This morning on CBC's Weekend Morning Show with interim host Nadia Kidwai, I presented dishes that featured honey. Please support both the bees in our Manitoba environment, when considering the impact of cosmetic pesticides on human and environmental health, and consider the bee keepers and their hard work to produce excellent honey for our enjoyment.
The gorgeous cutting board is made locally by Silverbirch Designs.
1.Honey Miso Grilled Chicken Thighs
1 inch fresh ginger, minced
3 tbs miso
1 green onion, finely chopped
3 tbs honey
3 tbs Mirin
a drizzle of chili oil
4-8 skinned and boned chicken thighs
Combine first 6 ingredients until well blended. Mix with the chicken pieces and let marinade for at least one hour. Grill, broil or saut� until done, about 4-8 minutes per side, depending on the thickness of the chicken. Serve immediately or enjoy cold.
Enjoy!
2. Tuscan Squash Salad
1 lb squash (butternut, hubbard, or any small firm variety except spaghetti), peeled, seeded and cut in 5-inch slices
2 tsp extra virgin olive oil
3 tbs honey, warm and divided into two parts
� cup chopped walnuts
2 tbs lemon juice
2 tbs walnut oil
� tsp kosher or sea salt
� tsp ground black pepper
~ 6 cups mixed baby greens, lightly packed
� cup crumbled feta
Preheat oven to 400�F. Toss the squash and olive oil in a large bowl. Spread on a parchment-lined baking sheet and lightly brush with half of the honey. Bake for 15 minutes. Turn and brush with the remaining honey. Bake for another 15 minutes or until the squash is cooked through. Some varieties take longer to cook.
While the squash is baking, toast the walnuts lightly. Whisk together the lemon juice, walnut oil, salt and pepper in a small bowl.
Toss the greens with the vinaigrette in a large bowl and place on serving plates. Top with 3-5 slices ofsquash. Sprinkle with the walnuts and feta, season and serve while the squash is still warm.
3. Honey drizzled on Chevre with herbs
On a cheese board, place amount of chevre. Sprinkle your favourite dried herb mixture on the cheese,
such as Herbes d�Provence, Za�atar, Sumac, etc. Drizzle liquid or warm melted honey over cheese and
herbs. Enjoy with breads or crackers.
The gorgeous cutting board is made locally by Silverbirch Designs.
1.Honey Miso Grilled Chicken Thighs
1 inch fresh ginger, minced
3 tbs miso
1 green onion, finely chopped
3 tbs honey
3 tbs Mirin
a drizzle of chili oil
4-8 skinned and boned chicken thighs
Combine first 6 ingredients until well blended. Mix with the chicken pieces and let marinade for at least one hour. Grill, broil or saut� until done, about 4-8 minutes per side, depending on the thickness of the chicken. Serve immediately or enjoy cold.
Enjoy!
2. Tuscan Squash Salad
1 lb squash (butternut, hubbard, or any small firm variety except spaghetti), peeled, seeded and cut in 5-inch slices
2 tsp extra virgin olive oil
3 tbs honey, warm and divided into two parts
� cup chopped walnuts
2 tbs lemon juice
2 tbs walnut oil
� tsp kosher or sea salt
� tsp ground black pepper
~ 6 cups mixed baby greens, lightly packed
� cup crumbled feta
Preheat oven to 400�F. Toss the squash and olive oil in a large bowl. Spread on a parchment-lined baking sheet and lightly brush with half of the honey. Bake for 15 minutes. Turn and brush with the remaining honey. Bake for another 15 minutes or until the squash is cooked through. Some varieties take longer to cook.
While the squash is baking, toast the walnuts lightly. Whisk together the lemon juice, walnut oil, salt and pepper in a small bowl.
Toss the greens with the vinaigrette in a large bowl and place on serving plates. Top with 3-5 slices ofsquash. Sprinkle with the walnuts and feta, season and serve while the squash is still warm.
3. Honey drizzled on Chevre with herbs
On a cheese board, place amount of chevre. Sprinkle your favourite dried herb mixture on the cheese,
such as Herbes d�Provence, Za�atar, Sumac, etc. Drizzle liquid or warm melted honey over cheese and
herbs. Enjoy with breads or crackers.
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