Moroccan Blueberry Salad

Need a quick and easy salad that is sure to please your dinner guests? Look no further! This salad can be whipped up in no time and tastes amazing!

Prep Time: 5 minutes

Serves 6.

Ingredients:

– 1 Bottle BBH Moroccan Blueberry Vinaigrette

– 6 cups baby spinach, packed

– 1 cup fresh blueberries

– 1 cup fresh strawberries, chopped

– Plain Greek yogurt, to taste

Directions:

1. Toss spinach, strawberries, and blueberries together in a salad bowl.

2. Mix together BBH Moroccan Blueberry Vinaigrette with plain Greek yogurt, to taste. Pour over prepared salad.

3. Top with more fresh blueberries.

4. Serve and enjoy!

Chipotle BBQ Chicken Pizza

This recipe is quick and easy to make and is perfect for using up your leftover rotisserie chicken!

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

 

Ingredients:

1 (.25 ounce) package active dry yeast

1 teaspoon white sugar

1 cup warm water

2 1/2 cups flour

2 tablespoons olive oil

1 teaspoon salt

1 bottle Beary Berry Honey Chipotle Honey Glaze

1 1/2 cups shredded rotisserie chicken

1 small onion, chopped

1 red bell pepper, chopped

2 cups shredded marble cheese

1 tomato, thinly sliced

bacon bits, to taste

Directions:

  1. Preheat oven to 450 degrees F. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. Stir in flour, salt, and oil. Beat until smooth. Let rest 5 minutes.
  3. Turn dough out onto a parchment paper lined baking sheet and pat or roll dough out to cover pan.
  4. Spread crust with 1/2 bottle of Beary Berry Honey Chipotle Honey Glaze. Sprinkle shredded chicken, onion, red bell pepper, and bacon bits over top. Cover with cheese. Arrange tomato slices on top of the pizza.
  5. Bake in preheated oven for 15-20 minutes, or until crust is golden brown. Let baked pizza cool for 5 minutes before serving.
  6. Enjoy!

 

Sesame Noodle Salad

This delicious salad is easy to make and is sure to be a crowd pleaser at potlucks and BBQs! It works great as a nutritious and delicious cold supper on a hot summer day.

Serves 8.

Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

 

Ingredients:

1 (16 ounce) package angel hair pasta

1/4 cup sesame oil

1/4 cup vegetable oil

1/2 cup soy sauce

1/4 cup balsamic vinegar

1 tbsp Sriracha hot sauce (optional)

1/3 cup Berry Beary Honey Liquid Honey

1 teaspoon sesame seeds, or more if desired

1 green onion, chopped

1 red bell pepper, chopped

1 cup zucchini, shredded

1 carrot, julienned

Directions:

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the angel hair pasta and cook uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 4-5 minutes. Drain well and rinse with cold water.

2. Mix together sesame oil, vegetable oil, soy sauce, balsamic vinegar, Sriracha hot sauce, and honey in a large bowl. Toss the pasta in the dressing, sprinkle with sesame seeds, green onion, bell pepper, zucchini, and carrot.

3. Serve and enjoy!

 

Tips:

  • Try adding chicken, pork, or tofu.
  • Substitute the sauce in this recipe for our Mandarin Sesame Vinaigrette.
  • Add peanuts or other nuts for an additional crunch.

 

Quick n’ Easy Chili Garlic Stir Fry

This recipe for Chili Garlic Stir Fry is perfect for those weeknights when you need and easy meal to throw together in a short amount of time. It’s also easy to adjust for the amount of people you are cooking for.

Serves 4.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

  • 4 boneless, skinless chicken breasts, cut into bite size pieces no more than 3/4″ thick
  • 4 cups frozen stir fry veggie mix
  • 1 package fresh egg noodles or rice noodles
  • 1 jar Beary Berry Honey Chili Garlic Honey Glaze
  • Salt and pepper

Directions:

  1. In a large frying pan or wok, sprinkle chicken with salt and pepper and fry until it is cooked through, approximately 10 minutes.
  2. In the meantime, prepare noodles according to package directions.
  3. Add stir fry veggies and cook until veggies begin to soften but are still crunchy, approximately 5-8 minutes.
  4. Pour Beary Berry Honey Chili Garlic Honey Glaze over chicken and veggies, to taste.
  5. Serve over noodles and enjoy!

 

Tips:

  • Try substituting the Chili Garlic Honey Glaze with our Teriyaki or Spicy Ginger honey glazes instead.
  • Serve the stir fry over rice instead of noodles.

Orange and Pomegranate Salad

A refreshing side dish for a Mediterranean meal.

4 large oranges
2 tbsp Beary Berry Pomegranate Honey
1 tbsp pure pomegranate juice
3 large Medjool dates, pitted, chopped
3 large figs, chopped
2 tbsp toasted pistachios or other nuts, toasted and chopped
2 tbsp pomegranate seeds (optional)

  1. Slice the top and bottom off of each orange. Use your knife to cut the peel of the orange away from the flesh, leaving no white pith (it’s bitter).
  2. Once peeled, slice each orange into thin slices and arrange them on a large plate or platter, overlapping them slightly. Leave a 1-inch border from the edge.
  3. Whisk together the Beary Berry Pomegranate Honey and pomegranate juice. Drizzle evenly over the orange slices. Sprinkle with the chopped dates and figs, then the pistachios and pomegranate seeds.
  4. Serve and enjoy!

 

Stuffed Swiss Chard Rolls in Sweet and Sour Tomato Sauce

Using Swiss chard leaves makes rolling really easy, much simpler than cabbage. If the leaves break or tear a bit, don’t worry about it. They work best if they’re somewhat wilted – leave on the counter overnight and they’ll work great. Also works great with kale leaves and beet greens.

20 large Swiss chard leaves, thick/heavy stem removed (about one inch up the leaf)
800 gr ground extra lean beef, bison, chicken or turkey
2 1/2 cups rice, cooked
1 medium onion, finely diced
2.5 tsp dill, dry (double if using fresh)
2 large egg
1 tsp salt (optional)
1 tsp pepper
1/2 cup half and half

Sweet and Sour Sauce
28 oz tin of crushed tomatoes, no sodium added
3/4 cup Beary Berry Honey
3/4 cup apple cider vinegar or white vinegar
salt to taste (optional)

  1. Preheat oven to 350 degrees
  2. Make the sweet and sour sauce – in a medium bowl, whisk together the honey and vinegar, then stir in the crushed tomatoes. Adjust to your taste, adding a bit more honey or vinegar, or a pinch of salt. Set aside.
  3. In a large bowl, combine all the remaining ingredients except the Swiss chard. Mix well and divide into 12 portions for 2 large rolls per serving. If making smaller, more traditional rolls, divide mixture into 24 and slice the Swiss chard leaves in half length wise.
  4. Place a portion into the center of each chard leaf and shape into a log. Roll leaf around filling and place in a 9×13 baking dish seam side down. (If there are small tears in the leaves don’t worry about it).
  5. Pour the sauce over the rolls and cover the pan with foil.
  6. Bake 40 to 45 minutes or until the meat is cooked through.  Serve hot.

Lazy Cabbage Roll Method:

  1. 1. Pour a bit of the sauce on the bottom of the 9×13 pan.
  2. Arrange half of the leaves in the pan, so that the cover the bottom and come up the sides just a bit.
  3. Distribute the meat mixture evenly over the leaves, pressing gently to make a thin, flat layer.
  4. Top with the remaining leaves, pressing down slightly and tucking the leaves down the sides of the meat, effectively making one large “roll.”
  5. Pour the sauce over the top, cover with foil and bake 30 to 40 minutes.

Recipe by ElaineWilson.com, used with permission.

We are hiring!

Are you enthusiastic, reliable, and passionate about honey and local food? We are looking for energetic individuals to help demo our products in Save On Foods stores around Edmonton.

Shifts are 2pm to 6pm, with 4 to 5 shifts per month. Weekend availability would be great. The first Tuesday of each month (15% off Tuesday at SaveOn) would also be ideal.

You must have a car, be dependable, and be comfortable talking with the public. Hours may be flexible (we can discuss) and more shifts may be available October to mid-December. You need to be able to work with minimum supervision and have excellent communication skills to maintain our already solid relationships with store managers and staff as well as help us increase our customer reach.

Please email sales@BearyBerryHoney.com with a letter outlining your interest, experience, salary expectation, and related abilities. We will train you in our products and demo style, but you should already be comfortable talking with people from a variety of backgrounds and at different levels.

Please feel free to share this offer to anyone looking for a sweet part-time position.

Saffron Pilaf with Honey and Almonds

This fragrant rice with raisins and toasted nuts gets its beautiful golden colour from Persian saffron.  One of the world’s most expensive spices, saffron has a deep flavour that isn’t found in American saffron also known as saffron (good for colour but adding no flavour).

4 to 6 tbsp toasted nuts (pistachios, pine nuts, almonds, your choice)
2 tbsp butter or olive oil
1/2 cup onion, finely diced
1 cup basmati rice
1 ¼ cups water
2 tbsp golden or green raisins
1 tsp Beary Berry Honey (see notes)
1/2 tsp salt (less or more to taste)
1/2 tsp saffron threads
4 cardamom pods lightly crushed (if you have them)

  1. In a medium fry pan, toast the nuts until golden brown, shaking and stirring often so they don’t burn. Pour them onto a heat-safe plate or bowl and allow them to cool completely. When cooled, coarsely chop them.
  2. To the hot pan, add the butter and onion and stir cook until softened and just starting to brown, about 5 minutes.
  3. Add the rice and stir cook another minute or two to lightly toast the rice.
  4. Add the water (careful – it will steam voraciously), raisins, honey, salt, saffron (crush the threads in the palm of your hand with your thumb before adding them) and cardamom pods (if you have).
  5. Reduce heat to low immediately and cover. Simmer until rice is tender, about 15 minutes. Stir it a couple of times while cooking.
  6. Remove the rice from the heat, fluff gently with a fork and cover again, letting it stand covered at least 10 minutes and up to 30.
  7. Adjust seasoning to your taste, then stir in half of the toasted nuts. Plate and garnish with remaining nuts.

Suggestions:

 

 

Garlic Balsamic Glazed Root Vegetables

Autumn vegetables are always delicious when roasted, especially when you add garlic and balsmic. Use whatever root vegetables you have on hand.

6 tbsp Beary Berry Garlic Balsamic Vinaigrette
4 cups root vegetables, peeled & cut into 1/2″ cubes
– carrot, butternut squash, turnip, rutabaga, yam, etc.
flaked sea salt
cracked black pepper


  1. Preheat oven to 450 degrees.
  2. Cut the vegetables into 1/2″ cubes and place them in a large bowl.
  3. Shake the Beary Berry Garlic Balsamic Vinaigrette really well, then measure out the amount you need and pour it over the vegetables. Toss them to coat well. Spread them out on a large, parchment-lined baking sheet.
  4. Roast the vegetables in the oven about 45 minutes. Stir them gently a couple of times until they’re just tender and nicely glazed.
  5. Spoon the vegetables back into the large bowl and toss with salt and pepper to taste.
  6. Serve them hot, room temperature or cold. Make a great warm or cold salad.

 

Pecan Pie

Who doesn’t love a gooey, rich and delicious pecan pie. If you don’t make your own pastry, you could use a frozen crust.

Filling
1/2 cup unsalted butter
1 cup packed brown sugar
1/2 cup Beary Berry Honey
1 tbsp cider vinegar
2 tsp vanilla
1/4 tsp salt
3 eggs, lightly beaten
2 cups pecan halves

Pastry
1-1/4 cups (300 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
1/4 tsp (1 mL) salt
1/2 cup (125 mL) cold unsalted butter, cut into small cubes
1/4 cup ice cold water

Make the pastry

  1. In a large bowl, combine the flour, sugar and salt.
  2. Using your hands, work the butter into the flour mixture to make coarse crumbs.
  3. Add the ice cold water and work it in with a fork until a ragged dough forms.
  4. Shape the dough into a disc,  wrap in plastic wrap, and refrigerate until well chilled, at least 1 hour.

To make the pie

  1. Preheat the oven to 350 degrees.
  2. Set the disc of pastry on the kitchen counter and let it stand at room temperature for 5 minutes to soften slightly.
  3. Lightly flour the kitchen counter and roll out the pastry to 12-inch circle.
  4. Carefully lift the pastry round over a 9-inch pie plate. Trim to leave a 1-inch (2.5 cm) overhang; fold the edge under and flute the edge with your fingers, a chopstick or a fork.
  5. Prick the bottom of the pie crust all over with fork and refrigerate until firm, about 30 minutes.
  6. Meanwhile, in a saucepan, melt the butter over medium heat.
  7. Add the brown sugar and stir until smooth. Remove from heat.
  8. Stir in the honey, vinegar, vanilla and salt.
  9. Add the eggs one at a time, mixing well after each.
  10. Arrange the pecan halves in the pie shell and pour the filling over them.
  11. Place the pie on the bottom rack of the oven and bake until the filling is set, about 50 to 60 minutes. Remove from oven and let cool completely on a rack.

Adapted by Amanda Thiessen from the Canadian Living original recipe.