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Berries and summer go hand in hand. Whether you’re a fan of sweet strawberries, tart raspberries, or antioxidant-rich blueberries, these berry-filled recipes will inspire you to try these versatile fruits in new, exciting ways. From sweet to savory dishes, there’s a berry-filled recipe for every palate. Let’s celebrate nature’s little gems in new, creative ways!

Raspberry Chia Seed Jam

Equipment

  • Small saucepan
  • Wooden spoon
  • Measuring cups/spoons
  • Fork or potato masher

Ingredients
  

  • 2 cups fresh raspberries rinsed
  • 2 tablespoons chia seeds
  • 1 tablespoon lemon juice freshly squeezed
  • 1 –2 tablespoons honey or maple syrup optional
  • To serve: Multigrain toast oatmeal, yogurt, etc.

Instructions
 

  • Heat a small saucepan over medium-high. Add fruit. Cook until heated through and bubbling, stirring occasionally.
  • Remove from heat. Mash berries with a fork or potato masher.
  • Stir in chia seeds and lemon juice until combined. Taste. Add honey or maple syrup if needed.
  • Cool for 5 minutes. Stir. Serve on multigrain toast, oatmeal, or yogurt.
  • Store leftovers in an airtight container in the fridge for up to 1 week, or the freezer for up to 3 months.

Notes

Recipe adapted from Gimme Some Oven

Grilled Balsamic Strawberries

Equipment

  • Grill or grill pan
  • Tongs
  • Medium bowl
  • Measuring Spoons

Ingredients
  

  • 1- pint strawberries hulled and rinsed
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • Fresh ground black pepper to taste
  • To serve: Cottage cheese Greek yogurt, chia pudding, etc.

Instructions
 

  • Heat your grill or grill pan over medium-low.
  • Add strawberries to grill, rotating them frequently with a pair of tongs, until they have started to soften and have a few light grill marks (about 5 minutes).
  • Remove strawberries from grill and place in a medium bowl. Drizzle with balsamic vinegar and honey while still warm. Finish with 1-2 grinds of black pepper.
  • Cool 5 minutes. Serve over cottage cheese, Greek yogurt, or chia pudding.
  • Store leftovers in an airtight container in the fridge for 3-4 days, or the freezer for 2- 3 months.

Notes

Recipe adapted from Floating Kitchen

Blueberry Salsa

Equipment

  • Food processor
  • Measuring cups/spoons
  • Medium bowl

Ingredients
  

  • 1 large tomato quartered
  • ¼ of a medium onion cut into large pieces
  • ¼ cup fresh cilantro leaves
  • ½ of a jalapeño pepper seeded
  • 1 large clove garlic
  • cups fresh blueberries
  • 2 tablespoons lemon juice
  • Sea salt to taste
  • To serve: Whole-grain tortilla chips grain bowl, dippable veggies, etc.

Instructions
 

  • Place the first five ingredients (through garlic) in a food processor. Cover and pulse until chunky. Add blueberries and lemon juice. Cover and pulse to a chunky salsa texture. Season with salt. Transfer to a medium bowl. Cover and chill until ready to serve.
  • Serve with whole-grain tortilla chips, a grain bowl, or with dippable veggies.
  • Store leftovers in an airtight container in the fridge for 3-4 days, or the freezer for 2- 3 months.

Notes

Recipe adapted from Forks over Knives

Blackberry Vinaigrette

Equipment

  • Food processor or blender
  • Measuring cups/spoons
  • Zester or Grater

Ingredients
  

  • 1 6-ounce package of blackberries
  • ½ tablespoon of lemon zest
  • 1 teaspoon of lemon juice
  • 1/3 cup of red wine apple cider, or balsamic vinegar
  • ¼ cup of olive oil
  • 2 to 3 teaspoons honey
  • Sprinkle of salt and pepper to taste
  • To serve: Salad Buddha bowl, etc.

Instructions
 

  • Puree the blackberries in a food processor or blender. Add in lemon zest, lemon juice, vinegar, olive oil, honey, salt, and pepper. Blend for a few seconds until well-combined.
  • Serve over a salad or Buddha bowl.
  • Store leftovers in an airtight container in the fridge for up to 1 week, or the freezer for up to 3 months.

Notes

Recipe adapted from Plant Based on a Budget