Monday, April 14, 2014

Feed Her Wild Side for Mother’s Day


This Mother’s Day, lose the lilies and get wild with our “Feed Her Wild Side” Sweepstakes. It’s your chance to win mom (or yourself) one of three amazing Mother’s Day gifts and the $1000 Visa Gift Card Grand Prize!

Each week, we’ll select one random winner to receive each of our three weekly prizes.

Week 1: 
If your mom loves creating extraordinary dinner parties or easy but beautiful family gatherings, the week 1 prize may be just for her.  The winner will take home simply exquisite handmade pottery from Edgecomb Potters in Maine to decorate her table. (Don’t forget to fill the dishes with Wild Blueberries!)



Week 2: 
If your mom is a true gem, show her how much you love her with this sparkling blue genuine sapphire and diamond necklace. She’ll really go Wild if this is the gift she receives!



Week 3:
Finally, give mom the gift of exercising outdoors with this classic Wild Blue Schwinn Beach Cruiser Bike. Or she may want to simply join the fun and ride along with her kids on afternoon bike rides.


And if you don’t win one of the weekly prizes, you’re still in the mix to win the $1000 grand prize to make this Mother’s Day truly unforgettable.


The contest begins April 21st – and just for entering you’ll be able to download for free our Feed Her Wild Side Mother’s Day Brunch Recipe Book filled with exclusive Wild Blueberry brunch recipes created by some of our most favorite food and nutrition bloggers including Jaime Reid and Carrie Kinsley of Zest & Zeal; Rachel Hartley of An Avocado a Day; Alexandra Caspero of Delicious Knowledge; Danielle Omar of FoodConfidence; Liz Weiss from Meal Makeover Mom’s Kitchen; Rebecca Crump of Ezra Pound Cake; Serena Ball of Teaspoon of Spice and finally our Recipe ReDux Wild Blueberry Challenge Winner Gretchen Brown of kumquat.  
Make this Mother’s Day truly special and Feed Her Wild Side. Find us on Facebook and enter to win on April 21st.  The contest ends May 9th. Good luck!

Tuesday, April 8, 2014

Let Wild Blueberries Help You Celebrate the Spring Holidays


It’s finally spring in Wild Blueberry land – although it may not feel like it just yet. And because we’re really tired of winter, we’ve decided to gear up for warmer weather with these delicious Wild Blueberry spring holiday recipes.

Whether you’re keeping kosher for Passover, or looking for a delicious dessert for your Easter table, we’ve got the perfect recipe for you. Check ‘em out below – and don’t forget to visit wildblueberries.com/recipes for even more ideas.

Wild Blueberry Quinoa Power Salad (Kosher for Passover)

Good news for everyone keeping Kosher this year – quinoa (the small protein-packed herb native to South America) has been deemed Kosher for Passover. While it’s not technically a grain, some worried previously that barley grains grown in close proximity could contaminate it. Those concerns have now been put to rest by the Kashrut Division of the Orthodox Union, so feel free to dig in to this delicious Wild Blueberry Quinoa Power Salad (created by Karmen Meyer of Nutrition Adventures) all week long!

Wild Blueberry-Quinoa Power Salad
Serves: 2
Ingredients:

Salad:
1 cup butternut squash cubes
1 Tbsp. olive oil
1 tsp curry powder
½ cup quinoa, rinsed
1 cup chicken broth
1/3 cup red onion, finely diced
2 cups baby kale mix (or 1 cup finely chopped kale)
¾ Wild Blueberries, thawed and any liquid removed
½ cup walnuts, toasted and chopped

Dressing:
1/2 Tbsp. olive oil
1/2 Tbsp. apple cider vinegar
1/8 tsp. curry powder
1/4 tsp. salt
Pepper to taste

Directions:
1. Preheat oven to 350 degrees. Spread butternut squash in an even layer on baking sheet, drizzle with olive oil and sprinkle with curry powder. Bake for 25 minutes or until squash can be easily pierced with a fork.
2. Meanwhile, add quinoa and chicken broth to a small saucepan and bring to a boil. Reduce heat to low, cover, and cook for about 18 minutes or until liquid is gone and quinoa can be easily fluffed with a fork. Remove pan from heat and allow to cool slightly, about 5 minutes.
3. In a large mixing bowl, combine roasted squash, red onion, and baby kale mix. Mix together, allowing the kale mix to wilt slightly. Add quinoa.
4. In a small bowl, mix together ingredients for the dressing. Pour over quinoa salad. Lightly mix in blueberries.
5. Serve warm or chilled. Store in refrigerator for up to one week.

Wild Blueberry Lemon Custards

Whether you observing the Easter Holiday as a prayerful religious observance or a more secular celebration of spring, don’t forget to add delicious Wild Blueberries to your family gathering. We absolutely love these Wild Blueberry Lemon Custards (from AnneMarie of Real Food Real Deals). They’re a simple and elegant dessert that’s sure to win over your guests.   


Wild Blueberry Lemon Custards
Ingredients:

For the Custard:
  • 2 eggs
  • ¼ cup maple syrup
  • 1 tsp. vanilla
  • ⅛ tsp. salt
  • 1 tsp. lemon zest
  • 1¾ cup milk  

For the Blueberry Sauce:
  • 1 cup wild blueberries
  • 1 tbs. maple syrup
  • 1 tsp. white whole wheat flour or gluten-free flour
Instructions:
  1. Preheat the oven to 325 degrees.
  2. In a large bowl, whisk together the eggs, maple syrup, vanilla extract, salt, and lemon zest until evenly combined. You can use an electric mixer or whisk by hand.
  3. Heat the milk in a small saucepan until nearly boiling (around 180 degrees).
  4. Slowly whisk the hot milk into the egg mixture. Don’t pour the milk in too quickly or it will cook the eggs. Mix the ingredients well, then transfer the mixture to 4 ramekins or custard bowls (8 ounce size).
  5. Prepare a water bath by placing a folded dish towel at the bottom of a 9x13 inch baking pan (or larger). The pan should be big enough so the ramekins aren’t touching the sides of the pan or each other. Place the ramekins on the dish towel in the baking dish and place the pan in the preheated oven. Pour hot tap water into the pan to a depth that goes halfway up the sides of the ramekins. This will keep the custard from burning.
  6. Bake in the water bath until set (45 to 60 minutes). To see if the custards are done, gently shake one of the ramekins. When the center is quivery but no longer watery, remove them from the oven. It will probably take closer to 60 minutes, but start checking it at 45 minutes.
  7. Cool the custards on a wire rack. Then cover and refrigerate until cold.
  8. To make the blueberry sauce, cook the sauce ingredients in a small covered pan over low heat for 5 minutes. Stir every minute or so. Remove from the heat and let the sauce cool. (Makes ½ cup.)
  9. To serve, place a tablespoon of blueberry sauce on top of each cold custard. Enjoy!

Tuesday, March 25, 2014

Blogger Spotlight: Gretchen Brown of kumquat


We recently challenged the members of the Recipe ReDux to create healthy recipes highlighting the unique flavor of Wild Blueberries. If you’re not familiar with the Recipe ReDux, it’s the first recipe challenge founded by registered dietitians and is moderated by three-food-savvy dietitians Regan Jones, Serena Ball and Deanna Segrave-Daly. The focus is on making delicious dishes healthier.

The winner of our Wild Blueberry Recipe ReDux Challenge is Gretchen Brown. She’ll spend a few days visiting the Wild Blueberry barrens in Maine this coming August, meet a few growers, experience the harvest first hand, and see how our super berry goes from field to table. Her incredible winning recipe Wild Blueberry & Champagne Sorbet is a delicious and special treat for any festive occasion. It was featured on, kumquat, Gretchen’s popular gluten-free blog devoted to the belief that gluten-free food can and should be easy to prepare, wholesome, and delicious enough for everyone.

As a registered dietitian, Gretchen spent most of her career working in elite professional test kitchens such as the one at Cooking Light magazine. Today she is a freelance recipe developer, food stylist, food writer, and food photographer. Most recently she published her first cookbook, Fast & Simple Gluten Free. Gretchen is a proud military wife and happy mommy to two young children.

Soon after notifying her she was the winner of the Wild Blueberry Recipe ReDux recipe challenge, we sat down with Gretchen to ask her how she gets inspired to create her delicious gluten free recipes, why she loves Wild Blueberries and what she’s looking forward to most after this long, cold winter.

What inspires you to create recipes? What’s your process?
My inspiration comes in many forms. Because I eat exclusively gluten-free, many times the inspiration comes from the memory of foods eaten in the past that I'd like to enjoy again as gluten-free. Many times it is foods I come across that I can't eat because it contains gluten, so I make my own version. Others still are just things that sound good to me... flavor combinations and creations that are delicious, but have some element of health too!

What do you love most about being a food blogger?
I love the creative outlet it offers me for recipe development and food photography, and also the community of like-minded foodies that it has connected me to.

What tips have you learned from preparing recipes with Wild Blueberries that you’d like to share?
One of the best things about Wild Blueberries is that they are available year-round in the freezer section of your grocery store. Because they are frozen, some recipes (like a pie or muffin) may require thawing and draining the berries before using. Others you can throw the berries in frozen and use the cold fruit to your advantage... like my sorbet or a smoothie!

Why do you prefer to cook with Wild Blueberries versus regular cultivated blueberries? What makes Wild so special?
As I stated before, the availability is awesome. No worries about what season it is and if they'll be at the store when you need them. But equally important is the impressive blueberry flavor that is packed in these little berries. You can almost taste the health benefits in each flavorful berry bite.

Tell us what you are looking forward to most when you visit the Wild Blueberry barrens this summer?
Firstly, I've never been to Maine, so I'm thrilled to visit the beautiful area. But mostly, I'm thrilled to see where these little berries are grown, how they're harvested and maybe even pitch in to help... The experience is so exciting!

Speaking of summer, what’s your favorite warm weather activity?
I'm undoubtedly a beach lover. Last summer my little family of four trekked to the beach for a week of vacation. It was heaven. Playing in the sun, floating in the ocean, jumping waves with my kids, and eating great seafood is my ideal for an every summer trip. After this winter's polar chill, I could certainly use it!

Congratulations Gretchen! We can’t wait to spend a few days with you in August.