Recipes

Baked Brie with Raspberry Rhubarb Jam














  • 1 Slice Brie Cheese....Bake in oven dish at 325 degree oven for 12 minutes or until soft.
  • 1/4 cup Garden Girl Co. Raspberry Rubarb Jam...pour over soft Brie and place in oven for another 3 minutes until warm....Serve over warm bread or your favorite cracker...ENJOY!







Wilted Spinach and Arugula Salad:

Fill a medium serving bowl with a mixture of fresh spinach and arugula.

In small skillet on stove heat 1 Tablespoon ghee or oil.  Add 1/2 of a small onion, chopped.  Saute for a couple of minutes and add 1/2 cup vinegar of your choice.  Reduce a minute or so and then add 2-3 Tablespoons sugar.  Pour hot dressing over salad greens and serve...Enjoy!

*Optional: substitute ghee/oil for 2 strips chopped bacon...cook until done then add other ingredients.

3 comments:

  1. Norm picked a head of Red Tide leaf lettuce yesterday. I'm so glad I purchased a salad spinner! This is the second head of lettuce for the 2010 Harvest Season! Tonight I'm going to prepare your suggested dressing. I'll let you know how it goes with our lettuce. Cinda

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  2. Keep up the good work. Way to go !!! Love it!!!!

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  3. Norm and I had a nice bowl of lettuce with some of Wendy's salad dressing. It was very yummy! As mentioned above, last night I used this dressing on some of our fresh Red Tide leaf lettuce. For the salad dressing, I cooked some bacon, sauted some shallots, used 1/2 cup red wine vinegar, then reduced it for 10 minutes or so. Then I added 2 tablespoons honey (instead of table sugar.) We'll have it again tonight. I'll just re-heat the dressing in the microwave. Next time I'll use Balsamic vinegar and will let you know how we like that version. Cinda

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