Available for purchase in our Store:  Jefferies Orchard Favorite Recipes Cookbooks and Jefferies Orchard Through The Seasons Cookbooks, featuring many recipes using fresh produce.

Dilly Spring Quinoa Salad

3 to 4 tablespoons Country Home Creations Gourmet Dilly Dip Mix

1/8 cup extra virgin olive oil

2 cups quinoa, cooked (may substitute with brown rice, couscous or other grain)

1 cup asparagus, chopped (recommend blanching and chilling first)

1 cup frozen peas,  thawed

¼ cup green onion, finely chopped

2 tablespoons fresh dill, finely chopped

¼ cup slivered almonds

Juice of 1 lemon

Combine Dilly Dip mix and olive oil; set aside.  Combine quinoa and remaining ingredients in a large bowl.  Pour dip mixture over top and combine to blend well.  Chill well before serving.  (Cubed cooked chicken or salmon may be added to make this a great main dish salad!)

Spicy Apple Jelly Pork Chops

4 pork chops, each one about an inch thick

1 jar Cooper's Mill Spicy Apple Jelly

2 tablespoons red wine vinegar

2 tablespoons extra virgin olive oil

Salt to taste

Combine jelly, vinegar, olive oil, and salt in a small bowl and whisk to combine. Place pork chops in a non-reactive baking dish and add about half of the jelly mixture, reserving the remaining for serving. Cover the pork chops to marinate and refrigerate for a few hours, or better yet, overnight.

Remove the marinated chops from refrigerator and let them come to room temperature. Prepare your grill for a medium-hot fire. When the coals are ready place the pork chops on the grill and cook for three or four minutes, then flip and continue cooking on the other side. Continue cooking, turning occasionally, until a little charred and cook through. Serve with the remaining jelly mixture and some grilled green onions.

Rhubarb Coffeecake

½ cup butter or margarine

1 ½ cup sugar

1 egg

1 cup buttermilk

1 teaspoon vanilla

3 cups rhubarb

2 ½ cups flour

1 teaspoon baking soda

Topping

¾ cup light brown sugar

½ cup chopped walnuts or pecans

½ teaspoon cinnamon

Preheat oven to 350 degrees.  In medium bowl, mix butter and sugar until creamed. Add egg, buttermilk, and vanilla and blend well.  Stir in rhubarb, flour and soda.  Pour into greased 13 x 9 pan.  Combine topping ingredients and sprinkle over batter.  Bake for 45 minutes or until toothpick inserted in center comes out clean.

Strawberry Salad with Feta, Arugula & Pickled Red Onions

1 large red onion

½ cup balsamic vinegar

1 teaspoon sugar

5 oz. baby arugula

¼ cup chopped fresh flat-leaf parsley

¼ cup chopped fresh mint

2 lbs. fresh strawberries, hulled and haved or quartered

¾ cup crumbled feta cheese (4 oz.)

½ cup toasted pistachios

¼ cup olive oil

Cut onion in half and thin slice into half-moons.  In a medium bowl, stir together vinegar, sugar and ½ teaspoon salt; add sliced onion and stir to combine.  Let stand 10-15 minutes.

Meanwhile, on a platter or salad plates arrange arugula, parsley, and mint.  Top with strawberries, feta, pickled onions, and pistachios.  Stir olive oil into pickling liquid; drizzle over salad(s).  Serves 8.