Side Dishes

Carrots with honey, lemon zest and thyme

Total time: 35 minutes Servings: 4 Note: Adapted from “A Year in My Kitchen” by Skye Gyngell Ingredients: 8 carrots 1 1/2 tablespoons Savannah Bee Company Wildflower Honey 1/4 cup butter 6 thyme sprigs Salt and freshly ground black pepper … Continue reading

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Primavera Pasta Salad

Ingredients: Makes 6 servings 1-1/2 Tablespoons olive oil 1-1/2 Tablespoons butter or margarine 1-1/2 cups broccoli florets 2 cloves garlic, minced 2 tomatoes, seeded and diced 3/4 cup julienne zucchini 1/2 cup julienne carrots 1/4 cup Savannah Bee Company honey … Continue reading

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Chinese Spinach Toss

Makes 6 servings 3-1/2 cups fresh bean sprouts 1/3 cup rice vinegar or white wine vinegar 1/3 cup vegetable oil 1/3 cup Savannah Bee Company Acacia Honey 2 teaspoons soy sauce 1-1/2 teaspoons fresh grated ginger root 1 bunch spinach, … Continue reading

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Honey Carrot Soup

Makes 4 servings 1 lb. carrots, peeled and thinly sliced 2 cups reduced-sodium chicken broth 1 onion, chopped 1 cup 2% low-fat milk 1/4 cup Savannah Bee Company Wildflower Honey Ground nutmeg Minced chives Place carrots, onion and chicken broth … Continue reading

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Roasted Acorn Squash with Ricotta & Honey

Ingredients: 2 acorn squash, ┬áseeds removed and cut into quarters (leave the skin on!) 1 tablespoon olive oil 1/4 teaspoon kosher salt 1/8 teaspoon cracked black pepper 10 oz fresh ricotta or 8 oz burrata. 2-4 tablespoons Savannah Bee Company … Continue reading

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Sweet Roasted Brussel Sprouts

adapted from a David Chang recipe Prep time: 30 minutes Cook time: 20 minutes Makes 8-10 side dish servings Ingredients: 2 pounds Brussels sprouts 1/4 cup olive oil kosher salt 1/4 cup fish sauce 1/4 cup Savannah Bee Company Wildflower … Continue reading

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Warm Potato Salad with Honey Dressing

Makes 6 servings 1/3 cup cider vinegar 2 Tablespoons vegetable oil 1/4 cup honey 1 Tablespoon Dijon mustard 1/8 teaspoon bottled hot pepper sauce 1-1/2 lb. small new potatoes, cut in bite-sized pieces 5 slices bacon, crisp cooked, crumbled 2 … Continue reading

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Triple Red Casserole

Makes 6 servings 2 Tablespoons minced onion 2 Tablespoons butter or margarine 4 cups shredded red cabbage 1/4 cup honey 1/2 cup dry red wine 1 can (16 oz.) dark red kidney beans Salt and pepper, to taste Drain beans; … Continue reading

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Triple Red Casserole

Makes 6 servings 2 Tablespoons minced onion 2 Tablespoons butter or margarine 4 cups shredded red cabbage 1/4 cup honey 1/2 cup dry red wine 1 can (16 oz.) dark red kidney beans Salt and pepper, to taste Drain beans; … Continue reading

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Sweet and Hot Marinated Mushrooms

Makes 6 servings 1/3 cup honey 1/4 cup white wine vinegar 1/4 cup dry white wine 2 Tablespoons vegetable oil 1 Tablespoon soy sauce 1 Tablespoon sesame oil 1 clove garlic, minced 1 chopped green onion 1 teaspoon grated fresh … Continue reading

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