During Vacation Bible School (I know the name has changed to Camp but VBC will always be VBS to me) I have found my little spot helping out in the Volunteer Break Room.  I know where my talents lie.  I am not interested in teaching children (I probably shouldn’t say that since my degree is in Secondary Education but it is true), I am a terrible dancer, and glitter and glue gives me hives.  Therefore, over the past four summers I have found the Break Room to be my happy place.  I get to see all of the volunteers helping with VBS, and I get to cook all of my favorite appetizer and dessert recipes throughout the week that will be completely gobbled up. Clearly spending three hours dancing and glittering and gluing and herding kids from one place to the next will make one work up an appetite.

Over the next few weeks I will be sharing several recipes that I make during the week of VBS.  Most are old favorites with a twist like this Blueberry Salsa that appeared in Southern Living 5 years ago.  This year I added red onion by accident because I was chopping for two recipes at once, wasn’t paying attention and added the onion to the wrong recipe.  It worked out.  I also used Oli.o Persian Lime Olive Oil and Jalapeno White Balsamic Vinegar in addition to the other ingredients to add a little more flavor dimension.  Oli.o Oils and Balsamics are part of The Style Gathering’s Birthday Giveaway.  Click here to enter.  I have added another way to enter the giveaway so go check out the Rafflecopter for the extra entry.  Earrings from Noonday and a $50 Gift Card from Elle Boutique have also been added.

Blueberry Salsa
makes 4 cups-serve with pita or tortilla chips

2 cups coursely chopped blueberries
1 cup whole blueberries
1/2 red onion finely chopped
1 red bell pepper diced
1/2 bunch of cilantro finely chopped (I love cilantro)
1-2 jalapeno peppers seeded and finely minced
2 T lemon juice
1 T Oli.o Persian Lime Olive Oil
1 T Oli.o Jalapeno White Balsamic Vinegar
1/2 t sea salt

Toss all of the ingredients together and serve immediately or cover and chill until ready to serve.