Serve this brain-healthy side dish with salmon or chicken or spread it on slices of grilled sourdough bread for a delicious appetizer. The recipe makes about four servings, ¼ cup each. It’s adapted from Melissa Clark, New York Times Cooking.
2 small shallots or 1 large shallot, peeled and very thinly sliced about 1/3 cup
1 cup white wine
2 tablespoons lemon juice (about the amount of juice from a small lemon)
6–8 sprigs fresh thyme
2 cinnamon sticks, broken in half
1½ cups fresh blueberries
1 tablespoon olive oil
Zest from one lemon
About 1 tablespoon of sweetener: honey, maple syrup or other, adjust to taste
Zest the lemon and set the zest aside. Place the shallots, wine, lemon juice, zest, thyme, cinnamon, blueberries, and a pinch of salt in a small saucepan. Simmer over low heat until 2/3 of the liquid has evaporated, 25–30 minutes.
Remove from heat. Stir in olive oil, then sweetener to taste. The sauce should be sweet and sour, with a little savory flavor from the olive oil, thyme, and shallots. Add black pepper to taste.
Nutrition information per ¼ cup serving:
Protein 1 g
Carbohydrate 16 g
Fiber 2 g
Fat 4 g
Sodium 20 mg
Potassium 116 mg
Submitted by Dignity Health, Yavapai Regional Medical Center