Category: Sides

Moroccan Blueberry Salad

Moroccan Blueberry Salad

Beary Berry Honey Inc.

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!

Sesame Noodle Salad

Sesame Noodle Salad

Beary Berry Honey Inc.

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.

 

Orange and Pomegranate Salad

Orange and Pomegranate Salad

Beary Berry Honey Inc.

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

Garlic Balsamic Glazed Potatoes

Beary Berry Honey Inc.

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

Honey Glazed Carrots with Nuts

Beary Berry Honey Inc.

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

Bacon-Wrapped Baby Potatoes with Honey

Beary Berry Honey Inc.

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

Saffron Pilaf with Honey and Almonds

Beary Berry Honey Inc.

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

Garlic Balsamic Glazed Root Vegetables

Beary Berry Honey Inc.

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

Honey Roasted Carrots

Beary Berry Honey Inc.

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

Quick and Easy Potato Salad

Beary Berry Honey Inc.

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.