Ingredients 2 cups – Garbanzo beans 6 tablespoons – Lemon juice 1/4 cup – Canola olive oil blend 2 tablespoons – Sesame tahini 1 oz. – Garlic clove, minced 2 tablespoons – Kosher salt 1 tablespoon – Local honey Directions In food processor pulse beans, juice, tahini and olive oil until smooth paste. Peel and Read more about Alfalfa Honey & Lemon Hummus: Wednesday’s BUZZworthy Recipe[…]
INGREDIENTS Cupcakes 2¾ c. all-purpose flour ¾ tsp. each baking powder and baking soda ½ tsp. salt ½ c. reduced-fat sour cream ¼ c. milk 1½ tbsp. grated lemon zest 4 tbsp. lemon juice ¾ c. unsalted butter ¾ c. honey ¼ c. sugar 3 large eggs Lemon-Honey Frosting 1 c. unsalted butter ¼ c. Read more about Lemon-Honey Cupcakes: Wednesday’s BUZZworthy Recipe[…]
Ingredients 2 pounds baby carrots with tops 2 teaspoons olive oil 3 tablespoons butter, divided 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 shallot, finely chopped 2 tablespoons bourbon 2 tablespoons honey 1 tablespoon chicken broth or water ½ teaspoon chopped fresh thyme How to Make It Place a small roasting pan Read more about Honey-Roasted Carrots: Wednesday’s BUZZworthy Recipe[…]
Article and Video from INFortWayne by Ray Steup Southwest Honey Co. was founded by Alex Cornwell and Megan Ryan as an initiative to protect and conserve the local bee population. In 2016, “Explore The Honey Bee,” a unique educational program for students K-12 was started as an introduction to the benefits of pollinators with a Read more about Explore the Honey Bee[…]
INGREDIENTS 1 pound vegetables (such as quartered, peeled small beets; halved, peeled medium carrots or parsnips; or 2 small fennel bulbs, cut into 8 wedges) 2 tablespoons unsalted butter 2 teaspoons honey Kosher salt PREPARATION Combine vegetables, butter, honey, a generous pinch of salt, and 1 cup water in a large sauté pan or saucepan Read more about HONEY GLAZED VEGETABLES: Wednesday’s BUZZworthy Recipe[…]
Article/video from WFFT Fox Local, “Locally Made Monday” by Andrew Logsdon Last year on Locally Made Monday, we featured the first-year business Southwest Honey Company. It’s back this summer with its monthly ‘Bees and Brew’ events, and it’s creating a lot of buzz. WFFT’s Andrew Logsdon was at the latest ‘Bees and Brew’, he shows Read more about Locally Made Monday – Southwest Honey Co. Bees ‘n Brew[…]
Ingredients 2 1/2 – 3lbs – skin-on, bone-in chicken thighs and drumsticks 1 cup – all-purpose flour 2 – large eggs 1 1/2 cups – panko breadcrumbs 1 1/2 cups – plain breadcrumbs 1/4 cup – avocado oil kosher salt and black pepper For the Honey Glaze: 1 cup – honey 3/4 cup – orange Read more about Honey Baked Chicken: Wednesday’s BUZZworthy Recipe[…]
Article from FortWayne.com by Nancy Crowe (Published in June 2017) We may not want bees at our picnics, but we won’t have very good picnics without them. By simply going about the business of feeding themselves and their young, bees carry pollen from flower to flower, enabling the cycle of plant life and the productionof Read more about Bee Here Now: Easy and fun ways to show pollinators some love[…]
Ingredients 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 Tablespoons – chopped parsley 2 Tablespoons – chopped green onion Read more about Dressing Warm Potato Salad with Honey: Wednesday’s BUZZworthy Recipe[…]
Ingredients Four 6- to 7-ounce salmon fillets, skin-on 1/2 cup low-fat mayonnaise 1/4 cup Dijon mustard 1/4 cup honey 2 tablespoons finely chopped chives, plus additional for garnish Kosher salt and freshly ground white pepper Directions Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay Read more about Baked Salmon with Honey Mustard Sauce: Wednesday’s BUZZworthy Recipe[…]