Grand Prize Winner: Double Berry Rice

Serves: 4

Preparation Time: 15 minutes

1 cup uncooked brown rice (or whole wheat orzo, bulgur, quinoa or other small whole grain)

1/3 cup slivered almonds

1/4 cup orange juice

1/2 tsp salt

2 Tbsp olive oil

2 Tbsp finely minced fresh mint

2 Tbsp finely minced fresh flat-leaf Italian parsley

1 cup fresh California Giant Berry Farms raspberries, rinsed

1 cup fresh California Giant Berry Farms blackberries, rinsed

1. Prepare rice (or other grain) according to package directions.

2. While rice is cooking, toast slivered almonds in a small skillet over medium low heat,

about 3 minutes. Set aside.

3. Put cooked rice in serving dish.

4. Measure orange juice into a small bowl. Add salt. Whisk in olive oil.

5. Pour orange juice mixture over rice and stir to blend.

6. Add nuts and herbs to rice mixture.

7. Gently mix in fresh raspberries and blackberries.

8. Serve immediately or to serve cold, cover and refrigerate.

Nutrition Information per serving:

320 calories, 13 g total fat, 1.5 g saturated fat, 0 mg cholesterol, 47 g carbohydrate, 6 g fiber, 7

g protein, 160 mg sodium.

Winner, Main Dish Category: Berry-stuffed Chicken Rolls

Serves: 4

4 chicken breast halves, pounded with a kitchen mallet, to about 1/4 inch thick

Filling or Mix #1:

1 large onion, chopped

1/2 cup fresh California Giant Berry Farms blueberries, chopped

1/2 cup fresh California Giant Berry Farms raspberries, chopped

3/4 cup flat-leaf parsley, chopped

1/4 cup Parmesan cheese

1 tsp garlic powder

Salt and pepper

Crust or Mix #2:

1 tsp onion powder

1/4 cup oat bran

1/4 cup flax powder (or grind flax seed in a coffee grinder)

1/2 tsp garlic powder

1 tsp each: basil, oregano, thyme

Salt and pepper to taste

Spray olive or canola oil

1. Mix #1: Slice chicken breasts in half through the middle and butterfly, then pound with a

kitchen mallet, set aside. Mix together onions, blueberries, raspberries, parsley,

Parmesan cheese and garlic powder. Add 1 tsp of breadcrumbs to thicken, if needed.

2. Mix #2: On a large plate mix oat bran, flax and the rest of garlic and onion powder,

Italian herbs and salt and pepper to taste.

3. Lay each chicken breast flat, fill with 2 to 3 Tbsp of Mix #1.

4. Roll filled chicken breast from bottom to top. Secure with toothpicks, if needed.

5. Roll chicken rolls on Mix #2, making sure roll is fully covered with crust mixture.

6. Lay on oil sprayed sheet pan, spray chicken roll with oil.

7. In a 365 to 375 degree oven, bake for 30 minutes or until golden brown.

Optional Sauce: Mix ¼ cup each fresh blueberries and raspberries, ½ onion chopped and 1 tsp

balsamic vinegar in a small pot. Cook until berries are crushed, about 5-10 minutes. Place in

blender and puree, thinning with chicken stock or water as necessary. Serve under or on top of

chicken rolls.

Nutrition Information per serving:

420 Calories, 18 g Carbohydrates, 33 g Protein, 5.8 g Fiber, 11 g Fat, 3 g Saturated Fat,

82 mg Cholesterol, 468 mg Sodium

Winner, Starter Category: Strawberry Basil Bruschetta with Balsamic Reduction

Serves: 4-6

12 slices whole wheat baguette, sliced ½ inch thick

2 tsp olive oil

1 cup fresh California Giant Berry Farms strawberries, diced small

1/4 cup basil, thinly sliced

1 shallot, minced

Salt

Freshly ground black pepper

1/2 cup balsamic vinegar

1/4 cup goat cheese, crumbled (optional)

1. Preheat the oven to 425 degrees F. Place the bread slices on a baking sheet and lightly

brush tops with 1 ½ teaspoons of the olive oil. Bake for about 1-2 minutes or until bread

is toasted and golden brown.

2. Combine the strawberries, basil, shallot and remaining olive oil in a medium bowl.

Season with salt and pepper.

3. To make balsamic reduction: Place the vinegar in a small sauce pan over medium-high

heat. Simmer the vinegar until it has reduced by about 2/3 its original volume.

4. To serve, top the toasted bread slices with the strawberry mixture and crumbled goat

cheese, if using, then drizzle with balsamic reduction.

Notes: Extra balsamic reduction can be refrigerated and used as a salad dressing, a condiment

for sandwiches or even a topping for frozen yogurt.

Winner, Side Category: Fire and Ice Delight – Berry, Nut, and Blue Cheese Salad

Serves: 6

Prep Time: 10-12 minutes

3 Tbsp extra-virgin olive oil

1/2 small red onion, chopped

3 Tbsp red wine vinegar

1 1/2 Tbsp honey

1-2 tsp Tabasco or other brand hot sauce

8 cups assorted greens, cleaned and chilled

1/3 cup crumbled, reduced-fat blue cheese (goat cheese can be substituted)

1/3 cup each cleaned and chilled California Giant Berry Farms raspberries, blueberries, and

blackberries (or 1/2 cup of any combination of fresh berries)

1/3 cup slivered almonds, roasted (1/3 cup of pecans or walnuts can be substituted)

1. Combine the oil, onion, vinegar, honey, and hot sauce in a blender and puree. (The

dressing can be made a day or two ahead of time, but bring it to room temperature

before serving.)

2. Prior to serving, pre heat oven to 400 degrees F. Roast the almonds for approximately 4

minutes at 400 degrees on a cookie/sheet.

3. While nuts are roasting combine the assorted greens in a large bowl. Toss with the room

temperature dressing. Add the remaining ingredients (blue cheese and raspberries)

except for the roasted almonds.

4. Toss gently, then top with almonds. Serve immediately.

Notes: Each serving is less than 250 calories and is low in salt, saturated fat, and cholesterol

and contributes a fair amount of dietary fiber – about 4 grams. To make this into an entrée

salad, add 6 - 8 oz. of diced smoked white meat turkey or chicken when tossing the greens.

Slightly increase the serving size so that it serves 4 instead of 6. This will increase protein per

serving to about 15 grams; calories to about 350 – 380; and, sodium to approximately 600 mg.

depending on turkey or chicken used.

Winner, Strawberry Category: Savory Strawberry & Spinach Dip

Serves: 6

6 oz. reduced fat cream cheese

4 oz. crumbled feta cheese (may substitute reduced fat)

1/4 tsp lemon zest grated

3 Tbsp walnuts chopped

1/3 cup scallions thinly sliced

1 cup fresh spinach chopped

1 cup fresh California Giant Berry Farms strawberries, chopped

Dash of fresh ground black pepper

1. Preheat oven to 350 degrees F. Spray a 6 cup oven safe casserole dish with non-stick

cooking spray. Set aside.

2. Mix ingredients in a medium-large bowl until combined. Transfer mixture to prepared

baking dish and bake for approximately 25 minutes until bubbly and slightly browned on

top.

3. Remove and let stand for about 5 minutes. Serve warm with whole grain crackers or pita

chips.

Winner, Blueberry Category: WON More Berry

Serves: 6

1/4 (16 ounce) package won ton wrappers

1/4 cup fresh California Giant Berry Farms blackberries

1/4 cup fresh California Giant Berry Farms raspberries

1/2 cup fresh California Giant Berry Farms strawberries, sliced

1/2 cup fresh California Giant Berry Farms blueberries

½ cup dragon fruit, diced (find in local Asian supermarkets or substitute with kiwi fruit)

1 ½ tsp balsamic vinegar

1 tsp agave nectar, lite

1 tsp water

Mint sprigs, for garnish

1. Preheat oven to 350 degrees F. Spray muffin pan with cooking spray.

2. Insert 1 won ton wrapper into muffin pan to form small cup. Overlap a second won top

wrapper inside already formed cup. Repeat until you have a total of 6 cups.

3. Bake 8-10 minutes until the edges are lightly browned. Remove won ton cups from pan

to cool. Set aside.

4. Prepare fruit and combine in a small bowl.

5. Combine balsamic vinegar, agave nectar and water. Add to prepared fruit. Stir gently.

6. Scoop marinated fruit inside won ton cups. Garnish each with a mint sprig and enjoy!

Winner, Raspberry Category: Very Berry White Chocolate Smoothie

Serves: 4

Prep Time: 13 minutes

1 cup fresh California Giant Berry Farms strawberries

1 6 oz. package (1 1/3 cups) fresh California Giant Berry Farms raspberries

1 Tbsp orange juice concentrate

1 tsp fresh lemon juice

3 6 oz. containers Light Fat Free White Chocolate, Strawberry or Vanilla yogurt (any

combination)

2 Tbsp milled flax seed

1-2 cups crushed ice

1. Wash berries and remove stems and leaves. Quarter strawberries. Place in food

processor and blend.

2. Add juices and blend.

3. Add yogurt and flax seed and blend.

4. Add 1 to 2 cups crushed ice, depending upon how thick you want your smoothie to be.

Pulse until smooth.

5. Pour into 4 8 oz. glasses. Enjoy!

Winner, Blackberry Category: Sweet Potato and Turkey Lunch Salad with Maple Blackberry

Vinaigrette

Serves: 4

2 medium sweet potatoes, peeled and cubed into ½ inch pieces

6 oz. fresh California Giant Farms blackberries, washed

1/4 cup white wine vinegar

1/4 cup extra virgin olive oil

2 Tbsp water

1 Tbsp real 100% maple syrup

1 shallot, finely chopped

1/4- 1/2 tsp kosher salt

Freshly ground black pepper to taste

8 cups salad greens

2 cups cooked, chopped turkey

1. Place sweet potatoes in microwave-safe bowl; cover bowl with vented plastic wrap.

Microwave on high for 2 minutes. Stir and microwave for another 1-2 minutes until

potatoes are fork-tender. Cool.

2. Using the back of a soup spoon, muddle 4 blackberries in the bottom of small bowl; set

aside.

3. For the vinaigrette, whisk together vinegar, oil, water and syrup until emulsified. Mix in

blackberries (scraping the bottom of the small bowl to get all the yummy blackberry

juice,) shallot, ¼ teaspoon salt and pepper; taste and add more salt if desired.

4. Place salad greens, cooled sweet potatoes and turkey into a large mixing bowl. Pour

about ½ cup dressing over salad and toss; taste and add more dressing if desired.

(Vinaigrette recipe makes about ¾ cup.)

5. To assemble salad, divide salad among four serving plates. Arrange remaining

blackberries atop the salads and serve.

Honorable Mention, Most Creative: Sweet and Tart Cold Coconut Strawberry Soup

Serves: 4

1 pound fresh California Giant Berry Farms strawberries, washed and halved; reserving 4 berries

with stems for garnish

2 Tbsp fresh lime juice

1/4 cup honey flavored Greek yogurt (such as Yoplait)

1/2 cup coconut milk

1 1/2 Tbsp honey

4 lime wedges for garnish

1. Blend all ingredients (except garnishing strawberries and lime wedges) in a blender until

smooth.

2. Chill for at least two hours.

3. Divide soup among four serving bowls and garnish each with a strawberry and a lime

wedge. Serve immediately.

Honorable Mention, Most Creative: Citrusy Kale Salad with Blueberries and Pumpkin Seeds

Serves: 4

1 bunch curly kale

2 Tbsp olive oil

3/4 tsp sea salt

Zest and juice of 1 lemon

Zest and juice of 1 orange

1 tsp honey

1/2 avocado, cubed

1 cup fresh California Giant Berry Farms blueberries

2 Tbsp toasted or raw pumpkin seeds

1. Remove kale leaves from the stem and chop into bite sized pieces (or tear using hands).

2. Place kale in a large bowl and drizzle 1 Tbsp olive oil and salt into leaves, massaging with

hands. Do this for a few minutes, really massaging oil into leaves. Set aside. (leaves

should begin to wilt)

3. Whisk together lemon and orange juice and zest, remaining 1 Tbsp olive oil and honey.

Season with a small amount of salt and pepper to taste. Pour dressing over the kale

leaves. (option to massage kale leaves more before adding dressing)

4. Add the avocado, berries and seeds and toss all together. Serve and enjoy!

Notes: Instead of blueberries and pumpkin seeds try any of the following:

Blackberries and walnuts

Sliced strawberries and pecans

Raspberries and sliced almonds

Honorable Mention, Best Combination of Berries: Steak Au Poivre with Mixed Berry

Reduction

Serves: 4-6

4-6 4 oz. petite sirloin steak, about 1-1 ½ inch thick

1 Tbsp freshly crushed peppercorns

2 Tbsp olive oil

2 Tbsp shallot or sweet onion, minced

1/2 cup low sodium beef broth

3/4 cup dry red wine

1/2 Tbsp flour

1 cup fresh California Giant Berry Farms blueberries

1/2 cup fresh California Giant Berry Farms strawberries, sliced

1/2 cup fresh California Giant Berry Farms blackberries

The Steaks

1. Preheat oven to 350 degrees F. Arrange the steaks on a large plate, spread peppercorns

evenly among them. Press the crushed peppercorns into the steaks until they stick.

2. In a large skillet, heat 1 Tbsp oil over medium-high heat. Place the steaks in the skillet,

peppercorn side down. Cook untouched for 3-4 minutes or until browned. Flip steaks

using tongs and cook other side 3-4 minutes until browned. Remove from the pan and

set on a rimmed baking sheet.

3. Place baking sheet in the oven and cook for 8-10 minutes or until thermometer reads

140 from the center of the steak.

4. Remove from the oven, cover loosely with foil and allow the steaks to rest 10 minutes.

The Sauce

1. While the steaks are cooking, add the remaining Tbsp of oil to the same skillet and heat

on medium-high.

2. Add the shallot or onion and cook 3-5 minutes until softened.

3. Add the broth and red wine, stirring and scraping up the brown bits left from cooking

the steak. Allow to simmer over medium-high heat, stirring occasionally, until liquid has

reduced to 1 cup, 10-15 minutes

4. Add the flour and stir until smooth.

5. Add the berries and simmer over medium heat for 8-10 minutes, stirring occasionally,

until sauce is thickened and berries have softened.

6. Place steaks on a plate and serve with 2 Tbsp of the wine sauce.

Notes: This is great served with rice pilaf to absorb the extra sauce.