This recipe serves four.
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Honey and Chive Butter
Great with warm, crusty bread.
Honey and Garlic Vinaigrette
Recipe from The Locavore’s Kitchen, Swallow Press, 2011
Honey Peppered Flat Bread
The flavor of the honey comes through in these delightful little rounds that are wonderful for dips or to accompany a luncheon salad.
Honeyed Carrots with Lemon Zest and Thyme
This recipe looks really beautiful using different colored carrots; maroon, yellow, orange…they do bleed into one another during cooking so the colors stay pretty vibrant.
Blue Cheese with Honey and Walnuts
Let cheese stand at room temperature for 30 minutes before serving.
Garden Coleslaw
This can be made ahead; store in the refrigerator until ready to serve.
Garlic Roasted Chicken with Honey and Rosemary
This recipe makes a five-pound chicken.
Garden Fresh Bruschetta
Oh, the bounty of summer. Bruschetta, pronounced “brus-ketta,” is a great way to capture the flavors of ripe summer tomatoes, fresh garden basil and garlic. The vinegar adds a pleasant bite.
Grilled Red Onion and Tomato Salad
Who said salads have to be green? This one combines smoky onions with the juicy goodness of tomatoes and undoubtedly serves as a wonderful accompaniment to a grilled steak.
Heirloom Pasta Sauce with Maple Syrup
So many local ingredients can only add up to fabulous local flavor in this sauce. Feel free to mix up the varieties and colors of tomatoes. Adding a few plum or paste tomatoes will add some body. This sauce freezes beautifully for up to six months.
Heirloom Tomato Bread Pudding
This savory take on classic bread pudding will only be as good as the tomatoes that go into it so be sure the tomatoes are at their peak of flavor and ripeness. For an added burst of flavor, add two tablespoons of chopped sun dried tomatoes.