Food & Drink
The best way to thank mom this Sunday is with a homemade meal — it’s simple, but more importantly, made with love. With many recipes to choose from, we have put together an easy lunch menu that keeps cooking in the kitchen to a mere minimum. Serve around the family table or take it outside on a blanket, picnic-style – whatever makes her happy. Bon Appetit!
Start off with this effortless Pepper-Jelly and Cream Cheese Recipe from CHOW Nashville. Owner Megan Casey says, “Like most good dishes, this recipe is all about the ingredients. And while this appetizer may be an old stand by, it’s worth remembering.” Pair with a crisp glass of wine and good conversation.
Vela Farms Jelly (Habanero , Cranberry Japaleno or Pineapple Mango Serrano)
1 block of cream cheese
Simply unwrap the cream cheese and set on a plate. Pour the pepper jelly over the cream cheese and garnish the plate with crackers and fresh herbs. Chill or serve promptly.
For lunch, we choose this Crusted Chicken Salad Recipe adapted from Sallie’s Greatest. It’s delicious and a mixture of comfort and health.
½ cup bread crumbs
1 Tablespoon chopped fresh basil
¼ cup honey mustard1 cup toasted pecans. Or try these roasted and salted pecans from Schermer’s Pecans
4 boneless and skinless chicken breasts
1/3 cup Sallie’s Greatest Peach + Mint Jam
1/3 cup Apple Cider Vinegar
1/3 cup Olive Oil – We prefer Extra Virgin Olive Oil from the Riboli family in Napa Valley. It has a smooth, peppery finish.
1 bag of mixed greens
½ cup whole pecans
½ cup sliced sweet onions
Salt & pepper
Season chicken with salt and pepper. Preheat oven to 400 degrees. Grind the toasted pecans in a food processor into fine crumbs. Put in a bowl and stir in bread crumbs and basil. Rub each chicken breast with honey mustard then coat with the pecan mixture. Place on a nonstick baking dish or line dish with tinfoil. Drizzle with 2 tablespoons of olive oil. Bake for 15 to 20 minutes depending on size of the chicken. Mix Sallie’s Greatest Peach + Mint Jam, Apple Cider vinegar and olive oil in a mason jar. Add a pinch of salt and pepper. Shake vigorously to combine. Place the mixed greens on a plate, add onions, pecans, peaches then place the baked chicken breast on top. Drizzle with the Peach + Mint Vinaigrette.
To make your Mother’s Day even more special, check out these favorite finds from Nashville Lifestyles Magazine just in time to make your mom feel loved!
We’ve turned to the experts at St. Helena Olive Oil for this tasty– and easy– salad. Simple and delicious… What more could you want?
Toss the apples, cheese & baby arugula in a bowl then garnish by drizzling with the balsamic vinegar and adding a pinch of sea salt over the top.
Tip: Serve this early in the fall when apples are still are little bit tart. This allows for a wonderful balance with our aged balsamic vinegar. Enjoy!
Pictured above, clockwise from far left:
Wake up all that end-of-summer produce! Order up the makings of the O’Kelly Girls Vinaigrette from St. Helena Olive Oil Co. and drizzle the extra virgin olive oil and sparkling wine vinegar on vine-ripened tomatoes, grilled zucchini and/or eggplant—pretty much everything piled up at the farm stand and on your kitchen counters right now. Finish things off with a sprinkling of the divine grey sea salt that comes with the package and a lashing of the organic black pepper.
Pack the perfect picnic or do some lazy girl evening entertaining. St. James Cheese Summer Selection cheese box contains four artisan-made American cheeses, a French-style salami, and some yummy peach chutney. Just add a few chilled bottles of Joe Bastianich’s refreshing Rosato from A Wine for All and you are good to go—or stay.
Make like Bobby Flay and throw some corn on the grill! Get his flawless recipe (complete with a knock-out red chile-green onion butter) and so many more great ideas in his seminal Boy Meets Grill at Books & Books.
Barbecue some shrimp and make the most of the ocean’s sweetest bounty. The recipe in Mitchell Rosenthal’s excellent book Cooking My Way Back Home is the best we’ve ever found. Mitch is the proprietor of three of our favorite San Francisco restaurants—if you haven’t been to Town Hall, get there quick—but he also cooked for a time in New Orleans and his barbecued shrimp is impressive testament to that fact. Also not to be missed: the bacon-wrapped deep fried oysters. Eat up!
To celebrate National Rum Day on Friday we’re making mojitos! And who did we turn to for help? Sallie’s Greatest, of course! Check out three of Sallie’s classic Mojito recipes for a drink that really packs a flavorful punch…
PEACH + MINT MOJITO
1 oz. lemon or lime juice
1 oz. Sallie’s Greatest Peach + Mint Jam
15 fresh mint leaves
1.5 oz. rum
BLUEBERRY + LAVENDER MOJITO
1 oz. lime juice
1 oz. Sallie’s Greatest Blueberry + Lavender Jam
15 fresh mint leaves
1.5 oz. rum
STRAWBERRY + BASIL MOJITO
1 oz. lemon juice
1 oz. Sallie’s Greatest Strawberry + Basil Jam
6 – 8 fresh basil leaves
1.5 oz. rum
We’re celebrating National Berry Month with this super tasty recipe from the one and only Sallie’s Greatest!
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.