Toast English muffins. Heat a medium skillet. Sauté breakfast sausage 3-4 minutes on each side. Place cheese onto one side of the English muffin, then top with sausage patty. Smear other side of the English muffin with 1 tablespoon pepper jelly & top with mixed greens. Close & eat!

Combine the shallot, pepper jelly, oil, vinegar, salt and pepper. Whisk to combine and taste for seasoning. Combine greens and celery. Toss with dressing & serve with cheese if desired.

Combine first 7 ingredient in a blender & purée until combined. Pour marinade into a non-reactive baking dish then place salmon, skin side up, into marinade. Cover & refrigerate overnight.

Remove the salmon from the marinade; pat skin side dry. Place marinade in a small sauce pan & bring to a rolling boil for 3 minutes. Remove from heat & set aside. Preheat oven to 350.

Using a very sharp knife, make 3 short incisions into the skin of the salmon. Heat a sauté pan over medium-high heat. Add a thin layer of oil.
Place fillets, skin side down. Give the pan a gentle shake to check & to ensure that doesn’t burn. Cook until flesh is nearly opaque a 1/3 of the way up the fillet. Slide a spatula under & carefully turn over. Place in the preheated oven for 2 minutes or until a desired doneness has been reached. Remove from oven & place onto thick paper towel.

Serve salmon & sauce with noodles or rice & vegetables.

Roll out pastry dough on a lightly floured surface with a floured rolling pin into a 12-inch round to fit into a 9-inch pie plate. Fit dough into pie plate & trim excess, leaving a 1/2-inch overhang. Fold overhang inward & crimp against the plate rim. Prick bottom of shell all over with a fork & chill 1 hour.

Preheat oven to 350. Melt butter in a bowl set over a saucepan of simmering water; remove from heat. Whisk in brown sugar, flour, spices, salt, vinegar & 1 cup water. Lightly beat 2 eggs, & whisk into mixture. Return bowl to pan of simmering water; cook, stirring often, until mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. Remove from heat & let cool to room temperature, about 20 minutes, stirring occasionally.

Pour filling into crust & place top crust over filling. Trim excess, leaving a 1/2-inch overhang. Fold under bottom crust. Press to seal, and crimp as desired. Beat remaining egg with remaining teaspoon water; brush top of pie with egg wash & sprinkle with turbinado sugar. Use a sharp knife to slash 6 vents.

Bake pie until golden & surface has puffed, about 45 minutes. Let cool on a wire rack 45 minutes. Serve slightly warm with ice cream.