Ingredient of the Week brought to you by:
Chefs Tom Douglas and Thierry Rautureau bring you the latest on Seattle's dining scene
Seattle Kitchen
Seattle's blueberry season is fast approaching, and Thierry and Tom have a few suggestions to make your them savory. (AP File Photo)

Ingredient of the Week: Blueberries

It's the peak of California's blueberry season, and Seattle's is soon to follow. Chefs Tom Douglas and Thierry Rautureau suggest ways to use summer's most perfect, antioxidant-rich fruit.

"I'm a big fan of taking blueberries the savory route," Tom says. "I also like them in a dessert, and they're certainly welcome at any part of the meal." But Tom particularly enjoys putting them in his sweet corn and blueberry salad, "with basil and black pepper and a little mustard vinaigrette."

Thierry enjoys pairing blueberries with fennel. "I think it makes a great combination. The only thing is, you can't necessarily macerate too far ahead of time, or else your fennel will turn blue," he says. "What I recommend is to macerate - and I usually do just a simple, rice vinegar, olive oil, salt, pepper - and I macerate the fennel in with that, and then at the last minute, add the blueberries."

Thierry adds that this makes a great salad on the side if you're grilling lamb chops. It also makes a suitable garnish.

Tom suggests using blueberries as a crush to your meat. "It doesn't make it mealy like red wine does."

And if you let your blueberries get over-ripe, Thierry says not to worry. "You can always make vinegar with it. You just put a little bit of red wine vinegar and red wine, and let it macerate for a couple of months at room temperature."

Whole Foods Markets are a proud sponsor of Seattle Kitchen's Ingredient of the Week.

Cait Walsh, MyNorthwest Writer
Caitlyn Walsh is a regular lifestyles contributor for MyNorthwest. She enjoys reading and hiking, as well as perusing all the cat videos the Internet has to offer.
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