No. 1 : Quick Recipe
Pickled Blueberry Salad for the 4th
- 1 – 2 Large Vidalias, chopped coarsely, about 4 – 5 cups
- 1 Jalapeño, seeded and chopped
- Fresh Dill, chopped
- ¼ Cup Extra Virgin Olive Oil
- 1/3 Cup Apple Cider Vinegar
- 3 TB Honey
- ½ Tsp Each Sea Salt and Freshly Ground Pepper + more
- 1 Cup White Vinegar
- ¼ Cup Raw Sugar
- 1 TB + 1 Tsp Sea Salt
- 2 Pints Blueberries
- 3 – 4 Sliced Ripe Tomatoes, medium sized like Campari or Plum
- Zest of One Orange
- 1 TB Chopped Basil
- Baby Greens
Add Vidalia and jalapeño to a ziplock bag with the dill, olive oil, honey, salt and pepper. Set aside for about 30 minutes, (if you are setting aside longer – make sure to put in fridge).
Shake the white vinegar, sugar, salt and 3 TBs water in a jar until sugar and salt dissolve. Place the blueberries in a plastic bag and add the vinegar mixture, set aside for about 30 minutes, (if you are setting aside longer – make sure to put in fridge).
Toss the tomatoes with the orange zest and basil in a bowl. Season with salt and pepper. Line up the sliced tomatoes on a platter, alternating with blueberries and onions.
No. 2 : Kitchen Scoop
Sure, tomatoes and basil go together, but did you know that oranges add a wonderful sweet freshness to the combo? Try grating an orange over your favorite caprese salad to add a unique twist to a “tried and true” favorite.
No. 3 : Clever Idea
If you’ve never pickled fruit like berries before, you are in for a flavor revelation. Still sweet but with a “twang” these blueberries are one of my favorite ways to top a piece of chicken from the grill!
No. 4 : Wine FIND of the Week
Zenato Chiaretto Rosé
This delicious and juicy-fruity wine is made in Italy overlooking stunning Lake Garda. The first thing you will notice is its beautiful copper color – it comes from contact with the skins of three grapes that are also often used in the production of Valpolicella; Corvina, Rondinella and Molinara. You’ll enjoy aromas and tastes of raspberries and black berries with good acidity, making it a good wine pair for the pickle-y blueberries, sweet tomatoes and zippy onions.