Sweet Honey & Chili Brussel Sprouts

YIELD: Makes 4 servings

Preheat oven to 425°F.

Whisk together the olive oil, honey, soy sauce, garlic, and red pepper. Add the Brussels sprouts and toss to coat.

Spread the sprouts evenly onto a sheet pan and bake until crispy and caramelized, about 20 minutes.

Sprinkle with salt and pepper and serve hot.


Green beans are delicious in place of the brussels sprouts, just reduce the cook time to 10-12 minutes.

Bacon Wrapped Honey Pork Loin

YIELD: Makes 6 servings

Preheat the oven to 350°F.

Set aside 2 T of the pomegranate juice. Combine the remaining pomegranate juice and honey in a small pot. Bring the mixture to a boil over medium-high heat, stirring often. Reduce heat to medium and continue to cook, stirring occasionally, until the mixture is reduced by half, about 7-10 minutes. Remove from heat and allow the glaze to cool and thicken while you prepare the remaining ingredients.

Generously sprinkle the pork tenderloin with salt and pepper. In a large ovenproof skillet, heat the oil over medium heat. Place the pork in the skillet and brown on all sides. Remove to a cutting board. Use the 2 T pomegranate juice to deglaze the pan, scraping up any brown bits on the bottom, then remove the pan from heat.

Wrap the bacon slices around the pork, overlapping them so the ends stay secure. Place the pork tenderloin back in the skillet. Pour the glaze over the pork, using a brush to make sure it’s thoroughly covered. Place the pork in the oven and roast uncovered, scooping up and brushing the pork with the juices from the pan every 10 minutes. Roast for 25-30 minutes, or until a thermometer reads 145°F.

Remove the pork from the oven and glaze again. Allow to rest for 5 minutes then glaze a final time, sprinkle with pomegranate seeds, and serve.


The glaze left in the pan goes great with blistered or roasted green beans!

Cranberry Honey Glazed Salmon

YIELD: Makes 4 servings

In medium bowl, combine all ingredients except salmon until thoroughly blended.

Place salmon in lightly greased baking pan. Spoon cranberry mixture evenly over fillets. Bake at 350°F for about 10 minutes or until salmon is cooked through and just flakes when tested with a fork.


Green beans are delicious in place of the brussels sprouts, just reduce the cook time to 10-12 minutes.

Honey Bronzed Brisket

YIELD: Makes 8 servings

Sprinkle both sides of brisket with salt and pepper.

Heat large Dutch oven or covered pan on stove top. Add brisket and brown on all sides. Remove to platter. Add onions and garlic to pan; cook until golden and slightly softened, about 5 minutes.

Meanwhile, in small bowl, whisk together honey, mustard, wine and thyme.

Return brisket to pan, placing on top of onions. Pour juices from brisket platter and about 3/4 of honey-wine mixture over brisket. Add 1 cup of water to pan. Bring to a boil. Cover and transfer to oven; bake at 350°F for 2-1/2 hours, basting with pan juices every 20 to 30 minutes.

Uncover and pour remaining honey-wine mixture over brisket. (Onion mixture will be a dark bronze color at this point.) Bake uncovered for another 20 minutes.

Remove brisket to platter, cover and let sit about 15 minutes.

Remove fat from pan juices and season with salt and pepper.

To serve, slice brisket across grain. Serve with onions and drizzle with pan juices.


Strictly kosher kitchens should be sure to use certified kosher products.

Everything Cucumber Chips

YIELD: Makes approx. 4 cups

Whisk together the vinegar, water, honey, and salt until the salt and honey are dissolved, let cool.

Add the cucumbers and refrigerate for 15 minutes, strain the cucumbers.

Add the cucumbers and Everything Spice mix to a small bowl and toss together, serve cold alongside sandwiches or by themselves as a healthy crunchy treat.


You could add other vegetables like thinly sliced carrots, red pepper, and onion slivers to the cucumber mixture for a colorful crunchy appetizer or snack.

Sweet & Spicy Honey Popcorn


Pop popcorn according to instructions.

Mix honey, butter, cayenne and cinnamon, heating in microwave in increments of 20 seconds until just combined.

While popcorn is still hot, sprinkle with sea salt and drizzle honey mixture on top.

Toss, making sure popcorn is coated.

Serve immediately.

Recipe Video

Click here to watch how easy this recipe is to make!

No Bake Chocolate Peanut Butter Energy Bites

YIELD: Makes 15 servings, each serving is 2 bites

Line a sheet pan with parchment or wax paper.

Place peanuts in a small bowl, set aside.

In a food processor, combine 1 cup of the oats, flax seed, almond flour, cocoa, peanut butter powder and 1/3 cup of the chocolate chips. Pulse several times until it resembles coarse meal.

Add the peanut butter, honey and almond milk to the oat mixture and process until the mixture comes together.

Transfer the oat mixture to a large bowl and mix in the remaining oats and chocolate chips, your hands work best for this!

Scoop out 1” clusters of the mixture and roll into a ball with your hands. Then dip the bites in the finely chopped peanuts. Place each ball on the sheet pan and chill in the refrigerator.

When the bites are chilled and set, store in an airtight container for up to a week.

Nutritional Information (per Serving)
Calories 214 kcal; Fat 13 g; Sat Fat 3 g; Carb 23 g; Protein 6 g; Fiber 4 g; Cholesterol 0 mg, Sodium 48 mg; Potassium 182 mg; Calcium 34 mg; Iron 1 mg; Vitamin D 1 mcg
You can substitute the peanuts, peanut butter powder and peanut butter for almonds, additional almond flour and almond butter.

Bee Nutty Choco Cookies

YIELD: Makes 16 cookies

Combine honey, peanut butter, butter and brown sugar in a large bowl; beat until light and fluffy. Add egg and vanilla; mix thoroughly.

Combine flour, soda and salt; mix well. Stir into peanut butter mixture. Stir in chocolate morsels and peanuts.

Using a 1/4 cup measure for each cookie, drop onto ungreased cookie sheet; flatten slightly.

Bake at 350°F 8 to 10 minutes or until lightly browned.

Remove to rack and cool.

Whipped Honey Mocha Coffee

YIELD: Makes 4 servings

Mix together the instant coffee, vanilla, and water to dissolve the coffee.

Add the cold whipping cream, coffee mixture, and cocoa powder to a bowl or stand mixer. Whip this mixture until it becomes creamy and fluffy but still soft enough to pour. Next, add the honey and stir just to combine.

Fill each glass with ice, add 1 cup of almond milk and top with a generous dollop of the coffee cream. You can add more or less of the coffee cream depending on your taste. Garnish with grated chocolate and stir to combine before enjoying.

You can also serve this with hot by heating the almond milk and omitting the ice. You can substitute the almond milk for regular milk or soy, what-ever you prefer!

Spiced Honey Toddy

YIELD: Makes 1 cocktail

Before toasting spices, lightly crack with a mortar and pestle, or on a cutting board by tapping with the end of a rolling pin

Toast allspice, pink peppercorns and cinnamon bark in an ungreased pan/skillet on low heat until aromatic, about 2-3 minutes

Pour filtered water directly into pan over toasted spices and bring to a simmer over medium heat; simmer for 5 minutes

Add chamomile flowers or tea bag and steep for five minutes

Combine buckwheat honey and rum in mug

Strain spiced chamomile tea and pour into mug containing buckwheat honey and rum; stir to combine

Garnish with a cinnamon stick, if desired

Recipe courtesy of mixologist Julia Momose, made for the National Honey Board

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