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    Salmon Burgers with Blueberry-Lemon Raita

    High Bush Blueberry CouncilRecipe by Chef Michael Vignapiano, CCE, AAC, Culinary Educator, Monroe College, New Rochelle, NY



    • 1 lemon
    • 1-1/2 cups (12 ounces) plain greek-style yogurt
    • 1/3 cup dried blueberries, chopped
    • 2 tablespoons finely chopped chives
    • 2 tablespoons chopped cilantro
    • 1 tablespoon finely chopped red onion
    • 1 tablespoon finely shredded carrot
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 pound salmon fillet, boneless, skinless, cut into cubes and well chilled
    • 2 tablespoons finely chopped scallion, mostly green
    • 1 teaspoon ancho chili powder
    • 1 teaspoon kosher salt
    • 1/2 teaspoon ground black pepper
    • 1 tablespoon egg white, lightly beaten


    1. With a paring knife, remove the peel and white membrane from the lemon and cut out the sections; discard the membranes. Chop the lemon sections into small pieces.
    2. In a medium mixing bowl, stir together the lemon, yogurt, dried blueberries, chives, cilantro, onion, carrot, cumin, salt and pepper; refrigerate.
    3. In a food processor, roughly chop the cold salmon with 2 or 3 pulses; do not over mix; refrigerate. In a separate bowl, mix scallion, chili powder, salt and pepper; stir in egg white. Lightly toss scallion mixture with chopped salmon.
    4. Form into 6 patties; grill or sear until cooked through, about 5 minutes on each side.
    5. Serve salmon burgers with raita.

    Number of servings (yield): 6 salmon burgers and about 1-1/2 cups raita



    Savory Blueberry Pizza


    • 1 pound pizza dough
    • 1-1/2 cups grated mozzarella cheese, divided
    • 1/2 cup crumbled gorgonzola cheese
    • 4 ounces diced pancetta (can also use bacon or ham if pancetta is not available), cooked and drained
    • 1/4 cup thinly sliced red onion
    • 1 cup fresh blueberries
    • 1/4 cup thinly sliced fresh basil
    • Freshly ground black pepper


    1. Preheat oven to 450°F.
    2. Lightly flour a work surface.
    3. Pat and stretch dough into a 10 x 14-inch oval; place on a large baking sheet.
    4. With a fork, pierce dough in several places.
    5. Leaving a 1-inch border, sprinkle dough with half the mozzarella, the gorgonzola, pancetta and red onion.
    6. Bake until crust is golden brown, 12 to 14 minutes.
    7. Sprinkle blueberries and remaining mozzarella over pizza; bake until cheese is melted and crust is golden brown, about 2 minutes longer.
    8. Remove from oven; top with basil and pepper.
    Savory Blueberry Pizza

    Blueberry Cheddar Gluten-Free Scones

    High Bush Blueberry CouncilRecipe by Asha Yoganandan, “Fork, Spoon, Knife” Blog

    A sweet and savory blueberry cheddar gluten-free scone is the perfect treat. The delicate taste of blueberries intertwined with the tangy zest of white cheddar creates a flavorful blueberry cheddar gluten-free scone that is sure to satisfy any craving this holiday season.



    • 1/2 cup millet flour
    • 3/4 cup rice flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon sugar
    • 6 tablespoons cold unsalted butter, cubed into 1/4 inch cubes
    • 1 egg
    • 1/2 cup whole milk + more for brushing
    • 1/2 cup frozen blueberries
    • 1/2 cup shredded white cheddar plus 2 tablespoons


    1. Pre­heat oven to 400°F. In a medium bowl, mix together the flours, baking powder, salt and sugar. Add the butter and toss to evenly distribute.
    2. In a small cup lightly whisk the egg and milk Make a well in the center of the dry mixture and pour in the egg and milk mixture.
    3. Add the 1/2 cup cheddar and give the mix a quick turn.
    4. Add frozen blueberries and fold the mixture to create rough dough. Do not knead.
    5. On a well-floured surface pat the dough into a 1 inch thick circle. Cut into eight triangular pieces and place on a baking tray lined with parchment paper.
    6. Brush the tops with milk and sprinkle with 2 tablespoons grated cheddar.
    7. Bake for 25 minutes, until the top is golden brown.  Serve warm.


    Number of servings (yield): 8 scones



    Blueberry Stuffed French Toast


    • Cooking spray
    • 6 eggs
    • 1 teaspoon grated orange peel
    • 2⁄3 cup orange juice
    • 3 tablespoons sugar, divide
    • Pinch salt, optional
    • 1 cup fresh or frozen blueberries (thawed and drained, if frozen)
    • 8 slices (1-¼ inches thick) Italian bread
    • 1⁄3 cup sliced almonds
    • Blueberry Orange Sauce


    1. Preheat oven to 400°F
    2. Spray a large baking sheet with cooking spray
    3. In a medium bowl beat eggs, peel, juice, 2 tablespoons of the sugar and the salt until well blended
    4. Pour into a 13 x 9 x 2-inch baking pan
    5. Set aside
    6. In a small bowl combine blueberries and the remaining 1 tablespoon sugar
    7. Set aside
    8. With the tip of a sharp knife, cut a 1-½-inch wide pocket in the side of each bread slice
    9. Fill pockets with reserved blueberry mixture, dividing evenly
    10. Place filled slices in egg mixture
    11. Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side
    12. Arrange bread on prepared baking sheet
    13. Sprinkle with almonds
    14. Bake until golden brown, about 15 minutes, turning slices after 10 minutes
    15. Serve with Blueberry Orange Sauce

    Number of servings (yield): 4


    Per Portion:

    483 calories

    17 g protein

    74 g carbohydrate

    14 g fat

    432 mg sodium


    Blueberry Cheesecake for Calorie Counters

    High Bush Blueberry CouncilIngredients

    • 3 tablespoons graham cracker crumbs
    • 2 containers (6 ounces each) low-fat vanilla yogurt
    • 1 cup fat-free cottage cheese
    • 4 ounces fat-reduced cream cheese
    • 1 tablespoon cornstarch
    • 1/2 cup egg substitute
    • *Blueberry Sauce, recipe follows


    1. Preheat oven to 350°F. Spray bottom and side of a 9-inch pie plate with vegetable cooking spray; sprinkle with graham cracker crumbs, and tilt to coat evenly.
    2. Place a coffee filter or two layers of paper towels in a strainer; stir 1 container of the yogurt and spoon it into the filter; set aside to drain, stirring occasionally, about 30 minutes.
    3. Meanwhile, in a food processor, blend the remaining container of yogurt, cottage cheese, cream cheese and cornstarch until smooth. Add the eggs and pulse until combined. Carefully pour into the crumb-coated pie plate; smooth top. Bake until set in the center, about 30 minutes.
    4. Meanwhile, prepare the Blueberry Sauce.
    5. When pie is set, spread the drained yogurt over the top; bake 5 minutes longer. Cool to room temperature on a wire rack. Chill until cold. Serve with Blueberry Sauce.

    *Blueberry Sauce: In a medium-size saucepan, over medium heat, stir 2 cups fresh or frozen blueberries with 2 tablespoons sugar (or granulated non-nutritive sweetener) and 1 tablespoon each lemon juice and water until berries are soft, about 5 minutes; chill.

    Number of servings (yield): 8


    Per serving:

    152 calories

    19 g carbohydrates

    4.5 g total fat (2.6 g saturated fat)

    1 g fiber