Tag: recipe

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Peach Blackberry Salad with Blackberry-Basil Vinaigrette

Prep time: 20 minutes • Cook time: n/a • Serves 4

Tip: For best results, prepare the vinaigrette the day before serving to give the flavors time to fully develop.

Vinaigrette Ingredients:

½ c. extra virgin olive oil
¼ c. champagne vinegar
1 t. Dijon mustard
3 T. Great Canadian Honey
4-5 large blackberries, rinsed
1 T. fresh basil, roughly chopped
Sea salt and black pepper, to taste

Ingredients:

2 c. baby spinach
2 c. baby arugula
2 large ripe peaches, sliced
1 c. blackberries, washed and patted dry
½ c. walnuts, roughly chopped
4 oz. goat cheese, crumbled
Fresh basil sprigs, for garnish

Directions:

  1. Add the olive oil, vinegar, Dijon mustard, Great Canadian Honey, blackberries, and basil to a food processor container. Season with salt and black pepper, to taste, and process on high until thoroughly emulsified. Taste and add additional honey, salt, and/or black pepper, if desired. Transfer to an airtight container and store in the refrigerator until ready to serve.
  2. Add the spinach and arugula to a large bowl and toss to combine. Transfer to a serving platter and top with sliced peaches, fresh blackberries, walnuts, and goat cheese.
  3. Garnish with sprigs of fresh basil and drizzle some of the blackberry-basil vinaigrette on top. Serve immediately with remaining vinaigrette on the side.

 

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Instant Pot Cinnamon Pear Applesauce Recipe

Instantpot pear applesauce

Tip: For added fiber, do not peel the apples or pear prior to cooking. The final result will still be smooth and creamy after blending.

Prep time: 10 minutes • Active cook time: 4 minutes (+ time to come to pressure) • Natural release: 10 minutes • Serves: 4

Instant Pot Apple Sauce RecipeIngredients:

4 large apples, cored and chopped
2 large pears, cored and chopped
¼ c. water or apple juice
2 t. ground cinnamon
1 T. fresh lemon juice
1-2 T. Great Canadian Honey

Directions:

  1. Combine apples, pears, water, ground cinnamon, fresh lemon juice, and Great Canadian Honey in Instant Pot® and stir to combine. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 4 minutes.
  2. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
  3. Transfer apple mixture to a food processor or high-powered blender and blend until smooth. (For chunkier results, use an immersion blender instead).
  4. Serve immediately, or transfer to airtight containers and place in the refrigerator until ready to serve. Can be stored in the refrigerator for up to one week. Enjoy!

 

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One-Skillet Honey Applesauce Pork Tenderloin Recipe

Prep time: 10 minutes • Cook time: 1 hour • Serves: 4

Honey Apple Poor TenderloinIngredients:

1 c. unsweetened applesauce
3 T. Great Canadian Honey
2 T. sugar-free Dijon mustard
3 T. fresh rosemary leaves, chopped
Sea salt and black pepper, to taste
2 T. extra virgin olive oil
1½ lbs. pork tenderloin
3 medium firm apples, cored and chopped

Directions:

  1. Place oven rack in center position and pre-heat oven to 350°F.
  2. Combine applesauce, Great Canadian Honey, Dijon mustard, and rosemary leaves in a small bowl and stir to combine. Season with salt and black pepper, to taste, and set aside.
  3. Heat olive oil in a large oven-safe skillet over medium heat. Generously season the pork roast with salt and black pepper, to taste. Cook until browned and evenly seared on all sides, approximately 5-10 minutes.
  4. Remove from heat and spread half of the applesauce mixture all over the top and sides of the pork. Arrange the chopped apples around the sides of the pork and place in the pre-heated oven.
  5. Roast for 20 minutes, then remove from oven and flip the pork. Brush with remaining applesauce mixture, drizzle with Great Canadian Honey and return to the oven for another 20-25 minutes, or until the pork is cooked through.
  6. Remove from oven and cover loosely to rest for 5 minutes before serving.

 

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Honey Maple Blueberry Crisp Recipe

Blueberry Crunch Recipe

Prep time: 15 minutes • Cook time: 45-50 minutes • Serves: 4-6

Ingredients:

4 c. fresh blueberries, rinsed
¼ c. real maple syrup
¾ t. ground cinnamon
½ t. ground allspice
½ t. dried rosemary (or 1½ t. fresh, finely chopped)

Topping Ingredients:

¾ c. old-fashioned rolled oats
¼ c. almond flour
¼ c. almonds, sliced
¼ c. Great Canadian Honey
2 T. unsalted butter, melted
1/8 t. table salt

Optional, to Serve:
1 c. Greek yogurt

Directions:

  1. Place top oven rack in the center position and pre-heat oven to 350°
  2. Place blueberries in a large bowl. Add maple syrup, cinnamon, allspice, rosemary, and salt. Toss to combine and set aside.
  3. Combine the topping ingredients in a separate bowl and stir until oats are thoroughly coated and all ingredients are well combined. Set aside.
  4. Pour blueberry mixture into a 10” cast iron skillet and spread into an even layer. Spread the topping evenly across the top in a uniform layer, as well.
  5. Place into pre-heated oven and bake for 30 minutes. If the top layer is nicely browned at this point, cover dish loosely with aluminum foil to prevent over-browning. Bake for another 15-20 minutes or until the blueberry crisp is nice and bubbling. Remove from oven and set aside to cool for 5-10 minutes.
  6. Serve warm with some Greek yogurt, and a drizzle of Great Canadian Honey if desired.

 

 

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Honey Roasted Carrots Recipe

Prep time: 15 minutes • Cook time: 20-25 minutes • Serves: 4-6

Ingredients:

2 lbs. fresh carrots, peeled and cut on the diagonal
1 T. extra virgin olive oil
3 T. Great Canadian Honey
1 T. curry powder
10-12 fresh thyme sprigs
Sea salt and black pepper, to taste

Directions:

  1. Place the top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a baking sheet. Set aside.
  2. Add carrots, olive oil, Great Canadian Honey, curry powder, and fresh thyme to a large mixing bowl. Sprinkle with salt and black pepper, to taste. Toss until well combined.
  3. Pour seasoned carrots on the prepared sheet pan and spread into a single layer without overcrowding. Place in the pre-heated oven and roast for 20-25 minutes, turning carrots once halfway through cooking. Carrots should be crisp, tender, and nicely browned when ready.
  4. Remove from oven and transfer to a serving bowl or platter. Serve immediately with your choice of entrees. Enjoy!

 

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Sparkling Honey Orange Ginger Cranberry Punch

punch glass

Prep time: 15 minutes (+ chill time) • Serves: 4

Honey orange ginger punch and glassIngredients:

¼ c. fresh ginger, peeled and roughly chopped or minced
1 c. unsweetened cranberry juice
1 c. fresh orange juice (approximately 3 large oranges)
1 large lime, sliced
1 large orange, sliced
½ c. fresh or frozen cranberries
3 c. club soda, chilled*
2-3 T. Great Canadian Honey
Additional orange slices and/or fresh cranberries, for garnish

Directions:

  1. Add the ginger, unsweetened cranberry juice, orange juice, lime slices, orange slices, and cranberries to a large non-reactive bowl and gently press with a potato masher or wooden spoon to release the juices. Stir to combine and place in the refrigerator to chill for a few hours.
  2. Remove from refrigerator and strain to remove solids, squeezing out excess liquid from the sliced fruit in the process. Discard solids and transfer the remaining liquid to a large pitcher.
  3. Add chilled club soda and stir to combine. Taste and stir in the Great Canadian Honey to sweeten.
  4. Serve immediately over ice and garnish with extra cranberries or orange slices, if desired. Enjoy!

 

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Greek Yogurt Berry Cheesecake Parfaits Recipe – Made With Honey!

Prep time: 10 minutes • Chilling time: 2 hours • Serves: 4

Crust Ingredients:

¼ c. raw almonds
¼ c. raw pecans
3 pitted dates, roughly chopped
¼ t. ground cinnamon, plus more for garnish

Cheesecake Ingredients:

4 oz. cream cheese, room temperature
1 c. full-fat Greek yogurt
3 T. Great Canadian Honey
1 t. real vanilla extract
1 c. strawberries, chopped
1 c. raspberries
½ c. blueberries

Directions:

  1. In the bowl of a food processor, combine almonds, pecans, dates, and cinnamon. Pulse until the mixture starts to form a ball and the nuts are nicely broken down. Divide the nut crust between 4 individual serving dishes or jars and set aside.
  2. In a large mixing bowl, beat the cream cheese, Greek yogurt, honey, and vanilla with an electric mixer until smooth. Set aside.Tip: If cream cheese isn’t fully softened, beat it first before adding the other ingredients.
  3. Divide half of the cheesecake mixture between the 4 serving dishes or jars and divide half of the berries among the individual dishes. Repeat this process with remaining cheesecake mixture and fresh berries.
  4. Place the parfaits in the refrigerator for at least 2 hours to chill. To serve, garnish with ground cinnamon or an extra drizzle of Great Canadian Honey if desired.