Savory Berry Jam Flatbreads
I love my bad carbs: tacos, pizza, sandwiches, and the list goes on, but I’ve learned eating those can have a hefty price on health if we do not include fruits and veggies and proteins. I love smoked salmon “lox” ever since I was young. Lox and bagels was a staple in my house on Christmas morning and New Year’s day. With that breakfast we always had a big bowl of berries and fruit. As I got older and started cooking for myself I played with flavors…and just about anything is possible. . I really want to try this flatbread with shrimp. It just seems like that would be a great option. If I ate chicken or turkey I bet that would be just as delightful on a flatbread. If you want to try this recipe for meal prep, I would leave out the smoked salmon on the whole thing and just put it on the piece you’re about to eat. Throughout the week interchange the proteins for a meal that’s versatile. Don’t be afraid of a recipe because it has one ingredient you don’t like. Experiment with food – that’s how I have come to love cooking and eating healthy portions of greens and berries with most of my meals.
Jam: 3 cups berries of your choice, of course you can mix and match them! 1 cup sugar 2 tablespoons of lemon juice (required for canning, and enhances flavor if using immediately) ½ cup sliced onion (optional)
Instructions: In a large saucepan combine the ingredients. Gently stir the mixture. Bring the mixture to a boil over medium – high heat. Reduce heat to medium and cook, uncovered for 20 minutes or until the jam has thickened. Test the thickness when ready to put in a jar. To test the thickness I use a chilled spoon and place a small amount of the cooked mixture to the back of the spoon. If the mixture immediately sets and is your desired consistency then you are ready to go!
Flatbreads: 4 (6 inch) flatbread of your choice (or one whole flatbread) ½ cup of jam Crumbled goat cheese ½ cup of your favorite green (personally I like arugula) Black pepper Ribbon cut basil or parsley for garnish 2 sliced jalapenos (optional)
Instructions: Heat oven to 400 degrees. Bake the flatbreads until toasted (about 4-5 minutes). Remove from oven. Spread jam over the flatbread. Sprinkle the goat cheese and arugula. Top with smoked salmon, leftover goat cheese, black pepper, sliced jalapenos, and basil. Serve immediately and enjoy!