4th of July: Berry Salad, Lemonade & Blueberry Raspberry Mini Pies

We’re rapidly approaching the start of blueberry season as well as the Fourth of July holiday. Coincidence? I say not. From what I hear, this blueberry season is looking to be a good one. If that’s true, the blueberry patch has better watch out for me because I plan on stocking up for my favorite blueberry recipes.

Berry Salad

This light, healthy, super delicious strawberry blueberry salad is the perfect accompaniment to the smoky, charred burgers coming off the grill. Kids will love the naturally sweet berries and parents will love that the kids are eating greens. Ironically since the salad is red, white, and blue, everyone will love its patriotic deliciousness!

• 2 packed cups mixed baby greens, washed and dried

• 1 ½ cups fresh strawberries, washed, dried, and quartered

• ½ cup fresh blueberries, washed and dried

• ¼ cup red onion, thinly sliced

• Lemon zest from two small lemons

• 2 tablespoons lemon juice

• 2 tablespoons extra virgin olive oil

• Salt, pepper, and granulated sugar to taste

• 2 tablespoons herbed goat cheese or crumbled feta

Make the dressing: In a small bowl whisk the lemon zest and lemon juice with the olive oil. Season to taste with the salt, pepper, and sugar. You’ll need about one generous pinch of each.

Toss the greens, strawberries, blueberries and red onions in a serving bowl. Drizzle the salad dressing over the salad and distribute the goat cheese or feta on top.

Blueberry Lemonade

With fresh lemon and blueberries, all you need to add is some red and white paper straws and make blueberry ice cubes serving. To make blueberry ice cubes, place 3 berries in each of 12 ice cubes cups. Fill with water and freeze. I know, I know, very Martha Stewartish, but fun to have on hand if you have company over.

• 1/3 cup sugar

• 1 ¼ cup fresh blueberries, divided

• ½ cup lemon juice

In a 1–quart glass measuring cup, combine sugar, 2 tablespoons of the blueberries, and ½ cup of water. Microwave on high until hot, about one minute; stir until sugar dissolves.

Add lemon juice and enough water to make 1 quart. Chill.

Fill tall glasses with ice cubes, add chilled blueberry mixture and remaining berries, dividing equally. Garnish with lemon slices if desired.

Blueberry Raspberry Mini Pies

I like that these mini blueberry pies are portable, and ideal to take to a barbeque, potluck or picnic. I love pies, and this recipe is the perfect summer variation. If you don’t have fresh blueberries available, you can stuff with whatever seasonal fruit you’re bound to have lying around. Again, we have a little red, a little white, and a little blue. Perfect for your Fourth of July gathering!

• 2 cups blueberries, rinsed

• 1 cup raspberries, rinsed

• ¼ cup sugar

• 2 tablespoons cornstarch

• 2 pinches salt

• 3 refrigerated pie crusts

Preheat oven to 375 degrees. Line a baking sheet with parchment paper or spray with cooking oil.

In a large bowl, stir together the blueberries, raspberries, sugar, cornstarch and salt. Set aside.

Unroll the first pie crust onto a floured board. Cut into 8 wedges.

Spoon the fruit mixture into the center of each dough piece and fold the edges, pressing to seal. Place on the baking sheet. Repeat the full process with the remaining dough and fruit until all has been used.

Using a sharp knife, cut a small slit into the top of each pie.

Bake pies for 25-30 minutes, until golden. Let cool slightly before transferring to a serving plate. These can be served hot or cold. Makes 24 small pies.