Tim’s Blueberry Fennel Salad

2 tablespoons grapeseed oil
2 teaspoons honey
1 ½ tablespoon fresh lime juice
Pinch of kosher salt
1 cup thinly sliced fennel (bulb only)
1 cup fresh blueberries
10 fresh mint leaves
freshly ground black pepper (optional)

In a small bowl mix together the oil, honey, lime juice and salt. Whisk until honey is fully dissolved. Set aside. On a plate arrange the fennel slices, top with the blueberries and then the mint leaves. Drizzle with the dressing. Sprinkle with black pepper.

Blueberry Chipotle Sauce

12 ounces frozen blueberries
3 tablespoons honey
1 teaspoon chipotle in adobo, chopped small
¼ teaspoon kosher salt
1/8 teaspoon cinnamon

In a covered medium saucepan cook blueberries, honey, chipotle, salt and cinnamon, over medium heat until it reaches a simmer. Stir the mixture, turn the heat to low and simmer uncovered, stirring often, until mixture is reduced and blueberries are very soft, about 20 to 25 minutes.

Serve over brie.
Or over vanilla ice cream.

Blue Goat Sammy

Blueberry Chévre Sandwich

2 slices good multigrain bread
4 tablespoons mild goat cheese
2 tablespoons apricot preserves
Dash of kosher salt
1 cup fresh blueberries
1 cup (loosely packed) fresh cilantro, use leaves and include some stems

In a small bowl mix together the goat cheese, preserves and a dash of kosher salt until smooth and creamy. Spread ½ of this mixture onto each slice of the bread. Press the blueberries into one of the slices of bread that is spread with the goat cheese mixture. You may have some blueberries left over. Top the blueberries with the cilantro and the 2nd slice of bread.

Summertime Blueberry Salsa

2 cups fresh blueberries
1 cup diced jicama
1 medium nectarine, diced
½ cup diced red onion
Juice of 1 lime
½ inch piece ginger, grated
1 medium jalepeno, seeded and deveined and very small diced (leave a few seeds if you like the heat)
1 (loosely packed) cup chopped fresh cilantro
3 tablespoons rice vinegar
¼ teaspoon kosher salt

Mix all ingredients together and let stand in fridge for 2 to 3 hours, or overnight. Bring to room temperature and serve over grilled chicken or salmon.

Wilted Spinach Salad with Blueberries & Bacon

6 oz. baby spinach
1 ¾ cups fresh blueberries, divided use
½ small red onion, very thinly sliced, divided use
2 small apricots, sliced
4 slices bacon
1/8 cup olive oil
1/8 cup balsamic vinegar
1 Tablespoon honey
1/8 cup crumbled blue cheese
¼ teaspoon kosher salt

Toss spinach with 3/4 cup blueberries, ¼ of the onion, all the apricots.
Cook bacon until crisp and remove and drain on a paper towel. Set aside to cool.
Turn heat to low and add the remaining ¼ of the red onion and stir. Add the olive oil, honey and remaining 1 cup blueberries. Stir until blueberries become soft. Turn heat off and add balsamic vinegar and salt. Stir to incorporate.
Toss the dressing with the spinach and blueberries until all the leaves are coated. Add the bacon and blue cheese, toss and serve.