I live near the West Side Market in Cleveland, Ohio, and have found that going near the end of their operating hours on a Saturday can mean bartering for cases of berries for a rock bottom price. Last Saturday, I took advantage of a flat of summer's last blueberries and put them to good use, served alongside what I hope isn't summer's last meal on the grill. Enjoy. —Emily | Cinnamon&Citrus
1 cup condiment
leaves from 5 thyme sprigs
pinch of salt and fresh cracked black pepper
whole grain mustard
zest of one small lime
white wine vinegar
In This Recipe
Warm olive oil over medium-high heat and sautee shallot until translucent. Add blueberries, thyme, sugar, a pinch of salt and a few grinds of fresh cracked black pepper. Reduce heat to medium, and cook until jammy about 7-8 minutes (a mixture of some whole and burst berry sauce should remain.)
Stir in the mustard and cook 2 additional minutes.
Pull the pan off the heat and add lime zest and vinegar.
Serve alongside grilled meats or strong hard cheeses and cured meats. I like to serve with grilled pork chops over spicy greens.