From dehydrating the stalks into natural jelly candies to creating a bright rhubarb.
Remove from grill; cover with aluminum foil, and let rest 10 minutes..Arrange pork on a serving platter, and sprinkle with flaky sea salt.
Garnish with thyme sprigs, if desired.Serve with blueberry sauce.. Make Ahead.Blueberry sauce may be stored in an airtight container in refrigerator up to 3 days.
Let come to room temperature before serving..Richly fruity Napa Valley Zinfandel: Brown Estate.
chopped seedless watermelon.
white rum (such as Ten To One).In a medium bowl, toss the crab with the jicama, scallion greens, honey, 2 tablespoons of the oil and 2 tablespoons of the lemon juice.
Working with a few wonton wrappers at a time, brush the edges with the egg wash. Spoon a small mound of the crab filling into the center of each wonton wrapper and top with a second wrapper; press to seal, pressing out any air.Using a 2 1/4-inch round biscuit cutter, cut the filled wontons into round ravioli.
Repeat with the remaining wonton wrappers, egg wash and filling..In a large skillet, heat 1/4 inch of vegetable oil until shimmering.