Blueberries are one of the best things about summer. I love them in pies, cakes and muffins. This year I am going to try a salad I saw last year at Wegmans--blueberries, feta, cucumbers. But I need fresh produce all around for this, and the really good Bulgarian feta I get at the local greengrocer. 3 cucumbers, peeled, halved lengthwise, seeded and sliced thinly (half moon shape) (about 4 cups) 1 pint (2 cups) blueberries, rinsed and picked over Salt and pepper to taste 1/2 cup Wegmans White Balsamic Vinaigrette (Produce Dept) 3 Tbsp thinly sliced Fresh Mint Leaves 1 cup (about 1/4 lb) Crumbled Feta Cheese Combine and let sit for about 45 min. at least for flavors to blend. I also like to make blueberry preserves, which are the best way to perserve the fresh taste of summer berries. I just don't think frozen berries cut it, but I have never frozen my own, only had store bought ones. Blueberry Lime Jam (from the "Ball Complete Book of Home Preserving") 4 1/2 cups crushed blueberries (leave some whole for fun) Grated zest and juice of one large lime 1 package regular powdered fruit pectin 5 cups granulated sugar Prepare canning jars and lids by washing and boiling them for 10 min. Keep them hot for filling. This recipe makes six 8 oz. jars. In a large flat bottomed pot, combine the berries, pectin and lime. Stir until pectin dissolves and bring to a boil over high heat. Add sugar all at once and return to a full rolling boil. Boil for one minute, stirring constantly. Turn off the heat and ladle the jam into the empty jars. Leave 1/4 inch headspace. Put lids on, make sure rims are clean before you do this. Seal the jars and process in a boiling water bath for 10 minutes. Allow water to cool down for 5 min. then remove jars. This is to prevent heat shock which could crack the jars, but with this heat wave we're having, it shouldn't be a problem, lol! You can also add 2 TBLSP Frangelico to the jam, or put half the jam into jars and then add 1 TBLSP liquer to the remainder. Could also use orange zest and juice and Cointreau or Triple Sec., or lemon and Limoncello, but I actually just prefer plain old blueberry lime--YUM!

Here are some I've either tried or had other places. I made the shrimp salad Wednesday and DH said I could make it anytime. BLACK BEAN & CORN SALAD 1/3 cup fresh lime juice 1/2 cup olive oil 1 clove garlic, minced 1 teaspoon salt 1/8 teaspoon ground cayenne pepper 2 (15 ounce) cans black beans, rinsed and drained 1 1/2 cups frozen corn kernels 1 avocado - peeled, pitted and diced 1 red bell pepper, chopped 2 tomatoes, chopped 6 green onions, thinly sliced 1/2 cup chopped fresh cilantro (optional) Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve. Serves 6. TOMATO FETA SALAD 4 pints grape tomatoes, red or mixed colors 1 1/2 cups small-diced red onion (2 onions) 1/4 cup good white wine vinegar 6 tablespoons good olive oil 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1/4 cup chopped fresh basil leaves 1/4 cup chopped fresh parsley leaves 1 1/2 pounds feta cheese Maybe add garlic to the oil and black olives to the salad Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature. DILL POTATO SALAD 6 new or red potatoes, cooked in skins & cooled 1/4 c. cider vinegar 1/2 c. salad oil 2 tsp. seasoned salt 2 tsp. dried dill weed 1 med. onion, sliced thin 1/2 tsp. basil 1/8 tsp. dry mustard Slice potatoes. Combine remaining ingredients except onions. Pour over potatoes. Add onions and toss. Best when served next day. Can be served chilled or at room temperature. 6 to 8 servings. SHRIMP AND RICE SALAD 1 lb. cooked shrimp, peeled and deveined (or frozen salad shrimp already cooked) 3 cups cooked rice 1/4 cup sliced celery 1/4 cup sliced stuffed olives 1/4 cup pimiento, sliced 1/4 cup green onion, chopped 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 c. mayonnaise 3 Tbsp. French dressing Blend all ingredients well and chill. May be garnished with minced parsley.

Must be a good year for Blueberries. Plenty available and good prices. After you make the BBCrisp and want to try something else, make this: BLUEBERRY BUTTERMILK CAKE *** * 1 cup all-purpose flour * 1/2 teaspoon baking powder * 1/2 teaspoon baking soda * 1/4 teaspoon salt * 1/2 stick unsalted butter, softened * 2/3 cup plus 1 1/2 tablespoons sugar, divided * 1/2 teaspoon pure vanilla extract * 1 large egg * 1/2 cup well-shaken buttermilk * 1 cup fresh blueberries (about 5 oz) Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan. * Or 9inch square pan. Whisk together flour, baking powder, baking soda, and salt. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter berries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. ***I changed the name to BB Breakfast Cake because I found it makes a tasty quick breakfast. After baking I slice it and keep in a Tupperware container in the fridge. Give a slice a couple seconds in the MW and it is gooood. I'm going to try Marygailey's BB Crisp. I still have a lot of BB's. Note to Self: put Mayo on shopping list, almost out; put VANILLA IC on same list. Sue

This is said to be the Chicken Salad that was served to Queen Elizabeth II when she visited the University of Virginia and Monticello. I don't remember when that was. þ c. mayonnaise 2 t. lemon juice 1 t. curry powder 2 t. soy sauce 2 c. cooked chicken, in large chunks ü c. sliced water chestnuts ý pound seedless grapes, halved ý c. chopped celery ý c. slivered almonds 1 8 oz. can pineapple chunks, drained Mix mayo with lemon juice and seasonings, toss with remaining ingredients and chill several hours. I haven't made it; just remembered keeping the recipe. Sue