Today, I’m participating in a Blueberry Contest! You can check out all of the details on the Blueberry Council’s website. Basically, we’re directed to use blueberries somehow in a recipe and pair it with balsamic, rosemary, coconut or banana. I chose coconut, because I don’t cook with that ingredient enough!
I love blogging contests, because it encourages me to be creative with selective ingredients. Walking through a farmer’s market or grocery store, I’m inspired by all of the fresh produce and always bring a notepad so that I can jot down ideas. For example, I once saw persimmons next to the cheese aisle one morning and scribbled down the beginnings of this Persimmon Cucumber Salad.
Coconut and blueberries, here I come.
After seeing coconut, I immediately thought baking! These ingredients pair fabulously with the freshness and lightness of zucchini noodles. I love how the blueberries become creamy and add a sweetness to the mild Greek yogurt flavor. The coconut in the crusted chicken brings out the sugars in the blueberries and makes for a surprise in every bite.
I chose to only puree half of the blueberries, because the chunkiness of the remaining berries adds a hearty texture and complements the crustiness of the chicken.
This meal would be best enjoyed on a picnic while sipping on sparkling lemonade. Since it’s the last day of November and snow storms and below freezing temperatures are looming, I figured I’d transport us to a picnic table, at least for a couple minutes. Enjoy!