This hot honey recipe is easy to make and can be used in so many delicious ways! Everyone loves this spicy-sweet condiment on everything from drizzling a bit over appetizers, on fried chicken, grilled salmon, roasted vegetables, and cornbread, or adding a bit to your hot tea or a cocktail. It also makes a great...Read More

If you’re a fan of making ‘quickles’ add this recipe to your lineup! Add them to tacos or quesadillas for a burst of delicious flavor! We like to prep the ingredients first, then make the brine so that it is hot when ready to add it to the jar. INGREDIENTS: 1 sterilized quart Mason jar...Read More

Bursting with fresh and peppery notes, this arugula pesto offers a unique twist on the classic Italian condiment that will add a zesty touch to your dishes. INGREDIENTS: 1 bunch arugula 1/2 bunch of flat-leaf parsley (about 40 stems) 1 large or 2 medium cloves of garlic, germ removed 1 tablespoon lemon juice Salt and...Read More

Serve pesto stirred into pasta, over baked potatoes, or spread over toasted baguette slices. Delicious with turkey or roasted chicken sandwiches, too! INGREDIENTS: 2 cups firmly packed fresh basil leaves (about one large bunch of basil) 1/3 cup pine nuts, walnuts, or almonds, lightly toasted until fragrant 1/4 cup Italian parsley leaves 2-3 large cloves...Read More

Here’s a zingy topping for grilled fish or chicken, or pan-seared scallops. Or, toss with boiled shrimp. This relish also adds a bright note to broccoli and pasta. You will need a very sharp knife for this recipe! INGREDIENTS: 1 large shallot, finely diced 1 tablespoon rice vinegar or lemon juice 1 pinch of salt,...Read More

Versatile! Use as a relish with pork, lamb, chicken, or turkey — or serve as a fresh salsa with corn chips! INGREDIENTS: 2 medium pomegranates, seeded (about 1 ½ cups arils) 1/2 cup finely chopped red onion 1 1/2 tablespoons finely chopped, green jalapeno pepper 1 tablespoon lemon juice 1 tablespoon sugar 1/4 teaspoon salt...Read More

INGREDIENTS: 5 large pomegranates, seeded 5 large oranges, peeled and trimmed into segments 1/3 cup fresh cilantro chopped 5 green onions, ends trimmed thinly sliced 4 tablespoons fresh lime juice 1 1/4 teaspoons ground cumin 3-4 tablespoons fresh jalapeno chili minced, seeded Salt to taste 2 tablespoons extra virgin olive oil METHOD: Break the pomegranate...Read More

These delectable blue cheese “cakes” puff up like light miniature soufflés while baking and settle back into the ramekin as they cool. Serve on a bed of lightly dressed baby greens with a generous dollop of the sweet, tangy onion pear relish for a light luncheon or as an appetizer. INGREDIENTS: 1 3/4 lb. cream...Read More

This colorful sweet and sour salsa is exquisite over grilled sea bass, halibut, or Dungeness crab cakes. INGREDIENTS: 4 kiwi, peeled and chopped into 1/4 inch dice 2 cups fresh pineapple, chopped into 1/4 inch dice 2 red bell peppers, seeded and chopped into 1/4 inch dice 1 small red onion, finely chopped 1/2 cup...Read More

Need to jazz up a charcuterie platter? We love adding piquant spreads to our appetizers  — and this fruity red onion ‘jam’ adds lots of flavor to pâté or cheeses. It’s particularly delicious with grilled poultry or steak. Serve as a condiment with Cornish pasties or sausages. INGREDIENTS: 1 1/2 quarts chopped rhubarb (or 1...Read More