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!

 

Garlic Balsamic Glazed Potatoes

These Garlic Balsamic Glazed Potatoes are delicious and so easy to make! They would make a wonderful side dish at your next dinner party.

Serves 6.

Prep Time: 10 mins

Cook Time: 1 hour

Total Time: 1 hour 10 mins

Ingredients:

6 cups baby potatoes

4 tbsp. butter

Rosemary, to taste

Parsley, to taste

Seasoning salt, to taste

Onion Powder, to taste

Beary Berry Honey Garlic Balsamic Honey Vinaigrette

Directions:

  1. Preheat oven to 400 degrees.
  2. Cut baby potatoes in half and place in a glass baking dish.
  3. Cut butter into small pieces and distribute amongst the potatoes.
  4. Sprinkle with rosemary, parsley, seasoning salt, and onion powder.
  5. Pour a generous amount of Beary Berry Honey Garlic Balsamic Honey Vinaigrette over potatoes.
  6. Bake in oven for at least 1 hour or until potatoes are soft, stirring halfway through.
  7. Enjoy!

Honey Glazed Carrots with Nuts

Serves 6

Prep Time: 30 minutes

Total Time: 30 Minutes

 Ingredients:

6 cups, peeled and chopped carrots

½ cup Beary Berry Honey Ginger Honey, or to taste

½ cup chopped walnuts

½ cup chopped almonds

1 tbsp cinnamon

Salt, to taste

Directions:

  1. Place carrots in a large pot, cover with water and season with salt. Bring to a boil and cook until carrots are soft. Drain water.
  2. Add Beary Berry Honey Ginger honey and cinnamon to carrots and stir until covered. Transfer to a serving dish.
  3. Sprinkle chopped walnuts and almonds over top of carrots.
  4. Serve and enjoy!

Bacon-Wrapped Baby Potatoes with Honey

This is an easy and delicious recipe that works great as an appetizer or side dish. Serves 6.

24 baby potatoes

12 slices of bacon

2 oz (57g) of your favourite Beary Berry Honey flavoured honey

sour cream (optional)

1. Preheat oven to 350 F (180 C) and line a baking sheet with parchment paper.

2. Cut each slice of bacon in half and wrap one half-slice around each potato, securing with a toothpick.

3. Place the potatoes on prepared baking sheet and bake for 30 minutes or until bacon is browned and potatoes are tender.

4. Remove from oven and drizzle with honey.

5. Serve with sour cream, if desired.

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.

 

Honey Roasted Carrots

With autumn comes the boon of harvest vegetables. Carrots are readily available any time of year, but this recipe is also delicious with yam and squash.

3 tbsp Beary Berry Honey
2 tbsp oil
1/4 tsp sea salt
1 tsp coarse black pepper (1/2 tsp fine ground pepper)
12 large carrots
1 tbsp minced fresh herbs – thyme, sage, rosemary


  1. Preheat oven to 450 degrees.
  2. Cut the carrots into 1/2″ rounds. For the skinnier ends and for skinnier carrots, cut thicker rounds or segments so all the pieces will cook evenly.
  3. In a large bowl, whisk together the honey, oil, salt and pepper.
  4. Add the carrots and coat them well. Spread them out on a large, parchment-lined baking sheet.
  5. Roast the carrots in the oven about 45 minutes. Stir them gently a couple of times until they’re just tender and nicely glazed.
  6. Spoon the carrots back into the large bowl and toss with the fresh herbs. Taste and adjust seasoning if you feel it needs it.
  7. Tip the carrots into a serving bowl or onto a platter, or divide among individual plates.

 

Quick and Easy Potato Salad

Makes a quick and easy side dish, great for summer picnics.

1 bottle Beary Berry Honey Creamy Dill Vinaigrette
1 kg bag hash browns, defrosted
4 to 6 boiled eggs, chopped small
1 red bell pepper, diced
1 small onion, diced (optional)

Combine everything together in a large bowl in a bowl. Serve immediately. If making ahead, add the Creamy Dill Vinaigrette just before serving.

Tips / Suggestions:

  • Don’t like red bell pepper? Try adding diced celery or radishes.
  • Want a bit more zing? Finely chop 3 large dill pickles and add to the salad.
  • For a German-style twist, add 2 to 3 tbsp of plain yellow or Dijon mustard.
  • Use 1.5 kg of raw yellow flesh potatoes, dice small and boil, roast or steam until just tender. Let cool completely and then use instead of the hash browns.

Recipe by Amanda Thiessen.

Mediterranean Quinoa Salad

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.

 

 

 

 

 

Beet Green and Bacon Salad with Berry Vinaigrette

Don’t throw away those gorgeous beet greens! Use them in stirfry, soups, and side dishes. With tons of nutrition and flavour, and paired with berries, bacon and sheep cheese, they make an amazing salad.

3 to 4 cups beet greens, stem removed (or spinach, arugula, romaine or other lettuce)
a handful of crumbled or diced goat/sheep cheese, preferably from a local farm
a handful of toasted nuts (pecans, walnuts, almonds, pistachios, etc.)
a handful of cooked, crumbled bacon, preferably from a local farm
a handful of berries of your choice

  1. Toss the greens with half of the vinaigrette (recipe below) and divide between two salad plates.
  2. Sprinkle with some of the cheese, then nuts, then bacon, then berries – add a bit more of everything until you think your salad looks scrumptious.
  3. Drizzle with more salad dressing if you choose.

Quick  Berry Vinaigrette

1 tbsp Beary Berry HoneyBlack Raspberry, Red Raspberry or Pomegranate
1 tbsp raspberry vinegar or red wine vinegar
2 tbsp mashed berries (fresh or frozen)
water to thin just to your taste

Whisk everything together in a small bowl and adjust for sweetness or acid. Season with salt and/or pepper if you like.  Drizzled over greens with some toasted nuts, goat cheese, and sliced fresh fruit or dried fruit.

(OR)  Use Beary Beary Honey Raspberry Balsamic Vinaigrette

Recipe 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.

The Cheesiry cheese products available at farmers markets, their farm store near Kitscoty, and in many local shops. Visit TheCheesiry.com for more information.

Irvings Farms pork and bacon products available at farmers market, their farm store near Round Hill, and in many local shops. Visit IrvingsFarmFresh.com for more information.


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.