honey

Chicken Caprese

What a perfect and light summer weeknight dinner. This grilled chicken Caprese meal takes less than 30 minutes to make and you end up with such juicy and flavorful chicken. Serve it with the tomato relish with ingredients fresh from the Market.  Shop our meat vendors for your chicken, The Cheese People for the mozzarella and Tastefully Simple and Wildtree for your vinaigrette.  Don’t forget the local honey from Nona’s Bees.

Ingredients:

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  • 2 boneless and skinless chicken breasts, halved
  • 3 Tbsp extra-virgin olive oil, divided
  • salt and freshly ground black pepper, to taste
  • 1 Tbsp garlic powder
  • 1 Tbsp dried basil
  • 3 medium tomatoes, chopped
  • ½ cup red onion, finely chopped
  • 2 garlic cloves, minced
  • 4 mozzarella slices
  • fresh basil

Honey Balsamic Vinaigrette

  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp honey

Instructions:

  1. Half each chicken breast horizontally as if you are butterflying it (Now you should have 4 thinner chicken breasts). Brush each chicken breast with some olive oil (about 2 Tbsp) and season with salt, pepper, garlic powder and dried basil. Set aside and let marinate until you prepare the tomato topping. If you have time you can marinate it for a couple of hours or overnight.
  2. In a medium mixing bowl, combine the chopped tomatoes, red onion, and minced garlic. Add about 1 Tbsp olive oil, season with salt and mix well.
  3. Grill chicken over medium-high heat (or use a grill pan to cook the chicken on the cook top).
  4. While you grill the chicken, prepare the honey balsamic vinaigrette. Combine all ingredients in a small bowl and mix well.
  5. When the chicken is done, serve on a plate and place 1 mozzarella slice over each chicken breast. Top with tomato mixture and drizzle some honey balsamic vinaigrette. Enjoy!

·      Delicious Meets Healthy June 15, 2015

Honey-Balsamic Lamb Chops

Elegant but easy Easter Dinner made on the grill with no fuss.  Shop Pastured Perfect for your lamb and honey.  Kick it up a notch and switch out the olive oil for a flavored grapeseed oil from Wildtree.  Ask Audrey to suggest a spice rub and flavored balsamic vinegar.  Now you’re talking!

Ingredients:

  • 1/3 cup balsamic vinegar
  • 1 garlic clove
  • 2 tablespoons honey
  • 3/4 cup vegetable or canola oil
  • Kosher salt and freshly ground black pepper
  • 8 small lamb chops
  • 2 tablespoons olive oil
  • 1/2 tablespoon chopped fresh rosemary leaves

Directions:

1.       Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

2.       In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.

3.       Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary.

4.       Grill the lamb chops for 2 to 3 minutes each side until medium-rare.

5.       Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.

Recipe courtesy of Giada De Laurentiis, 2008

Honey Plums

A quick, two ingredient recipe and both ingredients are available at the Market. Fresh plums have arrived, and, did you know, Wayne Miller’s, Michigan Fruit, The Meat Goat and Twin Gardens Farm sell regional honey?  Don’t stop with two ingredients.  Serve these plums with blue cheese from The Cheese People or over a pastry from Swirl Café, The Bread Lady and Delicja.  How about a desert wine from Glunz Family Winery?  Make it your own Farmers Market desert.

Ingredients:

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  • 1/2-3/4 cup wildflower honey
  • 10 slightly underripe plums, stones removed, quartered (the plums not the stones)

Directions:

1.       Cover the bottom of a saute pan with honey. Place over low heat to warm the honey.

2.       Then add the plums, cut side down. Cook for 5 to 6 minutes or until the cut sides are slightly browned. Turn the plums and cook for another 3 minutes or until the fruit is soft but not mushy.

3.       Serve with ice cream

Recipe courtesy Alton Brown FoodNetwork