Victoria’s Read

Blueberry Chicken Salad

Ingredients
2 cups fresh blueberries
2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/2 cup diced sweet red pepper
1/2 cup thinly sliced green onions
1 (6 ounce) container lemon yogurt
3 tablespoons mayonnaise
1/2 teaspoon salt
Bibb lettuce leaves

Directions
Set aside a few blueberries for garnish. In a large bowl, gently combine the chicken, celery, red pepper, onions and remaining blueberries. Combine the yogurt, mayonnaise and salt; drizzle over chicken mixture and gently toss to coat. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired. Top with reserved blueberries.

Blueberry Soup

Ingredients
1/2 cup sugar
2 tablespoons cornstarch
2 3/4 cups water
2 cups fresh or frozen blueberries
1 (3 inch) cinnamon stick
1 (6 ounce) can frozen orange juice concentrate
Sour cream

Directions
In a large saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add blueberries and cinnamon stick; return to a boil. Remove from the heat. Stir in orange juice concentrate until melted. Cover and refrigerate for at least 1 hour. Discard cinnamon stick. Garnish with sour cream if desired

Blueberry Martini

Ingredients
1 (1.5 fluid ounce) jigger blueberry vodka
1 (1.5 fluid ounce) jigger vanilla vodka
1 (1.5 fluid ounce) jigger limoncello
2 tablespoons fresh blueberries

Directions
Fill a cocktail shaker with ice. Pour in blueberry vodka, vanilla vodka, and limoncello. Cover and shake until the outside of the shaker is frosty. Strain into a chilled martini glass and garnish with fresh blueberries.