Pumpernickel bread (2 slices per sandwich)
Olive oil (can use spray olive oil)
Crispy bacon (2 slice per sandwich)
2-3 tablespoons Sallie's Greatest Blueberry + Lavender Jam
Baby spinach leaves (4 per sandwich)
2-3 tablespoons bleu cheese (crumbled)
Spread Sallie's Greatest Blueberry + Lavender Jam on one side of pumpernickel bread. On other piece of bread layer bleu cheese, bacon slices and spinach leaves. Assemble sandwich and grill in pan with light spray of olive oil. Can also toast in oven until cheese melts. Serve with additional Blueberry + Lavender Jam for dipping. Delicious!
1 cup orange juice
1/3 cup Sallie’s Greatest Peach + Mint Jam
1/3 cup chopped peaches
1 tablespoon of sliced fresh mint leaves
Mix all ingredients together and pour into ice cube trays. Freeze for 4 hours. Serve 2 ice cubes in a glass of Champagne.
1 lb scallops (may substitute shrimp) 2 large green or red peppers (or buy roasted peppers and skip this preparation) 2 tomatoes cut into wedges 1 cucumber sliced 1 small sweet red onion chopped (can use white sweet onion or 2 green onions) ½ cup crumbled goat cheese Mixed salad greens or arugula ¼ cup olive oil ¼ cup apple cider vinegar ¼ cup Sallie’s Greatest Peach Pepper + Ginger jam Salt & Pepper to taste Preheat broiler. Place washed peppers on rack in broiler pan. Broil about 15 minutes close to heat until charred. Put peppers in plastic wrap or a brown bag and let stand 10 to 15 minutes until skin wrinkles and can be pulled away. Remove...
5 egg yolks, beaten 1 (14 oz.) can sweetened condensed milk ½ cup key lime juice 1 (9 inch) prepared graham cracker crust
Preheat oven to 375 degrees F. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake in preheated oven for 15 minutes. Allow to cool. Top with a tablespoon of Sallie’s Greatest Blueberry + Lavender Jam. Garnish with lime slice and or whipped topping if desired.
8 lamb chops
2 oz. teriyaki sauce
1 tsp. Worcestershire sauce
3 oz. white wine
Mix teriyaki sauce, Worcestershire, and wine together. Place lamb chops in a dish (or zip lock bag) and pour mixture over. Marinate for at least 1 & ½ hours but not more than 4 hours, turning several times. Grill chops on medium high about 8 to 10 minutes/side for medium rare depending on thickness. Glaze with Peach +Mint Jam the last 2 minutes. Serve lamb chops with extra Peach + Mint Jam on the side. Melt in your mouth!
