Orange + Honey Chicken Salad




Here it is! Our super simple, super delicious citrus chicken salad.

1/2 bag chicken breast, cooked and diced
1 qt. Mayonnaise
2 tbsp. Dijon mustard
2 tbsp. Whole grain mustard
2 tbsp. Honey
1 cup Orange segments

1. Combine all ingredients except chicken in a large mixing bowl and stir. Add salt to taste.

2. Mix in chicken until thoroughly dressed. Re-season to taste.

Apple Butter



Apple Butter

Bring on fall! Tackle this apple butter recipe and you’ll have loads of spread for toast, English muffins, and more. Share with friends and family, but save plenty for yourself!

4 lbs. Granny Smith apples
1 cup Apple cider vinegar
2 cups Water
4 cups Sugar
1 pinch Salt
2 tsp. Cinnamon
1/4 tsp. Nutmeg
1 ea. lemon, zested and juiced

1. Cut apples into quarters. Don’t peel or core to preserve flavor and pectin, which helps the butter set.

2. Place apples in large pot with vinegar and water. Bring to boil. Reduce heat to simmer and cook apples until soft, about 20 minutes. Remove from heat.

3. Ladle apple mixture into sieve and force pulp into a large bowl below. Measure puree and add 1/2 cup sugar for each cup pulp. Stir in salt, cinnamon, lemon zest, and lemon juice. Taste and adjust seasoning if necessary.

4. Cook mixture uncovered in a large, wide pot on medium-low heat. Stir constantly to avoid burning. Scrape bottom of pot to ensure no crust forms. Cook until thick and smooth. (When a bit is spooned onto a plate, it should set firm.)

5. Make sure jars, lids, and funnel are clean and sterile.

6. Pour into jars through funnel and seal. Boil jars for eight minutes to vacuum seal.