Jill Sharpe of the Lake Kitchen provided three great blackberry-based recipes to cook up this summer.

Summertime Blackberry BBQ Kabobs

Makes 10 skewers

Blackberry BBQ sauce

  • ¼ cup walla walla onion, roughly chopped
  • 1 small garlic clove
  • 3 Tablespoons maple syrup
  • 1/3 cup ketchup
  • ¾ cup blackberries
  • 1 teaspoon mustard
  • pinch of chili powered and salt
  1. Place all ingredients in the bowl of a food processor. Blend until smooth.
  2. Pour into a medium sauce pot over medium heat, bring to a light simmer for 3 minutes.  Remove from heat and set aside.

Skewers

  • 3 medium chicken breasts, 1 ½ inch cubes
  • 2 Zucchinis, sliced ½ inch on the diagonal
  • 2 red peppers, 1 ½  inch squares
  • ½ sweet walla walla onion, 1 ½ inch squares
  • 2 peaches, pitted, 2 inch squares
  • 3 medium chicken breasts, 1 ½ inch cubes
  • 10, wooden bamboo skewers, soaked in water
  1. In a small bowl toss chicken cubes with 1/3 cup BBQ sauce and allow to marinate for 30 min.
  2. Spray pam on or oil your cold grill. Heat your grill to about 375 degrees.
  3. Evenly skew chicken, veggies and fruit onto skewers.  Place on hot grill and cook for about 5 minutes.  Using tongs, turn skewers and cook until chicken is cooked through about 5-8 minutes.  Serve with BBQ sauce.

Blackberry Peach Spinach Salad

Serves 4

To make this a meal add sliced grilled chicken or poached salmon.

  • ½ cup green onion, sliced ¼ inch on the bias
  • ¾ cup grape tomatoes, sliced in half
  • 1 cup blackberries
  • 1 cup peach, pitted, cut into ½ inch cubes
  • ¾ cup feta, crumbled
  • 1/3 cup slivered onions, toasted
  • 10 cups baby spinach
  1. Toss 3-4 tablespoons of dressing and spinach together to lightly coat. Place on serving platter and top with remaining ingredients.