This easy, versatile dressing will show off the unique flavors in your Local Hive Honey, no matter where it’s from. Lemon juice and pecorino cheese round out the dressing for a richer, restaurant-style dressing you’ll come back to again and again. If you’ve never had fresh, homemade salad dressing, prepare to be amazed.

This recipe does what all great recipes do: strike a balance of sweet, tangy, bitter and salty flavors. If you’re looking for a fuller meal, try adding slices of grilled flank steak or chicken. Or pair it with a honey entrée like our Chicken with Rosemary, Lemon & Olives.

 

Cook time: 15 mins

Servings: 4 (1 ½ cups each)

Ingredients

2 ½ tbsp extra-virgin olive oil

8 garlic cloves, thinly sliced

2 tbsp grated pecorino Romano cheese

1 tbsp almonds, minced

1 tbsp fresh thyme, chopped

2 ½ tbsp lemon juice

1 tbsp Local Hive Northeast Honey

¼ tsp kosher salt

6 cups baby kale or spinach

¼ cup parsley leaves

¼ cup basil leaves, torn

1 cup baby heirloom tomatoes, halved

Directions:

  1. Combine olive oil and garlic in a skillet over medium-low heat. Cook 3 minutes or until garlic is golden, stirring occasionally. Remove garlic with a slotted spoon and set aside.
  2. Transfer oil into the bowl of a mini food processor. Add cheese, almonds, thyme, juice, honey, and salt. Process until well combined.
  3. Combine kale, parsley, and basil. Toss with dressing. Arrange about 1 1/4 cups salad on each of 4 plates. Divide tomatoes and garlic evenly among salads.

Recipe Credit: MyRecipes

Honey butter might be the only thing in the world better than raw & unfiltered local honey. Ever since we had it on a certain burger chain’s honey butter chicken biscuit, we’ve been wanting to put it on everything. This brownie recipe starts with a base of honey butter, which leads to a naturally sweet, rich flavor that’s just more satisfying than your typical box brownie mix.

If you’re new to baking with honey, check out our blog on replacing sugar with honey in your recipes.

Unbeatable Honey Butter Brownies

Ingredients

¼ cup butter
¾ cup Local Hive Honey (any will do, but we recommend Texas)
1 egg
1 tsp vanilla extract
½ cup flour
1 tsp baking powder
½ tsp salt
4 tbsp cocoa powder
½ cup chopped nuts
½ cup chocolate chips

Directions

Makes 6–8 servings

Cook time: 20–30 minutes

  1. in a medium bowl, cream together butter and honey. Warm both slightly if needed.
  2. Beat in egg and vanilla extract.
  3. Stir in flour, baking powder, cocoa powder and salt.
  4. Stir in nuts and chocolate chips.
  5. Grease a 9” x 9” baking pan. Pour batter in, then even it out smoothly.
  6. Bake at 325ºF for 20 minutes, then check consistency. If the edges aren’t crispy, bake for 5–10 more minutes until they are.

Honey is great any time of day – not just breakfast. And the proof is in incredible savory-sweet  recipes like this one: Honey Garlic Chicken Legs. We love it as a way to mix up a weeknight staple like chicken legs into something really special. Any Local Hive Honey will do fine, but we recommend the mellow, bright Local Hive Midwest for a taste everyone will love.

This fun, family-favorite recipe comes to us from @katiescardiokitchen, a Washington, DC-based blogger and nurse who knows her way around a great homecooked meal. Check out her profile on IG for more easy recipes like this one.

Ingredients

1 package of 5 or 6 chicken legs

Salt and pepper

½ cup Local Hive Midwest Honey

¼ cup coconut aminos

1 tbsp brown sugar

1 tsp lemon juice

2 cloves fresh garlic, minced

Sesame seeds and sliced green onion, for garnish

 

Directions 

Preheat oven to 400ºF. Sprinkle chicken legs with salt and pepper. Whisk Local Hive Midwest Honey, coconut aminos, lemon juice, brown sugar and garlic in a bowl. Dip each chicken leg into sauce and place on a baking sheet. Bake for 15 minutes. Remove from oven and brush remaining glaze on each chicken leg. Bake for 12–15 more minutes or until internal temperature reaches 165ºF. Broil for 2–4 minutes for extra crispiness. Garnish with sesame seeds and green onions.

This Honey Blackberry Cobbler recipe makes the perfect way to try our new, limited-edition Oregon Blackberry Honey. Harvested from a single beekeeper in Oregon’s Willamette Valley, this honey is loaded with lotus & blackberry pollen that give it a confectionary sweetness with notes of cooked fruit. So naturally, it’s right at home with some cooked fruit. Try this easy recipe for a naturally sweetened weeknight dessert.

Servings: 4

Cook & Prep Time: 45 minutes

Ingredients

Crumble Top:

Berry Filling:

Instructions

  1. Preheat oven to 350ºF.
  2. In a food processor or blender, combine all the crumble top ingredients. (You may want to melt the butter first so it more evenly coats the nuts and oats.)`
  3. In a medium bowl, combine Local Hive Honey and cinnamon. Add fruit and stir well to coat with cinnamon and honey. Put filling in a lightly oiled 8” x 8″ baking pan or pie plate.
  4. Crumble topping ingredients over the top.
  5. Bake for 25 minutes or until fruit is tender and topping is browned. If top starts browning too soon, loosely cover the dish with foil while fruit continues to bake.

Overnight oats are a magical morning meal that fills you up with energy, tastes sweet, and, honestly, is just about as easy as making microwave oatmeal. Like the name implies, overnight oats need to be made the night before you eat them; letting them sit in the fridge overnight creates the creamy oatmeal texture we all love. Add in your favorite raw & unfiltered local varietal honey and you’ll never go back to microwave oatmeal again.

Note: You’ll want glass jars with lids or small bowls that you can cover with plastic wrap.

 

Overnight Oats with Honey Recipe

Serves: 4

Ingredients

2 tbsp Local Hive New England Honey

2 tsp ground flax

2 cups rolled oats

3 cups unsweetened almond milk

4 tbsp almond butter

2 bananas

 

Directions

  1. Fill four small bowls or jars with ½ tsp ground flax, ½ cup oats, ¾ cup milk, and 1 tbsp almond butter each.
  2. Peel and mash one banana. Divide it into the four oat mixtures. Pour milk over the banana and oat mixture. Stir to combine.
  3. Refrigerate overnight: at least 8 hours.
  4. In the morning, serve cold, or warm each serving for 45 seconds in the microwave. (This is why you need to use a glass jar or bowl.) Slice the remaining banana and use it to top each serving, then drizzle Local Hive Honey on top. Enjoy!

Raw & unfiltered local honey can work its way into countless recipes, but our favorites are always the easy ones. These three fun, simple recipes make great replacements for sugar-loaded store-bought treats, getting their sugar from all-natural local honey. You can give each one that special home-cooked flavor by using your favorite local varietal honey from across the U.S.

 

Honey & Peanut Butter Cheerio Bars

Ingredients

1/2 cup Local Hive Colorado Honey

3/4 cup peanut butter

3 cups Cheerios

Directions

  1. Line a small baking pan with foil and set aside.
  2. In a saucepan over medium heat, warm honey and peanut butter and stir until completely blended.
  3. Remove the pan from heat and stir in cereal until evenly coated.
  4. Place the mixture in foil-lined pan and flatten.
  5. Refrigerate for 1 hour before cutting into 8–12 bars.

 

Strawberry Fruit Roll-Ups

Ingredients

3 cups fresh strawberries

3 tbsp fresh lemon juice

2 tbsp Local Hive Florida Honey

Directions:

  1. Remove leaves from the strawberries, then add the berries and lemon juice in a blender, then pour the mixture into a small saucepan.
  2. Cook the strawberry mixture over medium heat for about 10 minutes, stirring constantly. Preheat oven to 175°F.
  3. Remove from heat and stir in the honey.
  4. Pour onto a baking sheet lined with a silicone baking mat and spread into an even, thin layer.
  5. Bake at 175°F for approximately three hours, or until the surface of the leather is no longer wet, but not yet dry and brittle.
  6. Slice into strips with a pizza cutter. Roll the strips in wax paper to store and serve. Store in an airtight container.

 

Apple Cinnamon Cookie Honey Bites

Ingredients

2 cups rolled oats

¼ cup ground flaxseed

¾ tsp cinnamon

½ cup almond butter

3/8 cup Local Hive Clover Honey

1 tsp vanilla extract

Pinch of salt

1 grated apple (about 1 cup)

Directions

  1. In a large bowl, stir together the oats, flaxseed, and cinnamon. In another bowl or measuring cup, stir together the almond butter, honey, vanilla and salt.
  2. Pour the almond butter mixture onto the oat mixture and stir until everything is evenly coated. Stir in the grated apple.
  3. Create small round bites with an ice cream scoop or cookie scoop, compacting them with your fingers.
  4. Refrigerate the honey bites in an airtight container. They will keep up to four days.

It seems like we, as a society, might be getting tired of plain old coffee. Pumpkin spice, buttered coffee, salted coffee, fraps, mochas and countless others have been all the rage for years now. But there’s a simpler, sweeter way to mix up your brew that many people overlook: raw & unfiltered honey.

Sure, the typical move is to sweeten tea with honey and coffee with sugar, but if you think about it, there’s no particular reason why. Honey dissolves just as well in any hot beverage, and if you already like your coffee sweet, honey isn’t too different — it just adds a bit of local character.

But there’s one benefit honey has that sugar doesn’t.

Sweetening your coffee with sugar will always lead to some kind of sugar crash, even if it’s masked by the effects of caffeine. But raw & unfiltered local honey has a lower glycemic index (GI), causing less of a blood sugar spike and sugar crash. This is because honey contains fructose and glucose (as opposed to the sucrose in table sugar) that your body takes longer to absorb.

The glycemic index of honey varies in a wide range: from at least 32 to 85. If you buy mass-produced pasteurized and filtered honey, you’ll likely end up with one that has a glycemic index above 60, which isn’t that far off from table sugar. Raw & unfiltered honeys, with their variety of local pollens and higher fructose content, tend to have a lower GI and a sweeter, more pronounced flavor. Meaning a smaller spoonful of honey will give you all the flavor you want without the crash.

For more on honey and health, as well as how raw honey can play a role in your diet, check out the books by the Honey Doctor, Dr. Ron Fessenden, available from our store. You can also contact Dr. Fessenden directly with questions and comments at honeydoctor@localhivehoney.com.

Sweet potatoes are a magical food. They’re eminently cravable but still have plenty of nutritional benefit thanks to their high fiber and vitamin content. To make them even more tempting, try this simple honey-lemon coating featuring our full-bodied, strongly flavored raw & unfiltered Texas varietal honey.

The trick is getting enough to coat the sweet potatoes so that you can taste the lemony, honey goodness in every bite. The ingredients below are good enough to feed 4, with each person getting a half pound of sweet potato – plenty, if you ask us. Simply half the ingredients if you’re feeding 2 (roughly half a sweet potato each) or add more as needed to feed a larger group.

Ingredients

2 pounds sweet potatoes, peeled and chopped

1 tbsp extra virgin olive oil

2 tbsp unsalted butter, melted

1 lemon, juiced and zested

1/4 cup Local Hive Texas Honey

Salt and pepper

Rosemary, thyme, or other herbs (optional)

Directions

  1. Preheat oven to 425° and line a baking sheet with aluminum foil. Set aside.
  2. Peel and cut sweet potatoes into bite-sized pieces. Add to a large mixing bowl and season with salt and pepper.
  3. In a small saucepan over medium heat, melt butter and olive oil. Reduce heat. Add lemon juice, lemon zest and honey. Mix and simmer on low heat for about a minute.
  4. Pour the mix over the sweet potatoes. Toss to coat thoroughly.
  5. Spread sweet potatoes across the baking sheet in a single layer. If you like, sprinkle with rosemary, thyme or another herb of your choice.
  6. Roast sweet potatoes for 20 minutes, then check them for doneness. They may need to cook up to 5 more minutes. When they’re done, remove them and serve hot.

These recipes come to us from Dr. Ron Fessenden’s book, Feed Your Brain First, available through the Local Hive online store. Not only does it include dozens of honey recipes, it also explains how honey is an excellent source of fuel for the mind and body.

These recipes feature ingredients – like honey– that fuel your brain and reduce metabolic stress. Read how honey can benefit your metabolism here, or just try these for yourself with our any of our 22 local honey varietals.

Apple Cinnamon Compote with Brandy

 Ingredients:

1 cup apple or orange juice

1 tbsp cornstarch

2 tbsp Local Hive Colorado honey

1 cup sliced apples

1 tbsp butter

2-3 tsp cinnamon

¼ tsp nutmeg

1 tbsp brandy

Directions:

  1. In a skillet on medium heat, cook honey, apples, butter, spices and brandy for 15 to minutes, until apples are soft.
  2. Add in juice and cornstarch. Continue to cook until thickened.

Panzanella – Italian Bread Salad

Ingredients:

3 cups bread cubes (1” pieces of sourdough or French bread)

Olive oil for toasting bread cubes

Salt and pepper

½ red bell pepper, diced

½ yellow bell pepper, diced

1 cup cucumber, peeled, seeded and diced

½ cup red onion, thinly sliced

1 cup cherry tomatoes

1 cup fresh mozzarella, cut into ½ inch cubes

2 cloves garlic, minced

1 avocado, diced

3 tbsp basil leaves, chopped

1 tbsp parsley, finely chopped

1 tbsp capers

¼ cup red wine vinegar

¼ cup Local Hive Oregon Honey

¼ cup olive oil

Directions:

  1. Cube the bread and place on a cookie sheet. Drizzle with olive oil, salt and pepper and toast in the oven at 450º F until golden brown. Set aside and let cool.
  2. Combine the vegetables, cheese, basil and parsley and toss lightly.
  3. To make the dressing, whisk the vinegar, honey and olive oil in a small bowl until well combined. When ready to serve, toss the browned croutons with the vegetables and herbs and the dressing. Season to taste with salt and fresh cracked pepper.

Roasted Vegetable & Chicken Wild Rice Soup

Ingredients:

4 cups roasted vegetables (carrot, squash, red onion, potatoes, etc.)

4 cups chicken stock

1 cup roasted chicken, shredded

1 cup wild rice

1 tsp thyme

Salt and pepper

1 tbsp Local Hive Nor Cal Honey

1 tbsp heavy cream

1 tbsp fresh chopped basil

Directions:

  1. Cook the wild rice in 2 cups of the chicken stock.
  2. Leave vegetable chunks whole or dice them in ½-inch pieces.
  3. Place vegetables and cooked rice in two-quart saucepan over medium heat. Add remaining chicken stock, vegetables and chicken.
  4. Season with salt and pepper, thyme and fresh chopped basil. Just before serving, stir in a splash of cream and tablespoon of honey.

Honey Lime Chicken Enchiladas

Ingredients:

6 tbsp Local Hive Southwest Honey

5 tbsp lime juice

1 tbsp chili powder

½ tsp garlic powder

3 cups chicken, cooked and shredded (roughly 2–3 chicken breasts)

8 flour tortillas

16 oz Monterey jack cheese, shredded

16 oz green enchilada sauce

1 cup heavy cream or sour cream

Directions:

  1. Mix the honey, lime juice, chili powder and garlic powder. Toss with the shredded chicken. Let marinate for at least 2 hours in the refrigerator.
  2. Pour half the enchilada sauce on the bottom of a 9×13 baking pan. Fill the flour tortillas with the chicken and shredded cheese, roll up and place in the baking dish. Reserve about 1 cup of the cheese to sprinkle on top of the enchiladas.
  3. Mix the remaining enchilada sauce with the cream and any leftover marinade. Pour the sauce on top of the enchiladas and sprinkler with the grated cheese.
  4. Bake at 350º for 30 minutes or until brown on top.

This recipe comes to us courtesy of the Bay Area-based recipe queen Tiffany Angela. Her recipes are always spectacular, so we just had to share another one with you all. If you haven’t seen her exquisite Honey & Feta Tartlets featuring Local Hive, you’re missing out.

Let’s cut to the chase: this Asian-inspired honey-glazed salmon recipe is rich and full of flavor, with plenty of garlic, soy sauce and cilantro that will make you feel like you’re at the best noodle shop in town – right in your own kitchen. Our Rocky Mountain varietal honey, which is fairly neutral in flavor and complements most everything, makes this recipe even more special. Enjoy!

Servings: 6

Time: 30 minutes

Ingredients

Salmon:

4 (4-6 oz) salmon fillets, patted dry

4 cloves garlic, minced

2 tsp ginger, grated

¼ cup soy sauce

3 tbsp Local Hive™ Rocky Mountain Honey, plus more for serving

1 tbsp sesame oil

1 tbsp mild flavored oil

 

Stir-Fry Noodles:

1 lb dry spaghetti noodles

4 cloves garlic, minced

2 tsp ginger, grated

¼ cup soy sauce

¼ cup Local Hive™ Rocky Mountain Honey

1 tbsp sesame oil

½ tsp red pepper flakes

4 stalks green onions, chopped

¼ cup cilantro leaves, chopped

1 Persian cucumber, very thinly sliced (for garnish)

Sesame seeds (for garnish)

Directions

  1. In a marinating bowl or container, mix together 4 cloves of minced garlic, 2 tsp grated

ginger, ¼ cup soy sauce, 3 tbsp Local Hive™ Rocky Mountain Honey and 1 tbsp sesame oil until evenly

distributed. Add the salmon fillets into the marinade and let sit for 5-10 minutes.

  1. While the salmon is marinating and cooking, cook your pasta based on package

instructions.

  1. Heat up 1 tbsp oil in a nonstick skillet on medium heat. Once the pan is hot, add the

salmon fillets and cook for 3-4 minutes. Carefully flip the salmon fillets over and pour the

marinade into the pan. Cook for another 3-4 minutes until the internal temperature of the

salmon reaches 145°F. Once the salmon is cooked, remove the fillets from the pan and

place them on a separate plate. Pour any remaining sauce over the salmon.

  1. In the same pan, add in 4 cloves of minced garlic, 2 tsp grated ginger, ¼ cup soy sauce,

¼ cup Local Hive™ Rocky Mountain honey, 1 tbsp sesame oil and ½ tsp red pepper flakes. Stir to

combine and simmer on medium heat.

 

  1. Once the sauce has been simmering for about 1 minute, add in the cooked noodles and half the chopped green onions. Toss the cooked noodles into the pan and mix until the sauce is evenly

distributed.

 

  1. Top the noodles with the salmon fillets, sesame seeds, remaining green onions, cilantro

and cucumbers and serve while warm.