Recipes

Thanksgiving is right around the corner and it’s time to start planning your Thanksgiving menu. This is a great alternative to traditional stuffing for any of your family or friends who have a gluten sensitivity.

INGREDIENTS

4 cups cornbread, crumbled

1 (4 oz.) Italian sausage

1 cup chopped green bell pepper

1/2 cup minced onion

1/2 cup chopped celery

1 Tbsp minced parsley

1 tsp. dried thyme leaves, crushed

1 tsp. Fine New Zealand Sea Salt

1/4 tsp. ground black pepper

1/3 cup chicken broth

2 Tbsp New Zealand Multiflora Honey

DIRECTIONS

In large bowl, place crumbled cornbread.

Remove sausage from casing. In medium skillet, crumble and sauté sausage until brown. Using slotted spoon, remove sausage from skillet and add to cornbread. Drain all but       1 Tbsp of fat.

Return skillet to medium-high heat; stir in bell pepper, onion and celery. Sauté until vegetables are soft, about 5 minutes. Stir in parsley, thyme, salt and pepper. Cool slightly, then add to cornbread.

In small bowl, combine broth and honey. Pour over stuffing.

Place stuffing in a greased 9×9 inch baking dish. Cover dish with foil and bake at 350°F for 20 minutes. Remove foil and bake another 10 minutes until stuffing is lightly browned.

Based on a recipe from: The National Honey Board

Taste the flavors of New Zealand with this delicious roasted Multiflora Honey pie.

Shopping List

• New Zealand Multiflora Honey
• Pacific Sea Salt

Ingredients

• 3 Golden Delicious apples, peeled and cored (about 1 1/4 pounds)
• 4 Granny Smith apples, peeled and cored (about 1 1/2 pounds)
• ½ cup New Zealand Multiflora Honey
• 6 thyme branches
• 2 tablespoons grapeseed oil
• 2 tablespoons instant tapioca
• ⅓ cup light brown sugar
• ½ teaspoon ground ginger
• ¼ teaspoon Pacific Sea Salt
•  Flour, for dusting
•  Pie crust (store bought or homemade)

Preparation:

Preheat oven to 425°. Slice Golden Delicious apples and 3 Granny Smith apples into sixths.

In a large skillet over medium-high heat, bring 1/4 cup honey to a boil. Let simmer about 2 minutes, until Multiflora Honey is caramelized. Add thyme branches, ginger, and Pacific Sea Salt. Arrange the apples in a single layer in skillet. Sprinkle 1 tablespoon grape seed oil over apples. Cook apples, turning until caramelized on all sides (but not cooked through). About 10 minutes. Scrape apples and honey mixture into a bowl. Add tapioca and toss to combine. Discard all thyme branches.

Follow instructions on pie crust package. Place 1 pie crust in 9 1/2-inch glass deep-dish pie plate as directed on box. Spoon apple mixture into crust, mounding in center. Top with second crust; seal edges and flute. Cut 4 slits in top crust to allow steam to escape. Place pie plate on cookie sheet.

Bake for 15 minutes. Reduce heat to 350° and continue baking until crust is dark golden. Apples should be tender when pricked with a fork. About 45 minutes. Cool for 30 minutes before slicing.

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

YIELD: Makes 4 servings

INGREDIENTS

DIRECTIONS

Based on a recipe from: National Honey Board

Make your own delicious oatmeal bars with fresh blueberries and honey! These bite size squares make the perfect mid-morning snack to keep you full and focused to finish your day strong!

YIELD: Makes 16 squares

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 1/4 cups old-fashioned oats
• 1/2 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. New Zealand Sea Salt
• 3/4 cup (6 oz. or 12 T) unsalted butter,  softened
• 1/2 cup Manuka Honey Blend 5+
• 2 T brown sugar
• 1 egg
• 1 tsp. vanilla extract

DIRECTIONS

For the jam:

1. Place a small plate in the freezer for testing the jam.
2. In a large deep skillet, add blueberries, Manuka honey, and lemon juice. Heat and stir until it reaches a rolling boil. Boil and stir until it thickens, 10 minutes.
3. Add a small spoonful of the jam onto the plate in the freezer and let sit for 30 seconds. Tilt it. If it slides too fast, cook another 1-2 minutes and check again. If it moves slow, it is done. Test every 1-2 minutes and do not overcook. Remove from the heat and cool to room temperature.

For the bars:

1. Preheat oven to 350°F. Line an 8×8 square pan with parchment or grease with cooking spray.
2. In a large bowl, mix together the flour, oats, cinnamon, baking soda, and New Zealand sea salt.
3. In another large bowl, beat together the butter, honey, and brown sugar until creamy, about 2-3 minutes. Beat in the egg and vanilla until incorporated, about 1 minute (it may look curdled). Gradually beat in the flour mixture.
4. Evenly spread no more than half of the dough into the bottom of the pan. Top with cooled blueberry jam. Top with the remaining dough.
5. Bake 30 minutes or until golden brown. Cool completely before cutting into squares.

Based on a recipe form: National Honey Board

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

Whether cooking over an open fire or on your backyard grill, these Honey Garlic Shrimp Foil Packets are the perfect summer dish!

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

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 

This easy summer drink is simply watermelon, ice cubes, and a touch of honey in a blender.

YIELD: 1 quart

INGREDIENTS

DIRECTIONS

Based on a recipe form: National Honey Board

Friends coming over this weekend? Chili is a must! Cook it the day before, it always tastes better the next day. Add chili to your next BBQ, serve with grilled sausages or hot dogs. Top the chili, with Cheddar cheese, corn chips and more Fiji Hot Sauce for extra flavor and texture.

Shopping list:

• 1 1/2 pounds ground turkey or vegetarian meat
• 1 onion, chopped
• 1 small green bell pepper, chopped
• 2 garlic cloves, minced
• 2 (16-ounce) cans red kidney beans, rinsed and drained
• 2 (14-1/2-ounce) cans diced tomatoes
• 1 teaspoon Fiji Fire Hot Sauce (add more as needed)
• 1 tablespoon of chili powder
• 1 teaspoon Bio Gro Certified Pacific Sea Salt
• 1 teaspoon pepper
• 1 teaspoon ground cumin
• 1 teaspoon of Manuka Honey