Earthly Eating

• Honey Twists
Serves: 6 to 8

1/4 cup honey
1 tbs. butter
2/3 cup chopped walnuts or pecans
1 tbs. sesame seeds
1 (11.5 oz) container refrigerated cornbread twists or 1 (11oz.) container refrigerated breadsticks

Combine honey and butter in a small saucepan and heat gently, stirring until the butter is melted. Pour onto dinner plate. Mix nuts and sesame seeds or on a separate plate. Separate the refrigerated dough into 12 to 16 strips. Dip two strips into honey-butter mixture, turning to lightly coat both sides. Dip each strip into the nuts to lightly coat. Twist the two strips together and pinch the ends. Place on ungreased baking sheet. Repeat with remaining strips. Bake at 350°F for 20 minutes or until baked and golden brown.

• Sweet and Spicy Avocados
Serves: 6

1/4 cup butter
1/4 cup honey
1/4 cup catsup
2 tbs. cider vinegar
2 tsp. Worcestershire sauce
Few drops of hot pepper sauce
2 avocados
Fresh orange and pink grapefruit slices, optional
Fresh cilantro or herbs, optional

Combine butter, honey, catsup, vinegar, Worcestershire and pepper sauce in a small saucepan and heat, stirring until smooth. Keep warm. Halve and seed and skin the avocados. Place cut-side down on a board and slice crosswise into crescents. Overlap slices on an appetizer plates. Add orange and grapefruit slices to plates if desired. Drizzle 2 tbs. warmed sauce over each plate, allowing it to pool underneath the avocado. Add a sprig of cilantro or fresh herb to each plate if desired.

• Honeyed Carrots
Serves: 8

2 lbs. carrots, pared trimmed and cut into narrow 2 to 3 inch sticks
1/3 cup honey
1/4 cup butter, cut into pats
1/4 cup dry sherry or apple juice
1 tsp. rosemary, crushed
1 tsp. thyme
1/4 tsp. salt

Place carrots in a 10-inch skillet with 2 cups water; cover and bring to a boil. Simmer for about 8 minutes or until the carrots are tender. Drain water. Add honey, butter, sherry or apple juice, rosemary, thyme and salt to the skillet. Cook, turning carrots in the sauce until glazed and hot.

• Thai Chicken Salad
Serves: 1 (2/3 cup)

2 cups shredded cooked chicken
1 red bell pepper, seeded and cut into short sticks (1-1/2 cups)
1 apple, chopped (1 1/2 cups)
2 tbs. chopped cilantro
1 tbs. sesame seeds
Honey Vinaigrette Dressing: Combine 3 tbs. olive oil, 3 tbs. rice vinegar, 1/4 cup honey, 1 tbs. soy sauce and 1 tbs. yellow mustard in a jar. Shake to blend.

Combine chicken, bell pepper, apple and cilantro in a bowl. Pour Honey Vinaigrette Dressing over and toss well to combine. Spoon over greens on plates and sprinkle with sesame seeds.

• Meatloaf with Pine Nuts
Serves: 6 to 8

1/4 cup plus 1 tbs. honey
2 lbs. ground chuck or ground round
1 cup finely chopped onion
1/2 cup dry bread crumbs, softened in 1/2 cup milk
2 large eggs
1/3 cup pine nuts
1/2 cup sun-dried tomatoes, simmered in boiling water for 5 minutes, drained and chopped
1 tbs. thyme
1 1/2 tsp. each ground cumin and black pepper

Combine 1/4 cup honey with all other ingredients until evenly mixed. Press into 9×5 inch metal loaf pan. Drizzle remaining 1 tbs. honey over meatloaf and spread to cover the top. Bake uncovered at 400°F for 50 to 60 minutes or until meat thermometer inserted into center registers 155 to 160°F. Let rest 5 minutes before serving.
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Earthly Eating Recipe

Grilled Lamb Skewer with Bay Leaves
Serves: 4

Grill the meat for about 2 to 5 minutes a side, depending on the heat of the fire and the desired doneness. Remove from the skewers and serve.

Happy Eating!