic
Salt and Pepper (To Taste)

Place all ingredients in a blender and blend until fairly smooth.  Use topping on whole grain pasta or spaghetti.  Pesto is also terrific on brown rice.  You may also add more parmesan cheese for extra flavor.

Wild Rice Blend with Blueberry Vinaigrette
2 cups cooked rice blend and cooled
½ cup Blueberry Vinaigrette
¼ cup toasted pine nuts
¼ cup sun dried tomatoes chopped
2 scallions chopped
2 cups Arugula
salt and pepper
2-4 oz. goat cheese crumbled
1 Tablespoon Dried Blueberries

Toss all ingredients together. Serve chilled as a side dish.

Best Blueberry Chili
4 Tablespoons Oil                                          
1 ½ jars Northern Beans
2 Cup Chopped Onion
2 packages Blueberry Sausage  (casing removed and chopped)
4 Thinly Sliced Celery Ribs               
1  12oz. Package Dark Chocolate Blueberries
1 Package Chili Seasoning                          
1 Cup Dried Blueberries
1 ½ cans Green Chilies                
1 Tablespoon Blueberry Concentrate
2  32 oz. cans Chicken Broth               
Chopped Fresh Parsley
3 Teaspoons Cumin

In a large saucepan, heat oil over medium heat until hot.  Sauté onion and celery; cook and stir- 2 to 3 minutes or until vegetables are tender.  Add chilies and chili seasoning pack, stir and cook 1 to 2 more minutes.  Add cumin and a portion of the chicken broth- mix with vegetables.  Stir in the Dark Chocolate Blueberries, a portion of the Blueberry Sausage, and all of the Northern Beans.  Stir in additional chicken broth-add remaining Blueberry Sausage, Dried Blueberries, and Blueberry Concentrate; mix well.  Fresh Parsley can now be added.  Cover and cook on low for 30 to 45 minutes stirring frequently.
Please note; the amount of sausage, blueberries, and chicken broth used in the chili should be based on judgment.  It may be necessary to increase or decrease to raise the quality of the chili.   The broth should not make the chili too thin.

Asian Chicken Lettuce Cups
2 Chicken Breasts Roasted or Rotissere
4 Iceberg Lettuce Leaves
½ Cup Julienned Snow Peas
½ Cup Shredded Cabbage
½ Cup Shredded Carrot
½ Cup Diced Green Onion
½ Cup Julienned Water Chestnuts
½ Cup Dried Blueberries
3 Tablespoons Vegetable Oil
1 Cup Diced Water Chestnuts
3 Tablespoons Chopped Green Onion
1 Teaspoon Minced Garlic
Fried Rice Noodles (Follow package directions for rice sticks-they are optional)

Dressing Ingredients:
½ Cup Blueberry Vinaigrette
2 Tablespoons Soy Sauce
2 Tablespoons Rice Vinegar
2 Tablespoons Ketchupo
1 Tablespoon Lemon Juice
1 Teaspoon Sesame Oil
1 Tablespoon Chinese Hot Mustard
1-3 Teaspoons Chili Garlic Sauce

Stir Fry Sauce Ingredients:
2 Tablespoons Soy Sauce
2 Tablespoons Dark Brown Sugar
½ Teaspoon Rice Vinegar

To prepare the stir fry sauce: Mix th soy sauce, brown sugar, and rice vinegar together in a small bowl. 

Bring two tablespoons of the vegetable oil to high heat in a wok or large frying pan.  Saute the chicken breast for 4-5 minutes per side or until done. Remove the checken from the pan to cool.  Keep the oil in the pan.  The waterchestnuts should be cup in to pea sizes.  Cut the chicken into dime size pieces. With the wok or pan on high heat, add the remaining 1 Tablespoon vegetable oil, the chicken, water chestnuts, green onion, and garlic to the pan. Add the stir fry sauce to the pan and saute the mixture for a few minutes.  Spoon it into a dish line with the fried rice noodles. 

Make the lettuce cups by slicing the top off a head of iceberg lettuce right through the middle of the head.  Pull your lettuce cups off the outside of this slice. Make the special sauce by adding your desired measurement of mustard and chili sauce to the special sauce blend. (1 Teaspoon of each mustard and chili sauce for mild, increase each to 2 or 3 fro medium or hot).  Stir well.

Assemble the lettuce cups by spooning filling into a lettuce cup. Add special sauce over the top.