My kids love pork and chicken, so I’m always looking for a new recipe. This one is great.
- 4 lb pork loin
- 2 sprigs rosemary
- 2 tbsp Dijon
- 4 tbsp honey
- Lemon, juiced
Place pork in a slow cooker. Whisk together Dijon, mustard and lemon juice. Pour over pork, add rosemary and cook on high for 4 hours or low for 8 hours. Use forks to shred and serve.
Don’t feel like cooking, this is the perfect recipe for a fancy meal that requires very little work. The only cooking is hands off roasting of the asparagus.
1 bunch of asparagus
2 tsp of olive oil
Salt and pepper
1 ball of burrata
2 slices of Proscuitto
Truffle or regular honey
Preheat oven to 425.
In a roasting pan toss asparagus with olive, salt and pepper. Roast for about 10 minutes until they start to brown.
Divide among two plates top with proscuitto, burrata and drizzle with a little honey. Finish with a little truffle salt and Espelette pepper.
A breakfast treat that is under 300 calories? Yup, I got ya covered with this one! I used a dark honey to give it some real flavor.
3/4 cup old-fashioned rolled oats
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 teaspoon salt
1/2 cup plus 2 tablespoons honey
1/2 cup buttermilk
1/2 cup canola oil
2 large eggs
1 c blueberries, fresh or frozen
Preheat the oven to 375°. Coat a 12-cup muffin pan with cooking spray.
In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, cardamom and salt. Stir in the honey, buttermilk, canola oil and eggs. Mix just until combined. Stir in blueberries.
Spoon the batter into the prepared muffin cups and bake for about 18 minutes, until they’re golden and a toothpick inserted into the center of the muffins comes out clean.
Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.
These little bites are amazing – and healthy. Another home run from my favorite cook book author, Patricia Wells.
4 oz almonds, toasted and ground
2 oz bittersweet chocolate, broken
3 TBSP honey
2 TBSP water
Zest of one lemon
1/8 tsp salt
1/2 tsp cinnamon
4 oz dried figs, finely chopped
In a small saucepan combine chocolate, water and honey over medium low heat until smooth. Stir in zest, salt, cinnamon, figs and ground almonds.
Spoon into a mini muffin pan lined with mini muffin wrappers. Chill for 30
Minutes. Store in fridge in an air tight container for up to 2 weeks.
Makes about 24.
The figs from our tree are ripening just perfectly for desserts and snacks without having that desperate rush to make jam before the fruit goes bad. Great for us, not so good for those on our Christmas list, as I made some wicked jam a couple years ago. This dessert is super simple and tastes amazing. There will be extra thyme sugar – store it in a jar and use on other desserts.
15 or so figs, top sliced off
1/4 c or so of ricotta
4 TBSP or so of honey
Thyme sugar (2 sprigs of thyme – leaves only processes with 1/4 c sugar)
Place figs in a shallow dish. Combine ricotta and honey and spread over figs. Sprinkle a little thyme sugar over the top and broil for 3 – 5 minutes until a little caramelized.
Our fig trees have just started their second crop – yeah! Today I decided to keep it simple and roast them with a little honey and pecans for some crunch. Serve topped with a little whipped cream, over vanilla ice cream or just plain.
3 – 4 TBSP honey
3 – 4 TBSP pecans, toasted
Preheat oven to 400. Cut figs almost in half and place in a baking dish. Drizzle with honey and top with nuts. Bake for 15 – 20 minutes. Serve.
Serves 2 – 4.
I love Dorie Greenspan – every recipe of hers that I have ever cooked has turned out amazing! These waffles sounded a bit odd, but I had some cottage cheese on hand so I thought I would give them a try. They are crispy in a burned sugar way on the outside and creamy on the inside – Dorie never let’s me down!
4 c flour
4 tsp baking power
2 tsp baking soda
1 tsp salt
1 stick butter, melted
4 eggs, beaten
2 c milk
2 c cottage cheese
4 TBSP honey, warmed in microwave
Combine wet. Combine dry. Mix together. Cook in waffle iron until crisp.
Makes a lot! I freeze the extra perfect for weekday breakfast.