Recipes

River Bend Peach Salsa

  • 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.

 

 

Savory Southwest Chili

  • 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.

 

 

 

Pear Blossom Bread Pudding

  • 1 lb French Bread Loaf
  • 6 Eggs
  • 2 Cups Milk
  • 1 Cup Cream
  • 2 Jars Pear Blossom Farms Pear Butter

     

    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.

     

     

  • Dad's Fresh Garden Salsa

  • 6 - 8 Diced Tomatoes (3 1/2 pounds, 6 cups)
  • 1 Medium Diced Onion
  • 1 Medium Diced Green Bell Pepper
  • 1 Bunch Chopped Cilantro
  • 2 Small Cans Diced Green Chilies (7 Ounces, or 3 Whole Chilies)
  • 1 6oz Can Tomato Paste
  • 1 8oz can Tomato Sauce
  • 1 Fresh Juiced Lime
  • 1/8 Cup Olive Oil
  • 2 Tablespoons Salt
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Garlic Powder
  • 1 Tablespoon Chili Powder
  • 2 - 3 Ounces Dad's Red Jalapeño Sauce (1/2 of a Bottle)
  •  

    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!

     

    Palisade Peach Chili

  • 1 lb Ground Chicken or Turkey
  • 1 - 14 oz. Can of White Beans - drained
  • 1 Jar Pear Blossom Farms Peach Salsa
  •  

    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.

     

    Apple Butternut Soup

  • 1/2 Cup Oil
  • 1 Butternut Squash
  • 1 Small Diced Onion
  • 1 - 32 oz. Box Vegetable Stock
  • 1 Cup (1/2 Pint) Cream
  • 1 Jar Pear Blossom Farms Apple Butter
  •  

    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.

     

    Peach and Goat Cheese Burritos

    • 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.