Mixing sweet with some savory

I am a big fan of blueberries. If you took a peak at inside our freezer, you would find it has at least 3 bags of wild organic blueberries from Trader Joes at all times. I usually have at least 1/2 to 1 cup a day with yogurt or in a smoothie. It is not often that I use them in savory dishes, but tonight was a wonderful execption.

Turkey with Blueberry Pan Sauce starts off as a winner as it uses very little dishes. After searing a couple turkey tenderlions, they are baked in the oven in the same skillet just until no longer pink in the middle. They are moved to a covered plate to keep warm while you prepare the sauce. The same pan is now used again so you can get all the flavor from the bits and pieces left behind from the turkey. Blueberries are cooked down with balsamic vinegar until they release their exquisite juices and become thick. The vinegar cuts the sweetness so it does not overpower the tender turkey. This combination worked so well.

To serve along side, I made a Mixed Salad with Vanilla-Pear Vinaigrette topped with Toasted Walnuts. The vinaigrette was quite a unique combination of flavors. I was a little disappointed that I could not dectect any vanilla, but even without it the taste was quite pleasant. I changed the recipe a bit by adding some extra-virgin olive oil and using a couple different vinegars. I used an immersion blender to combine and the dressing was very smooth. Slightly sweet from the pears and a bit of spice from cayenne had me going for another serving. I will have to find a use for the leftover vinaigrette as we both thought it made the salad.

Recipes

Turkey with Blueberry Pan Sauce
Mixed Salad with Vanilla-Pear Vinaigrette and Toasted Walnuts