Peach Pepper + Ginger Pulled Pork

2 ½ lbs. pork shoulder cut into four pieces

2 tablespoons olive oil

Salt & Pepper

3 tablespoons Sallie’s Greatest Peach Pepper + Ginger Jam

½ cup apple cider vinegar

½ cup tomato paste

2 Tablespoons Sallie’s Greatest Peach Pepper + Ginger Jam

1 ½ cups water

4 whole wheat buns

2 fresh peaches sliced (optional)

Sliced jalapenos

Preheat oven to 350 degrees. Season the pork with salt & pepper. In a large Dutch oven over medium heat, brown meat on all sides turning with tongs (about 3 minutes on each side). Remove pork from pan and set aside. Add the 3 tablespoons Peach Pepper + Ginger Jam, and 2 tablespoons water and whisk to combine. Cook about 1 minute, then whisk in vinegar scraping up any brown bits. Then stir in the tomato paste, 3 tablespoons Peach Pepper + Ginger and water. Bring back to a simmer, add the reserved pork to the pot and cover and place in the oven. Cook until the pork is tender (about 2 ½ hours).   Transfer pork to large bowl, let rest for 15 minutes. Using 2 forks shred the meat. Skim off the fat in the remaining sauce, reduce for 3 minutes then stir in the pulled pork and toss. Pile one half of bun with pulled pork top with 4 peach slices and sliced jalapenos. Cover with the bun top and serve warm. 

Blue on Bleu Burger with Blueberry + Lavender Ketchup

 

1 1/4 pound hamburger meat
¾ cup crumbled blue cheese
4 slices bacon cooked
Salt & Pepper to taste
Fresh Spinach Leaves
4 Whole Wheat buns
1 jar Sallie’s Greatest Blueberry + Lavender Jam
2 teaspoons hot sauce (we used Frank’s Hot Sauce)




Mix hamburger meat, crumbled blue cheese together and add salt and pepper to taste. Divide into 4 equal mounds and shape into a 4” diameter patty. Cook bacon for 8-10 minutes until crisp. In a heavy nonstick pan grill hamburger patties for 2-3 minutes on each side or until they are cooked to medium-rare doneness. Top with blue cheese slice. Lightly toast buns cut side up for 1-2 minutes or until lightly toasted. Mix Sallie’s Greatest Blueberry + Lavender Jam and hot sauce together. Put thick layer of Blueberry + Lavender Ketchup on bottom part of bun. Top with burger/blue cheese, bacon slices torn in half, spinach leaves. Spread a thin layer of mayonnaise on top bun and assembly burger. Serve with oven baked sweet potato fries and pass the Blueberry + Lavender Ketchup. Delicious!

Turkey Blackberry Spice + Sage Havarti Toasted Sandwich

1 Ciabatta roll sliced in half
1 teaspoon mayonnaise
1 teaspoon Dijon mustard
3 – 4 slices of cooked turkey breast
2 Tablespoons Sallie’s Greatest Blackberry Spice + Sage Jam
1 slice Havarti cheese
1 handful arugula leaves





Spread mayonnaise on one side of bread and the mustard on the other side. Put the turkey on the mustard, top with Blackberry Spice + Sage Jam, layer Havarti cheese. Top with the bread and toast in oven for about 8-10 minutes to melt the cheese, lift top bread and add the arugula. Cut in half to serve.


Strawberry + Basil/Blueberry + Lavender PBJ and Banana Panini


8 slices oatmeal bread  (or any good quality bread of your liking)
1/4 cup olive oil (you can use spray olive oil)
1 cup all natural peanut butter
3 bananas
1/4 jar Sallie's Greatest Strawberry + Basil Jam and 1/4 jar Blueberry + Lavender Jam





Preheat the Panini pan. You can also use a flat grill pan on top of stove. Brush bread on both sides with olive oil and place bottom-half of bread slices on the Panini pan in a single layer. Spread peanut butter on one slice of bread and the jam on the other. Slice the bananas in half then slice diagonally in half. Place the banana slice (3 on each sandwich) on the peanut butter and put the two sides of bread together and grill or use the Panini pan. Cut the sandwiches in half and serve immediately.