Category: Lemon Honey

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.

 

 

 

 

 

Quickled Beets (Quick Pickled Beets)

Quickled Beets (Quick Pickled Beets)

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Quickled Beets | Quick Pickled Beets (hot process)
We don’t all have the space or time to pickle quarts of vegetables to put by for winter. This is a quick and easy way to make small batch pickles overnight that keep for ages in the fridge.  (Recipe and photo courtesy Elaine Wilson, FoodYouCanCook.com)

3 tbsp pickling vinegar
3 tbsp water
3 tbsp Beary Berry Honey, liquid or creamed
1 medium beet, peeled

  1. Halve the beet and lay one half flat side down. Cut it in half again shortways, and thinly slice so that you produce thin half moons. Repeat with the remaining beet half.
  2. Press the sliced pieces into a 250-ml (1-cup), heat-proof jar. The beets will lose some of their water in the process, so press in as many as you can.
  3. In a heat proof pan over medium heat, stir together the water, vinegar and honey until the honey dissolves and the liquid comes to a bubble. Remove from the heat.
  4. Pour the hot liquid over the beets – you might have a bit leftover. Wipe the rim if sticky, then screw on the lid.
  5. Let sit at room temperature one day, or refrigerate several days. Will last for weeks in the refrigerator.

You can use this method for any vegetable that you want sweet pickled, such as cucumber slices, pearl onions, carrots, etc.

Quickled Beets | Quick Pickled Beets (cold process)

As above, but don’t heat the pickling liquid. Pour the cold liquid over the vegetables then place the jar in the fridge where they will keep for ages. They taste good the next day, but even better the longer they sit. Bonus: you can use any jar that seals well, so great for repurposing. (Recipe courtesy Elaine Wilson, FoodYouCanCook.com)

Tips/Variations:

  • Try flavoured Beary Berry honeys: Ginger, Tangerine or Chai would be delicious
  • Add 5 or 6 slices of ginger.
  • Add pickling spice and/or dill.
  • Use orange juice instead of water.
  • Add 1 or more sliced chili peppers.
  • The hot process quickles faster but will cause colours for most vegetables to fade somewhat. The cold process takes longer but will make crunchier, brighter vegetables.

Recipes copyright ElaineWilson.com, used with permission.

 

Resources

Beary Berry Honey products available at farmers markets, their farm store near Tofield, in SaveOn Stores, and in many local shops. Visit BearyBerryHoney.com or call 780-662-3577.

Check out EatEastOfEdmonton.com for a listing of the many farms east of Edmonton that you can visit and where they grow our vegetables, grains and the meat we enjoy. You can also get recommended routes for self-guided tours of the region, including the many farms open to visitors.

Visit GoEastRTO.com for suggested day trips of activities, festivals, and sightseeing in the region east of Edmonton.

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.