Publix Aprons Back to the Table: Berry Delicious

Recipe: Berry Jam
Active Time – 20 minutes, Total Time – 4 hours (Makes 16 servings)

1 lemon, for juice
6 cups fresh (or frozen) mixed berries (blackberries, blueberries, raspberries, or strawberries)
1 cup sugar

1. Squeeze lemon for juice (1 tablespoon). Stir all ingredients in a large saucepan until coated. Set aside 30 minutes to marinate.
2. Bring mixture to a boil over medium heat. Reduce heat to medium-low, simmer and stir 15–18 minutes or until sauce is thick and
berries have broken down (for a more spreadable jam smash berries with back of spoon while stirring). Remove from heat and set
aside, uncovered, 1 hour to cool completely before placing in an air-tight container.
3. Chill 2 hours before serving, may be kept up to one week. Serve on warm biscuits, over ice cream, or basted on grilled chicken.
(Makes about 2 cups.)

CALORIES (per 1/16 recipe) 70kcal; FAT 0g; SAT FAT 0g; TRANS FAT 0g; CHOL 0mg; SODIUM 0mg; CARB 18g; FIBER 2g;
SUGARS 16g; PROTEIN 1g; VIT A 0%; VIT C 25%; CALC 0%; IRON 2%

Recipe: Coconut Berry Breakfast Quinoa
Total Time – 30 minutes (Makes 6 servings)

3 cups coconut milk
1 1/2 cups quinoa
2 teaspoons vanilla extract
1/4 cup pure maple syrup
3 cups fresh mixed berries (blackberries, blueberries, raspberries, or strawberries), divided
1/2 cup lowfat vanilla bean Greek yogurt
Berry syrup, optional for serving

1. Place milk, quinoa, and vanilla in a medium saucepan; bring to a boil. Reduce heat to low, cover and simmer 15 minutes or until
liquid has absorbed.
2. Remove pan from heat; stir in syrup and 2 cups berries into quinoa. Cover and let stand 5 minutes. Divide quinoa between 6 serving bowls, top with yogurt and remaining berries. Add a drizzle of your favorite berry (or maple) syrup, if desired. Serve.

CALORIES (per 1/6 recipe) 470kcal; FAT 27g; SAT FAT 22g; TRANS FAT 0g; CHOL 0mg; SODIUM 30mg; CARB 51g; FIBER 7g;
SUGARS 17g; PROTEIN 10g; VIT A 4%; VIT C 25%; CALC 10%; IRON 35%

Recipe: Blueberry Feta Salad
Total Time – 15 minutes (Makes 4 servings)

1/2 cup red wine vinegar
1/2 cup sugar
1 teaspoon dried basil
1 cup fresh blueberries
1 shallot, thinly sliced
7 oz chunk feta cheese
2 cups baby arugula (or pea shoots)
2 tablespoons extra-virgin olive oil

1. Combine vinegar, sugar, and basil in small saucepan on medium. Simmer 4–5 minutes or until reduced by half. Remove from heat; stir blueberries into vinegar mixture and let stand to cool.
2. Slice shallot. Cut feta in half, then cut into slices from shorter end.
3. Divide feta between 4 serving plates. Top with greens, shallots, and blueberry mixture, drizzle with olive oil. Serve.

CALORIES (per 1/4 recipe) 330kcal; FAT 18g; SAT FAT 8g; TRANS FAT 0g; CHOL 45mg; SODIUM 460mg; CARB 35g; FIBER 1g;
SUGARS 32g; PROTEIN 8g; VIT A 10%; VIT C 10%; CALC 30%; IRON 6% provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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