– 1 Tbsp olive oil
– 1 tsp chopped shallots and garlic
– Pinch of salt and lime zest
– 1 Tbsp coffee flour
– 1 1/2 Tbsp chopped jalapeno peppers
– 2 1/2 Tbsp basamic vinegar
– 1/2 cup chopped mint
– remove corn from cob
– add equal parts of fresh Washington blueberries
– extra virgin olive oil
– sherry vinegar for acidity
– three pepper corn mix
– sea salt
– chopped textured onion
– red jalapenos and bell peppers
– chopped cilantro for traditional mojo flavor
Prepare streusel mixture and refrigerate prior to cooking berry mixture
– Fresh blueberries
– 2/3 c. whole wheat flour (scant)
– 2/3 c. brown sugar
– 2/3 c. oatmeal
– 1 heaping T. wheat germ
– Dash salt / Dash cinnamon
– 6 T. butter
– 4 cup fresh blueberries
– 3 T. sugar
– 2 T. flour
– 1/2 t. lemon zest
– 1 t. fresh lemon juice
Makes about 4 servings as a garnish for meat, fish, or poultry
Fresh If you’re in the mood, instead of blanching, you could cook the corn on the cob on the grill first and then cut the kernels from the cob. Instead of using mache (sometimes called corn salad or lamb’s lettuce), you could use baby spinach or baby arugula leaves or even sweet tender young pea vines. You could also try using other herbs, such as thinly sliced basil leaves.
For the vinaigrette:
– 2 teaspoons Champagne vinegar (or other mild vinegar)
– 1 teaspoon fresh lemon juice
– 2 teaspoons minced shallots
– 2 tablespoons extra virgin olive oil kosher salt and
freshly ground black pepper
For the Slaw:
Gently toss all ingredients together completely covering the vegetables.
– 1 lb Shredded Cabbage
– 5 ozs Shredded Carrot
– 10 ozs Shredded Red Cabbage
– 6 ozs Fresh Washington Blueberries
– ¾ cups Blueberry Slaw Dressing
For the Dressing:
Stir together:
– ½ cup Walnut Oil
– ½ cup + 2 Tablespoons Honey
– ¼ cup Grainy Mustard
– 1-1/2 teaspoons Ground Celery Seed
– 2 teaspoons Onion Powder
– ½ teaspoon Ground Fennel Seed
– ½ teaspoon Salt
Add:
– ½ cup + 2 Tablespoons Blueberry Vinegar
– ½ cup + 2 Tablespoons Sweet Thai Chili Sauce
– 2 Tablespoons Blueberry Puree
Mix together and blend well.
Top your freshly made ice cream with fresh Washington blueberries.
Ice cream salt
1 cup half & half
1/12 tsp vanilla extract
2 Tbsp sugar