3-Courses and Berries on Good Day Fox 4
There’s a certain kind of magic that arrives with berry season. Markets begin to overflow with baskets of deep blue blueberries, ruby raspberries, and glossy blackberries, all perfectly ripe and impossibly beautiful. This is the season when the simplest ingredients feel the most special, when a handful of fresh berries can transform an everyday meal into something vibrant, colorful, and memorable. For anyone who loves to cook creatively, summer berries are an invitation to play in the kitchen.
Be sure to tune in Friday morning, May 29th, around 9:45 a.m. to watch me prepare these beautiful seasonal dishes on Good Day on FOX 4.
For the segment, I’m leaning into the flavors of the season with a menu built around ripe summer berries. We’ll begin with a Crisp Summer Salad layered with juicy peaches and sweet blueberries, a combination that feels both refreshing and elegant. From there, an Herb-Roasted Chicken served over Cheesy Polenta gets an unexpected burst of brightness from a Raspberry Compote that perfectly balances savory and sweet.
And because no summer table feels complete without dessert, we’re finishing with a Blackberry Crumble, rustic and deeply satisfying. It’s the kind of dessert that begs to be served warm with a scoop of vanilla ice cream melting into every corner. Together, these recipes celebrate what this season does best: fresh ingredients, beautiful color, and meals meant to be shared slowly around the table.
Crisp Summer Salad
6 cups assorted greens
2 peaches cut into wedges
1/2 cup blueberries
1 avocado cut into chunks
1/4 cup Marcona Almonds
1 shallot, minced
1/4 cup champagne vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
1 tablespoon honey
Salt and pepper
In a small jar, combine shallot, vinegar, oil, mustard, honey, salt, and pepper, and shake very well. Assemble the salad by adding all ingredients to a bowl. Toss with vinaigrette and serve.
Herb Roasted Chicken with Raspberry Compote
Chicken
4 split chicken breasts, no skin, no bones
2 tablespoons olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, pulled from the stem
1 tablespoon chopped parsley
1 teaspoon chopped chives
Salt and pepper
Raspberry Compote
1 cup fresh or frozen raspberries
2 teaspoons sugar
1 teaspoon balsamic vinegar
1 clove garlic, pressed
¼ cup red onion
1 tablespoon finely chopped jalapeño, no seeds
1 sprig of thyme and rosemary
Salt and pepper to taste
To make the chicken, preheat the oven to 350 degrees. Mix all the herbs and the olive oil in a small bowl. Rub the chicken down with the herb mixture, coating all sides. Season it generously with salt and pepper. Place chicken in a glass roasting dish and cook uncovered for 35-45 minutes until the chicken is golden brown. Allow chicken to rest 5-10 minutes. Meanwhile, place raspberries, reserving ¼ cup, on the counter along with the remaining ingredients, including the herbs, in a small saucepan. Cook, stirring constantly for 15-20 minutes until the raspberries have broken down. Remove herb stems and add the fresh raspberries back into the pan. Serve a generous amount of Raspberry Compote over the chicken and serve on a bed of potatoes or polenta.
Cheesy Polenta
3 cups chicken stock
1 cup yellow grits
1 tablespoon butter
¼ cup heavy cream
¼ cup gruyere cheese
½ cup parmesan cheese
Add the stock to a heavy saucepan set over medium-high heat. When it comes to a boil, slowly whisk in the grits. Reduce the heat and simmer for about 15 minutes until polenta is thick and tender. Add cream and cheese and stir well, add butter and stir until melted. Season to taste before serving as the base for Roasted Chicken with Raspberry Compote.
Black Berry Crumble
Filling
3 cups fresh blackberries, washed and dried
2 cups fresh or frozen peaches, cut into chunks
1 lemon zested and juiced
¼ cup flour
Crumble
1 cup flour
1/3 cup granulated sugar
¼ cup brown sugar
½ cup butter, softened
½ teaspoon salt
¼ teaspoon cinnamon
Preheat the oven to 350 degrees. Add all filling ingredients to a bowl and mix well. Pour the fruit mixture into a greased 8×8 glass baking dish, or into individual ramekins. Prepare the crumble by whisking all of the dry ingredients in a small bowl. Add the butter and mix with a fork or your hands until the mixture resembles peas. Sprinkle the crumble evenly over the fruit and bake for 40-45 minutes until the fruit is bubbly and the crumble is browned.
I hope these dishes inspire you to make the most of summer’s sweetest weeks. Berry season never lasts long enough, so bring home that extra basket of berries and cook something beautiful for the people you love. Gathering around the table is always a good idea!
And don’t forget to tune in Friday morning, May 29th, around 9:45 a.m. on FOX 4 to see these dishes come together live.
Dreaming of a trip to France? A Taste of Paris small group trips are OPEN for registration!
Want more information and to see the gorgeous digital brochures? CLICK HERE!
April in France 2027
Paris FLAGSHIP — April 18 – 25th, 2027
We’ll cook and taste our way through Paris while seeing the major sites and museums. This trip is ideal for first timers and guests who simply LOVE Paris
The Loire Valley — April 9th – 15th, 2027
Cook. Sip. Chateau, repeat!! A week spent in this charming area of France will inspire and invigorate gardeners, history buffs, wine lovers, and food aficionados.
I can’t wait to welcome you to the group!
XOXO and See you soon! Lorie
