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Blueberry Recipes

Strawberry and Blueberry Recipes

Blackened Chicken Tacos with Strawberry Salsa

Blackened Chicken Tacos with Strawberry Salsa

California Giant Blueberries
Makes 4 tacos
  • For the chicken:
  • 2 chicken breasts
  • 2 tsp chili powder
  • 2 tsp paprika
  • 2 tsp garlic salt
  • ¼ tsp cayenne pepper
  • 2 T canola oil

  • For the salsa:
  • 1 cup diced California Giant strawberries
  • 2 jalapeno, deseeded and diced
  • ¼ cup red onion, diced
  • 1 avocado, diced
  • ½ tsp salt
  • 2 tsp lime juice

  • 1 pk corn tortillas
  • 3 radishes, thinly sliced
  • ¼ cup cilantro leaves
Preheat oven to 425 degrees.

Heat a large skillet over high heat and then add the canola oil.

Mix all of the seasoning together and then rub all sides of the chicken.

Sear chicken on both sides for 2 min each.

Put skillet in oven and bake for 10 minutes or until just slightly firm.

Remove from the oven and let rest for 5 minutes.

Meanwhile, mix together all ingredients for salsa, adding the avocado last and gently tossing.

Over an open gas flame on your stove, flip the tortillas back and forth with tongs until lightly charred.

Slice the chicken and then fill your tacos with chicken, salsa, and garnish with fresh cilantro leaves and thinly sliced radishes.



Berry Buddha Bowl

Berry Buddha Bowl

California Giant Blueberries
Makes 2 Buddha Bowls
  • 2 sweet potatoes, diced
  • 1 T olive oil
  • 1 T curry powder
  • 1 tsp kosher salt
  • ⅓ cup toasted and salted pumpkin seeds
  • 1 cup red quinoa
  • 1 ½ cup water or chicken broth
  • ⅓ cup chopped parsley
  • 2 T lemon juice
  • 1 cup canned chickpeas, drained and rinsed
  • ½ T kosher salt
  • 2 each avocado, cut in half, peel, and slice (drizzle with olive oil and salt and pepper)
  • 1 cup California Giant blueberries
  • 2 chicken breasts
  • Salt & Pepper
Preheat oven to 425 degrees.

Rinse quinoa and add to a small pot with 1 ½ cups of water or chicken broth.

Bring the quinoa to a boil, cover, reduce the heat to medium low and simmer for 16-18 minutes or until all of the water is absorbed and the quinoa is fluffy.

Meanwhile, toss sweet potatoes with olive oil, curry powder, and salt.

Roast in the oven for 15 minutes, stir, and then for 10 minutes more or until tender.

Season both chicken breasts generously with salt and pepper.

Grill chicken breast on both sides for 2-3 min each.

Add the chicken to a sheet tray and finish in the oven for 10 minutes or until slightly firm.

Let rest for 5 minutes before slicing.

Once the quinoa is finished, toss with parsley, lemon juice, chickpeas, and salt.

Divide the quinoa among the bowls and top with sliced avocado, sliced chicken, pumpkin seeds, sweet potato and blueberries.



Blueberry Basil Bellinis

Blueberry Basil Bellinis

California Giant Blueberries
  • 2 cups California Giant blueberries, plus more for garnish
  • 750 ml Kirkland Signature Asolo Prosecco
  • 1/2 cup sugar
  • 1/2 cup water
  • 5 basil leaves, plus more for garnish
In a small pot, combine blueberries, sugar, water and basil leaves. Bring to a boil, then let simmer for 15 minutes. Remove basil leaves, and place syrup in fridge to cool.

Once cool, add two to four tablespoons of blueberry syrup to glass. Top off with champagne. Garish with more blueberries and basil.

Please drink responsibly.