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Honey Grahams – A Christmas Cookie

Honey Grahams

Honey Grahams - A Christmas Cookie

 Honey Grahams taste crisp, honey sweet, and fresh.  Buzz Savories artisanal honey flavors these wholesome  cookies, and the recipe could not be easier to make and to roll out and bake.   

For special occasions, I blend the 2 ingredient Baker’s frosting then dip the surface of the cookie into the dish of frosting and add the sprinkles for a Holiday vibe.

Honey Grahams

Honey-grahams make a satisfying and nutritious snack. These cookies  taste delicious with a glass of milk, juice or a cup of coffee.   I think you and your family will like them too.

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Honey Grahams - A Christmas Cookie

Honey Grahams taste crisp and sweet with a warm honey flavor. I enjoy making these cookies because of their ease in mixing and roll-out. I can choose to make either crackers or cut-outs or both. Important note: Buzz Savories honey is the primary ingredient of the exceptional Honey Graham cracker/cookie flavor. Make this cookie as delicious and good-for-you as possible by searching for and buying a local honey.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword breakfast, Buzz Savories Honey,, Easy Cooking
Prep Time 2 days
Cook Time 15 minutes
Servings 20

Equipment

  • sheet pan

What You'll Need:

  • 2 cups whole wheat flour
  • 1 cup unbleached flour
  • 1 tsp baking powder
  • ½ tsp soda
  • ½ cup brown sugar
  • ½ cup butter
  • ⅓ cup Buzz Savories local honey
  • 1 tsp vanilla
  • ½ cup milk

Frosting (optional)

  • 2 cups powdered sugar
  • 4-5 Tb Half and Half cream
  • ½ tsp vanilla
  • 1 pinch sparkles/cookie sprinkles
  • drops a gel or food color of your choice

How To Prepare:

  • Measure and stir together the dry ingredients.
  • Cream the butter, brown sugar, and honey.
  • Add vanilla and milk to the wet ingredients (the mixture will look curdled).
  • Combine the wet and dry ingredients and mix to blend.
  • Place the dough in a bowl and cover tightly with plastic wrap. Refrigerate over night.
  • On day 2, divide the dough into 4 equal parts. I weigh each quarter although if a scale is not available, form the dough into quarters that are as equal in weight that you can make them.
  • Set oven temperature to 350 Degrees.
  • Lightly flour a pastry cloth or a flat surface for rolling the dough.
  • Unwrap one quarter and roll the dough into a 6" x 15" rectangle.
  • Cut the shapes with a cookie cutter or lightly mark squares if you are making graham crackers.
  • For crackers, prick the surface with a fork and sprinkle with sugar or a cinnamon (light on cinnamon) and sugar mix.
  • Bake 13-15 minutes until the edges turn slightly darker brown. The cookies/crackers crisp when they cool

Frosting

  • Blend the ingredients and mix until smooth.
  • Divide into several saucers and color each as you wish.
  • Dip the surface of the cookie into the frosting, sprinkle and set aside to dry.
  • I painted the cookies in the photo with a pastry brush
  • Set aside for the frosting to harden. Eating is the best part

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Maple Mustard Vinaigrette

Maple Vinaigrette

Plan for Everyone – Salads with a Maple and Spicy Beer Mustard Vinaigrette

The joining of maple syrup and Spicy Beer Mustard blends the essence of each into a dressing that compliments both an apple/grape and roasted pecan salad  or a lettuce, tomato, cucumber, carrot combination.

The simple recipe is fun to make, and may be blended  weeks prior to serving, and refrigerated.  My lettuce, apple, green grape and roasted pecan salad dressed with Maple and Spicy Beer Mustard dressing prompted  kudos from guests and family.

Maple Vinaigrette

These salads contribute a crispy crunch and spicy flavors to the Holiday table.

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Maple Mustard Vinaigrette

Blend a bright and versatile vinaigrette and toss with a fruit salad or a fresh crunchy vegetable salad, and also as a dip for sticks of cucumber, celery, carrots and chips.
Course Appetizer, Salad
Cuisine American
Keyword appetizer, Spicy Beer Mustard, salad, easy, vegetable dip
Prep Time 19 minutes
Servings 8

Equipment

  • 1 blending stick or a smaller blender than a food processor the ingredients need to emulsify and the blade of the blender must thoroughly blend the ingredients. Double the ingredients if you are using a food processor.

What You'll Need:

  • ¼ cup rice or fruit based vinegar for a fruit salad vegetable salad use cider vinegar
  • 2 Tb. maple syrup
  • 2 Tb Spicy Beer Mustard
  • 1 clove garlic (medium size)
  • 2 Tb chopped shallots/or green onions, white portion
  • ½ cup Canola oil, grape seed oil, or a nut (walnut) oil
  • salt and freshly ground pepper to taste
  • pinch of red pepper flakes to taste

Fruit Salad

  • 4 Honey Crisp apples skin on and cut into a medium dice
  • 1 ½ cups green seedless grapes cut in half
  • ½ cup roasred pecans

How To Prepare:

  • Add vinegar, maple syrup, mustard, garlic and shallots to a straight sided container with approxinately a 4-5 inch base. With a stick blender begin blending the sliced onions, chopped garlic, Spicy Beer Mustard, vinegar, salt and pepper.
  • Slowly add the oil and blend until emulsified. Taste and add salt and/or red pepper flakes if desired
  • Store in a covered jar in the refrigerator for up to a month.
  • Com,bine the salad ingredients and dress with the Maple, S[icy Beer Mustard Vinaigrette
  • I like a fruit salad made with chopped apples, green grapes and roasted pecans
  • I also like using a rice and/'or fruit based vinegar for the fruit salad dressing
  • Serve chilled

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Sheet Pan Mac and Cheese

Sheet Pan Mac and Cheese

Sheet Pan Mac and Cheese

Late October, and I feel the chill that brings winter into Nebraska.  Autumn leaves drift from the maple trees into knee high piles.  I like hearing the crunch as I wade through, and my favorite  perfume is a mix of drying leaves from the maples, cherry tree and crab apple.  October scenery is painted in auburn, gold, yellow, rust, and ruby red.  I shake out my navy  blue cable stitched cardigan sweater.

As temperatures cool, I’m baking Sheet Pan Mac and Cheese. I like this recipe for its crunch and rich flavor. I like serving squares of Mac and Cheese versus scoops.  The recipe comes together quickly, and the baking takes only 20-25 minutes. Sheet Pan Mac and Cheese compliments my favorite meats and vegetables, and it stands alone with a slice of melon or a ham sandwich. 

When baking the Sheet Pan Mac and Cheese, bake only to a light browning in the center and a darker crispy roast on the edges.  In my first trial, I over baked, and the product tasted crisp throughout. I prefer a creamy Mac and Cheese in the center of the sheet pan.

Sheet Pan Mac and Cheese
@bettysayers0 Sheet Pan Mac and Cheese! #macncheeserecipe #macaroniandcheese #macandcheeserecipe #beermustard #mustardoneverything #mustard #short ♬ Sound effect glitter magic - Quetzal BGM

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Sheet Pan Mac and Cheese

A flavor infused Mac & Cheese recipe. Sheet pan cooking makes it easy and easy and adds crunch.
Course Main Course, Side Dish
Cuisine American
Keyword Buzz Savories Spicy Beer Mustard, Easy Cooking, flavor rich, Light Dinner Meal
Prep Time 20 minutes
Cook Time 25 minutes
Servings 10

Equipment

  • 1 18x13 inch rimmed sheet pan is use a silicone mat for easy clean up

What You'll Need:

  • 1 lb. large elbow macaroni or other larger shape like fusilli
  • kosher salt to taste
  • 2 cups whole milk I keep a can of Carnation whole milk in the pantry and dilute according to directions
  • 1 Tb. cornstarch
  • 4 oz cream cheese
  • 2 Tb. Buzz Savories Spicy Beer Mustard
  • 12 oz. sharp cheddar cheese, grated coarsely
  • 4 oz. grated Parmesan cheese
  • freshly ground pepper to taste
  • 1 cup Panko bread crumbs

How To Prepare:

  • Place a rack in the middle of the oven and preheat oven to 450 Degrees.
  • Fill a large pot of salted water and bring to a boil. Add macaroni and cook to al-dente, about half the time of package directions. Drain.
  • Whisk 2 cups milk and 1 Tb. cornstarch in a medium bowls to combine. Transfer to the same pot in which you boiled the macaroni .
    Add 4 oz. cream cheese and 2 Tb. Buzz Savories Spicy Beer Mustard and heat until cream cheese is nearly melted, and mixture is beginning to simmer.
  • Gradually whisk in the cheddar cheese and finely grated Parmesan and cook, whisking constantly until cheese is mostly melted, 1-2 minutes.
  • Remove sauce from heat and add pasta, and mix until well coated. Taste, and then season with salt and plenty of freshly ground pepper.
  • Scrape pasta onto an 18 x 13 inch baking sheet and spread to the edges. No need to grease the baking sheet. I line the baking sheet with a silicone mat for extra-easy clean up although not required for the success of this recipe.
    Scatter 1 cup of panko over pasta.
    Bake, rotating baking sheet halfway through, until Panko is toasty around the edges and the corners of the baking sheet, 20 to 25 minutes. The top will be lightly toasted. The interior needs to be creamy.

Notes

Sheet Pan Mac and Cheese may be served hot, warm or room temperature - All delicious! Add a salad or a sandwich or a hot dog or fried chicken.. or serve with a slice of fruit.

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Pork Kabobs with Spicy Beer Mustard & Rosemary Baste

Pork Kabobs

Pork Kabobs with Spicy Beer Mustard & Rosemary Baste

October in Nebraska,  and the maples, lindens, red oaks and ash trees celebrate the season in burnt orange, yellow and ruby.  The October sky provides a turquoise back drop. Air is clean and crisp, and we invite friends to a backyard barbecue (or tailgating on game day) to enjoy this brief passage into the winter season. 

We are grilling  tender pork kebabs richly flavored by a Spicy Beer mustard and Rosemary marinade. The cooking is easy, and the over-the-top flavor makes the party deliciously memorable.

I prefer an easy and early prep to free me, the host, when guests arrive. I make the marinade and cut the pork in chunks a day before the barbecue. I pour the marinade and pork in a plastic bag and refrigerate overnight.  The grill will please your guests, and you, the host, will feel at ease and join the fun on this fine October day.

Pork Kabobs

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Pork Kabobs with Spicy Beer Mustard & Rosemary Baste

The Spicy Beer Mustard-Rosemary marinade and baste offers a burst of flavor to a most often blah pork loin. Wonderful flavor and easy grilling!
Course Main Course
Cuisine American
Prep Time 2 hours
Cook Time 10 minutes
Servings 4

What You'll Need:

  • 1 lb boneless pork tenderloin
  • ¼ cup Spicy Beer Mustard
  • 3 cloves garlic finely chopped
  • 2 Tb white wine or rice vinegar or champagne vinegar
  • 1 Tb. soy sauce
  • 1 Tb honey Buzz Savories Artisanal honey
  • 1 Tb fresh rosemary needles or stem or 1/2 Tb. dried
  • 2 tsp paprika
  • ½ tsp salt and pepper

Vegetables for the Kabobs

  • 1 cup sliced zucchini or yellow squash
  • 2 green peppers remove seeds and cut in eighths
  • 1 medium red onion quartered separate the quarters into slices for the grilling
  • 1 cup cherry tomatoes
  • ¼ cup olive oil

How To Prepare:

Make Marinade and Grilling Process

  • In a medium bowl, make mustard marinade by whisking together mustard, garlic, wine, soy sauce, honey, rosemary, paprika and salt and pepper. Reserve ⅓ for later basting of kebabs.
  • Cut pork into bite sized chunks and add to the bowl of marinade. Cover bowl and marinate at room temperature for 30 minutes or in refrigerator up to 2 hours or overnight. I place the pork and marinade in a large plastic bag when I marinate it over night to keep it moist on all sides.

Grilling

  • Fire up the grill and get it hot
  • Thread vegetables and marinated pork onto skewers and baste with olive oil.
  • Place skewers on hot grill, turning once, about 5 minutes/side. Baste with marinade on each side.

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Plum and Honey Fruit Leather

Plum and Honey Fruit Leather

Plum and Honey Fruit Leather

Plump, juicy, ruby red plums call to me from the fruit section in our grocery. Yet I do not respond because I don’t love biting into a plum and feeling sticky plum juice drip down my arm and onto my shirt.  I like their unique sweet/sour flavor, and I have tried to appreciate them but failed until today. 

A recipe for Plum and Honey Fruit Leather arrived from a friend, and the recipe presented an opportunity to experiment with a new method of cooking and hopefully taste the pleasure of plums.

I’ve prepared and made 3 batches of Plum and Honey Fruit Leather, and now it belongs among my treasured recipes. I like the ease of making them – 3 ingredients, 3 steps in the making, and then a long, long slow baking in a 160 Degree oven. The recipe says 6-8 hours. In my experience with the recipe,  the time required to dry out the sticky center portion is more like 10 hours.  Then cut into strips, roll the strips, place in a covered container and they offer a nutritious and all natural snack for weeks to come.

The Plum and Honey Fruit Leather tastes of the red plum’s sweet/sour flavor without the sticky juices dripping down my arm, and following a moment of chew, the leather melts in my mouth.  So good and all natural.

Plum and Honey Fruit Leather

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Plum and Honey Fruit Leather

A snack food with fresh plum flavor plus the sweetness of Buzz Savories Artisanal Honey. A nutritious addition to an after school snack and a school lunch box. The recipe comes together easily and always looks and tastes delicious.
Course Snack
Cuisine American
Keyword Buzz Savories Honey,, Easy Cooking, healthy
Prep Time 15 minutes
Cook Time 6 hours
Servings 12

Equipment

  • 1 silpat non-stick silicone mat a silpat costs approx. $15 and makes it possible to lift the fruit leather from the cookie sheet with ease. Silpat mats last a lifetime, and I use them to roast tomatoes and onions and peppers in the oven to baking cookies and lately making Plum and Honey Fruit Leather.

What You'll Need:

  • 4 cups plums (8 red plums) remove seeds and chop coarsely
  • 2 Tb Buzz Savories Artisanal Honey
  • 1 Tb fresh lemon juice
  • ¼ tsp cinnamon

How To Prepare:

  • Place chopped plums on a baking sheet and bake at 350 Degrees for 15 minutes or until plums are soft.
  • Add cooked plums, honey, lemon juice and cinnamon to a food processor or blender and process into a smooth puree.
  • Pour onto a silpat lined 12" x 18" cookie sheet that has a raised edge and spread out to ⅛-¼ inch thick.
  • Bake in a 150-170 Degree oven for 6-8 hours until the middle of the leather is no longer sticky. In my experience, the baking process has reached 10 hours. It is no bother to me though because I start and bake 5-6 hours. Then turn off the oven until another convenient time arrives when I may complete the baking.
  • When the plum fruit leather cools, remove from the silpat and cut into ribbons and roll (with wax paper strips between layers of plum leather).
  • Keep in a closed container at room temperature.

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Grilled Brats and a Horseradish Mustard Dip

Grilled brats with horseradish mustard sauce

Grilled Brats and a Horseradish Mustard Dip

Hello, September!  We happily greet September’s cooler days, football games, tailgating with friends, and  a bit more time to enjoy life. At Buzz Savories we are gathering a few friends and neighbors on game day and entertaining with a simple appetizer.

Grilled brats dipped into a spicy and creamy horseradish/mustard sauce is awarded our star appetizer for September. Keep it simple and serve with slices of fresh cucumber and a selection of olives and pickled peppers and chips. 

The horseradish and mustard sauce recipe cannot be easier to make. It asks for Buzz Savories Spicy Beer Mustard because this mustard provides a unique flavor profile that blends well with a prepared horseradish sauce. Make life easier with a jar of Spicy Beer Mustard in your pantry.

Grilled brats with horseradish mustard sauce

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Grilled brats with horseradish mustard sauce
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Grilled Brats and Spicy Beer Mustard and Horseradish Spread

A sensational and easy main meal or appetizer for tailgating, Barbecued Brats with a Spicy Beer Mustard/Horseradish Spread takes the work out of party planning and dinner. Guests leave smiling and satisfied.
Course Appetizer, Main Course
Cuisine American
Keyword appetizer, barbecue, Buzz Savories Spicy Beer Mustard, Easy Cooking, Light Dinner Meal, Quick Meal
Prep Time 15 minutes
Servings 6

Equipment

  • Instant meat thermometer

What You'll Need:

  • 1 package 5-6 brats buy freshly made, all meat
  • ¼ cup Buzz Savories Spicy Beer Mustard
  • 1 Tb mayonnaise
  • ¼ cup prepared horseradish creamy horseradish

How To Prepare:

  • In a small bowl stir together mustard, mayonnaise and horseradish
  • Serve brats with sauce and tooth pics for dipping

How to Grill the Perfect Brat

  • Bring brats to room temperature before grilling
  • Prepare the fire in the barbecue or heat the grill pan or black iron skillet on your stove to medium high heat
  • Pat each brot with vegetable oil then place them onto the barbecue or grillpan//skillet on the stove
  • Turn the brats every 2-3 minutes until they are toasty brown and Instant Meat Thermometer reaches 160 Degree F.
  • Serve as appetize by cutting brats in 2 inch pieces for dipping
  • Serve as Brats in a Bun by slipping the brat into a warm bun. I prefer a soft bun. Invite guests to spread the Spicy Beer Mustard/Horseradish Sauce onto the bun. Dill and/or sweet pickles add interest to the flavor although in my experience not necessary. The Spicy Beer Mustard/Horseradish Sauce takes the blue ribbon prize for top in flavor. Try it!

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Peach and Honey Sorbet

Peach and Honey Sorbet

Peach and Honey Sorbet

Hot and steamy August and if I could give the world a gift, I would offer Peach and Honey Sorbet.   

A sorbet is a frozen dessert made with fruit juice or a fruit puree, and no-need for an ice cream maker.

The sweet and juicy wonder of fresh peaches is accented in the Peach and Honey recipe. Only four ingredients – peaches, Buzz Savories Artisanal Honey, whipped egg white, and freshly squeezed lemon juice. Simple! Get cool in August  by giving yourself a gift of Peach and Buzz Savories Honey Sorbet.

Peach and Honey Sorbet

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Peach and Honey Sorbet

Easy to make and capitalizes on the delicate flavor of ripe peaches. Make, freeze and enjoy the flavors of summer into winter.
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Servings 6

Equipment

  • blender/food processor

What You'll Need:

  • 4-6 large peaches (about 4 cups) peeled, stoned and diced
  • ⅓ cup Buzz Savories Artisanal Honey
  • 1 egg white (or 2 Tb. liquid egg whites) whipped into soft peaks
  • 2 tsp freshly squeezed lemon juice
  • 1 bunch mint leaves for garnish (optional)

How To Prepare:

  • Bring a large pot of water to a simmer and blanch peaches for 20 seconds. Check a peach to see if the skin is easily peeled off and if not, blanch for 10 more seconds. Drain the peaches and refresh with cold water and remove the skins. Pit and cut into chunks that fit into your food processor/blender.
  • Add honey and lemon juice to the peaches.
  • Whip the egg white until soft peaks form.
  • Pour peach puree into a large bowl and gently fold in the whipped egg whites until just combined.
  • Transfer to an ice cream maker and freeze according to directions or pack into freezer containers as it comes out of the bowl and freeze.
  • To serve: place frozen peach sorbet in the refrigerator about ½ hour before serving to soften.

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My Favorite Chicken Salad

Chicken Salad

My Favorite Chicken Salad Recipe

Ok, I can hear you saying, “Another ‘Best’ Recipe!” And for what and why? My defense begins with my mother, a Master home cook who made and served chicken salad often and always to company during the summer months when garden fresh Nebraska tomatoes were available. Vine ripened tomatoes and chicken salad go together.

Finding the chicken salad recipe of my dreams required lots of time and thought. I sifted through numerous recipes, including my mother’s, and felt defeated because each featured mayo and/or sour cream. I tested yogurt dressings and soy sauce dressings and mayonnaise spiked with herb dressings. None satisfied my palate until I discovered Hard-Boiled Egg Dressing.  See it in this rendition of “Best” Chicken Salad.

Five (5) ingredients in the dressing so it is simple to make, and it meets my standards for “Best” because the flavor takes me to the rich and creamy days of salad dressings like my mother’s yet the ingredients stay on the side of healthy and light.

Chicken Salad

Buy the chicken already roasted at your local grocery where you will also pick up fresh green and/or crimson seedless grapes and a package of celery. Visit your Farmer’s Market for garden tomatoes and green onions or shallots, and then get to cooking.

Lots of flavor, healthy ingredients and easy! 
@bettysayers0 Best chicken salad! #bees #honeybee #mustard #chickensaladrecipe #short ♬ original sound - bettysayers0
Chicken Salad
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My Favorite Chicken Salad Recipe

I like this specific chicken salad recipe because it tastes fresh and has a crunch. It has all of the qualities of chicken salad that I like, without the mayonnaise. Most importantly, this chicken salad showcases the flavor of roast chicken. Serve in a sandwich, in a tomato, on lettuce leaf or in a plastic container in a lunch box.
Course Main Course, Salad, Snack
Cuisine American
Prep Time 25 minutes
Servings 4

Equipment

  • 1 immersion blender or food processor/blender

What You'll Need:

  • 1 ¾ pound roasted chicken I buy a grocery store roasted chicken and use only the breast meat
  • 1 cup diced celery
  • 1 cup crimson seedless and/or green grapes cut in half

Dressing

  • 2 Tb. green onions, chopped or 2 small shallots Use only white parts of the green onion
  • 1 Tb Buzz Savories Spicy Beer Mustard
  • 1 hard boiled egg yolk
  • 1 hard boiled egg
  • 2 Tb + 1 tsp Rice vinegar
  • ½ cup olive oil
  • ½ tsp kosher salt
  • 1 Tb freshly squeezed lemi juice (optional)

How To Prepare:

  • Cut the breast meat into ½ inch cubes and place in medium bowl.
  • Add the celery and grapes to the chicken.

Dressing

  • Combine the green onions, mustard, rice vinegar, salt and hard boiled egg and hard boiled egg yolk in the blender or blend with your immersion blender and blend to make a paste then slowly add the olive oil to form an emulsion.
  • Fold the dressing into the chicken mixture. Taste for seasoning. You may like more salt.
  • Slice the top off of a fully ripe tomato, squeeze out the seeds and cut out the membranes, lightly salt and turn over to drain for 20 minutes or more. Fill the tomato with the chicken salad for the flavor combo and the eye appeal. Happy eating.
  • I squeeze a Tb. of fresh lemon juice over the salad before serving (optional)

Notes

Serve icy cold and return leftover to the refrigerator. The chicken salad will keep refrigerated for 1-2 days.

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Garden Fresh Tomato Vinaigrette

Tomato Vinaigrette

Garden Fresh Tomato Vinaigrette

Tomatoes, heavy on the vine, are peaking in flavor and feeling plump with fresh tomato juice. How many ways can I serve them to celebrate the abundance of a Nebraska summer?

One method I recently discovered that garnered 5 star reviews and entry into my column of summer favorites is a recipe for Tomato Vinaigrette.  The recipe asks for fresh garden tomatoes because they need to be juicy with a pulp that can be scraped from the skin and into a bowl. 

NOW is the season for Tomato Vinaigrette! 

Tomato Vinaigrette

I eat it with a spoon!  The tomatoes bring a sweetness intensified by a tablespoon of Buzz Savories’ local honey and balanced with a light rice vinegar and 1 teaspoon of Buzz Savories Spicy Beer Mustard.  Buzz Savories Spicy Beer Mustard brings  accents of turmeric and allspice and mustard seeds to the vinaigrette so it dresses the lettuces and vegetables with beads of a unique and delicious flavor.
@bettysayers0 Tomato Vinaigrette #honeybee #honeyrecipe #honeyrecipes #mustardrecipes #vinaigrette #short ♬ original sound - bettysayers0

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Tomato Vinaigrette
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Garden Fresh Tomato Vinaigrette

A tangy, and naturally sweet and delicious dressing for fresh lettuces, peas, cucumbers and all vegetables garden-fresh and crunchy.
Course Salad
Cuisine American
Keyword Buzz Savories Spicy Beer Mustard, salad dressing, salad
Prep Time 15 minutes
Servings 6

Equipment

  • sieve

What You'll Need:

  • 8 oz very ripe garden tomatos
  • ¼ cup sherry or rice vinegar
  • 1 Tb Buzz Savories Honey
  • ½ tsp salt
  • 1 tsp Buzz Savories Spicy Beer Mustard
  • 1 pinch dried garlic chips (optional)
  • ¼ cup olive oil

How To Prepare:

  • Halve your tomatoes. Squeeze the halves into a fine-mesh sieve set over a bowl. Then press the tomato half flesh down onto the sieve and scrape so all pulp is in the bowl, You should get ½ cup of tomato juice and pulp or a few ounces more.
  • Add the vinegar, honey, salt, mustard and garlic to the bowl and whisk to combine. While whisking, slowly pour in the oil. Continue to whisk until emulsified. Taste and season with more salt if needed.
  • Serve over garden fresh lettuce, tomatoes, cucumber, beets, green onions, cheese cubes, green beans, peas.
  • The Fresh Tomato Vinaigrette keeps for 3 days in the refrigerator. Let it sit outside the refrigerator for 10 minutes before serving.

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