vegetables
Apple Glazed Carrots
| 2 cups | (475 ml) | Carrots, peeled and sliced | |
| 1/4 cup | (60 ml) | Apple Cider Jelly or Pear Vanilla Bean Butter | |
| 3 Tblsp | (45 ml) | Brown sugar | |
| 2 Tblsp | (30 ml) | Butter | |
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Preheat oven to 350° F (175° C). Cook carrots in boiling water until tender. Drain and set aside. In the same saucepan, heat the Apple Cider Confiture, brown sugar and butter together until the sugar dissolves, about 5 minutes. Place the carrots in a greased, shallow baking dish. Pour the apple mixture over the carrots. Bake 15 minutes. Serves 4. |
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Farmer's Market Salad with Pear Merlot Confiture
½ c walnut oil
1/3 cup red wine vinegar
1 shallot, finely chopped
Salt to taste
1 jar Pear Merlot confiture
1 large bunch arugula or mixed baby greens
3 small beets, baked, peeled, and thinly sliced
¼ lb good blue cheese (e.g. Maytag), crumbled
½ cup toasted walnuts coarsely chopped
Fresh black pepper
Whisk oil and vinegar in a small bowl, then whisk in shallots, salt and 2-3 heaping tbl confiture. On 4 salad plates, layer arugula and beets, sprinkle with blue cheese and a toasted walnuts. Pour dressing over salad. Season with black pepper. When pears are in season, replace beets with 2 thinly sliced pears that have been tossed with lemon juice.
Eggplant Supreme
1 large onion, chopped
¼ cup pine nuts, optional
1 Tbsp olive oil
1 ½ lb lean ground lamb or beef
Salt and pepper to taste
1 jar any flavor High Desert Foods tomato sauce
Water as needed to thin slightly
4 medium eggplants peeled and sliced lengthwise, ½ in thick
Preheat oven to 375ºF. In a Dutch oven, sauté onions and pine nuts in oil until onions are transparent. Add meat and sauté until cooked. Drain. Add tomato sauce and water, and salt and pepper to taste. Simmer 15 minutes. Layer bottom of a 9 x 13 x 2 inch glass baking dish with eggplant. Pour 1/3 meat sauce mixture over egg plant and continue to alternate sauce and eggplant ending with the meat sauce.
Bake uncovered for 30 minutes.