Blueberry Beef Burgers

2 slices whole-wheat country bread, crusts removed, torn into pieces
1/3 cup fresh or frozen and thawed blueberries
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
12 ounces 90%-lean ground beef


Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. (No need to wash the workbowl.)
Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed. Scrape into the bowl with the breadcrumbs. Add ground beef and mix well with a potato masher. Divide the mixture into four equal portions; form into 1/2-inch-thick patties, about 4 inches in diameter.
Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel. Cook patties until browned and no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted in the center should register 160°F. Serve immediately, with or without rolls and toppings.



Grilled Pizza with Pesto, Tomatoes & Feta

1 pound prepared pizza dough, preferably whole-wheat
1/2 cup prepared pesto
4 ripe plum tomatoes, thinly sliced
1/2 cup crumbled feta cheese
Freshly ground pepper, to taste
1/4 cup lightly packed fresh basil leaves, torn


Heat grill to medium-high.
Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.
Lay crusts on grill (they won’t stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.



Grilled Tuna with Olive Relish

Olive Relish
1/2 cup finely chopped fresh parsley
1/3 cup chopped pitted imported black olives, such as kalamata
1/4 cup finely chopped celery
1 small clove garlic, minced
1/2 teaspoon dried oregano
1 tablespoon lemon juice
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt
Freshly ground pepper, to taste


1 3/4 pounds tuna steak, trimmed and cut into 6 portions
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Lemon wedges, for garnish


To prepare olive relish: Combine parsley, olives, celery, garlic, oregano, lemon juice, oil, salt and pepper in a small bowl.
To grill tuna: Preheat grill to medium-high.
Rub tuna all over with oil and season with salt and pepper. Grill the tuna until seared on both sides and just cooked through, about 4 minutes per side. Serve with Olive Relish and lemon wedges.



Chipotle & Orange Grilled Chicken

2 tablespoons orange-juice concentrate, thawed
1 tablespoon finely chopped chipotle peppers in adobo sauce
1 tablespoon balsamic vinegar
2 teaspoons unsulfured molasses
1 teaspoon Dijon mustard
1 pound boneless, skinless chicken breasts,trimmed
Salt to taste


Preheat grill or broiler.
Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl.
Lightly oil the grill or broiler rack. Season chicken with salt and grill or broil for 2 minutes. Turn, brush with the glaze and cook for 4 minutes, brushing occasionally with glaze. Turn again, brush with the glaze, and cook until the center is no longer pink, 1 to 2 minutes longer.



Banana Kiwi Salad

2 tablespoons lime juice
1 tablespoon canola oil
1 tablespoon minced shallot
2 teaspoons rice vinegar
1 teaspoon honey
1/4 teaspoon salt
Pinch of cayenne pepper, or to taste
4 kiwis, peeled and diced
2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices
1/2 cup diced red bell pepper
2 tablespoons thinly sliced fresh mint
2 tablespoons chopped cashews, toasted

Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews.


Artichoke & Ripe Olive Tuna Salad

1 12-ounce can (or two 6-ounce cans) chunk light tuna, drained and flaked
1 cup chopped canned artichoke hearts
1/2 cup chopped olives
1/3 cup reduced-fat mayonnaise
2 teaspoons lemon juice
1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried


Combine tuna, artichokes, olives, mayonnaise, lemon juice and oregano in a medium bowl.


Pear and Baby Green Salad

3 Bartlett pears, cored and thinly sliced
6 C. baby greens
1 avocado, peeled and diced
1/4 C. olive oil
1/4 C. lemon juice
2 tsp. sugar
1/4 C. fresh basil leaves, chopped
salt and pepper to taste
Use a cruet to contain olive oil, lemon juice, sugar, basil, salt and pepper. Shake thoroughly to properly combine.

In a large bowl, place the baby greens and pears. Pour the dressing over the greens, serve and toss.



Green Salad with Mozzarella and Tomatoes

4 C. assorted lettuce leaves
4 tomatoes, sliced
2 avocados, peeled, seeded and sliced
1 – 2 C. Mozzarella cheese, shredded
1/2 C. olive oil
1/2 C. red wine vinegar
2 cloves garlic, minced
1/2 tsp. Marjoram
1/2 tsp. dried dill
1/2 tsp. dried oregano
Salt and pepper to taste

In a large bowl, mix lettuce, tomatoes, avocados and cheese. In a cruet, combine the olive oil together with vinegar, garlic and spices. Shake thoroughly and pour over salad. Serve.



Greens and Grapefruit Salad

4 cups torn salad greens
2 tablespoons chopped red onion
1 medium grapefruit, peeled and sectioned
1/2 cup sliced fresh mushrooms
1/2 cup sliced water chestnuts

1/2 cup mayonnaise or salad dressing
1/4 cup Catalina salad dressing
1/4 cup sesame seeds, toasted
2 tablespoons sugar
2 tablespoons cider vinegar

Combine the first five ingredients in a salad bowl.

Prepare the dressing in a small bowl, whisking all its ingredients well. Drizzle mixture over salad and serve.



Green and Bleu Salad

1 tablespoon apple cider vinegar
1/2 cup lemonade
1 tablespoon fresh lemon juice
1 tablespoon peanut oil
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 teaspoon hot sauce
6 cups torn romaine lettuce
2 green onion tops, chopped
1/2 green bell pepper, chopped
1/2 English cucumber, chopped
1/2 cup frozen green peas, thawed
2 stalks celery, sliced
1/2 Granny Smith apple, cored and chopped
16 seedless green grapes, halved
1/2 cup crumbled blue cheese
In a blender, combine the vinegar with lemonade, lemon juice, peanut oil, honey, salt, pepper, celery seed and hot sauce. Puree until combined and let it sit for half hour.

Prepare a large bowl and arrange the romaine lettuce, green onions, green pepper, cucumber, peas, celery, apple, grapes and blue cheese in it. Drizzle with the reserved dressing and toss to combine.