Blueberries are a small fruit that pack a punch! They’re a good source of fiber, Vitamin C, K, magnesium, potassium, and antioxidants. These vitamins boost immunity, improve blood clotting, help you get better sleep, and improve your mood! Antioxidants help remove free radicals from your body, which can cause damage to tissues in your body and cause cancer, cardiovascular diseases, and increased inflammation. Blueberries are part of a group called “superfoods,” which are foods associated with heart health, strengthening the immune system, cancer prevention, inflammation reduction, and lowering cholesterol. Blueberries are considered a superfood because they are nutritionally dense with various vitamins, minerals, and antioxidants.
Blueberries are a quick and easy food to snack on during the day and can be added to yogurts, desserts, and baked goods like the Lemon Blueberry Bread recipe below. 

Blueberries are a quick and easy food to snack on during the day and can be added to yogurts, desserts, and baked goods like the Lemon Blueberry Bread recipe below.

Looking for more delicious and nutritious ways to boost your fiber intake and support your overall health? Look no further than grape tomatoes! including grape tomatoes in your diet is a great way to increase your fiber intake. With 16% of the daily value in just one cup, they are a nutritious addition to your meals. Fiber can promote healthy gut bacteria growth and decrease your chance of constipation. Studies have found that a high-fiber diet likely lowers the risk of colorectal cancer. Fiber can also support health by lowering cholesterol, blood sugar levels, and blood pressure.

Grape tomatoes also contain vitamins A and C, which offer a range of health benefits. Vitamin A is crucial for maintaining healthy eyes, bones, and skin, while also helping to protect against infections. Vitamin C plays a critical role and healing and is a potent antioxidant. The Grape Tomato Caprese Salad recipe takes only a few minutes to make and is sure to become one of your summer favorites.

Now that the weather is warming up, incorporating fruit into your diet can be a great way to stay hydrated and refreshed. Cantaloupe contains beta-carotene converted into Vitamin A or antioxidants in the body that supports eye health, protects the body from free-radical tissue damage, and strengthens your support system. Cantaloupe also has a high water content to support hydration, and fiber to support GI health which will help you feel fuller longer. It has numerous vitamins and minerals including folate, vitamin C, and potassium which all contribute to blood cell formation, growth, and repair of body tissues, as well as regulate blood pressure. Try this wonderful grilled salad that uses Mexican cow’s milk cheese called cotija which you’ll find in our cheese department.

Grilled Cantaloupe w/Almonds, Lime & Cotija

Recipe and photo adapted from


1 large ripe organic cantaloupe, cleaned, halved, seeds removed. Sliced into wedges that are approximately 2″ thick
1 lime, cut in half with zest removed and set to the side
3 T olive oil
1 tsp honey
¼ tsp salt
¼ cup slivered almonds
2 ounces cotija, crumbled
1 T fresh mint, chopped
Salt and pepper to taste


  1. Preheat the grill to medium-high heat. Around 500°F is perfect.
  2. Prepare the cantaloupe as instructed above. Carefully, thread a soaked, wooden skewer through the rind into the thick end of each thickly cut cantaloupe wedge. Place the prepared wedges on a sheet pan with the lime halves and set them aside.
  3. In a small bowl, whisk the olive oil, honey, and a pinch of salt together until combined.
  4. Use a basting brush to spread the olive oil mixture all over the orange flesh of the cantaloupe and the cut sides of the lime halves.
  5. Once the grill is preheated add the prepared cantaloupe wedges onto the grates then add the lime halves, cut side down onto the grates as well.
  6. Grill for 4 minutes, then remove the lime halves. Flip the cantaloupe wedges and grill for another 4 minutes. Remove from the grill and allow to cool slightly.
  7. Once the grilled cantaloupe wedges have cooled, slice them in half lengthwise to achieve a more manageable size for eating. Arrange the spears on the platter, grilled side up.
  8. Squeeze the grilled lime halves over the cantaloupe. Then drizzle honey and sprinkle the toasted almonds, crumbled Cotija, mint, and reserved lime zest. Serve immediately.


Lemon Blueberry Bread

Recipe and photo adapted from


1½ cups all-purpose flour
1 tsp baking powder
⅓ cup granulated sugar
½ tsp salt
½ cup milk
⅓ cup vegetable oil
1 egg
1 tsp vanilla extract
1 lemon, juiced and zested
1½ cups fresh blueberries, divided

For the lemon glaze:

½ cup icing sugar
2 T
lemon juice


1.Preheat the oven to 350 F. Lightly grease a 9×5-inch loaf pan with cooking spray oil.

2.In a large mixing bowl, combine the dry ingredients including flour, baking powder, sugar, and salt. Whisk together until evenly distributed and set aside.

3.In a medium mixing bowl, whisk well to combine the wet ingredients including milk, oil, egg, vanilla extract, lemon juice, and lemon zest.

4.Pour the wet ingredients into the dry ingredients and mix together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix (overmixing will make the bread denser and firmer). Fold in 1 cup of blueberries until evenly mixed.

5.Pour the batter into the prepared loaf pan and add the remaining ½ cup blueberry on top.

6.Bake for 55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then invert to remove the loaf.

7.Serve warm or at room temperature. Drizzle with glaze if desired.


Grape Tomato Caprese Salad

Recipe and photo adapted from


2 pints organic grape tomatoes, halved
¼ tsp salt
¼ tsp black pepper
1 T balsamic vinegar
1 garlic clove, minced
¼ cup extra virgin olive oil
2 T balsamic vinegar
8 oz fresh mozzarella cheese, patted dry and cut into ½” cubes
½ cup fresh basil, chopped


1.In a large blow add grape tomatoes, mozzarella cubes, basil, olive oil, vinegar, garlic, salt and pepper.

2.Stir until combined. Refrigerate up to 1-2 hours before serving.

3.Adjust seasoning to your taste.