GOLDEN VALLEY, Minn. - Want to know about what foodies are all abuzz about these days? It's bees and honey and now that spring is coming on strong, the honey is flowing like warm sunshine.
Our favorite foodie, Beth Dooley joined us today with Kristy Lynn Allen from Beez Kneez to share great ways to use this sweet treat and to tell about a special honey challenge taking place on April 10.
Ginger, Lime & Honey Coleslaw
The dressing for this slaw is wonderful on dark salad greens and steamed beets, too.
6 tablespoons fresh lime juice
3 tablespoons honey
1 teaspoon soy sauce, or to taste
1 tablespoon freshly grated ginger, or more to taste
2 tablespoons toasted sesame oil
2 tablespoons light sesame oil
3 cups shredded green cabbage
3 cups shredded red cabbage
2 carrots, shredded
1 tart, firm apple, thinly sliced
½ cup finely chopped green onion
½ cup chopped cilantro
Salt and freshly ground black pepper
In a small bowl, whisk together the lime juice, honey, soy sauce, and ginger. Whisk in the oils in a slow steady stream.
Put the remaining ingredients into a large bowl and toss. Toss in just enough of the dressing to lightly coat. Season to taste with salt and pepper. Allow to stand about 30 minutes before serving or cover and refrigerate overnight.
Cardamom Honey Yogurt
Makes 1 cup
This is fabulous spooned over fresh berries or orange sections. Mount it onto lemon pound cake or serve it in a parfait glass layered with crushed ginger snaps.
1 cup whole milk Greek style yogurt
1 teaspoon ground cardamom
2 teaspoons honey (dandelion preferred)
¼ teaspoon vanilla extract
In a small bowl, mix together the yogurt, cardamom, honey and vanilla. Cover and refrigerate 20 minutes before serving or over night.
VERY FIRST EVER Dandelion Honey Pastry Chef Challenge!
April 10 - 6:30 - 9:30
Nicollet Island Pavilion (free parking)
Sponsored by Minneapolis Parks & Seward Co-op
$30 in advance & $35 at the door.
Sponsored by Beez Kneez and Healthy Bees, Healthy Lives working to help our friendly pollinators do their work.