honey

Honey-Whiskey Carrots

One ingredient I use whenever possible is honey. North River Organics jars a mean unpasturized wildflower honey, and their whole operation is pesticide free. Yet another reason to love this area.

Here is a simple side dish of fresh garden carrots roasted with honey, Canadian whiskey, and thyme.

Enjoy!

Serves 4

Ingredients

• 6 medium carrots • 1 tablespoon honey • 1 tablespoon sunflower oil • 1 tablespoon whiskey • a few sprigs of thyme • salt + ground black pepper

Pre-heat the oven to 450° F. Cut the carrots in half lenghtwise, then again in quarters. Place them in a baking pan or bakeware. Pour over the honey, oil, whiskey, thyme and season with salt and pepper. Roast in the oven for 25-30 minutes, giving them a shake half way through the cooking time. Serve right away.

Bean Salad with Honey and Cumin Seeds

In the same vein as my other salads, it's simple, because I think salads are better left alone. I usually add just a few selected seasonings to give them a boost. Here the sweetness of the honey and the toasty cumin seeds take care of that. If you want a quick and filling lunch, just toss all the ingredients together and serve the salad on a couple of crispy leaves or greens. Since this salad is mostly beans, it's a great source of fibre and protein. Worry not, it's very good. Even if you're not into the beans, give this combo a try. It might change your mind. You can also make this salad with chickpeas, red kidney, or any other bean really.

Soak beans overnight and cook or use canned.

Enjoy!

Serves 8

Ingredients

• 2 cups romano beans • 2 cups black beans • 2 cups lima beans • 4 tablespoons olive oil • 4 tablespoons honey • 2 tablespoons white wine vinegar • 1 teaspoon cumin seeds • small handful parsley, chopped • salt + black pepper

Dry-toast the cumin seeds in a pan for a couple of minutes. Set aside. Mix the oil, honey, vinegar, cumin seeds, and parsley together. Gently mix the beans and stir in the vinaigrette. Season with salt and pepper. Serve with a couple leaves of romaine lettuce or crispy greens. Will keep in the fridge for 2-3 days.