Honey-Garlic Butter Shrimp

3 T. unsalted butter

3 T. honey

4 large cloves garlic, minced

2 T. lemon juice

1/4 t. salt

1/4 t. crushed red pepper

1 lb. raw shrimp (16-20 count), peeled and deveined

Chopped fresh parsley or cilantro for garnish

Lemon wedges for garnish

Melt butter in a large skillet over medium-high heat. Add honey, garlic, lemon juice, salt, and crushed red pepper; cook, stirring, until hot, about 1 minute.

Add shrimp and cook, stirring often, until opaque and just cooked through, 3-4 minutes.

Sprinkle with parsley or cilantro and serve with lemon wedges.

Serves 4.

Adapted from 5 Ingredients, 15 Minutes, page 66.

Southwest Kale Salad with Datil Honey Dressing

For dressing:

1/3 c. red wine vinegar

1/4 c. olive oil (optional)

2 T. Dijon or whole grain mustard

1 T. Datil Sting Honey

1-2 t. adobo seasoning

For salad:

8 c. fresh kale, chopped

2 c. cooked quinoa

1 c. roasted or fresh corn

1 c. chopped tomatoes

1/4 c. chopped red onion (for less bite, marinate onion in apple cider vinegar for at least 10 minutes)

1/4 c. toasted pumpkin seeds  

1/2 avocado, peeled and cubed

Sea salt, pepper, and garlic powder to taste

To make dressing, add all ingredients to a small jar and shake to combine.

To make salad, layer kale, quinoa, corn, tomatoes, and onion in a large bowl. Top with pumpkin seeds and avocado. Season with salt, pepper, and garlic powder. Serve dressing on the side, or pour over and toss to combine.

Serves 6.

Adapted from Edible Northeast Florida magazine, Nov./Dec. 2021, p. 18.

Skillet-Roasted Carrots

1 T. olive oil

1 lb. small rainbow carrots, trimmed into even sizes, halved if large

1/2 t. kosher salt

1/4 t. black pepper

3 T. apple cider vinegar

2 T. honey

Fresh thyme leaves

Heat olive oil in a large skillet over medium-high heat. Add carrots and sprinkle with salt and pepper. Cook, stirring occasionally, until carrots are browned in spots and tender-crisp, 6-8 minutes. Add vinegar and honey. Continue cooking, stirring often, until liquid is syrupy and carrots are evenly coated, about 1 minute. Remove from heat, sprinkle with thyme, and serve immediately.

Serves 4.

Adapted from Southern Living magazine, Sept. 2021, p. 14.  

Lou's Granola

3/4 c. salted butter
1/2 c. canola oil
1 c. clover honey
2 t. vanilla
1 t. ground cinnamon
5-1/2 c. rolled oats
1/2 c. shredded sweetened coconut
3/4 c. chopped walnuts
2/3 c. sesame seeds
1/2 c. sunflower seeds
1/4 c. sliced almonds
1 c. raisins
Fresh berries, for serving

Preheat oven to 350 degrees and set racks in top and bottom thirds of the oven. Line two baking sheets with parchment paper or nonstick mats.

In a 3- or 4-quart pan over medium heat, melt the butter. Add the oil and honey, and stir. Remove from heat. Stir in vanilla and cinnamon, and whisk to combine.

In a large bowl, stir together all remaining ingredients except raisins and berries. Pour the butter mixture over the oat mixture and stir.

Divide the granola between the baking sheets and spread to an even thickness. Bake, stirring ever 5 minutes, until browned and fragrant, 25-30 minutes. Remove from oven and let cool on the baking sheets. Sprinkle with raisins, then store in a tightly sealed jar. Serve topped with fresh berries.

Makes about 3 quarts.

Adapted from Yankee magazine, May/June 2018, p. 58, from Lou's Restaurant and Bakery, Hanover, NH.    

Honey-Mustard Sheet Pan Salmon & Vegetables

1 lb. baby red potatoes, halved
2 shallots, quartered lengthwise
4 T. olive oil, divided
1 t. kosher salt, divided
3 T. plus 2 t. whole grain mustard
1-1/2 t. honey
1/2 c. panko breadcrumbs
2 t. fresh thyme, chopped
4 5-oz. skin-on salmon fillets
3 c. sugar snap peas, trimmed
2 t. red wine vinegar
1 t. minced garlic
1/4 t. smoked paprika

Preheat oven to 425 degrees. Toss potatoes and shallots with 1 T. olive oil and 1/4 t. kosher salt on a large rimmed baking sheet. Arrange in an even layer, with potatoes cut side down. Roast until almost tender, about 15 minutes. Remove from oven.

Meanwhile, combine 3 T. mustard, 1/4 t. kosher salt, and 1 t. honey in a bowl. In a separate bowl, stir together panko breadcrumbs, thyme, 1 T. olive oil, and 1/4 t. kosher salt. Arrange salmon fillets, skin side down, on a plate. Spread mustard mixture evenly over tops of fillets. Sprinkle fillets evenly with panko mixture, pressing to adhere.

Stir potato mixture on baking sheet, pushing it toward the edges. Place fillets, skin side down, in center of baking sheet. Scatter snap peas evenly around salmon. Return pan to oven and bake at 425 degrees until fillets are cooked to medium doneness (flaky and opaque), about 10 minutes.

Meanwhile, whisk together red wine vinegar, garlic, paprika, 2 T. olive oil, 1/4 t. kosher salt, 2 t. mustard, and 1/2 t. honey.

Divide fillets between 4 plates and drizzle with honey-mustard mixture.

Serves 4.

Adapted from Southern Living magazine, April 2019, p. 132. 

Honey-Glazed Spiced Carrots

4 T. unsalted butter, melted
3 T. honey
1 T. light brown sugar
1-1/2 t. kosher salt
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. black pepper
2 lb. small carrots, peeled and trimmed
1 T. thinly sliced fresh chives

Preheat oven to 400 degrees. Stir together butter, honey, brown sugar, salt, cinnamon, nutmeg, and pepper in a small bowl; reserve 2 T. of the mixture. Pour remaining butter mixture over carrots and toss to combine. Spread in a single layer on 2 baking sheets. Bake for 30 minutes.

Toss roasted carrots with reserved butter mixture. Transfer to a serving platter and sprinkle with chives.

Serves 8.

Adapted from Southern Living magazine, Nov. 2016, p. 110.

Easiest-Ever Peach & Honey Jam

5 medium ripe peaches, peeled and coarsely chopped
2/3 c. water
3 T. lemon juice
1 T. powdered no- or low-sugar pectin
1/2 c. sugar
1/3 c. honey

In a food processor, pulse peaches until finely chopped, stopping and stirring often.

In a 4-qt. saucepan, combine peaches, water, and lemon juice. Stir in pectin. Heat on high to a vigorous boil that cannot be stirred down, stirring frequently. Stir in sugar and honey. Return to a vigorous boil that cannot be stirred down, stirring constantly. Boil 1 minute and remove from heat.

Transfer to heatproof jars or container. Let cool at room temperature. Cover and refrigerate overnight or until set. Keeps for 1 month, refrigerated.

Makes about 2-1/2 c.

For variety, replace peaches with 3 c. mixed fresh raspberries, blueberries, and blackberries.

From Good Housekeeping magazine, Aug. 2016, p. 105.

Honey Crisps

6 6" flour tortillas
1 T. confectioner's sugar
1/4 t. ground cinnamon
3 T. honey

Preheat oven to 400 degrees.

Cut each tortilla into 6 pie shaped wedges using kitchen shears. Place on an ungreased baking sheet. Bake 8-10 minutes, until crisp.

While crisps are baking, combine confectioner's sugar and cinnamon in a small bowl or custard cup. Mix well.

Remove tortillas from baking sheet and place on a sheet of waxed paper or on a serving plate.

Drizzle 1/4 t. of honey over each hot crisp. Sprinkle with sugar mixture. (Works best in a small strainer or duster.)

Serve warm.

Makes 36 crisps.

Adapted from The Meatless Gourmet, p. 97.

Honey-Mustard Vinaigrette

2 T. apple cider vinegar
1 T. whole grain mustard
2 t. honey
1 t. minced garlic
1/2 t. salt
1/2 t. black pepper
1/4 c. extra virgin olive oil

Whisk together vinegar, mustard, honey, garlic, salt, and pepper in a medium bowl until smooth. Add olive oil in a slow steady stream, whisking constantly until smooth.

Serves 4.

Adapted from Southern Living magazine, August 2016, p. 147. 

Apricot-Glazed Chicken

1/4 c. apricot spreadable fruit, large pieces snipped
1/4 c. honey
2 T. soy sauce
2 T. minced fresh ginger
6 cloves garlic, minced (1 T.)
1/2 t. cayenne pepper
1/4 c. cider vinegar
3-1/2 to 4 lb. chicken, cut up

Place oven rack in bottom third of oven. Preheat oven to 400 degrees.

For glaze, in small saucepan combine apricot spreadable fruit, honey, soy sauce, ginger, garlic, and cayenne pepper. Heat over medium-low heat until spreadable fruit is melted. Remove and stir in vinegar; cool.

Line a 13 x 9" baking pan with foil. Arrange chicken pieces in a single layer. Pour apricot glaze over chicken, turning pieces to coat. Arrange pieces skin side up. Bake, uncovered, 40-45 minutes or until done and tops are browned, brushing with glaze twice during baking.

Skim fat from pan juices and serve over chicken.

Serves 8.

Adapted from Better Homes and Gardens magazine, May 2016, p. 134.

Roasted Sweet Potatoes

2 sweet potatoes, peeled and cut into 1" cubes
2 T. honey
2 T. olive oil
1 t. cinnamon
1/2 t. salt
1/2 t. pepper

Combine all ingredients and roast 25-30 minutes at 375 degrees, stirring halfway through cooking time.

Serves 2.

Source unknown.

Honey-Lemon Chicken

Juice of 2 lemons
1 t. paprika
1/2 t. salt
1/4 t. pepper
1 t. soy sauce
4 t. honey
2 boneless chicken breasts, split (4 halves)

Preheat oven to 350 degrees. In a small mixing bowl, mix together the lemon juice, paprika, salt, pepper, soy sauce, and honey. Stir until combined.

Wash the chicken under cold running water and pat dry with paper towels. Place a sheet of aluminum foil in a baking pan and arrange the chicken in the pan. Pour the honey-lemon mixture over the chicken. Bake 45 minutes, turning once after 20 minutes.

Serves 4.

Source unknown.   

Honey-Lemon Slaw

1/2 c. mayonnaise
2 T. honey
1/2 t. grated lemon rind
2 T. lemon juice
1/2 t. salt
1/4 t. ground ginger
2 c. shredded red cabbage
2 c. shredded green cabbage

In medium bowl stir together mayonnaise, honey, lemon rind, lemon juice, salt, and ginger. Add cabbage; toss to coat well. Cover and chill at least 2 hours.

Makes about 4 cups.

Adapted from That Amazing Ingredient: Mayonnaise!, p. 41. 

Honeyed Cornbread

1 cup unbleached all-purpose flour 

1 cup yellow cornmeal 

2 t. baking powder 

1 t. baking soda 

3/4 t. salt 

4 heaping T. honey 

1 egg 

1-1/4 cup sour cream 

1/4 cup butter, melted 

Preheat oven to 425 degrees F. Place a well-oiled 10-inch cast iron skillet in the oven for about 4 minutes to heat while preparing batter. 

Stir dry ingredients together in a large bowl until combined. In a smaller bowl, beat honey, egg, sour cream and melted butter by hand. Add the wet ingredients to the dry, and stir until moistened. Remove skillet (don't forget your oven mitts!), and pour in the batter, spreading evenly with a large spoon. 

Bake for 20 to 25 minutes, or until lightly browned and an inserted toothpick comes out clean. 

Makes 12 servings. 

From Hobby Farm Home magazine, Nov./Dec. 2010, p. 37.