recipe courtesy Lesley Johnson
2 c MOTHER shrub ginger shrub
2 tbsp ginger peach jam (I used local AgriBerry jam)
2 tbsp Worcestershire
1 tsp red pepper flakes
salt and pepper
Combine and marinate pork tenderloin for an hour then grill or roast. Delicious!
3 14.5 ounce cans of chick peas, drained (reserving some if desired)
1 large clove of garlic, pressed
1 jalapeno, stemmed with seeds removed if desired
Juice of 1 lemon
1/2 – 3/4 cup of olive oil
splash of grapefruit MOTHER shrub (1/2 to 3/4 ounce*)
Combine all ingredients in the bowl of a food processor and process until smooth. Add more olive oil (or reserved liquid) if too thick. Add more garlic, jalapeno, and shrub to taste. Serve at room temperature.
* 1/2 ounce = 1 Tablespoon