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Figs Stuffed with Goat Cheese and Tupelo Honey

Fig lovers are well-versed in the art of patience. These dainty little fruits – which are actually inverted flowers – are available only from June through July and again from August to October. This relatively limited season makes these treats especially coveted. In this dish, goat cheese and Savannah Bee Company’s Tupelo honey come together…

Tupelo Honey Lime Vinaigrette

I love a good vinaigrette, don’t you? I especially enjoy the versatility of the condiment – it can be used as a sandwich dressing, marinade for chicken, or on vegetables and salads. This honey lime vinaigrette can do it all. Where most dressings call for refined, processed sugars, I see an opportunity to swap in…

Honey-Curry Sweet Potato Soup

What you will need! 1 Tablespoon – extra virgin olive oil (EVOO) 1 – onion, finely chopped 4 medium-sized cloves – garlic, chop finely or use garlic press 6 cups (48 oz) –  vegetable stock 1.5 lb. – sweet potatoes, peel and chop 1 medium size –  potato (russet or yukon gold), peeled and chopped…

Spinach Salad with Warm Sourwood Bacon Dressing

Ingredients: 8 ounces young spinach 2 large eggs 8 slices Sourwood Drenched Bacon 3 tablespoons red wine vinegar 1 teaspoon of sugar 1/2 teaspoon of Dijon mustard 4 large white mushrooms 1 small onion, very thinly sliced Directions: Remove the stems from the spinach and wash, drain and pat dry. Place into a large mixing…

Arugula Salad with Honey-Herb Dressing

Makes 4 servings Salad ingredients: 4 cups arugula leaves 1 cup cherry tomatoes 1 cup mushrooms, sliced 1 cup Parmesan cheese, sliced croutons, or toasted bread slices Dressing ingredients: 1/4 cup lemon juice 2 Tablespoons Savannah Bee Company Acacia Honey 2 Tablespoons olive oil 1/2 teaspoon dried basil 1/2 teaspoon dried coriander Salt, to taste…