ABOUT THE MAKER In 2011, Eat This Yum was founded by Gino De Schrijver, who started offering the inaugural products in the form of jams and marmalades. Wanting to turn the initially smaller operation into a larger one, and also wanting to add a charitable aspect, De Schrijver approached the fire company where he volunteers and asked to use the kitchen at the firehouse as the main production hub. In return, he would donate 5% of the sale proceeds back to the firehouse. From that point forward, production increased, as did the wide array of products created. Recently, Eat This Yum made even more advancements, specifically in the form of launching new product packaging, including colorful labels and jars, providing easier accessibility to the products within.
Whether you’re a fan of preserves, marmalades or jams, you’ll discover Eat This Yum products that bring with them flavorful offerings created by using “thoughtfully sourced” ingredients and organic sugar.
BLACKBERRY VINAIGRETTE SPINACH SALAD
3/4 cup Seedless Blackberry and Rosemary Jam
1/4 cup Crisco® Pure Canola Oil
1/4 cup red wine vinegar
4 cups baby spinach and leaf lettuce blend
1/2 cup blueberries
1/4 cup dried cranberries
1/4 cup toasted sliced almonds*
1/4 cup sliced green onions
1/4 cup crumbled feta cheese
Whisk jam, oil and vinegar together until blended. Set aside.
Layer salad ingredients in large bowl. Pour vinaigrette to taste over top. Toss gently.
Store remaining vinaigrette in refrigerator. To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned.