Agriculture Reference
In-Depth Information
Slice zucchini lengthwise, and cut into 2 to 3 inch (5 to 7.5 cm) pieces. Sauté lightly
in butter. Add honey. Cook and strain tomatoes. Bring the entire mix to a boil. Cook 5
minutes longer. Add the bread crumbs with tomatoes, if desired, to thicken the finished
mix. Makes 3 to 5 servings.
Honey Carrots
3 cups (390 g) carrots, sliced
¼ cup (85 g) honey
2 tablespoons (28 g) butter
2 tablespoons fresh parsley, chopped
In medium saucepan heat 2 inches (5 cm) of salted water to a boil over high heat.
Add carrots and return to a boil. Reduce heat to medium-high. Cover and cook 8 to
12 minutes, until carrots are crisp-tender. Drain carrots; return to saucepan. Stir in
honey, butter, and parsley. Cook and stir over low heat until carrots are glazed. Makes 4
servings.
Mixed Greens with Shrimp
¼ cup (85 g) honey
¼ cup (60 ml) white wine vinegar
8 cups (160 g) mixed greens
½ pound (225 g) cooked shrimp, shelled and deveined
2 tablespoons minced fresh mint
Salt and pepper to taste
In small bowl, whisk together honey and vinegar. Set aside. In large bowl, combine
greens, shrimp, and mint. Gently toss salad with dressing. Season with salt and pepper
to serve. Makes 4 servings.
Asparagus with Honey Garlic Sauce
1 pound (0.5 kg) fresh asparagus
¼ cup (60 ml) Dijon mustard
¼ cup (60 ml) dark ale
3 tablespoons (60 g) honey
½ teaspoon garlic, minced
¼ teaspoon dried thyme leaves, crushed
¼ teaspoon salt
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