Back To School with Blueberries and Mushrooms
Aug 12, 2022, Updated Oct 12, 2022
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It’s back-to-school season, and that means we’re busy busy busy! Families everywhere are getting ready to send their kids back to the classroom. But what are you going to pack in the lunchboxes you send with them? Here are The Produce Moms, we’ve come up with some great ideas using two in-season produce items: blueberries and mushrooms! We’ll share our recipes and some tips and tricks from the Life.Style.Live! kitchen.
It’s Blueberry Season
If you’re in the Midwest like us, you might know that this is the perfect time of year to pick some blueberries! Even if you’re not inclined (or don’t have time) to pick them yourself, you can still enjoy this season’s bounty with fresh blueberries from North Bay Produce.
These fresh-picked and carefully packed blueberries are grown in Michigan, a state known for its incredible produce-growing climate. Since they’re grown close to home, North Bay blueberries have a shorter shipping time, meaning more flavor and shelf life when you bring them home. But they’re not just a “Midwest thing”. You can find North Bay blueberries in grocery stores across the country!
Blueberry Baked Oatmeal
Start your family’s day the right way with Blueberry Baked Oatmeal. This sweet breakfast is packed with nutrients and antioxidants but not too much sugar. Crunchy, fruity, and filling, our baked oatmeal will keep your kids going all morning.
Baked oatmeal is basically an oatmeal casserole. When baked, it becomes a warm cereal that can be sliced and enjoyed hot or cold. Blueberries, walnuts, maple syrup, and a bit of vanilla give this baked oatmeal an irresistible flavor. It’s easy to make ahead of time and leftovers can be stored for tomorrow’s breakfast – or today’s snack!
Get the recipe for Blueberry Backed Oatmeal here!
Lemon FLuff Phyllo Cups
If your kids need some extra energy after a long day at school, try serving Lemon Fluff Phyllo Cups! These fluffy, berry-filled treats make a great after-school snack. Pre-made phyllo cups and instant pudding make this an easy recipe to whip up when your kids are on their way home. It’s also perfect for other occasions, like baby showers or other gatherings.
Lemon FLuff Phyllo Cups
Ingredients
- 1 pkg lemon Jell-O instant pudding (regular or sugar free)
- Heavy whipping cream (substitute for milk in pudding recipe)
- 1 box phyllo cups (ready-made)
- Mixed berries of your choice
Directions
- Make pudding according to package directions on back using heavy cream instead of milk. Whip well until light and fluffy. Refrigerate for ½ hour or until thick enough to pipe into cups.
- If you want it super fluffy, keep whipping once chilled. The heavy cream will increase the fluff factor when whipped cold.
- Pipe into phyllo cups and top with mixed berries. Serve immediately once assembled.
Berry Spinach Salad
Make lunch or dinner a little sweeter with this spinach-based salad. Blueberries and strawberries add some fruity zest to a flavorful salad, which also boasts red onion, goat cheese, and your choice of almonds or walnuts. We topped it with a poppy seed dressing to tie it all together. This salad is ideal for packing in a lunchbox for work or school. It also makes a great side for serving at the dinner table. Top it with some chicken to turn it into a delicious entree!
Berry Spinach Salad
Ingredients
- 4 cups spinach
- 1/4 cup thinly sliced red onion
- 1/4 cup crumbled goat cheese
- 1/2 cup blueberries
- 1/2 cup strawberries
- Favorite salad dressing (suggested: poppy seed)
- Slivered almonds or walnuts (optional)
In Style This Season: Mushrooms!
According to produce section statistics, today’s grocery shoppers are going for mushrooms more than ever before! Mushroom sales are up for many reasons. More and more people are embracing a produce-forward or even meat-free lifestyle, and mushrooms are a less expensive alternative to meat produces that still provide a healthy helping of protein. And with all the tasty ways they can be prepared, mushrooms can make a versatile addition to your kitchen!
Our favorite fungi come from Monterey Mushrooms, a brand that’s setting a new standard in the industry. The experts at Monterey Mushrooms learned that by exposing the shrooms to sunlight after they’re harvested, they convert the sunlight into Vitamin D. That means Monterey Mushrooms are one of the only natural, non-fortified sources of Vitamin D available in the produce section. Pick some up today and add the benefits of their nutrients and flavor to your next meal!
To wash mushrooms, you’ll need to use a different method than other produce. If you wash them under cold running water, the gills under the cap will absorb the water and get soggy and bloated. To avoid that, we recommend using a damp paper towel to wipe any excess dirt or debris from the cap and stem of the mushroom.
Mushroom Breakfast Sausage
Add some produce to your breakfast while stretching your supply of sausage with this Mushroom Breakfast Sausage! We simply combined normal breakfast sausage with finely minced fresh mushrooms. The mushrooms absorb the flavor of the sausage around them so when you combine it all in a frying pan, your friends and family may not even realize they’re eating mushrooms.
Mushroom Egg Bites
We’re putting our Mushroom Breakfast Sausage to work in these Mushroom Egg Bites! You might pay a lot of money for these at your favorite cafe, but they’re easy and cheap to make at home. These snacks are like mini omelettes that are made in a muffin tin. Just add your favorite ingredients like spinach, Mushroom Breakfast Sausage, bacon, and Swiss cheese to each muffin slot, then fill them up with egg mix. When they come out of the oven, you’ll have a quick and easy breakfast bite that’s great for busy mornings on the go!
Mushroom Egg Bites
Ingredients
- ½ cup baby spinach
- 1 cup Mushroom Breakfast Sausage
- 4 strips bacon, cooked and crumbled (if meat is desired)
- 1/4 cup shredded cheddar cheese
- 12 large eggs
- 1/4 cup milk
- salt and pepper to taste
Directions
- Preheat oven to 350 degrees F.
- Spray muffin tin generously with nonstick spray.
- In a medium bowl mix eggs, milk, salt, and pepper to taste.
- To each muffin slot, add about 1 tbsp of greens, Mushroom Breakfast Sausage, crumbled bacon, and a sprinkle of cheese.
- Pour over egg mixture to each slot leaving little room at the top.
- Bake egg bites for 20 minutes. If the top is not fully cooked, return to the oven cooking in 3-minute increments. Enjoy!
Mushroom Vegan Tacos
If you are looking for a meatless lunch or weeknight dinner recipe, these Mushroom Vegan Tacos are quick, easy and packed full of flavor. These “meaty’ vegan tacos are hearty and delicious, and you won’t even miss the meat!
By roasting portabella caps, you can turn mushrooms into a flavorful vegetarian take on pulled meat. Simply use two forks to pull the portabella cap apart and shred it, just like you would roasted chicken or pork. You’ll end up with a filling that has about the same consistency and can be used the same way as chicken, carnitas, or barbacoa.
We seasoned our shredded shrooms and added them to some taco shells for a flavorful meal. Add your favorite taco toppings and serve these up for a memorable weeknight meal.
Get the recipe for Mushroom Vegan Tacos here!
Mushroom Kebabs
Mushrooms are a classic kebab ingredient, but Monterey Mushrooms has elevated them even further with these Mushroom Kebabs that feature cherry tomatoes, basil, and creamy mozzarella balls. They’re topped with balsamic glazed and grilled to perfection for a savory flavor that we think you’ll love.
Find even more delicious ways to skewer your shrooms with How to Kebab with Mushrooms, a free eBook from Monterey Mushrooms! This is just one of their delicious mushroom-based recipes, so if you like this one, try their other creative takes on kebabs. You’ll also love their latest free eBook, The Ultimate Camping Menu Cookbook. Whether you’re squeezing one last camping trip in before your kids head back to school or you just want some outdoorsy options for dinners at home, this mushroom-focused cookbook has everything you need to get started.
Mushroom Kebabs
Ingredients
- Sliced White Monterey Mushrooms
- Cherry Tomatoes
- Basil leaves
- Mozzarella Balls
- Balsamic Glaze
Directions
- Build several kebabs using sliced whites, cherry tomatoes, basil leaves, and mozzarella balls.
- Spray with olive oil.
- Place on the grill and cook until grill marks appear, flipping the kebabs once. Remove before mozzarella melts. Drizzle with balsamic vinegar glaze.
Going Back TO School With Blueberries and Mushrooms
It’s a busy time of year and your kids will need all the nutrition and energy they can get. Fortunately, blueberries and mushrooms deliver! Make some of these quick, easy, and delicious recipes using blueberries and mushrooms as your kids head back to school and your family’s schedules fill up.
What are your favorite ways to use blueberries and mushrooms in your kitchen? Do you have any back-to-school recipes that you save for this time of year? Share them with us in the comments!
