California Raisin-Onion Jam

Heat oil in a 12-inch skillet over medium heat. Add onions; stir and cook until soft. Stir in vinegar and honey; cook 1 minute more. Add raisins, thyme, lemon zest, salt and pepper; cook over medium heat until most of the liquid is gone. Remove thyme sprig and turn half of mixture into food processor. Pulse 2 to 3 times until smooth. Combine with remainder in skillet and mix well. Set aside to chill.

Blue Cheese Glaze

Combine ingredients in small mixing bowl; mix well and set aside.

Baked Tomatoes

Toss ingredients all together in a non-reactive baking dish. Spread evenly in single layer and bake at 350°F for 12 to 15 minutes, until slightly browned.

Baby Spinach-Peanut Sauté

Meanwhile, cook bacon in large saucepan over medium-high heat for 6 to 7 minutes, until almost crispy. Add garlic and shallot; cook for 2 to 3 minutes longer until soft. Stir in spinach; cook and toss until spinach is wilted, 3 to 4 minutes. Stir in peanuts and season to taste.

To Serve

Brush steaks with oil and season with salt and pepper. Spoon 1 or 2 tablespoons of glaze onto each steak. Charcoal grill steaks on high heat for 4 to 5 minutes per side, turning a quarter turn halfway through each side, until done (145°F for medium rare) and glaze is golden brown. Place tomato half on each individual serving plate. Arrange steak on top. Add a tablespoon of onion jam to top of steak. Spoon spinach-peanut sauté along side and serve at once.


California Raisin-Onion Jam

  • 1/2 Tablespoon olive oil
  • 1/4 medium yellow onion, cut in matchstick-size pieces (julienne)
  • 1 Tablespoon balsamic vinegar
  • 1/2 Tablespoon honey
  • 3/4 Cup California raisins
  • 1/2 sprig fresh thyme
  • 1/2 Teaspoon chopped fresh lemon zest
  • Salt and pepper; to taste


Blue Cheese Glaze

  • 1/2 Cup (2 ounces) crumbled Gorgonzola cheese
  • 2 Tablespoons mayonnaise
  • 1/2 Tablespoon chopped parsley
  • 1/2 Tablespoon chopped chives
  • 1/4 Teaspoon black pepper

Baked Tomatoes

  • 3 Roma tomatoes, cut in half lengthwise
  • 2 Tablespoons chopped fresh basil
  • 2 Tablespoons fresh thyme leaves
  • 2 Tablespoons chopped garlic
  • 1/4 Cup olive oil
  • Salt and pepper; to taste

Baby Spinach-Peanut Sauté

  • 3 Ounces Applewood (brand) bacon, cut in bite-size pieces
  • 3/4 Tablespoon chopped garlic
  • 11/2 Tablespoons chopped shallots
  • 6 Cups (12 ounces) fresh baby spinach leaves
  • 3/4 Cup roasted peanuts
  • Salt and pepper; to taste


  • 6 filet mignon (about 4 ounces each)
  • 1/4 Cup olive oil
  • Salt and pepper; to taste

Nutrition Facts Per Serving

Calories 590 (Calories from Fat 59%); Total Fat 40 ( Saturated Fat 9; Trans Fat 0; ); Cholesterol 90; Sodium 450; Potassium 972; Total Carbohydrate 27; Dietary Fiber 4; Sugars 18; Protein 35; Calcium 121; Iron 5;

Try Another Recipe

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All Recipes

There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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A ¼ cup serving of raisins provides 7% of the daily value for fiber.