Apple and Onion Jam

4 oz good smoked bacon, chopped
3 tablespoons Olive oil
1 white onion, thinly sliced
1/3 cup balsamic vinegar
1/3 cup sherry vinegar
1 cup water
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 small green apple, peeled, cored and cut into 1/2-inch cubes
2 tablespoon Raisins, chopped
1 tsp. fresh thyme, chopped fine
1/4 cup veal or chicken stock

In a sauté pan over medium heat, cook the bacon until it starts to brown 4-5 minutes.  Add 3 tablespoons olive oil and the onion and sauté until golden brown, about 5 minutes. Add the balsamic vinegar, sherry vinegar, water and salt and pepper to taste. Cook until the liquid has evaporated and the onions are very soft, about 45 minutes. Set aside.

In a large sauté pan over medium heat, melt the butter. Add the apple and raisins. Sauté until slightly soft and caramelized, about 3-5 minutes. Add the thyme and onion-Apple mixture to the pan. Continue to sauté until the flavors have blended, about 2-3 minutes longer.

Adjust consistency of jam using the stock and cook for another minute or so.  Correct seasoning with salt and pepper. Remove from the heat.  This can be served warm or cold.  Enjoy!

Weekly Menu: May 16th - 22nd

Saturday-
Grilled Pork Loin with an Apple and Onion Jam
Zucchini and Summer Squash with Parmesan
Roasted Cauliflower with Moroccan Spice
Chopped Salad with a Lemon-Honey Vinaigrette

Sunday-
Grilled Salmon with Dill and Lemon
Broccoli and Red Onions
Sautéed Swiss Chard

Monday-
Mexican Shredded Chicken with Lettuce Tacos
Salsa Fresco

Tuesday-
Greek-style Bison with Grilled Eggplant and Humus

Wednesday-
Chicken Parmigiana
Baby Greens Salad, Shallot Vinaigrette

Thursday-
Olive oil and Lemon Grilled Corvina
Charred Onions with Vegetables
Brown Rice

Friday-
Grilled Fat Iron Steak with Chimichurri Sauce
Roasted Asparagus with Garlic
Oven Roasted Carrots with Honey and Thai Spice
Chopped Red Romaine and Shredded Beets, Creamy Garlic Dressing