Mixed Greens Strawberries, toasted Pecans and Goat Cheese Salad with Strawberry + Basil Vinaigrette:


1 bag mixed greens (Pinckney's Produce)
1/2 cup toasted pecans (Golden Kernel Pecans)
1 cup sliced strawberries (Cannon Bridge Strawberries)
½ sliced thin and quarter sweet onion (Cannon Bridge Palmetto Sweet Onions)
1/2 cup goat cheese (Lone Palmetto Farms)
3 heaping teaspoons Strawberry + Basil Jam (Sallie’s Greatest)
1/4 cup Apple Cider vinegar (Windy Hills Orchard)
1/4 cup olive oil (Low Country Olive Oil)
Salt & pepper to taste

Put spinach, strawberries, onions, cucumbers, pecans together in a salad bowl. Mix Strawberry + Basil Jam, vinegar, olive oil, salt & pepper together in a jar. Shake to combine. Toss salad with dressing. Top with crumbled goat cheese and serve. Delicious!

Deviled Eggs:


7 large eggs, hard boiled and peeled (Oak Grove Farms of Gaston)
1/4 cup mayonnaise
1 1/2 tablespoons Mrs. Hanes Artichoke Relish (Mrs.Hanes)
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Mrs. Hanes Pickled Okra sliced, for garnishing (Mrs. Hanes)

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in mayonnaise, artichoke relish, and mustard. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with sliced pickled okra. Store covered in refrigerator.

Peach Pepper + Ginger Glazed Pork Tenderloin


1-2 Pork Tenderloin (Columbia Meats SC Certified)
3 – 6 tablespoons Sallie’s Greatest Peach Pepper +Ginger Jam (Sallie’s Greatest)
Rub seasoning for pork (Smokin Cole’s, Blue Moon Cajun, Smokey Bair’s)

Season tenderloin with a rub for pork. Heat grill pan to medium heat. Heat 1 tablespoon oil in pan until hot but not smoking. Put tenderloin in hot pan and cook on one side for about 8 – 10 minutes. Turn over and cook 8 – 10 minutes longer. After the meat is seared on both sides you can roll around in the pan to sear all sides. Cook until meat registers 155 degrees (15 -20 minutes). Then glaze the meat with the Peach Pepper + Ginger Jam rolling the meat around in the jam/pan juices for about 1 – 2 minutes. Let the meat rest about 10 minutes before slicing. Pour pan juices over the sliced meat.
Note: you can also cook this on your grill. Will need to have a pan to collect the juices when you get to the glazing part. Peach Pepper + Ginger can also be used the same way with pork ribs. Delicious!

Sallie’s Greatest Blueberry + Lavender Chocolate Trifle


Chocolate or red velvet pound cake cubed (Sugah Cakes)
2 cups fresh or frozen blueberries (Oak Grove Farms of Gaston Organic Blueberries)
1 jar Blueberry + Lavender Jam (Sallie’s Greatest)
1 jar Chocolate sauce
Whipped Cream (1 pint) with 1/3 cup sugar
Option: Can add 8 oz. of Lone Palmetto plain goat cheese to the whip cream (Lone Palmetto Farms)

Slice or cube cake. Place layer of cake in bottom of deep trifle dish or wine goblets. Spread with thin layer of chocolate sauce (1/2 jar). Mix Blueberry + Lavender Jam with berries, top cake with layer of fruit/jam mixture. Then spread a layer of whipped cream (half the pint of whipped cream). Then repeat the layers in the same order. Top with berries, drizzle with chocolate sauce and garnish with sprig of fresh mint or basil.
Note: Can use Strawberries and Sallie’s Greatest Strawberry +Basil Jam in place of blueberries and Sallie’s Greatest Blueberry + Lavender jam.

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