Summer is officially here and we’re here to show you how just a touch of honey can make your summer memories sweeter and your menus a whole lot more delicious! From appetizers to desserts and every meal in between, Pahrump honey’s versatility brings something special to every part of your menu.
There is so much to love about summer, and around here, the food is at the top of our list. Pahrump Honey truly shines in the summer; from sweetening lemonades and sweet teas and serving as a topping for ice cream and grilled fruit to balancing fresh dips and marinating grilled meats. We recently shared our favorite grilling with honey tips and recipes (which can be found here), but today we wanted to focus more on the cooler, fresher side of the summer menu and are highlighting our favorite produce partners, salads and cool treats that are sure to help you beat the heat of these warm summer days. Scroll down to see the receipies
Citrus Fruit Salad with Honey Mint Lime Syrup
YIELD: Makes 6 servings
INGREDIENTS
For Honey Mint Lime Syrup:
1/4 cup – honey
1/4 cup – fresh lime juice
2 T – mint, chopped
For Citrus Fruit Salad:
2 – navel oranges
1 – white grapefruit
2 – pink or red grapefruits
DIRECTIONS
Cut and peel, removing white pith of oranges and grapefruits. Cut between membranes to release citrus segments and add all fruit to a large bowl. (Can prepare this a day ahead of time and refrigerate).
In a medium bowl, whisk honey, lime juice and mint together. Pour honey mint syrup over prepared fruit and toss gently until all fruit is combined and coated. Let citrus salad stand for about 15 minutes to allow flavors to blend.
Cover and refrigerate until chilled. Garnish with mint before serving.
Spinach Salad with Honey Bacon Dressing
YIELD: Makes 4 to 6 servings
INGREDIENTS
6 oz. – fresh spinach leaves
5 slices – bacon, about 4 oz.
1/4 cup – red wine vinegar
3 T – honey
cherry tomatoes, for topping
red onions, for topping
mushrooms, sliced, for topping
DIRECTIONS
Wash and dry spinach thoroughly. Place in a large bowl.
Cook bacon in a large nonstick skillet on each side until crisp. Place bacon on paper towels and remove skillet from heat. Pour bacon fat into a heatproof cup and measure 2 T back into the skillet. Let bacon cool, then crumble into 1/2-inch pieces.
In a small bowl, mix honey and vinegar.
Heat the 2 T of bacon fat in the skillet over medium-high heat and carefully add honey-vinegar mixture. Cook for 1 minute, stirring constantly. Add salt to taste. Remove from heat and cool 2 minutes.
Pour dressing over spinach and toss well. Add salt and black pepper to taste. Add bacon pieces to spinach and mix. Serve immediately.
Optional Toppings: cherry tomatoes, mushrooms, red onions
Honey Strawberry Salsa
YIELD: Makes 3 to 4 cups
INGREDIENTS
1 1/2 cups – sweet red peppers, diced
1 cup – sliced fresh strawberries
1 cup – green bell peppers, diced
1 cup – fresh tomato, diced
1/4 cup – Anaheim pepper, chopped
2 T – cilantro, finely chopped
1/3 cup – honey
1/4 cup – fresh lemon juice
1 T – tequila, optional
1/2 tsp. – crushed dried red chili pepper
1/2 tsp. – salt
1/4 tsp. – pepper
DIRECTIONS
Combine all ingredients in glass container; mix well. Cover tightly and refrigerate overnight to allow flavors to blend.