Earlier this week we brought you an intimate interview with Aarti + Brendan. Today they share two recipes they created utilizing products from Chef Jeremiah Bacon's Basket!

BRENDAN’S RECIPE: Old-Fashioned “GOOD-MORNING, GEORGIA!” Oatmeal

Ingredients

1 cup ANSON MILLS STONE-CUT OATS 2 cups Filtered or spring water 1/2 teaspoon kosher salt

1/4 tsp smoked salt 1/4 tsp ground cloves 1/4 tsp ground cinnamon 1/2 tsp ground ginger 4 oz (4 shots) espresso

½ cup coconut cream

5 tablespoons M GREENWOOD BOURBON PEACH JAM

Directions Place the oats in a medium heavy-bottomed saucepan and cover with a couple of inches of cold tap water. Swirl lightly. Let settle. Pour off detritus (if a little water remains, it’s okay). Add the spring or filtered water, and both salts.

Bring the oats to a simmer over high heat, stirring frequently, about 3 minutes.

As oats begin to thicken, add ground cloves, cinnamon, ginger and shots of espresso.

Continue to simmer for about 3 more minutes, stirring frequently; the oats will continue to thicken. When it is just shy of your desired thickness, remove the pan from the heat, cover, and let rest for 5 minutes.

Whisk coconut cream in separate bowl. Whip its ass like it sassed back.

Spoon desired amount of oatmeal into a bowl. Stir rivulets of peach jam through oatmeal. Add dollops of whipped coconut cream.

Glop peach jam on top of that.

Gaze, transfixed and smiling, as the cream melts, running across the surface of the oatmeal like delicious, dairy-free lava. Consume.

Adapted from Anson Mills Old-Fashioned Oatmeal recipe.

AARTI’S RECIPE: Salmon Cakes with JERUSALEM ARTICHOKE RELISH tartar sauce

Ingredients

1 pound salmon fillet, skinned and cut into 1-inch cubes

1 medium shallot, chopped

2 cloves garlic, chopped

1/2 serrano chile, seeds and membranes removed, chopped

3-4 sprigs of mint, plus more for garnish.

1/4 cup artichoke relish, plus 2 tablespoons extra for tartar sauce

1/4 teaspoon ground turmeric

4 large portabello mushrooms, stem and ribs removed

1/2 cup crème fraiche

Zest of one lemon

Baby kale mix

Sunflower oil

Kosher salt and pepper

Directions

Place salmon cubes on a baking sheet, then chill in the freezer for 15 minutes.

Meanwhile, whizz up shallot, garlic, Serrano chile, mint and 1/4 cup artichoke relish in a food processor until finely minced. Empty into a large bowl.

Now pulse salmon in food processor until finely minced but not a paste. Fold salmon and shallot mixture together, along with turmeric and a flurry of kosher salt and freshly ground black pepper. Shape into 4 equal patties, each about 3/4-inch thick. Place on baking sheet, cover with plastic wrap and chill in the fridge overnight, if possible.

The next day, remove the patties from the fridge. Preheat oven to 400 degrees Fahrenheit. Place a baking sheet in the oven as it preheats.

Make tartar sauce: finely chop 2 tablespoons of Jerusalem artichoke relish, and add that to crème fraiche along with lemon zest and a little salt. Set aside.

Cut two shallow crosses in the flat top of the mushrooms. Brush with some oil, season with salt and pepper, and transfer to the baking sheet in the oven, gill-side facing up. Cook 10 minutes, then flip over and cook another 10 minutes.

Meanwhile, warm a little oil in a large cast iron skillet until shimmering. Place salmon patties in the skillet, and cook about 5 minutes until browned. Flip and cook the other side until browned too. Sprinkle with salt.

To create the stack: Place portabello mushroom on the bottom, gill-side up. Add a nest of baby kale mix. Nestle salmon cake on top, then add a dollop of “tartar” sauce. Garnish with a little mint. Serve immediately with a small wedge of lemon.

Aarti's New Cookbook Available for Pre-Order Now!

Aarti's new cookbook - “Aarti Paarti: An American Kitchen with an Indian Soul” - releases September 23rd 2014 (Grand Central) and is available for preorder now.

Preordered copies are autographed and will also receive bonus most-requested recipes: dairy-free chai, gluten free chapati, chicken korma and a great green bean recipe that will work with nearly any veggie you find at the farmers market.