Honey and Bees — Honey Recipe

8 servings Typically I don’t care for my vegetables to be sweet. Although sweet potatoes are already sweet to begin with I don’t usually like making them sweeter. However, this recipe sounded intriguing and since we are grilling a lot these days I thought I would give it a try. It turns out that the flavor imposed by second grilling of the sweet potatoes with the addition of vinegar in the sauce offsets the additional sweetness of the honey. They made for a great accompaniment to the grilled chicken and salad we were having for dinner. This recipe comes from...

Yields 8 Large Biscuits So its the Fourth of July week and since where I am from in Maine that is typically the beginning of Strawberry Shortcake season I decided to post this recipe for a Honey Shortcake Biscuit - it can be made with mostly whole wheat flour and a bit of bread flour or just with all-purpose flour if you prefer. These are best served warm, and on the day they are made. Dough 2 ½  cups whole wheat flour or white whole wheat flour ½ cup unbleached bread flour ¾ teaspoon salt 2 ½ teaspoons baking powder ½ teaspoon baking soda ½ cup (8 tablespoons)...

Serves 4 Seeing as it is Blueberry season here in Kentucky I thought this would be particularly good! I actually used frozen wild Maine blueberries as that is what I have in my freezer, and I prefer them over their larger high bush cousins. However, if you have gone blueberry picking recently and have high bush frozen blueberries in your freezer than that is what I would use! If you have a Vitamix I would use that - but any blender will work, just use your highest speed to achieve the slushy consistency. Ingredients 1 ½ cups freshly squeezed orange juice 2...

Makes about 16 servings or one 13in by 18in sheet pan   This is a great snack, breakfast on the go or just plain old cereal served with milk or yogurt. You can make it vegan by omitting the egg white, but it will not be as crisp.   Ingredients 1½ tsp ground cinnamon  3 cups rolled oats 1¼ cups chopped almonds 1¼ cups shredded unsweetened coconut ½ cup flax or chia seeds, whole or ground ¼ cup sesame seeds ½ cup almond or hazelnut flour ½ cup honey ½ cup coconut sugar ¼ cup water 1 tsp vanilla extract ½ tsp salt ⅓ cup olive oil 1 large egg white...

Serves 2  I adapted this recipe from the Macrina Bakery in Seattle, WA. Farro is an ancient grain originating from the Fertile Crescent in Egypt. It has been a humble staple in central and northern Italy for centuries and some have attributed the longevity of those populations to the farro in their diet. Farro is high in protein and low in gluten - I often double this recipe as it keeps well for three to four days and is great served cold or at room temperature. I have also grilled the asparagus rather than roasting it if my grill happens...