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

Step One

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). 

Step Two

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).

Step Three

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
Veneto Italy
About $15

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.

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