Recipes

I am always looking for easy side dishes to dress up my holiday meals. I have found a couple of these dishes that I really enjoy. Here is a dish that can be made with different mushrooms for a more interesting taste or simply with the white button variety. Either way, it can be enjoyed as an appetizer or a side dish for your entrée.

 Ingredients:

• 1 Tablespoon olive oil
• 16 ounce, carton of white button mushrooms, you can also use shitake or a combination of mushrooms.
• 1 large onion chopped fine
• Biogro Organic Flaky Pacific Sea Salt to taste
• Pepper to taste
• ¼ cup balsamic vinegar
• 1 Tablespoon New Zealand Multiflora Honey
• 4 garlic cloves minced
• Fresh chopped parsley 

Preparation:

Wash mushrooms well and pat dry. In a medium-sized skillet heat the olive oil. Add the mushrooms, Biogro Organic Pacific Sea Salt and pepper. Sauté for 1-2 minutes until they start to become tender.

In a small bowl whisk balsamic vinegar, New Zealand Multiflora Honey and minced garlic. Add the mushrooms and continue to sauté for about 3-5 minutes until sauce reduces, mushrooms are tender and coated with the sauce. When cooked, add fresh chopped parsley serve with your favorite dishes.

Recipe inspired by The Recipe Critic

Looking for a healthy snack that is easy to make and easy to eat? Check out these bite-size broccoli tots. This recipe is great for children because the chipotle sauce is not too spicy. If you want to add more punch use 1 tablespoon of minced canned chipotle chiles instead.

BROCCOLI TOTS

Ingredients

• 2 cups of ground broccoli.
• 2 tbs of parsley.
• 1/4 yellow onion.
• 1 egg.
• 1/2 cup Parmesan cheese.
• 1/3 cup Panko crumbs.
• 1/2 tsp of Chipotle BBQ Pacific Sea Salt.
• Pepper to taste.

Preparation

Precook the broccoli a little and place on a paper towel to drain some of the moisture. Mix all the ingredients together. Shape and place in a greased mini cupcake tin. Bake at 350 degrees for 35 minutes. Once cooked, if the tots are falling apart when you take them out of the pan, put them back into the oven to cook for a few minutes longer so they are a bit crisper or let them cool in the pan for a few minutes before removing them from the pan.

CHIPOTLE MANUKA SAUCE

INGREDIENTS

• 1/4 cup Greek yogurt.
• 1/4 Vegenaise
• 3 tablespoons chopped fresh cilantro.
• 1 green onion, minced.
• 1/2 tsp of Chipotle BBQ Pacific Sea Salt.
• 1 tablespoon Meyer lemon juice.
• 1 tablespoon Manuka Honey.

Preparation

Combine all ingredients in a food processor or blender.
Process until smooth.

Pack in a lunchbox with the chipotle dipping sauce for a healthy preschool lunch.

This tasty sweet and spicy chicken recipe makes for the perfect appetizer or served over rice for a delicious main dish. Even picky eaters will be asking for more. Try with New Zealand’s Multiflora Honey!

Ingredients 

• ½ cup New Zealand Multiflora Honey
• 2 tablespoons sriracha
• 1 teaspoon soy sauce
• 1 garlic clove, minced or pressed
• ½-inch section of fresh ginger root, grated (or ½ teaspoon dried ground ginger)
• 4 boneless, skinless chicken breasts
• spray olive oil
• minced chives

Directions:

1. Whisk together the honey, sriracha, soy sauce, garlic, and ginger and set aside.
2. Cut the chicken breast into ½-inch wide strips, then turn 90 degrees and cut crosswise into ½-inch cubes.
3. Place a heavy skillet over medium high heat. Spray with olive oil. Add the chicken to the pan in a single layer and do not stir it for 30 seconds. Stir fry the chicken until opaque all the way through, about 7 minutes. Pour in the prepared sauce and raise the heat to high, tossing the chicken in the sauce. Continue to cook and toss (using either the pan or a spatula to toss) the chicken until the sauce is bubbly and thick and darkened, about 3 minutes. Transfer the sticky chicken bites to a bowl and garnish with minced chives.

Based on a recipe from: Foodie with Family

Spice up your Cinco de Mayo with our Spicy Tropical Gold. This festive cocktail is the perfect balance of sweet and heat!

YIELD: Makes 1 serving

INGREDIENTS

DIRECTIONS

This recipe inspired by myrecipes.com. sparked my imagination! I am always looking for ideas to serve during a pool party. You want something that you can grab and eat with your fingers while sitting in the back yard. I would serve these chicken wings with lots of wet towelettes.

Shopping List

• New Zealand Multiflora Honey
• Chipotle BBQ Pacific Sea Salt

Ingredients:

• 20 large chicken drumettes, skinned
• 2 tablespoons toasted sesame oil, divided
• 5 tablespoons New Zealand Multiflora Honey
• 1/4 cup unsalted chicken stock
• 1 teaspoon of Chipotle BBQ Pacific Sea Salt
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons ground fresh chili paste
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced fresh garlic
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons unsalted roasted peanuts, chopped

Preparation:

Coat a large foil-lined baking sheet with cooking spray. Combine chicken and 1 tablespoon of oil. Toss to coat then broil for 13 minutes, turn chicken over and broil again for 3 minutes.

Combine New Zealand Multiflora Honey, chicken stock, Chipotle BBQ Pacific Sea Salt, vinegar, chili paste, ginger, garlic, and remaining tablespoon of oil in a small skillet. Cook over medium-high heat. Bring to a boil, stirring for another 13 minutes until liquid is reduced to about 2/3 cup. Brush chicken with 3 tablespoons honey mixture, and return to broiler. Broil 2 minutes until lightly charred. Place chicken in a large bowl; drizzle with the remaining honey mixture, and toss to coat. Sprinkle chicken with cilantro and peanuts. Serve and enjoy!

Here is a New Zealand twist on a classic Spanish favorite. A perfect dessert to share with family and friends. Light, refreshing and deliciously creamy.

Shopping List:

• Manuka Honey
• Pacific Sea Salt – Fine
• Manuka Honey Salted Caramels

Ingredients:

For Flan:

• 1/2 cup sugar
• 7 tablespoons Manuka Honey, divided
• 1 (14-oz.) can sweetened condensed milk
• 1 cup milk
• 3 large eggs
• 1 large egg yolk
• 1/4 teaspoon Pacific Sea Salt
• A 2-quart flan dish (a soufflé bowl with cover will do)
• A 13×9” pan with water

For Caramel Sauce:

• Manuka Honey Salted Caramels
• A little milk for melting

 Preparation:

Flan:

Preheat oven to 350°. Sprinkle sugar in a 3-qt. pan over medium heat. Cook, turning shaking pan for 4 minutes or until sugar melts and turns a light golden brown. Slowly stir in 3 Tbsp. of Manuka Honey. Stir until all blends evenly. Remove from heat. Sugar hardens fast so immediately pour hot caramelized sugar into a 2-quart soufflé dish.

In a blender add condensed milk, next 4 ingredients, and remaining 4 Tbsp. Multiflora Honey mix until smooth; pour over hardened sugar in soufflé bowl. Cover the bowl and place in a 13- x 9-inch pan filled with water.

Bake at 350° for 30 to 35 minutes or until a fork inserted into flan comes out clean. Remove bowl from water bath; place on a wire rack. Cool 30 minutes. Cover and chill 3 hours. Run a knife around edges of flan to loosen. Cover soufflé bowl with a serving plate and invert. Serve with melted Manuka Honey Caramel Sauce.

Salted Manuka Caramel Sauce:

Combine Manuka Honey Salted Caramels and milk in a heavy saucepan. Stir to melt while cooking over medium-high heat until mixture reaches 110ºC. Cool down and serve with flan. Enjoy!

Is dessert hummus still cool? We have no idea, but we do know it’s delicious! 6 ingredients, no cooking needed, this recipe features even more health benefits with the addition of our Lemon Twist Manuka Honey.

Whip up this hummus for any occasion, or no occasion at all, either way it’s a tasty way to satiate your sweet tooth and healthy enough to have for lunch. 

Lemon Dessert Hummus

• 1 Can Organic Chickpeas (Skinned, for extra creamy hummus)
• 1/4 Cup Tahini (Use good quality tahini!) 
• 1/4 Cup + 1 Tbsp PRI Lemon Twist Manuka Honey
• 3 Tbsp Meyer Lemon Juice
• 1 Tsp Vanilla Extract
• 1/4 Tsp Almond Extract 

Instructions:

1. Strain chickpeas and rinse with water. Skin the chickpeas, it’s time consuming but worth it for extra creamy hummus! 
2. In a food processor, add skinned chickpeas, tahini, lemon manuka honey, lemon juice, vanilla extract and almond extract. 
3. Blend until creamy and smooth and serve with your favorite fruit, pretzels, cookies or crackers.

Notes: Add more honey if needed for more sweetness. You may also try adding a scoop of vanilla protein for an extra cakey dessert dip! 

How do you Manuka? Bring on the summer fun with Manuka Margaritas. Enjoy with your friends at BBQs or parties. Don’t forget the chips and guac!!!

Shopping List:

• Bio-Gro Certified Pacific Sea Salt – Coarse
• Honeyland Manuka Honey 5+

Ingredients:

Bio-Gro Pacific Sea Salt – Coarse

• 1/2 cup Tequila
• 4 tablespoons strained squeezed lime juice
• 2-3 tablespoons Honeyland Manuka Honey
• 1 cup ice

Preparation:

Rub a lime wedge along the rim of two small glasses and then dip them into a small plate with Pacific Sea Salt. Fill with ice.

In a cocktail shaker combine tequila, lime juice, Manuka Honey and ice. Secure the lid and shake until most of the ice is gone. Shake well enough so the honey is mixed into the drink.

Pour into Margarita glasses.

Salud!!!!

Spice up your summer bbq with this sweet and spicy chipotle glaze recipe! Spread it on ribs, steaks, chicken, or veggies. Any way you spread it, this easy, delicious glaze will be a hit at your next bbq!

INGREDIENTS

• 2/3 cup of Manuka Honey
• 1/4 cup of water
• 1/4 cup of ketchup
• 1 tablespoon of white vinegar
• 1 teaspoon of chili flakes
• 1 teaspoon Chipotle BBQ Salt

DIRECTIONS

Mix ingredients in a saucepan until boiling. Spread on absolutely everything for a kick of delicious chipotle sweet flavor!

Spring is almost here! So get ready to host parties for your fiends and family with this refreshing non-alcoholic Honey and Ginger Limeade recipe everyone will enjoy!

• Makes: 8 Servings 
• Prep: 20 Mins
• Stand: 15 Mins
• Chill: 2 Hrs

Ingredients

• 3 cups water
• 1/2 cup finely chopped fresh ginger
• 2 3-inch strips lime peel
• 1/2 cup packed brown sugar
• 1/2 cup Blue Borage Honey 
• 1 1/2 cups fresh lime juice
• 1 fresh jalapeno chile pepper, seeded and thinly sliced (optional)
• 1 1 liter bottle sparkling water, chilled
• Ice cubes
• Lime wedges
• Fresh ginger slices

Directions

1. In a small saucepan combine 2 cups of the water and the finely chopped ginger. Bring to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Remove from heat; stir in lime peel. Cover and let stand for 15 minutes. Strain into a pitcher; discard solids.
2. Add brown sugar and honey to ginger liquid in pitcher, stirring to dissolve sugar. Stir in lime juice, jalapeno pepper (if desired), and the remaining 1 cup water. Cover and chill for at least 2 hours (up to 3 days).
3. Before serving, add the reserved squeezed lime halves to pitcher. Slowly pour sparkling water into ginger liquid in pitcher; stir gently to mix. Serve in brown sugar-rimmed glasses over ice cubes. Garnish with lime wedges and ginger slices.

Based on a recipe from: Better Homes & Gardens 

Fuel your mornings with this easy honey granola recipe you can add to your favorite Greek yogurt and top with fresh berries!  

Ingredients 

• 4 cups rolled oats
• ¹⁄₂ teaspoon New Zealand Sea Salt
• 1 cup almonds (or other nuts, chopped)
• 1 tablespoon ground cinnamon
• 2 tablespoons ground flax seeds (optional)
• ¹⁄₃ cup oil (coconut oil works really well)
• ²⁄₃ cup Manuka honey
• 1 teaspoon vanilla extract

Directions 

1. Heat oven to 300 degrees.
2. Combine oats, nuts, salt, cinnamon and flax in a large bowl and set aside.
3. Combine oil, honey and vanilla in another, smaller bowl.
4. Mix wet ingredients into dry – you may need to use your hands.
5. Then spread the mixture onto two cookie sheets lined with foil or parchment.
6. Bake 10 minutes. Then remove from oven and stir.
7. Bake an additional 10 minutes or until slightly golden.
8. Remove from oven and allow to cool completely.
9. When cooled, transfer into an airtight container for storage.
10. Enjoy!

based on a recipe from: Genius Kitchen

Here is a recipe inspired by the author Mary Ann Dwyer. Try this delicious warm mug solo cake on a cozy Saturday evening. Double the recipe if you are expecting company. It makes a great dessert!

Ingredients

• 2 Tbsp. butter melted
• 3 Tbsp. Honeyland Manuka Honey
• 3 Tbsp. unsweetened cocoa powder
• 1/4 tsp. baking powder
• 1 medium egg beaten
• 3 Tbsp. whole milk
• 4 Tbsp. all-purpose flour
• 6 small Manuka Honey Salted Caramels chopped into small pieces
• 3 Tbsp. semisweet chocolate chips

Instructions

Melt butter in a microwave safe bowl for 20 seconds.

In a mug, mix Honeyland Manuka Honey, cocoa powder, baking powder, beaten egg, milk, melted butter, and flour until well blended. Add Manuka Honey Salted Caramels pieces and chocolate chips.