Place onions and 1/4 cup lime juice in a shallow non-reactive dish and set aside for 30 minutes or overnight. In a large non-reactive salad bowl, toss together peaches, blueberries, fennel, and cilantro. Remove onions from lime juice, discard juice. Add to bowl with salad. Add remaining lime juice, olive, salt and pepper, and toss until combined. Taste and adjust seasonings. Serve over grilled fish, shrimp or scallops.

For the dressing
To prepare the dressing, in a small non-reactive bowl whisk together garlic, chili paste, brown sugar, lime juice and fish sauce until combined. Set aside in refrigerator.

For the salad
To prepare the salad, in a large bowl place shredded chicken, onion, red pepper, basil, mint, cilantro, spinach, mango and blueberries.  Add dressing and toss to combine. Serve immediately.

Divide blueberries evenly among Popsicle molds or paper cups. Add a stick to each mold. Pour lemonade over blueberries and freeze until popsicle perfect, about 2 hours.

In a blender, whirl blueberries, lemonade and sugar (to taste), blend until smooth.  Push mixture through a fine mesh strainer into glass measure.  Pour into popsicle molds, add a stick and freeze until popsicle perfect, about 2 hours.

Put fruit in blender with lemon juice and puree until smooth, or chunky if you like chunks of frozen fruit in your gelato. Taste and decide if you want to add the pinch of salt.  If it tastes a little flat, add the salt. Store in the refrigerator in the blender container. Chill for a few hours or overnight.  Meanwhile, put milk and sugar in a small saucepan.  Heat just until the sugar melts.  Refrigerate a few hours or overnight.  Pour fruit and milk/sugar mixture into the ice cream freezer and freeze according to manufacturer's directions.  The gelato tastes best just out of the ice cream freezer, but the leftovers can be put in the freezer and eaten another day.

For the crust
Preheat oven to 400°F.  To prepare the crust, combine flour, 2 tablespoons of sugar, salt and butter in the bowl of a food processor and pulse until crumbly and starts to form a dough. With floured fingers, press the mix into the bottom of a 9-inch spring-form pan.

For the filling
To prepare the filling, spread 3 cups of blueberries over the pressed mix. In a small bowl, combine 2/3 cup sugar, 2 tablespoons of flour, and cinnamon. Sprinkle over the blueberries. Bake on the lowest rack for 50 to 60 minutes. Place on rack to cool. When cooled, sprinkle with the 2 remaining cups of blueberries.

Place blueberries in a large glass measuring cup and cook on high until blueberry sauce thick, about 2-1/2 minutes. Stir immediately. Serve when cool. 

Preheat oven to 350°F. Butter and flour a 9 x 4-inch loaf pan, set aside. In a large bowl, sift together flour, baking powder and salt. Set aside.  Meanwhile, in the bowl of an electric mixer, cream together butter and 1/2 cup of sugar until light and fluffy. Add the eggs and lemon zest and mix until combined. Add the dry ingredients alternating with the milk. While there are still bits of flour to be seen, add the pecans and mix until ingredients are just combined. Don’t overmix or you’ll be serving lemon butter pecan hard tack.

Pour batter into pan, bake in the center of the oven until bread is golden brown and a toothpick comes out clean, about 50 to 60 minutes.  Prepare the lemon glaze while your bread is baking by whisking together in a small bowl the lemon juice and remaining 1/2 cup of sugar. Just after the bread comes out of the oven, poke holes all over the top with a fork or skewer and pour lemon-sugar mixture over the cake. Cool bread in the pan on a rack 1/2 hour or as long as you can stand it. Serve warm or cool.