BIG RED`S BREAKFAST SMOOTHIE

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A delicious drink at any time, but a good start to your day when served as a breakfast drink.

1 cup (250 mL) low-fat strawberry yogurt, natural or frozen
1/2 cup (125 mL) cranberry cocktail juice
1 1/2 cups (375 mL) strawberries.

Place all ingredients into blender and blend until smooth.

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JOHN BERRY'S RED WINE RASPBERRY SAUCE
Excellent over pork or wild game, especially venison.

One bottle Peller Estates Proprietor's Reserve red
1 1/2 cups (375 mL) raspberries (you can also add strawberries and blueberries into the mixture)
1/2 cup (125 mL) sugar (more or less to taste)
Several pinches of cinnamon
1 Tbsp. (15 mL) butter.

Pour the wine into a saucepan. Place on medium-high heat and reduce by one-quarter. Add berries, sugar and cinnamon. Continue to reduce until sauce thickens. You may wish to mash the berries as you go. Don't overcook or burn.

Spoon over meat or, if you wish, strain the mixture to remove any pulp or seeds which can be hard on people with dental work. Add butter at the end, serve when melted.

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LYNN FRASER'S SUNSHINE SALAD
A nice, light summertime salad

8 cups (2 litres) spinach
One can of mandarin orange segments
1 cup (250 mL) strawberries
1/2 cup (125 mL) raspberries
Three ripe kiwis
One banana
1/4 cup (50 mL) slivered almonds
Poppyseed dressing to taste (see recipe below)

Wash spinach and break into bite-sized pieces, minus the stems. Drain orange segments. Wash berries. Peel and slice kiwis, banana and strawberries.

Toss everything in large bowl with dressing

Garnish with almonds. SERVES 8.

POPPYSEED DRESSING

1/2 cup (50 mL) sugar
1/2 tsp. (2 mL) dry mustard
1/2 tsp. (2 mL) salt
1/4 cup (50 mL) apple cider vinegar
2 tsp. (10 mL) grated onion
1/2 cup (125 mL) olive oil
1 Tbsp. (15 mL) poppyseeds

In small bowl combine sugar, mustard, salt, vinegar and onion. Whisk in oil until mixture is thick and smooth.

Stir in poppyseeds. Combine with salad. Makes one cup.

(You can store dressing in fridge for one week.)

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BERRY'S BERRY MEDLEY

2 cups (500 mL) assorted fresh Alberta berries, such as raspberries, strawberries, blueberries.
Ice cream, as much as desired
4 sprigs of fresh mint
Godet liquor
1/4 cup (50 mL) sugar

Combine berries and sugar in bowl. Scoop ice cream into dessert dishes, one scoop each. Spoon berries over the top of ice cream. Pour 1 ounce of Godet liqueur over top of fruit and ice cream. Garnish with a fresh sprig of mint. SERVES 4.