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


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


  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!

Autumn Squash Soup with Sage and Honey

A quick and easy one-pot dish. Serves 4 as a light meal or 6 as a starter.

2 tbsp butter or bacon fat or oil
1 medium onion, finely chopped
2 large garlic cloves, chopped
4 cups low-sodium chicken broth
375 gr butternut squash, peeled and cut into 1″ pieces
375 gr acorn squash, peeled and cut into 1″ pieces
1/2 tsp rosemary, dried (chop it small)
1/4 tsp thyme, dried
1/4 tsp savory leaves, dried
1 tsp sage leaves, rubbed
3 tbsp cream (optional)
2 tsp honey

1/2 cup butter, softened
1 tbsp parsley, minced
12 baguette slices
1/2 cup grated pecorino, parmesan, Swiss or goat cheese
fresh cracked black


Toasted Nuts and Seeds
1/2 cup your choice of toasted nuts and seeds
Try pecans, almonds, hazelnuts, walnuts, Brazil nuts, pistachios, or toasted pumpkin seeds, sunflower seeds, pumpkin seeds, etc.


  1. In a large pot over medium heat, sauté the onion and garlic until soft and translucent, but not browned, about 10 minutes. (If it starts to brown a bit, turn down the heat. It’s not the end of the world – you’ll just have brown bits in your soup.)
  2. Add the broth, squash, and herbs. Bring the soup to a boil, then reduce heat to medium-low.
  3. Simmer until the squash is very tender, about 20 minutes.
  4. Using an immersion blender, purée soup right in the pot. (If using a regular blender, purée in batches, being very careful to firmly hold down the lid covered with a cloth to avoid exploding hot soup. When puréed, return the soup to the pot.)
  5. Stir in cream (if using) and honey, and bring to simmer. Season with salt (if using) and cracked pepper.

Croutons – prepare them while the soup is simmering

  1. Preheat broiler.
  2. In a bowl, combine butter and parsley. You may not use it all, but it’s delicious for toast or on potatoes and vegetables, as a finish for meat.
  3. Shmear 1 side of each bread slice with the herb butter.
  4. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute.
  5. Remove from oven, sprinkle with grated cheese and cracked pink or black pepper. Do this when the soup is almost ready.
  6. Broil until cheese melts, about 1 minute. Remove pan from oven.

Ladle the soup into bowls and top each with 2 or 3 croutons, or a sprinkle of the toasted nuts/seeds.

Tips / Suggestions

  • You can use just butternut or just acorn squash if you don’t want to buy both.
  • Weigh the squash AFTER you peel and seed it – which means you need to buy about 20% extra to account for that.
  • Don’t like peeling squash? Cut the squash in half, remove the seeds and place cut side down in a baking dish. Add water to a depth of about 1/2″. Roast in a 425 degree oven until softened. Length of time depends type and size of squash – check by piercing with a paring knife and when it easily slides through the flesh, the squash is ready. Remove from oven and carefully scoop out the hot flesh. You won’t need as much cooked as raw, so go for about 300 gr-ish of each.
  • Bacon fat gives a rich flavour – save the drippings next time you fry some up. We like Irvings Farm bacon.
  • We mae the croutons using The Cheesiry Pecorino, and a baguette from SaveOn Foods

Recipe adapted from one by Image copyright, used with permission. 

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.

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

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 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.