
Credit: B.C. Blueberry Council
Turn dinner into healthy lunchbox options for the kids
Blueberry Prosciutto Goat Cheese Flatbread
Ingredients
- 1 (250 g) pre-made uncooked pizza dough
- 3 tbsp (45 mL) olive oil, divided
- ½ cup (50 g) leeks, finely diced
- ½ tsp (2.5 mL) chili flakes
- ¾ cup (110 g) B.C. blueberries, fresh or frozen
- ⅓ cup (40 g) prosciutto, sliced
- ⅓ cup (50 g) goat cheese, crumbled
- 1 cup (20 g) arugula or spinach
- 1 tsp (5 mL) lemon juice
- ¼ cup (20 g) parmesan cheese, thinly shaved
instructions
- Position oven rack in the centre and pre-heat oven to 425°F/163°C.
- On a lightly floured surface, roll out pizza dough to about 7” x 14”.
- Oil a baking sheet with 1 tbsp of olive oil. Transfer rolled dough to the oiled baking sheet.
- Top dough with 1 tbsp olive oil, leeks, and chili flakes. Bake for 7-8 minutes until light brown.
- Remove from the oven, top with blueberries, prosciutto and goat cheese.
- Bake for another 5-7 minutes until golden brown.
- In a bowl, toss the arugula, remaining oil and lemon juice.
- Place arugula salad and parmesan shavings on pizza and serve immediately.

Credit: B.C. Blueberry Council
Quick Blueberry Lamb Kebabs with Yogurt Cucumber Mint Sauce
Lamb Kebab ingredients
- 1 lb (450 g) lean ground lamb
- 1 cup (150g) B.C. blueberries, fresh or frozen, roughly chopped
- ¼ cup (40 g) shallots, very finely diced
- 1 tbsp (15 ml) garlic, crushed
- 2 tbsp (30 ml) fresh mint, chopped
- 1 tsp (15 ml) lemon zest, finely grated
- 2 tsp (10 ml) ground cumin
- 2 tsp (10 ml) ground coriander
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) black pepper
- 1 tsp (5 ml) mild smoked paprika
- 1 tsp (5 ml) hot chili flakes or powder (optional)
- ¼ tsp (pinch) ground clove
Yogurt Cucumber Mint Sauce ingredients
- 1 cup (240 ml) Greek or Balkan 10% fat yogurt
- ½ cup (60 g) cucumber, seeded and grated
- 2 tbsp (30 ml) fresh mint, chopped
- 1 tbsp (15 ml) fresh dill, chopped
- 1 tbsp(15 ml) lemon juice
- ½ tsp (2.5 ml) salt
- ½ tsp (2.5 ml) black pepper
Instructions
- Pre-heat oven to 400F/205C. If using wooden skewers, soak in water for 10 minutes.
- Grease a baking sheet and 12 flat 6” skewers with vegetable oil.
- In a bowl, mix all the kebab ingredients together.
- With wet hands, form the lamb mixture into oblong sausage shapes around the top ends of the oiled skewers.
- Place on baking sheet and bake on the top rack of a pre-heated oven for 8-10 minutes, finish on broil to brown for another 5-8 minutes. Alternatively, BBQ on a medium heat for 15-18 minutes.
- Mix all yogurt sauce ingredients together and chill until ready to serve.
- Serve kebabs with yogurt cucumber mint sauce and pita.
Yields: 12 kebabs & 1½ cups of sauce