Give these recipes a try and upload your photos with the hashtag #somerfresh. Whether it is one of our recipes or one of your own, we will pick a winner each month and send them a gift card to keep the berry ideas and recipes going.

Thai Basil Chicken with Blackberries

  • 3-4 boneless skinless chicken breasts, cut in pieces
  • 1 cup blackberries
  • handful fresh basil leaves, thinly sliced
  • 2 tablespoons fish sauce
  • 2 teaspoons minced garlic
  • 2 teaspoons sugar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon of sesame oil
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • pinch of red pepper flakes
  • 2 teaspoons sugar
  • 2 tablespoons roughly chopped cashews

  • In a small bowl whisk together fish sauce, garlic, soy sauce, hoisin sauce, rice vinegar, red pepper flakes, sugar.
  • In large pan or skillet drizzled with oil bring to medium heat. Add chicken and stir 4-5 minutes until browned.
  • Add sauce to pan and continue to stir over heat for 4ish more minutes until chicken is cooked through.
  • Add blackberries and basil and stir another 1-2 minutes.
  • Sprinkle with cashews and serve immediately.

Easy Smoothie Bowl

  • 1 cup almond milk or coconut milk
  • 1 and 1/2 cup mixed berries
  • 1 ripe banana
  • 1/3 cup fresh spinach, loosely packed
  • Handful of ice
  • 1 teaspoon vanilla extract (optional)
  • 2 tablespoon chia seeds (optional)

  • Combine all ingredients into a blender and blend.
  • Pour into a bowl and decorate with fresh berries, or granola.
  • Serve immediately.

Mini Fruit Tarts

  • 1½ cups crushed graham crackers
  • 6 tablespoons melted unsalted butter
  • 1 tablespoon sugar
  • ¾ cup heavy cream, chilled
  • 11 cup mascarpone cheese
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • mixed berries for topping the fruit tarts

  • Add the graham cracker, butter and sugar to a medium bowl.
  • Mix until the texture is similar to wet sand.
  • Press the crust down firmly into tart molds or just a pie pan and refrigerate for 1-2 hours to set.
  • If you want to bake the crust place it in a 375 degree oven for 5-6 minutes or until golden brown.
  • To assemble the filling add heavy cream to a stand mixer with the whisk attachment.
  • In the same bowl add the mascarpone cheese, sugar and vanilla to the stand mixer with the whisk attachment. Whisk until lump free.
  • Carefully spoon the filling into the tarts. Place in the refrigerator for 1-2 hours to set.
  • Top with fresh berries and serve immediately.

Blueberry BBQ Glaze

  • Blueberry Chipotle BBQ Sauce
  • 4 Tbs Butter
  • 2 Cups frozen or fresh blueberries
  • 1 cup Ketchup
  • 1 Tbs Apple Cider Vinegar
  • 2 Tbs Brown Sugar
  • 1/3 cup chipotle hot sauce (optional)

  • Put everything in a heavy saucepan, and bring to a boil.
  • If you would like some heat add the chipotle hot sauce to taste
  • Stir well, turn down and let simmer 5-10 minutes.
  • Pour contents into a blender or food processor and blend or process until smooth.
  • Store in airtight container for up to a week.

Blueberry Bundt Cake

  • 2¾ cups all purpose flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp table salt
  • 1 cup butter, softened just to room temp
  • 1¾ cups granulated sugar
  • 4 large eggs, room temp
  • 4 TB freshly squeezed lemon juice zest from 2 lemons
  • 1 tsp pure vanilla extract
  • 1 cup buttermilk
  • 2½ cups fresh blueberries, towel dried and tossed with 1 TB flour

For the Icing Glaze:
  • 1 cup powdered sugar
  • 2 TB freshly squeezed lemon juice zest of 1 lemon

  • Preheat oven to 350F, with rack on lower middle position.
  • Grease and flour a large bundt pan. Set aside. Important!!
  • In a bowl, whisk together the flour, baking powder, baking soda, and table salt until well combined.
  • In the bowl of a stand mixer fitted with paddle attachment, beat the butter and sugar 3-4 minutes or until light and fluffy. Beat in eggs one at a time, beating well after each one. Add lemon juice, zest, and vanilla extract, beating just until combined. Add buttermilk and beat until just combined.
  • Using a rubber spatula, gently fold in the flour mixture into the butter mixture just until incorporated - do not overmix. Gently fold in blueberries. Pour into prepared pan.
  • Bake 45-50 minutes or just until a toothpick inserted in center of cake comes out almost clean. A few tender crumbs attached is perfect.
  • Cool on wire rack for 20 minutes.
  • To make the icing glaze, mix together all glaze ingredients until smooth. Drizzle over cake and allow it