How sweet it is! Since being established in 1989, September has been deemed National Honey Month here in the United States to promote beekeeping and the use of honey as a natural and very beneficial sweetener.
Artisanal honey is experiencing a renaissance, seducing chefs, foodies and cheese lovers to appreciate this ancient sweetener for all its culinary glories.
Once reserved exclusively for royals, honey was used to pay taxes during Julius Caesar's reign. Honey is made from the nectar of flowers by honeybees and beekeepers around the world who harvest thousands of varieties, each with a unique flavor profile determined by the type of plants visited by the honeybee.
With more than 300 varietal honeys produced in the US, each with their own individual color, aroma and flavor profiles, there is no shortage of honeys to explore! Honeybees will travel up to four miles to gather nectar just to make honey!
National Pollinator Week is a time to celebrate pollinators and spread the word about what you can do to protect them
Nine years ago the U.S. Senate’s unanimous approval and
designation of a week in June as “National Pollinator Week” marked a
necessary step toward addressing the urgent issue of declining
pollinator populations. Pollinator Week has now grown into an
international celebration of the valuable ecosystem services provided by
bees, birds, butterflies, bats and beetles.
The Pollinator Partnership is proud to announce that June
20-26, 2016 has been designated National Pollinator Week by the U.S.
Department of Agriculture and the U.S. Department of the Interior.
Pollinator Week was initiated and is managed by the Pollinator Partnership.
Sweet As Honey
Spinach Salad with Honey Mustard Dressing
by Beetrix Royale
Fresh salad for a light lunch that can be beautifully packed in a mason jar.
Add grilled chicken or fish for a complete meal on-the-go.
3 tablespoons - honey
3 tablespoons - balsamic vinegar
1 tablespoon - Dijon mustard
1 clove - garlic
6 tablespoons - extra virgin olive oil
3/4 teaspoon - salt
1/4 teaspoon - ground pepper
1 cup - grape tomato, halved
2/3 cup - cucumber, cubed
4 ounces - grilled chicken breast, sliced
1/2 cup - jarred roasted red pepper, diced
2 cups - baby spinach, torn into bite sized pieces
Add all dressing ingredients into a blender and mix, or add ingredients to a bowl and use immersion blender
to make dressing. Set aside. In two pint sized mason jars, build salad by adding the following into each jar
in the following order: 1 ½ tablespoons honey mustard dressing, ½ cup grape tomato, 1/3 cup cucumber,
2 ounces grilled chicken, ¼ cup roasted pepper, 1 cup baby spinach. Close lid to jar and store up to 3 days.
When ready to eat, unscrew lid, shake out all ingredients into a bowl and enjoy!
Note: Store extra dressing in a sealed container in the refrigerator up to one week.
Yield: Makes 2 servings
Nutritional Information per serving (Single Salad with Dressing)
Total Fat: 10g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 50 mg
Sodium: 310 mg
Total Carbohydrates: 17g
Dietary Fiber: 4g
: % Daily Values*
Vitamin A: 40%
Vitamain C: 45%
: *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily
Values may be higher or lower depending on your calorie needs.