Author: Beary Berry Honey Inc.

We are a family bee farm located near Tofield, Alberta. We raise bees and produce more than 40 different honey-based products, including honey blends, salad dressings, and glazes. They are all-natural; contain our 100% pure Alberta unpasteurized honey; are gluten-free; and contain nothing artificial.
Ruth’s Lemon Honey and Thyme Marinade

Ruth’s Lemon Honey and Thyme Marinade

Beary Berry Honey Inc.

500 gr chicken breasts
1/4 cup Beary Berry Honey Lemon Honey 
1/4 cup olive oil
2 tsp minced thyme, lemon thyme or basil (use half the amount of dried herbs)

  1. In a small pan or pot over medium heat, melt the honey, then whisk in the olive oil and herbs.
  2. Remove the pan from the heat. Let the marinade cool completely. Reserve 2 tbsp of the marinade in a small bowl for basting later.
  3. Place the chicken and the remaining marinade in a large resealable bag.  Squeeze out as much of the air as you can, seal and then massage the meat. Place in the fridge and marinate at least 3 to 4 hours or until you are ready to cook them. Massage the meat and turn over at least once while it marinates.
  4. Oven Cooking: Preheat oven to 350 degrees. Line a 9×13 baking pan with tin foil and place the marinated chicken on it. (Discard the used marinade.) Place in the hot oven and roast about 30 minutes or until they are cooked through (depends how thick they are).
  5. Grill Cooking: Preheat the grill until very hot. Place the meat on the grill, reduce flame to medium and cook until good grill marks are formed and the chicken easily lifts from the grate. Turn the meat over often and brush with the reserved fresh marinade. Turn at least one more time, brushing again with reserved marinade, and continue to grill until meat is thoroughly cooked, no longer pink inside and juices run clear. 
  6. Serve with your choice of veggies or side dish.

Tips:

Recipe created by Ruth Baerg, adapted by Amanda Thiessen.

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

Beary Berry Honey Inc.

This is a great make-ahead vegetarian meal for quick lunches or a side dish. Delicious for potlucks and picnics, too. Serves 4 as a main, 8 as a side dish.

Vinaigrette
3 to 4 tbsp olive oil, extra-virgin
2 or 3 tbsp red wine vinegar
2 tsp Beary Berry Honey (see recommendations below)

Salad
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
2 Roma tomatoes, seeds removed and diced
1/2 English cucumber, seeds removed and diced
2 hands full of chopped or baby spinach, kale, beet or other greens
1 to 1 1/2 tbsp dried oregano (leaves, not ground)
3 cups cooked quinoa
salt and pepper, to taste
Optional: a handful of chopped fresh parsley
Optional: 100 gr of Feta cheese, crumbled
Optional: toss in a handful of black Kalamata olives

  1. Dice the vegetables and place them into a large bowl.
  2. Add all the remaining salad ingredients and toss well.
  3. In a small bowl, whisk together the vinaigrette ingredients.
  4. Toss the salad with the vinaigrette and adjust to your taste – add more oil, salt, honey, herbs, or vinegar.

Tips, Suggestions & Information

  • Use Beary Berry Honey unpasteurized clear or creamed honey for a simple vinaigrette.
  • For this recipe, try our Pomegranate Honey, Licorice Honey, or B&T Chai Honey. Use fresh lemon juice instead of red wine vinegar, and try our Lemon Honey or for a real Middle Eastern flavour, Peppermint Honey.
  • Quinoa is the only grain which is also a complete protein. It can be found at almost any natural foods, organic, or regular grocery store and is usually more economical in the bulk aisle. It increases about 3 x its volume when cooked. The easiest method is to cook it like pasta, in lots of water and exactly 11 minutes. Drain and serve immediately as a hot side dish or for a warm salad. For a cold salad or to make ahead, rinse the hot, cooked quinoa with cold water and keep it in the fridge up to 3 days, or portion in small containers and freeze for quick meals.
  • Use any combination of vegetables you like – broccoli, cauliflower, mushrooms, etc. Try adding cooked beans, chickpeas or lentils for different textures, or even cold shredded chicken or pork for meat eaters.

 

 

 

 

 

Honey French Toast with Honey Yogurt and Fresh Fruit

Honey French Toast with Honey Yogurt and Fresh Fruit

Beary Berry Honey Inc.

The nice thing about breakfast and brunch on the weekend is having the time to make something scrumptious once in a while.  Serves 4 to 6.

1-1/2 cups plain yogurt (not Greek)
1/4 to 1/2 cup Beary Berry Honey of your choice (flavoured or plain)
3 to 4 cups sliced fresh fruit (strawberries, banana, peaches, apple, pear…whatever you like)
2 tbsp Beary Berry Honey of your choice (flavoured or plain)
1 cup milk (not non-fat or skim)
6 eggs
12 thick slices of bread (any kind works, but French bread, brioche, or challah egg bread are really good)
1/2 cup butter or oil

  1. In a medium bowl, whisk together the yogurt and enough honey to get the sweetness and flavour you like. Set aside. (Can be made the day ahead.)
  2. Slice or prep the fruit and set aside.
  3. Place a large fry pan on the stove. Turn heat on to just under medium.
  4. In a large bowl, whisk together the Beary Berry Honey, milk, and eggs.
  5. Dip the sliced bread in the egg mixture, leaving several seconds to saturate. Turn the bread to coat the other side. Only soak as many as can fit your pan at one time.
  6. Add a good sized knob of butter (about 2 to 3 tablespoons) and quickly stir to melt it.
  7. Add soaked slices of toast to the sizzling pan – don’t crowd them so they toast and fry evenly. Give them a good two or three minutes, allowing them to get nice and brown on one side, then turn over and fry-toast that side (add a bit more butter if you need). NOTE: if toasting too quickly, turn the heat down a bit.
  8. Serve the French toast hot with a good sized serving of fresh fruit and a dollop of the honey yogurt.
Strawberry Lemon Greek Yogurt Popsicles

Strawberry Lemon Greek Yogurt Popsicles

Beary Berry Honey Inc.

A super refreshing treat, great for a hot summer day. Get creative, using different kinds of fruit, yogurts, and honey.

1/2 cup chopped strawberries (or other fruit of your choice)
1 cup Greek Yogurt (not non-fat, at least 2%)
2 tbsp Beary Berry Honey Lemon Honey (or your favourite fruit honey)

  1. Puree the fruit in a blender.
  2. In a medium bowl, stir together the yogurt and honey.
  3. Fold in the fruit puree and pour the mixture into popsicle moulds.
  4. Freeze them for at least 3 hours before serving.

Recipe adapted from Bee Maid Honey.