Tuesday, July 3, 2012
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Grilled Chicken Salad with Mango Salsa

Summer is in full swing – and it’s a HOT one this year. Most of the country is experiencing record breaking temperatures already! (My thoughts go out to all those families who have lost power during this heat wave. I cannot imagine what that must be like – I hope everyone stays safe until the power can be restored). To beat the heat, we’ve been doing everything we can to avoid using the oven to cook dinner. This means a lot of salads made up of some of the freshly picked lettuce, spinach, and kale from our weekly CSA share.

To learn more about this Grilled Chicken Salad with Mango Salsa, head over to Cooking New England for the full post and recipe.

Add Cooking New England to your Google Reader using this feed URL: http://blogs.yankeemagazine.com/cooking-new-england/feed/

Main Meal, Poultry, Salad
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9 Responses to “Rhubarb Raspberry Jam”

  1. #
    1
    Erin — August 10, 2009 at 12:29 pm

    Yum! I think that sounds like a great combo.

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    2
    nutmegnanny — August 10, 2009 at 3:18 pm

    Yum! I love rhubarb but not sure I have had it in jam form. I bet this is beyond delicious! Although to be honest my favorite way to enjoy rhubarb is raw with just a little bit of a salt…yum!

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    3
    biz319 — August 10, 2009 at 4:34 pm

    Have you ever tried making sugar free jelly or jam before?

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    4
    Jen — August 10, 2009 at 5:28 pm

    I have not made sugar free jam. This is only the second jam I’ve ever made!

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    5
    stephchows — August 10, 2009 at 6:02 pm

    Beautiful!!! I love that you sent two kinds 🙂 For me it was a total excuse to make all different kinds! I’m sure they will love it!

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    6
    Katie — August 10, 2009 at 11:53 pm

    Now THAT is an awesome looking jam!!

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    7
    Sara @ Our Best Bites — August 13, 2009 at 3:29 pm

    I love that gorgeous color! I bet it tastes amazing too. Beautiful!

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    8
    Margaret Hammond — September 1, 2014 at 11:26 pm

    I make raspberry-rhubarb jam every year, it is my absolute favorite jam!! Looking over your recipe I do not find any pectin in it. Just wondered if this was error, I am always looking for new recipes to try. the cardamon is something I have never used in my jams so I thought I would give it a try. Thanks

    • beantownbaker — September 2nd, 2014 @ 7:33 pm

      Nope, no pectin in this recipe. The raspberries have enough naturally.

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