Seasonal fruit and citrus in the summer!

Lori Taylor, “The Produce Mom,” and Sharon Robb, Chief Culinary Officer for North Bay Producer, share blueberry recipes and fun ways to incorporate citrus into your end-of-summer dishes. 

Sharon is releasing a cookbook in December and will be free for download at North Bay Produce’s website. 

Go to www.theproducemom.com for more fun, produce-themed recipes. 

Corn & Blueberry Salad

1 Pint blueberries
6 ears fresh corn
1/2 cup green onion
1 cup roasted red pepper
1 cup chopped cucumber
1/2 cup chopped cilantro

Dressing
1/4 cup olive oil
1 tbls Dijon mustard
Juice of 1/2 lime
3 tbls limeade concentrate
1 tbls honey
Dash of cayenne
Salt and pepper to taste

Prepare:
Cook corn per your favorite way. Add char by use of grill or gas flame if desired (adds depth and dimension to flavor and presentation)
Cut off cob and place in large bowl
Add additional ingredients and mix

Prepare dressing
Place all ingredients into a Mason jar or container with tight fitting lid and shake vigorously until combined. Pour over mixture and toss to combine. Let rest in fridge for 1/2 hour or overnight for flavors to develop

Candied Oranges
INGREDIENTS
•    1 navel oranges
•    1 1/2 cups water
•    1 cup granulated sugar
INSTRUCTIONS
1.    Thoroughly wash the orange to get rid of any waxy residue. Slice off and discard the ends, and slice the rest of the fruit into 1/4′ slices.
2.    In a wide pot, heat and stir water and sugar until the sugar dissolves. Avoid stirring after this point to prevent crystallization. Bring to a gentle boil and add the orange slices. After 15 minutes, lower the heat to medium-low. Flip over the slices and continue cooking on low for another 15-20 minutes, until the peel becomes translucent and the syrup has thickened. Place a wire rack on top of a lined baking sheet, and transfer the candied slices on top to cool. Reserve orange syrup for other uses.
 

Blueberry Compote over Yogurt

For the yogurt:

1 cup Greek yogurt
1 cup heavy cream
1 cup sweetened condensed milk
1 tbls vanilla

Wisk all ingredients together until smooth. Pour into glass ramekins or small glass oven safe dishes.  Place dishes on baking sheet and fill sheet halfway up with hot water. Bake at 250 degrees for 15 – 20 minutes until the custard is jiggly but not wet. Chill for at least 2 hours to fully set.

Blueberry Compote

4 cups blueberries
1/4 cup water
1 tbls corn starch
Lemon zest from one lemon
Juice from 1 lemon
1/2 cup sugar
1 tbls ghee (optional)

Whisk all ingredients except blueberries together until smooth. Add 2 cups blueberries and cook on medium heat until mix starts to thicken. Crush some of the berries to render juice as it is heating up. After about 5 minutes add remaining blueberries and stir to combine. Let cook stirring occasionally until sauce is thickened and berries are cooked through. Take off heat and add ghee stirring to combine. Ghee gives added depth of flavor and a nice glossy finish. Use immediately on pancakes of waffles or chill and use to top desserts and yogurt.

Candied Oranges

INGREDIENTS
•    1 navel oranges
•    1 1/2 cups water
•    1 cup granulated sugar
INSTRUCTIONS
1.    Thoroughly wash the orange to get rid of any waxy residue. Slice off and discard the ends, and slice the rest of the fruit into 1/4′ slices.
2.    In a wide pot, heat and stir water and sugar until the sugar dissolves. Avoid stirring after this point to prevent crystallization. Bring to a gentle boil and add the orange slices. After 15 minutes, lower the heat to medium-low. Flip over the slices and continue cooking on low for another 15-20 minutes, until the peel becomes translucent and the syrup has thickened. Place a wire rack on top of a lined baking sheet, and transfer the candied slices on top to cool. Reserve orange syrup for other uses.