A Year-Round Guide to Franklin and Nantahala

Yield: 4-6 servings. 3 tablespoons apple cider vinegar 2 teaspoons fresh lime juice 2 teaspoons sugar 1 teaspoon salt 3 tablespoons canola oil 3 cups fresh blueberries 2 cups fresh

Rosemary and Goat Cheese Strata

Yield: 4-6 servings. 3 tablespoons apple cider vinegar 2 teaspoons fresh lime juice 2 teaspoons sugar 1 teaspoon salt 3 tablespoons canola oil 3 cups fresh blueberries 2 cups fresh

Blueberry and Corn Salsa

blueberry corn salsa

Yield: 4-6 servings.

3 tablespoons apple cider vinegar
2 teaspoons fresh lime juice
2 teaspoons sugar
1 teaspoon salt
3 tablespoons canola oil
3 cups fresh blueberries
2 cups fresh corn, cooked and cut off the cob (5 ears)
1 small jalapeño pepper, seeded and finely chopped (or 1 teaspoon)
2 tablespoons fresh cilantro, chopped
1 tablespoon red onion, finely chopped

In a mixing bowl, combine vinegar, lime juice, sugar, and salt. Whisk until sugar is dissolved. Slowly add canola oil and continue to whisk until dressing thickens. Set aside.

In a separate mixing bowl, add blueberries, corn, jalapeño, cilantro, and onion, and toss to combine. Pour dressing over salsa. Cover and chill for at least 1 hour.

Enjoy as a side dish or with tortilla chips.

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This story was published on Jun 29, 2016

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.