Thanks to the North America Blueberry Association for this recipe. From the article Blazing Blueberries.

Ingredients

1 1/3 cup fresh or frozen blueberries
2 tablespoons raspberry vinegar (or red wine vinegar)
1/2 teaspoon coarsely ground pink peppercorns
1/2 cup quinoa
1/4 teaspoon salt
1 medium zucchini
3 ounces Havarti cheese
1 cup lowfat cottage cheese
4 fresh mint leaves, optional

Instructions

Mix blueberries with vinegar and pink pepper; set mixture aside. Cook quinoa as instructed in salt water. Let cool. Wash zucchini, cut in half lengthwise, and thinly slice into half-moons. Cut Havarti into cubes; set aside. Mix cooked quinoa with zucchini, Havarti and cottage cheese. Gently stir in the blueberries and mint leaves. Serve with a baguette if desired.

One evening at Marie Permenter’s house in Trinidad, with Scotch-and-coconut water cocktails in hand, Mary Jane and I began discussing the versatility of mangos. Marie dashed into the kitchen and proceeded to whip up the following chutney for us to taste. Because of the ingredients, one would think that the taste is overwhelming. But quite the contrary; it is delicate and can be used as a dip for chips (plantain chips work well), vegetables, or crackers. Spanish thyme is also known as Indian borage (Coleus amboinicus), and Cuban oregano. Its origin is unknown, but it is grown as a fresh herb in many parts of the Caribbean. From the article Mango Madness!

Ingredients

1 head garlic, peeled, pureed in a blender
4 green mangos, peeled, pits removed, and coarsely diced
1 tablespoon sugar
1/2 Congo pepper or habanero, seeds and stems removed, minced
1 pinch salt
4 leaves Shadow Bennie (culantro) or substitute 1/4 cup fresh cilantro
1 leaf Spanish thyme or substitute 1 teaspoon fresh thyme and 1/2 teaspoon fresh Greek oregano

Instructions

Combine all ingredients with the garlic in the blender and blend until the mixture is very fine and almost runny. Serve immediately or cover and refrigerate for later use. Bring to room temperature before serving.

The sweetness of the blueberries in this recipe is enhanced by the heat from the biscuits. You may use other fruit fillings, but fresh blueberries work the best. This recipe was developed by SuperSite Food Editor Emily DeWitt-Cisneros. From the article Blazing Blueberries.

Ingredients

2 cups blueberries, fresh or frozen
1 teaspoon Mexican vanilla extract
1/4 cup orange juice
1/3 cup white sugar
1/2 teaspoon flour
2 teaspoons butter, melted
1 1/4 cups all purpose baking mix (Bisquick)
1/3 cup milk
1 tablespoon hot New Mexican chile powder

Instructions

Preheat oven to 375 degrees F.

Lightly grease an 8-inch-square baking dish. In the baking dish mix blueberries, vanilla, and orange juice. Sprinkle the top with sugar and flour, then stir in the butter. Bake for 15 minutes. While the blueberries are baking, in a medium size bowl combine the baking mix, milk and chile powder and mix until soft dough forms, adding more milk if needed.

Turn onto a flat surface sprinkled with baking mix. Fold and pat 5 times. Roll dough to 1/2-inch-thick. with a biscuit cutter cut out 5 biscuits. Remove the blueberries from the oven.

Raise temperature of the oven to 450 degrees F. Place the 5 biscuits on top of the blueberries and return to oven for 8-10 minutes or until biscuits are golden brown. Serve warm with ice cream or whipped cream.