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For this recipe we cut the vegetables into chunks for skewering and grilling ~ Red & Yellow Bell Peppers Aubergine Zucchini Fennel bulb For the marinade & reserve some for dipping In a medium bowl combine the following: 2 Tbsp Just Jan’s Apricot Pepper 1 Tbsp Sirarcha 3 Tbsp Extra Virgin Olive Oil 1 Tbsp Balsamic Vinegar 1 pinch Salt Fresh ground pepper Toss the cut up veggies in the marinade and place on skewers.   Fire up the grill and cook on medium heat for 8-10 minutes, turning once mid-way through the cooking time. Either drizzle the reserved sauce or use for dipping.

In a medium bowl combine the following: 2 Tbsp Just Jan’s Tangerine Marmalade 2 Tbsp Rice wine vinegar 2 Tbsp Soy Sauce 1 tsp Sesame oil 4 drops chili oil 1 tsp grated ginger 1/2 tsp lemon juice zest of half lemon 1/4 tsp chili flakes 1/4 tsp fresh ground pepper pinch salt Pour 1/3 of marinade in a flat baking dish and place the salmon skin side up for 30 minutes.  Depending on the thickness of the fish, you can turn it on it’s sides to marinade as well. Prepare the grill or a grill pan and on medium heat cook skin side down until the salmon is done.  It should be slightly firm to touch. We served this...

For the Tangerine Chili Sauce 2 garlic cloves1 red chili2 Tbsp olive oil1/4 c. Just Jan's Tangerine marmalade 1/4 c. rice wine vinegar2/3 c. water (or fresh squeezed orange juice)2 tsp cornstarch For the shrimp 1 pound raw shrimp (I used 16/20 tail on)Heaping teaspoon of chopped chili/garlic (see recipe)2 Tbsp olive oil2 tsp orange zest Tools Needed Wooden Skewers that have been soaked 30 mins To make the Tangerine Chili Sauce Prepare your pepper by removing the stem, cutting in half, and discarding the seeds and the ribs of the pepper. If you like things extra spicy, keep some seeds! Add to a food processor with the garlic. Pulse until finely minced. Reserve a heaping spoonful to marinade the shrimp...

Dash of Savory celebrates summer with some juicy, salty, sweet and delicious grilled shrimp! She wrapped the shrimp with prosciutto and used our Apricot Pepper Savory Spread as a glaze. Enjoy! For this and other delicious recipes check out dashofsavory.com!

Raspberry Chocolate Truffles Ingredients: 12 oz semi-sweet chocolate chips or bar broken in pieces 1/2 c. heavy cream 2 Tbsp. unsalted butter 1/2 c. Just Jan’s Seedless Raspberry Spread pinch of salt unsweetened cocoa powder (sifted) to coat truffles   Directions: Place chocolate pieces in a bowl. Heat cream and butter together in a heavy bottom sauce pan until it coomes to a boil.  Pour cream and butter over the chocolate and let stand for a minute or so.  Stir vigorously until smooth.  Add Just Jan’s Seedless Raspberry Spread and pinch of salt.  Stir until well combined. Put plastic wrap on top of the chocolate in the bowl and chill in the refrigerator for at least 2 hrs. (may leave...