Foodsmiths Recipe by Aynsley, Co-Owner of the Steady Way Cafe
"We have always loved creating salads that combine fresh organic greens with in-season local fruits and berries. This recipe is so versatile! And incredibly simple. It has the ability to work both ways: you can make it a savoury side dish/meal, or by adjusting the sweetness, have it as a refreshing topping for ice cream mixed with other fresh, seasonal fruit. You won't believe it until you try it!" -- Aynsley
You will need...
- 2 and 1/2 to 3 cups fresh or frozen wild blueberries (absolutely go fresh when in season!)
- 2 limes, rind and juice
- 1/3 cup water
- 1/3 cup organic sugar
- Optional: 2 Tbsp Ginger People ginger juice (savoury) or crystallized ginger (sweet)
- Salad greens
- 2 tbsps Lemon Pepper Chevre
Put it together...
Start by peeling lime rind, juice limes. Set lime juice aside. Chop lime rind finely (do not grate). Add the lime rind in a saucepan with the 1/3 cup water and 1/3 cup sugar. Stir constantly until sugar has dissolved. Bring to boil for 3 minutes. Remove from heat. Determine the amount of blueberries you would like to use: for a 'saucier' mix use less blueberries and add more to desired consistency. Immediately add the blueberries to the heated mixture, along with juice from the 2 limes, and Ginger People ginger juice (if using). Let stand for minimum 20 mins before serving. Remove the lime rind, if desired. The mixture can be served warm or cold. Will keep up to 5 days in refrigerator. The salad in this photo includes a medley of fresh organic arugula, lettuce and swiss chard picked from my garden; grated, fresh sweet carrots from Foodsmiths Produce Dept and delicious Happy Days Goat Farm Lemon Pepper Chevre. If you're looking for a unique and delightful topping for a dessert option, omit the ginger juice and try crystallized/candied ginger.