Three Unconventional Dishes That Taste Ten Times Sweeter With Jam

Breakfast: Fruit-On-The-Bottom Yogurt Cups

Ingredients

• 1/2 cup Blueberry Lemon Basil Jam & Smoked Yellow Peach Jam
• 2 cups Greek Gods Honey and Strawberry Greek Yogurt
• Fruit, diced
• Granola, coconut chips, hibiscus flowers, chia seeds, walnuts

Instructions

1. Divide jam evenly at the bottom of a mason jar or cup.
2. Cut and add fruit.
3. Spoon in yogurt to fill jar and garnish with your favorite toppings.

Lunch: Cranberry Sage Meatballs

Ingredients

• 1 pack Aidells Caramelized Onion Meatballs
• 2 tbsp. olive oil
• 1/4 c. shallots, minced
• 2 cloves garlic, minced
• 3/4 jar Cranberry Raspberry Sage Jam
• 1/2 c. brown sugar
• 1/2 c. water
• 2 tbsp. Dijon mustard
• 2 tbsp. fresh sage

Instructions

1. Heat oil over medium heat in a sauté pan. Add shallots and garlic and cook 2-3 minutes.
2. Add jam, sugar, water, mustard, and 1 tbsp. sage and simmer 4-5 minutes over med-low heat.
3. Add meatballs and continue to cook over low heat for an additional 10 minutes. If sauce gets too thick, add a touch of water.
4. Remove from heat and garnish with remaining sage.
5. Serve over rice or pasta.

Dinner: Skirt Steak Tacos Wit Blackberry Pear Slaw

Ingredients

• 1 lb. skirt steak
• 2 tbsp. olive oil
• Kosher salt, to taste
• Sea salt, to garnish
• Freshly cracked black pepper, to taste
• 1/2 jar Blackberry Mulled Merlot Jam
• Blue cheese, crumbled, to garnish
• 8 corn tortillas

Dressing

• 1/4 cup red wine
• 1 lime, juiced
• 1/4 cup olive oil
• 1 teaspoon sugar
• 1 tablespoon chopped chives

Slaw

• 1 1/2 cup red cabbage, shredded
• 1 cup radicchio, shredded
• 1 pint blackberries, halved
• 1 bartlett pear, cut into matchsticks
• 1/4 ea. red onion, thinly sliced

Instructions

1. Heat a cast-iron skillet over medium-high heat. Season steak with salt and pepper on both sides. Lay steak in hot skillet and sear on each side for 3-4 minutes (for medium-rare). Remove steak from heat. Generously brush the top of steak with jam and let rest.
2. While steak is resting, warm tortillas in a dry skillet. Wrap tortillas in foil to keep warm.
3. Whisk together dressing ingredients and set aside. Mix slaw ingredients together and toss with dressing.
4. Thinly slice steak against the grain. Divide slaw evenly among tortillas, top with sliced steak and sprinkle a bit of sea salt directly on meat. Add blue cheese crumbles, garnish with chives and drizzle with remaining jam.