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- 4 Cups Diced Palisade Peaches
- 1/2 Cup Fresh Red Radish, Minced
- 2 Teaspoons Fresh Choppped MInt
- 4 Tablespoons Dad's Red Jalapeño Sauce
- 1 Medium Diced Avocado
- 2 Fresh-squeezed Limes
- 2 Tablespoons Pure Cane Sugar
- 1/4 Teaspoon Sea Salt
Prepare salsa with ripe but still firm peaches and avocados blended with finely chopped fresh red radish and remaining ingredients. Makes about 6 cups of salsa.
- 1 lb Ground Chuck
- 1 Jar Pear Blossom Farms Savory Salsa
Brown the ground chuck and add Savory Salsa in either Mild or Hot.
NOTES: The ground chuck is best if lightly caramelized. Like most good chili, it is also best served after several hours of slow cooking. Makes about 4 cups - an easy recipe to double or more. Black beans also make a nice addition.
Tear bread into bite-sized pieces and put in a 9 x 13 cake pan. Place pan in oven at 250 degrees for one hour or until bread is dried. Mix eggs, milk, and cream together and add to dried bread. Stir mixture into bread very well. Add 2 jars of Pear Blossom Farms Pear Butter lightly swirled into pan taking care not to over-stir. Bake in oven at 375 degrees for 45 minutes. Serve warm.
Chop fresh tomatoes, onion, bell pepper, and cilantro into a mixing bowl. Add remaining ingredients and mix. Makes approximately 12 cups of “medium hot” salsa. For a hotter version, use a whole bottle of Dad’s!
Brown meat in pan large enough to hold the addition of beans and salsa. Add beans and salsa. Bring up to desired serving temperature and serve.
Cut squash in half along its length then seed and roast so the squash can be scooped out. Sauté onion with oil until tender. Put squash, vegetable stock, and onion in food processor and puree until smooth. Return to stock pot and add cream and apple butter. Heat and serve.
- 1 1/2 Pounds of Hamburger
- 1 Small Diced Onion
- 1/2 Pound of Goat Cheese
- 1/2 Teaspoon of Salt
- 1/2 Teaspoon Black Pepper
- 1/2 Bunch Chopped Cilantro
- 4 - 8 Flour Tortillas
- 1 Jar Pear Blossom Farms Peach Salsa
Brown the hamburger and onion together, drain. Add remaining ingredients, heat and stir until hot and well blended, then roll in warm flour tortillas.
Makes 4 large or 8 small burritos.