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Recipes — Side Dishes RSS



Tangy Winter Squash

Winter is a time for hearty warming foods, even in California. This winter squash recipe is sweet and tangy, it's the perfect way to jazz up a winter meal.  Tangy Winter Squash 2 large Kabocha squash 4 oz. Pancetta 1/2 jar of Just Jan's Balsamic Onion Savory Spread 3 TBSP Olive oil fresh ground pepper salt to taste 1/3 cup red wine vinegar 1/4 cup honey 1 - 2 red jalapeño peppers 1/3 cup chopped dried apricots. Peel and seed the squash and cut in quarters and slice in 1/2" thick slices. Line 2 baking sheets with parchment paper.  Toss the squash in the olive oil and season with salt and pepper and bake in a 350 oven for 25...

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Pomegranate Molasses Sweet Potatoes

It's November and Thanksgiving is right around the corner. I love Thanksgiving it is the official start of the holiday season and one of my favorite times of year. Cooking for Thanksgiving and getting to share what I love doing with loved ones is such a joy. I also like Thanksgiving because it's when the diet goes out the window, and you eat with abandon. In that spirit we created this recipe. Its fun, sweet and a change from your regular candied yams.  Pomegranate Molasses Sweet Potatoes 3 Pounds sweet potatoes (or yams) 1 stick of unsalted butter 1/2 cup of molasses 1 jar Just Jan's Pomegranate Spread Finishing Salt  To prepare, begin by scrubbing the sweet potatoes with cold...

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Cheesy Polenta with Balsamic Onion and Bacon

I wanted to do a side that was a little different for Thanksgiving, after all we always have mashed potatoes. Polenta is a great alternative and takes much less time and effort. You can make polenta take on any flavor you want, for this version I wanted something rich, creamy and cheesy. I combined polenta with cheddar cheese, and my Balsamic Onion spread, and topped it all off with bacon. YUM. Cheesy Polenta with Balsamic Onion and Bacon 2 cups Polenta 1 cup half and half 5 cups milk 2 tbsp butter 3 cups shredded white cheddar 3 slices of  cooked bacon 1 cup Just Jan's Balsamic Onion Combine the milk, half and half, and salt in a medium sized...

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Pumpkin Polenta and Mushroom Ragout

For me Fall is the colors of the changing leaves, it’s the crispness in the air, and flavors that seem to warm you from the inside.  When Sur La Table approached me about making a pumpkin butter, I was excited to be trying something new.  I had never made a pumpkin butter before, but I knew what I wanted the flavor to evoke; Fall.  Pumpkin is a Fall staple, from pies to bread to coffee, Pumpkin is everywhere.  With that in mind we decided to look for ways to use our Pumpkin Butter that may not seem so obvious. Since I started Just Jan’s I’ve always touted the uses of our spreads as going beyond the ordinary, my Pumpkin Butter...

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Just Jan's Holiday Stuffing

  Tasty Holiday Stuffing 1 large load French bread torn or cut into 1″ pieces (you can also use cornbread and French bread for a total of approximately 8 cups crumbs)3 TBSP unsalted butter1/2 medium yellow onion, chopped1 1/2 stalk celery, chopped1 tart apple, peeled and chopped into 1/2″ pieces3/4 lb breakfast sausage1/2 jar Just Jan’s Balsamic Onion Savory Spread1 cup chicken stock3 TBSP flat leaf parsley, chopped1 tsp fresh sage2 tsp fresh thymeKosher salt & fresh ground pepper, to taste Preheat the oven to 250º. On a cookie sheet, spread out the cut up bread and bake until dried but not toasted, about 30 mins. Turn up the oven to 375º In a medium size sauté pan, melt the...

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