CARAMELIZED ONION JAM

NOTE: Onion jam pairs well with pork, chicken, and lamb, or add to a charcuterie board, pizza, crostini, or grilled cheese.

Prep: 5 minutes | Cook: 35 minutes | Servings: 12

¼ cup olive oil

3 pounds sweet onions, diced small

2 sprigs fresh thyme 1 sprig fresh rosemary

¾ cup granulated sugar

½ cup balsamic vinegar salt to taste www.ohiocoopliving.com

In a large, heavy-bottomed pot, heat olive oil over medium-high. Add onions and cook, stirring often until golden brown, about 15 minutes. Reduce heat to low and add herb sprigs. Cook another 3 minutes, stirring often.

Evenly sprinkle sugar over the onions and cook without stirring until the sugar melts, about 5 minutes (if sugar is disturbed by stirring or shaking, it will seize into clumps and require more time to melt). Increase heat to medium-high and cook untouched until it becomes an amber-colored caramel, about 6 minutes — watch closely and reduce heat if caramel begins to burn.

Stir in the vinegar and cook another 5 minutes or so. It’s fully thickened when a spoon across the bottom of the pan separates the jam for several seconds. Discard herb sprigs and season with salt to taste. Cool, then transfer to a sealed container. Store in fridge for a week or freezer for 3 months. Serve warm or at room temperature.

Per serving: 130 calories, 4 grams fat (0.5 gram saturated fat), 0 milligrams cholesterol, 28 milligrams sodium, 23 grams total carbohydrates, 2.5 grams fiber, 1 gram protein.

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RED PEPPER JELLY-GLAZED CHICKEN

Prep: 10 minutes | Bake: 25 minutes | Servings: 4

1/3 cup red pepper jelly

1½ tablespoons Dijon mustard

1½ tablespoons lemon juice

¼ teaspoon black pepper

1 pound thin boneless, skinless chicken breasts

Say you’ve been gifted some pepper jelly, or you see it on a store shelf and wonder, “What would I ever use this for?” Here’s your answer! There are many varieties of pepper jellies out there: Hot Pepper Jelly, Jalapeño Jelly, Hot Pepper Bacon Jam, and different combinations of peppers and fruit, like Pineapple Pepper Jelly. The red pepper jelly in this recipe is relatively mild, sweet, and flavorful, just like a red bell pepper. As a bonus, the glaze can be transformed into a delicious salad dressing by adding ¼ cup of olive oil and a dash of salt.

Preheat oven to 400 F. In a small bowl, whisk together all ingredients listed except chicken. Lay chicken breasts flat in a baking dish coated with cooking spray. Spoon and spread glaze evenly over each breast, then flip and coat the other side. Spoon any remaining glaze into the bottom of the dish. Bake uncovered on the middle rack for 18 to 20 minutes, or until cooked through. Serve with your choice of side dishes (asparagus and wild rice shown). Have some pepper jelly left over? Spread on a buttermilk biscuit or crackers.

Per serving: 288 calories, 9 grams fat (2 grams saturated fat), 101 milligrams cholesterol, 192 milligrams sodium, 19 grams total carbohydrates, 0 grams fiber, 33 grams protein.