Blueberry Gorgonzola Salad
Makes 4 servings
Total time: 15 min.
1 (5 oz) pkg mixed salad greens
2 cups fresh blueberries
1 cup loosely packed fresh flat-leaf parsley leaves
1 cup loosely packed basil leaves
1 cup roasted, salted almonds *
3/4 cup sliced fresh chives (about 1" pieces)
3/4 cup crumbled Gorgonzola cheese
3/4 cup rapsberry walnut vinaigrette (recipe below)
1/2 cup loosely packed fresh tarragon leaves
Toss together all ingredients in a large serving bowl.
*Glazed walnuts may be substituted.
Raspberry Walnut Vinaigrette
1/4 cup olive oil
3/4 cup red wine vinegar
3 tablespoons Raspberry Pepper Jam
1/4 cup chopped walnuts
Whisk ingredients together. Drizzle on salad.
Austin Pepper Glaze
1 jar Austin Pepper Jam
1/2 bunch fresh cilantro, roughly chopped
Zest of 1/2 lime
1 T fresh lime juice
2 cloves garlic, crushed
2 scallions, chopped into 1 inch sections
Ingredients
Combine all the ingredients in a blender. Pulse until well blended.
Taste your mixture. If you like more heat in your glaze, add additional jalapeno. Transfer to a jar and refrigerate. This jam should last at least a few weeks.
I spread a light layer onto whatever meat I'll be grilling. For fish 45 minutes prior to cooking, for chicken and beef 2-6 hours. Since the glaze contains sugar, when grilling use a lower heat to avoid burning.
Apple Jack Quesadillas
by Rachel Ray with modifications by Austin Jam Company
Ingredients
- 2 Tablespoons of Extra Virgin Olive Oil (EVOO), divided
- 2 large whole wheat flour tortillas
- 4 Tablespoons Pepper Jelly - Raspberry (Austin Jam Co. recommends Raspberry Pepper Jam)
- 2 Cups Pepper Jack Cheese, shredded
- 1 McIntosh Apple Cored and thinly sliced
Preparation
Pre-heat oven to 250 degrees. Wrap tortillas in a damp kitchen towel and cook in microwave for a minute.
Lay the warm liable tortilla on a clean flat work surface. Spread one tablespoon of jam over each tortilla. Sprinkle a small handful of cheese on half of th tortilla and top with sliced apples. Top the apples with more cheese and fold the quesadillas in half to form a half moon.
In a skillet over medium to medium high heat, drizzle some EVOO. Place the quesadillas one at a time in the hot pan and heat them on both sides until they are crispy and golden brown, and the cheese has melted, about one to two minutes per side. Transfer each cooked quesadilla to a baking tray in the oven to keep warm as you finish the others.
Cut each quesadilla into quarters and serve. Yum-o!!
Austin Pepper Butter
Ingredients
- 1/2 Cup butter, softened
- 1/2 Cup pepper jam
- 2 Teaspoons, chopped fresh parsley
Preparation
Stir all ingredients together.
Big Bird Sandwich
Ingredients
- Sub sandwich rolls
- Cranberry pepper jam
- Cream cheese
Preparation
Slice sub sandwich rolls and lay open to prepare sandwich. Spread cream cheese on one side of the opened sandwich roll. Add several slices of turkey on top of the cream cheese. On the other side of the sandwich, spread Cranberry Pepper Jam. Close sandwich and enjoy.
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