Bacon Jam

Bacon Jam

Ingredients:

• 1 pound bacon, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup maple syrup
• 1/2 cup brewed coffee
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Cook bacon in a large skillet over medium heat until crispy. Remove bacon and drain on paper towels. Leave about 1 tablespoon of bacon fat in the skillet.
2. Add onion and garlic to the skillet and cook until softened, about 5 minutes.
3. Stir in brown sugar, apple cider vinegar, maple syrup, coffee, and smoked paprika. Bring to a simmer.
4. Return bacon to the skillet. Reduce heat to low and simmer for about 45 minutes to 1 hour, until thickened and syrupy.
5. Season with salt and pepper. Let cool, then transfer to a jar and refrigerate.

2. Mango and Black Bean Quinoa Salad

Ingredients:

• 1 cup quinoa
• 1 1/2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 large mango, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Rinse quinoa under cold water. In a medium pot, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
2. In a large bowl, combine cooked quinoa, black beans, mango, bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over quinoa mixture and toss to coat.
4. Serve chilled or at room temperature.