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A Bounty of Summer Berry Recipes

Summer Berry Pie

When it comes to berries, I lose my boundaries. Recently, I had so many that I needed to use them or I would lose them. So I decided to make raw berry “jam”, berry ice cubes, and a berry pie.

To make the “jam”, I simply mashed berries with a little local honey to use on toast spread with almond butter. I made the ice cubes out of fresh, mashed berries mixed with a little pomegranate juice that I froze in ice cube trays. I’ll use them with iced tea, sparking water and sparkling wines and mimosas. The pie I made in a pinch. It’s this delicious Summer Berry Pie. I wanted my friends to try it, but a few are eating gluten free, so I followed the recipe using Whole Foods Market Gluten-Free Bakehouse Frozen Pie Crusts. It turned out great and saved time! I simply thawed two crusts, using one to cover the top of the pie.

Although the health benefits of eating berries are widely recognized, I believe a good deal of their charm is simply their beauty. Intense colors of red, blue and purple make for splendid eye candy. While berries are wonderful in fruit salads, smoothies and muffins, I want to show you how awesome they are in salads, sauces, salsas, and summer desserts. Remember, one of the wonderful things about berries is that they are interchangeable in recipes, so use what you have on hand.

Green Salad with Rotisserie Chicken and Blackberry Dressing

Berries add balance and beauty to leafy green salads:

Grilled Red Snapper with Strawberry and Avocado Salsa

Berries can be added to sauces and salsas:

Raspberry Nice Cream

Berries for dessert are always welcomed. These ideas will keep you cool this summer:

Do you have boundary issues with berries, too? What do you make when you’ve got too many? I’d love to hear.