Soups and Stuff

2 c fresh blueberries
1 ½ c water
½ tsp orange zest
½ c sugar
2 Tbs orange juice
2 c buttermilk
Orange slices, thinly sliced for garnish
Extra blueberries for garnish

Combine berries, water, sugar, orange zest and orange juice into saucepan; bring to a boil. Cover and reduce heat; simmer 20 minutes. Remove from heat and cool. Press mixture through a sieve or puree in blender until smooth. Stir in buttermilk; chill and serve with an orange slice and few blueberries. Serves 6.

3/4 c short grain rice
½ c sugar
4 c milk
1 c fresh blueberries
½ c heavy cream
1 tsp vanilla
1 ½ tsp cinnamon

Combine rice and milk in a saucepan; cook until very soft about 45 minutes. Stir in sugar and cinnamon. Cool slightly then fold into blueberries. Preheat the broiler. Whip heavy cream and vanilla; pour over the blueberry rice pudding into a broiler proof dish, top with whipped cream. Sprinkle a few additional berries on top, if desired. Serve immediately. Serves 6-8.

1 ½ Tbs plain Greek yogurt
1 Tbs mayonnaise
¼ c celery, chopped
¼ tsp salt
1 c diced cooked chicken
½ c fresh blueberries
4 large lettuce leaves

Combine yogurt, mayonnaise, celery and salt. Add chicken and blueberries; stir gently. Plate on top of 2 leaves. Serves 2.