Blackberry-Brie Toast

This quick recipe is going to be one of your go-to favorites for a Farmers Market breakfast or light summer appetizer.  Shop Mema’s Jam, Ellie Mae Canning and Pies and Wayne Miller Michigan Fruit for your jam.  The Cheese People are next.  Try the apricot brie with apricot jam.  Great Harvest Bread and Wildflour complete the recipe with a wonderful selection of bread. 


  • 1 tablespoon seedless blackberry jam
  • 1 (1-oz.) slice whole-grain bread, toasted
  • 1/2 ounce Brie cheese, cut into pieces
  • 1/4 teaspoon fresh thyme leaves


1.   Preheat broiler to high.

2.   Spread jam over bread; top evenly with Brie. Broil 30 seconds or until cheese melts. Sprinkle with thyme.

Recipe courtesy of cooking light

Smoked Gouda Stuffed Peppers

As much as we don't want to admit that summer's end is near, it's time to start getting ready for tailgate season. And there's nothing more important than the food. The star of the pre-game show? Cheese. Switch up the cheese in this recipe with suggestions from Emile at The Cheese People.  And, shop our meat vendors for flavorful varieties of bacon.  Mema’s Jam is your go to place for the apricot jam.  Go team!


  • Smoked gouda cheese, cut in thin strips
  • Jalapeño peppers, halved and seeded
  • Bacon strips (same number as jalapeño halves)
  • Apricot jam


1. Place strips of smoked gouda inside jalapeño halves.

2. Fry bacon just until cooked and remove from heat. Drain on paper towels just until cool enough to touch.

3.  Wrap bacon strip around each cheese-stuffed jalapeño half and place on baking sheet.

4. Heat broiler and broil stuffed peppers until cheese is melted and beginning to brown, about 10 minutes.

5.  Let cool slightly. Serve with apricot jam.

Recipe courtesy of:  eatwisconsincheese.com

Pork with Sweet Onion Marmellata

Make an elegant and easy dinner for your friends and family.  Shop our meat vendors for a fine selection of pork, our farm stand vendors for fresh onions and spices and Mema’s Jams for the orange marmalade.  Don’t forget to pick up a bottle of wine from Glunz.  Ask Peter for his pick.


  • Onion Marmelltata
  • 1/4 cup olive oil
  • 4 large onions, thinly sliced (about 3 pounds)
  • 1/4 cup orange marmalade
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar (or more to taste)

Pork Chops:

  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 to 6 pork chops
  • 1/4 cup chopped fresh flat-leaf parsley


1.       For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients.

2.       Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.

3.       Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.

4.       About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness.

5.       To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.

Recipe courtesy of Giada De Laurentiis