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The Honey Doctor’s Favorite Honey Recipes


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 honey varietals.

Apple Cinnamon Compote with Brandy


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


  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


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


  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


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


  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


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


  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.



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