Did You Know?

Buckwheat honey is a natural meat tenderizer! Its rich enzymes break down proteins, making it perfect for marinades that add both flavor and texture.

A Tasty Fact for You!

The deep, molasses-like taste of buckwheat honey pairs amazingly with smoky BBQ sauces and glazes—giving your grilled meats a sweet, caramelized finish.

Surprising but True!

Ancient cultures used buckwheat honey in cooking long before refined sugars existed—its deep, complex flavor has been a kitchen staple for centuries!

2 tablespoons olive oil

INGREDIENTS

INSTRUCTIONS

1. Add the olive oil, soy sauce, honey, garlic and water to a freezer bag or reusable silicone bag. Smoosh the bag with your hands until it is completely combined.

2 tablespoons reduced sodium soy sauce

¼ cup buckwheat honey

2 cloves garlic (minced)

¼ cup water

1 lb boneless skinless chicken breasts (roughly 2 average chicken breasts)

2. Add the chicken and move the bag around to ensure even coverage of the chicken breasts with the marinade.

3. Marinate the chicken in the fridge for 2-24 hours.

4. Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 12-17 minutes, or until internal temperature reaches 165°F.

5. Allow chicken to rest at room temperature for 5-10 minutes before slicing.

• After combining the marinade ingredients with the chicken, place the bag in the freezer immediately. Freeze for up to 3 months.

• Thaw in the fridge overnight, or by immersing the bag in a bowl of cold water for a couple of hours.

• Cook as directed above.

Freezer

Tips:

To make this gluten-free, swap the soy sauce for tamari or coconut aminos

Honey Glazed Salmon

INGREDIENTS

24 oz salmon filet, boneless and skinless (cut into 6 pieces, 4 oz each)

1/2 tsp sea salt , (or to taste)

1/8 tsp black pepper, (or to taste)

1/4 cup all-purpose flour

2 Tbsp light olive oil, or any high-heat cooking oil

1/4 cup buckwheat honey

INSTRUCTIONS

1. To make the glaze: In a measuring cup, combine 1/4 cup honey and 2 Tbsp soy sauce. Stir until well combined and set aside.

2. Season both sides of your boneless, skinless salmon filets with salt and pepper. Pour 1/4 cup flour into a shallow plate and dredge both sides of salmon in flour, shaking off excess flour.

3. Heat a large non-stick pan over medium heat and add 2 Tbsp light olive oil.

4. Brush the first side of salmon generously with half of the glaze and once oil is hot, add salmon to the pan (glaze-side-down). In the pan, brush the second side generously with remaining glaze. Saute salmon on the first side for 3 minutes, turn and sauté second side another 3 minutes. Glaze should be caramelized and salmon should be just cooked through and opaque inside when flaked.

5. Squeeze fresh lime juice over the top to serve and garnish with chopped chives if desired.

INGREDIENTS

1 cup ketchup

½ cup brown sugar

¼ cup apple cider vinegar

2 tablespoons buckwheat honey

1 teaspoon salt

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon black pepper

INSTRUCTIONS

1. Combine all ingredients for Honey BBQ Sauce in a medium saucepan over medium heat.

2. Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes.

3. Remove sauce from heat and allow to cool.

4. Store in an airtight glass container for up to 2 weeks.

Buckwheat honey barbecue sauce is a delightfully sweet sauce that is great on chicken, burgers, and so much more. It isn’t spicy or sour, so it’s the perfect sauce for your most discerning young person. Not only is this sauce a favorite of every member of the family, it’s easy to make and can be made in advance making dinner prep easy.

This sauce is ready to go right away and can be served immediately. If you’re making it ahead of time, store the sauce in the refrigerator in a airtight glass jar (a good ol’ Mason Jar works well for this sauce, but I also love these hinged glass jars) for up to 2 weeks.

How to stop your turkey from going dry?

The problem with chicken or turkey is that it can dry very quickly. Some tips to help you cook the perfect juicy turkey.

1. Marinade your meat. Our honey and rosemary marinade keeps the turkey juicy in this recipe.

2. Use fat in your marinade. Here, we are using olive oil.

3. Slow cook your meat. Lower the temperature and cook for longer.

4. Baste your meat. Use the marinade and drippings to baste the turkey.

If you are reheating your turkey, drizzle a small amount of olive oil on top and serve with a sauce.

Now, let’s get cooking!

INGREDIENTS

4 Turkey legs

4 Turkey tights

1/3 cup buckwheat honey

1/3 cup olive oil

1 lemon

Bunch of rosemary

Bunch of thyme

Salt

Pepper

INSTRUCTIONS

1. Preheat oven to 350F (180C).

2. In a bowl combine the ingredients for the marinade: honey, olive oil, lemon juice, rosemary and thyme, salt, and pepper.

3. Rub the marinade on the turkey legs and breasts. Let it sit in the fridge for 1 hour.

4. On a roasting tray, place the turkey legs and breast.

5. Roast the turkey for 30 minutes.

6. Bathe the turkey legs and breasts every 10 minutes (twice), until cooked

INGREDIENTS

2 medium butternut squash, halved, seeded, and peeled

1 tbsp unsalted butter

¼ cup buckwheat honey

½ tsp orange zest, grated

INSTRUCTIONS

1. Cut butternut into cubes.

2. Heat butter in a large heavy-bottomed pan over medium heat.

3. Add the squash, cover and cook until tender and begins to colour. Stir occasionally.

4. Add honey and orange zest, toss until the squash is glazed. Season with pepper and salt.

2 Tbsp soy sauce

1 lime, cut into wedges

1 Tbsp chives, to garnish (optional)