500 gr inexpensive beef (chuck, blade, sirloin tip)
1 bay leaf
1 large onion, peeled and sliced into thin half moons
1 1/2 tsp caraway seeds
3 large beets
2 x 400 ml tins of sauerkraut, with juices (about 3 cups home made)
156 ml tinned tomato paste (about 6 oz)
2/3 cup honey
salt and pepper to taste
Preheat the oven to 400 degrees.
Cut the beef into 1/4″ pieces and add to a large pot with the bay leaf, onion, caraway seeds, and 2 litres of water. Bring to a bubble over medium high heat, then reduce heat to medium low. Simmer at least 2 hours until the meat is tender.
While the meat is simmering, wash the beets and trim the dirty tips and ends. Roast them on a foil lined baking dish about 45 minutes or until tender.
Peel the beets and then cut them into 1/4″ pieces.
When the meat is tender, add the chopped beets, the sauerkraut with its juice, the tomato paste, and just enough water to cover the soup by 1 inch. Simmer another 10 minutes.
Add the honey, stirring to dissolve it, and simmer another 15 minutes.
Season with salt and pepper and serve with a dollop of sour cream or Greek yogurt, and a sprinkle of chopped chives or thinly sliced green onion.
Note: It may seem like a lot of honey, and certainly add less to your taste. It is needed to balance off the salt and sour from sauerkraut.
Cut the vegetables into 1/2″ cubes and place them in a large bowl.
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.
Roast the vegetables in the oven about 45 minutes. Stir them gently a couple of times until they’re just tender and nicely glazed.
Spoon the vegetables back into the large bowl and toss with salt and pepper to taste.
Serve them hot, room temperature or cold. Make a great warm or cold salad.
Pat the salmon fillets dry and place them on a tray or platter. Brush each with Beary Berry Honey Chili Garlic Glaze.
Place an aluminum baking sheet or cast iron pan in the hot oven (does not work with non-stick pans as they warp and bubble at high heat). Preheat the pan for 5 minutes until very hot.
Remove the hot pan from the oven and carefully place the salmon, skin side down, on the hot baking sheet. Return the pan to the oven and roast the fish until cooked through (time will vary depending the thickness of the filets). When the flesh flakes with a fork, it’s ready.
Remove the pan from the oven and using an egg/pancake flipper, slide the fillets off the pan – the skin will stick to the pan and the flesh will lift right off – and onto serving plates. Drizzle with a bit more of the Beary Berry Honey Chili Garlic Glaze.
Serve with rice, roast potatoes, and seasonal vegetables. Or serve on a noodle and vegetable salad. Also delicious cold, in salads, sandwiches and wraps.
Delicious with any of our glazes. Try it with Dijon, Chipotle, Raspberry Chipotle, Citrus Curry, Teriyaki, Pineapple Citrus, Spicy Ginger, or Caramelized Cherry.
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.
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.)
Add the broth, squash, and herbs. Bring the soup to a boil, then reduce heat to medium-low.
Simmer until the squash is very tender, about 20 minutes.
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.)
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
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.
Shmear 1 side of each bread slice with the herb butter.
Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute.
Remove from oven, sprinkle with grated cheese and cracked pink or black pepper. Do this when the soup is almost ready.
Broil until cheese melts, about 1 minute. Remove pan from oven.
Serve 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.
Keep a pitcher of this in the fridge for quick snacks or early morning meal after your work out. Stir before pouring. Freezes well. Serves 2.
30 red grapes
1/4 cup blueberries
1 cup strawberries
1/4 cup raspberries
1/2 cup 8 cherries, pitted
1/4 cup blackberries
1/2 medium apple
1 cup cooked chickpeas or white beans – cannelini, navy, kidney, etc.
1 to 2 tbsp Beary Berry Honey (see suggested varieties below) water as needed
Put everything in a blender with 1/4 cup of water and blend. Add more water to get to the consistency you like. (Smoothie will be thicker if you use frozen fruit.)
Enjoy right away, keep in the fridge a couple of days, portion and freeze, or pour into popsicle moulds and freeze for a healthy and delicious frozen treat.
Tips / Suggestions
Beary Berry Honey liquid or creamed honey works great, or try one of our fruit honeys such as: Strawberry, Red Raspberry, Black Raspberry, Saskatoon, Blueberry, or Pomegranate.
You can use any combination of fruits you like, fresh or frozen. There are several frozen berry blends that are great.
Beans add great whole protein. If you want to bump it up even more, add rice, pumpkin or hemp protein powder, available at health food stores and many pharmacies and supermarkets.
This is a rich, complex reduction that pairs well with roast pork, game or chicken. It’s delicious with pan-seared salmon and other strong tasting fish. You can make the reduction ahead and keep in the freezer for a quick week night meal. Serves 4 to 6.
2 tsp oil
1 large shallot, minced
1 tsp rosemary, fresh, minced
6 garlic cloves, minced
2 tbsp Port (or Cognac or brandy)
1/3 cup apple juice (preferably organic pressed for deeper flavour)
3 to 4 tbsp Dijon mustard (or half Dijon and half coarse mustard)
2 to 3 tbsp honey
Heat a small pan over medium heat. When hot, add the oil to swirl and coat the pan.
Add the shallot, garlic and rosemary, stirring cooking to soften and cook the vegetables.
When lightly browned, deglaze the pan with the Port (or you can omit and go straight to the apple juice if you like). Be careful! The alcohol may burst into flames – this is normal but keep long sleeves, hair, apron strings and of course body parts clear. In a moment or so, the alcohol will burn off and flame will extinguish.
When the alcohol has almost cooked off, add the apple juice and let it bubble until reduced by half.
Add the remaining ingredients and bring to a gentle bubble – if it seems over reduced or too thick, add a bit more apple juice or water to get the consistency you like. Adjust the flavour – adding a bit more mustard or honey as you like.
Remove from the heat and serve over roast pork, chicken, seafood or game. If making ahead, let cool completely then freeze. Makes about 3/4 cup of sauce.
Tips, Suggestions & Information
Use cold sauce as a vinaigrette – thin with a bit of water and apple cider vinegar (to your taste). Serve on salad or steamed/roasted asparagus.
If roasting meat, scrape the drippings into the sauce for a fuller-body richness (not essential, but delicious!).
If pan-searing the meat, when it’s done, remove the meat to a plate and cover with foil to keep warm. Make the reduction in the meat pan and when ready, place the meat back in the pan, turn to coat and then plate, drizzling with remaining sauce.