There's still time to celebrate National Honey Month!
Here is some recipe inspiration from FLIK Hospitality Group to add to your culinary arsenal for a buzz-worthy gathering. Check back on October 11th when we take a look at caterers and chefs (including FLIK Hospitality) who harvest their own honey from onsite apiaries.
Spinach Quinoa Salad with Yogurt Honey Dijon Dressing
Recipe courtesy Executive Chef Will Pfeiffer, FLIK Hospitality Group at IBM Learning Center
Ingredients
1 cup baby spinach
⅓ cup cooked quinoa
2 T red onion, julienne sliced
¼ cup cucumber, diced
1 ea. hard boiled egg, halved or diced
2 ea. slices cooked turkey bacon, chopped
3 T greek yogurt, honey dijon dressing (recipe below)
Method
Prepare salad with all ingredients, including dressing.
Ingredients for Greek Yogurt, Honey Dijon Dressing
½ cup fat free greek yogurt
¼ cup olive oil
¼ cup dijon mustard
3 T honey
1 tsp garlic, minced
⅛ tsp black pepper
⅛ tsp salt
¼ cup lemon juice
2 T chives, minced
Method
Place all ingredients, except chives, in a blender. Blend until smooth. Stir in chives.
Grilled Peach, Vanilla Greek Yogurt, Honey Oat Crumble
Recipe courtesy Executive Chef Will Pfeiffer, FLIK Hospitality Group at IBM Learning Center
Ingredients
4 ea. large ripe peaches
3 T honey
Ingredients for the Oat Crumble
2 T whole wheat flour
⅓ cup old fashioned oats
1 T honey
½ tsp cinnamon
1 T melted butter
Ingredients for garnish
2 cups nonfat vanilla Greek yogurt
¼ cup honey
Method
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Cut peaches in half. Discard pits. Spray grill with pan spray. Place peaches cut side down and mark on grill. Flip peaches over. Brush cut side evenly with honey (about 1 tsp per peach half).
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Cover peaches and cook until tender or move peaches to a sheet tray and bake in a 350°F oven until tender. Cool peaches.
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In a bowl, stir together wheat flour, oats, honey, cinnamon and butter until evenly mixed. Spread on a sheet tray. Bake at 350°F until golden brown, about 8 minutes.
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Top each peach half with 1/4 cup Greek yogurt, 1 tbsp. crumble, and drizzle with 1/2 tbsp honey.
Sheet Pan Ginger Honey Shrimp, Vegetables
Recipe courtesy Executive Chef Will Pfeiffer, FLIK Hospitality Group at IBM Learning Center
Ingredients
1 lb plus 4 oz peeled shrimp
11 oz yellow bell pepper, cut into strips
11 oz red onion, sliced thin
14 oz broccoli florets
2 T freshly minced ginger
1 T minced garlic
1 T low sodium soy sauce
2 T honey
1¼ tsp sesame seeds
Method
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Toss shrimp, peppers, onions, and broccoli with remaining ingredients and allow to marinate for 1 hour or overnight.
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Prepare a sheet tray with cooking spray. Place shrimp and vegetables on prepared sheet tray.
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Drizzle remaining marinade over shrimp and vegetables.
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Roast in a 400°F oven until shrimp is cooked through and vegetables are tender and caramelized, about 12 minutes.
Baby Kale, Currant Salad, Honey Lemon Vinaigrette
Recipe courtesy Executive Chef Will Pfeiffer, FLIK Hospitality Group at IBM Learning Center
Ingredients
2 tsp lemon juice
½ tsp minced garlic
2½ tsp honey
2 T olive oil
¼ tsp salt
⅛ tsp black pepper
8 oz baby kale
¼ cup chopped scallions
1⅓ oz dried currants
Method
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In a large bowl, whisk together lemon juice, garlic, and honey. Slowly drizzle in olive oil while whisking. Add salt and pepper and whisk to combine.
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Add kale, scallions, and currants and toss until salad is well coated.
Charred Chili Honey Broccoli, Ricotta Crostini
Recipe courtesy Executive Chef Will Pfeiffer, FLIK Hospitality Group at IBM Learning Center
Ingredients
12-inch French baguette, sliced into 24 ½-inch slices
2 T canola oil
1½ lbs broccoli florets
½ tsp salt
¼ tsp black pepper
3 T honey
½ tsp red chili flakes
¾ cups part skim ricotta cheese
Method
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Brush each slice of baguette with canola oil. Lay flat on a sheet tray and bake in a 350°F degree oven just until crisp, about 5-7 minutes.
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Cut broccoli florets small (1/2" or less). Toss broccoli with oil, salt and pepper. Place on a sheet tray and roast in a 400°F degree oven until charred and tender, about 5-8 minutes.
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Combine honey and chili flakes in a bowl. Toss hot broccoli with honey chili mixture. Hold hot until ready to assemble crostini.
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Spread each crostini with 1/2 TBSP of ricotta. Top with 2 TBSP of chili honey broccoli florets.
Honey Mustard Roasted Salmon
Recipe courtesy Executive Chef Will Pfeiffer, FLIK Hospitality Group at IBM Learning Center
Ingredients
2½ T whole grain mustard
2 T honey
1 tsp lemon juice
¼ tsp kosher salt
1¼ lb fresh salmon filet, divided into 4 portions
Method
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Preheat the oven to 425 degrees. Prepare a sheet tray with nonstick spray.
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In a bowl, whisk together whole grain mustard, honey, lemon juice, and kosher salt.
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Place salmon filets onto the prepared sheet tray and top with about 1 tbsp of honey mustard mixture on top.
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Roast for 10 minutes and serve.
