Light+Fresh honey recipes

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Firestone, CO 80504

CARIBBEAN HONEY-SPICED CHICKEN with Mango

HONEY CITRUS SALAD with Avocado

FRESH ZUCCHINI TOSS with Honey Dressing

HONEY GARLIC FOCACCIA with Rosemary & Roasted Peppers

GRILLED TOFU & SAUTÉED ASIAN GREENS

COOL CHERRY SOUP

HONEY & GINGER MARINATED FLANK STEAK

STRAWBERRY ORANGE HONEY SORBET

IngredIents Makes 4 servings1/4 cup honey 1/4 cup fresh lemon juice 2 teaspoons lemon peel, freshly grated1 ripe mango, peeled and diced 1 small onion, peeled and quartered 2 fresh jalapeño peppers, halved and seeded 2 teaspoons paprika 2 teaspoons vegetable oil 1 1/2 teaspoons garlic salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground black pepper 1/2 teaspoon ground allspice 4 boneless, skinless chicken breast halves 1 tablespoon vegetable oil

IngredIents Makes 6 servings3 (6-inch) corn tortillas 4 oranges 4 grapefruits 1/3 cup honey 1/4 cup raspberry vinegar 2 tablespoons oil 1/4 teaspoon salt 1 avocado, sliced

IngredIents Makes 9 servings1/2 cup vegetable oil 1/3 cup white wine vinegar 1 clove garlic, minced 1/3 cup honey 1/2 teaspoon seasoned salt 1/4 teaspoon black pepper2 cups zucchini, coarsely shredded 1 head iceberg lettuce, cored, rinsed and

torn into pieces* 1/2 cup red onion, thinly sliced 1 cup seasoned croutons 1 cup grape tomatoes or tomato wedges

IngredIents Makes 6 servings2 1/2 to 3 cups all-purpose flour, divided 1 package fast-rising yeast 1 teaspoon salt 3/4 cup water 1/4 cup + 1 tablespoon honey, divided1 tablespoon olive oil 1 tablespoon fresh garlic, finely chopped6 tablespoons roasted red bell pepper,

chopped and drained 2 teaspoons fresh rosemary, choppedCornmeal

IngredIents Makes 2 servings1 (14-ounce) block firm tofu, drained 1/4 cup soy sauce 1 tablespoon Asian sesame oil 1/3 cup honey 1 tablespoon fresh ginger, peeled and

finely grated1 clove garlic, minced 1/4 teaspoon TABASCO® sauce, or dried hot red pepper flakes 1 tablespoon vegetable oil 2 (5-ounce) bags Asian greens or baby spinach

IngredIents Makes 6 servings1 pound cherries, pitted 1 1/2 pounds plums, pitted and chopped 1/4 teaspoon salt 1/4 teaspoon ground ginger 1 teaspoon Dijon mustard 1/3 cup dry red wine 1/3 cup honey 1 cup buttermilk 1 lime, thinly sliced, for garnish

IngredIents Makes 4 servings1/4 cup soy sauce 1/3 cup honey 2 tablespoons balsamic vinegar 1 1/2 teaspoons garlic powder, or 1 clove garlic, minced 2 tablespoons ginger, freshly grated1/2 cup canola oil 2 pounds flank steak

IngredIents Makes 4 servings2 egg whites, room temperature 1/4 teaspoon cream of tartar 1 teaspoon lemon juice 1 1/2 tablespoons granulated sugar 1 teaspoon orange peel, freshly grated1/2 cup apple juice1 pint ripe strawberries, washed and shucked 1/4 cup orange juice concentrate, frozen 2 tablespoons orange liqueur, optional1/3 cup honeyFresh mint, for garnish

dIrectIonsIn a small bowl, combine honey, lemon juice and lemon peel; whisk until well blended. Remove 1/4 cup of mixture to food processor container; set aside. Add mango to honey-lemon mixture in bowl; toss to coat. Cover and store in refrigerator. Add onion, jalapeños, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in food processor container. Process until very finely chopped. Spread mixture evenly over both sides of chicken breasts. Spread oil in a 13x9x2-inch baking pan. Arrange chicken breasts in pan. Bake at 375°F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.

dIrectIonsPreheat oven to 255°F. Slice corn tortillas into very thin strips. Place strips on a cookie sheet and bake for 15 minutes or until dry and crispy. Set aside. Peel oranges and grapefruits, then section, seed, and place in large bowl; set aside. In small bowl, whisk together honey, raspberry vinegar, oil and salt. Pour over citrus sections and toss gently. Top with avocado slices and tortilla strips.

dIrectIonsFor dressing, combine first six ingredients in blender or shake in a jar. Place shredded zucchini in medium bowl; pour honey dressing over top. Cover and refrigerate 30 minutes or more. Place lettuce in large salad bowl. Add zucchini mixture and toss lightly. Garnish with onion, croutons and tomatoes. *6 cups mixed greens may be substituted for iceberg lettuce.

dIrectIonsIn large bowl, combine 2 cups flour, undissolved yeast and salt; set aside. In a small saucepan, heat water, 1/4 cup honey and oil until very warm (120°F to 130°F); stir into dry ingredients. Add garlic and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Divide dough into 6 equal pieces. Roll each to 4x5-inch oval. Sprinkle 2 large baking sheets with cornmeal. Place dough pieces on sheets. Sprinkle each piece with 1 tablespoon roasted pepper and 1/4 teaspoon rosemary. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes. Preheat oven to 400°F. Bake for 12 to 15 minutes. Warm remaining 1 tablespoon honey; drizzle over top of focaccias. Remove from sheets; cool on wire rack.

dIrectIonsCut tofu crosswise into 6 slices. Arrange in 1 layer on a triple layer of paper towels; top with another triple layer of towels. Weight with a shallow baking pan; let stand 2 minutes. Repeat with dry paper towels 2 more times. Stir together soy sauce, sesame oil, honey, ginger, garlic, and TABASCO® in glass baking dish. Add tofu slices in 1 layer and marinate, turning over every couple minutes, for 10 minutes. Spray grill rack or pan with nonstick cooking spray; heat to medium heat. Remove tofu from baking dish, reserving marinade. Grill tofu 3 to 4 minutes on each side, or until browned on the outside. While tofu grills, heat vegetable oil in a 12-inch skillet over moderately-high heat until hot but not smoking. Sauté greens until they begin to wilt. Add reserved marinade and sauté until greens are just wilted, about 1 minute. Lift greens from skillet with tongs, letting excess marinade drip off; divide between 2 plates. Serve greens with tofu slices.

dIrectIonsIn a food processor, pulse cherries and plums until smooth. In medium saucepan, combine cherry and plum mixture, and salt. Cover and cook over medium heat about 5 minutes. Add ginger, mustard, wine and honey. Cover and cook 5 minutes more. Remove from heat; cool to room temperature. Stir in buttermilk; cover and refrigerate until ready to serve. Garnish with lime slices.

dIrectIonsCombine soy sauce, honey, vinegar, garlic powder, ginger and oil in a container with a tight lid. Shake to mix well. Make light diagonal slashes on each side of the flank steak in a diamond pattern. Place meat in a shallow baking dish and pour marinade over it. Cover and place in the refrigerator for at least 4 hours. Prepare the grill for cooking on medium-high heat. Cook the steak about 6 to 8 minutes on each side, remove from grill and let steak rest 5 minutes before serving. Slice steak thinly at a diagonal and serve with prepared horseradish sauce.

dIrectIonsPreheat oven to 250°F. For meringues, in a medium bowl, beat egg whites with electric mixer until frothy. Add cream of tartar and lemon juice; continue beating. Gradually add sugar; continue beating until shiny, stiff peaks form (about 5 minutes). Beat in orange peel. On a parchment-lined baking sheet, draw four 3-inch circles. Using a pastry bag, pipe meringue into circles, beginning in center. Bake 15 minutes or until golden. Turn off oven, open door for 5 minutes, but don’t remove meringues. Close door; leave meringues in oven for 1 hour more. Remove meringues and cool; store in moisture-tight container. For sorbet, in a blender, combine apple juice, strawberries, orange juice, orange liqueur, and honey; purée until smooth. Freeze in ice cream freezer following manufacturer’s directions. If you don’t have an ice cream freezer, pour purée into a shallow dish and freeze. To serve, spoon sorbet into bowls. Garnish with a meringue circle and mint sprig.

CARIBBEAN HONEY-SPICED CHICKEN with Mango

HONEY CITRUS SALAD with Avocado

FRESH ZUCCHINI TOSS with Honey Dressing

HONEY GARLIC FOCACCIA with Rosemary & Roasted Peppers

GRILLED TOFU & SAUTÉED ASIAN GREENS

COOL CHERRY SOUP

HONEY & GINGER MARINATED FLANK STEAK

STRAWBERRY ORANGE HONEY SORBET

When many people think of cooking with honey, they think of rich desserts, baked goods or chocolate sauces and fondues. However, honey is such a versatile sweetener, it is equally at home in light salad dressings, dips, summery soups and vegetarian dishes.

More and more people are looking for light and fresh recipes that are quick to prepare and delicious to eat. Honey offers the perfect solution. It lends itself well to many salad and fruit combinations because it is an ingredient that comes to us “straight from the garden.” In fact, pure honey is just about as natural as you can get.

Whether honey comes from your local grocery or a nearby farmers market, honey is a product of nature. Each bottle of honey represents the work of millions of hard-working bees who gather nectar from flowers, bring the nectar back to the hive and then make the nectar into honey. Nothing is ever added to honey. It is as natural as the fruits and vegetables you put in your salads, soups, dips and dressing.

So go ahead and experiment! There are hundreds of varieties of pure honey found in the United States and each variety tastes a little different. No matter where you buy your honey, we know you’ll agree that there’s nothing like the natural goodness of this wonderful sweetener.

We hope you enjoy these Light + Fresh honey recipes.

GET FRESH FROM THE GARDEN FLAvOR with Honey.