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Recipes

An Elevated PB&J

Do you feel that chill in the air? It can only mean one thing...

September hits and I am in the mood for a comforting PB&J or some variation. Of course, the filling has to be exquisite, not filled with sugar but recalling the memories of summer fruit. Enter: my jam. Black & Blue was a favorite in my own kids' lunchbox, after they had helped pick the berries and load the fruit into a pot earlier in the summer. The nutty part of the equation has expanded with the relatively new nut butters on the market.


Jammy Breakfast Bars

Jammy Breakfast Bars are the perfect thing for a hectic grab-and-go morning: full of nutritious and tasty ingredients, and fun for kids to help make, too. Our friends at San Franola Granola (based in San Francisco, naturally) make tasty and healthy granola blends, full of heart-healthy fiber and packed with protein. Along with our zippy Peach Ginger jam, we've added an extra boost of chia seeds (full of Omega-3 Fatty Acids!) and energy-boosting dried dates for a Back to School breakfast bite that won't slow you down.

Cypress Grove Chèvre + Bonnie's Jams: A Pairing Primer

Ah, summer: those long hours of daylight, clear skies, and balmy temperatures put us in the mood for kicking back with friends and family— usually around a table!

In anticipation of these happy seasonal gatherings, we think everyone should have a few go-to tricks to help keep things more fun than frantic. For a fail-safe start to any fête, we turn to the tried-and-true combination of fromage and fruit—dressed up just a little bit for the occasion. Enter: the elevated cheese plate.


Peach Ginger Glazed Salmon With Soy, Shallot and Thyme

I have always enjoyed salmon prepared with a souffle-like inside and a crispy outside, so I thought of a recipe with one of my jams that I knew would caramelize— giving the salmon that sought-after texture. I played around with a few versions and came up with this one that has become my favorite go-to salmon recipe.

Spring Rack of Lamb for Mom & Co.

Spring can't arrive fast enough for all of us here in New England.  Slogging through this winter set us up to welcome any and every indication of Spring.  For me one of the best is the arrival in the market of Spring lamb.

Jammy Baked Apples

The weather in Boston turned cold suddenly.  I was under the happy illusion that we would continue with balmy summery days.  Until now.  So with apples at the farmer’s markets and a move towards baking mixing up some concoction to bake my haul from the market was a natural.  And with jam on hand and my love of tree nuts I came up with a delicious sweet and warm baked apple.