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Salmon Croquettes with Dill Sauce

Salmon Croquette

Salmon Croquettes with Dill Sauce

Today I want to honor the endurance and spirit of people living in Batou, LaFourche and other coastal communities as well as the City of New Orleans and surrounding parishes in Louisiana. Another devastating hurricane has disrupted their lives and livelihoods, although we know from past experience that Louisiana survives and builds back together to live and to love again.

I honor them with a favorite recipe that has its roots in creole, a rich fusion of French, Spanish and African cultures grown up from a history of immigrants and slaves. The creole food culture holds an honored place in the world’s pantheon of cuisines. 

Once known for a thick breading and deep-fat fried foods, I liked, or may I say, loved, eating at Antoine’s and other famous New Orleans restaurants although I held back from exploring the cuisine in my home kitchen until I discovered Caroline Randall Williams and Alice Randall.

Salmon Croquette

Williams and Randall recently published a recipe book, Soul Food Love. These authors lifted creole cooking into the 21st Century. Their recipes concentrate the flavors of traditional creole cooking while reducing the breading, cream, butter and frying.

Salmon Croquettes, a recipe taken from Soul Food Love, compliments the mild flavor of salmon with diced celery and onion and only eggs as a binder. I mix the four ingredients, form eight patties and brown the croquettes for five minutes per side in two tablespoons of olive oil, then present the finished dish with a yogurt sauce with Buzz Savories Spicy Beer Mustard and dill weed. They can be served hot, warm or chilled.

Hot from the sauté pan, I plate the croquettes with brown or white rice, yogurt sauce and fresh melon. Salmon Croquettes also pair nicely with succotash — a mix of baby lima beans and sweetcorn with a pat of butter for seasoning.

Chop some lettuce, add a slice of sweet red pepper and maybe a tomato, top with a salmon croquette then a dollop of Dill Sauce, and a delicious lunch is served. Refrigerate left-overs, or I freeze them for a quick lunch or snack at a later date.

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The Buzz

Bee Notes
Don Brockmeier Photographer

Mustard Mavens and Pollinator Pals,

Betty Anne here writing to tell you that during the winter months when the bees stay tight inside their hives, and do nothing much for me to write about in The Buzz, our editor, Phil Soreide will  capture your interest with short essays on all things mustard, artisanal honey and Beeswax.  Phil also is promising recipes for several beverages with a honey base that he mixes and enjoys.  He will also introduce some new products that Buzz Savories will launch in October 2021. 

Thank you Phil for creating some curious topics for us to explore in the dark days of winter.
Salmon Croquette
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Salmon Croquettes with Dill Sauce

Salmon Croquettes, version 2021 has Louisiana roots yet today's version is pan-seared in olive oil vs. fried. These Croquettes taste light, crisp and savory. Serve over a salad or plate them with steamed rice and vegetables, and sometimes I make a salmon burger, a savory alternative to beef or turkey burgers. The dill sauce makes all of the above sensational!
Course Main Course, Salad, Snack
Cuisine French
Keyword Easy Cooking, Light Dinner Meal
Prep Time 30 minutes
Servings 8

Equipment

  • skillet

What You'll Need:

Salmon Croquettes

  • 2 14.75 oz. can salmon packed in water (look for sustainable brand) drain the salmon
  • 4 stalks celery, finely diced
  • 1 large white onion, finely diced
  • 4 large eggs, beaten
  • ½ Tb. salt
  • 2 tsp. freshly ground pepper
  • 2 Tb. olive oil
  • ¼ cup bread crumbs (optional) If a firmer patty is preferred, add the bread crumbs.

Dill Sauce

  • ¼ cup Buzz Savories Spicy Beer Mustard
  • 6 sprigs fronds of fresh dill, finely chopped
  • 1 ½ cup yogurt

How To Prepare:

Salmon Croquettes

  • Drain the salmon, and remove and discard the bones and skin
  • Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl
  • Add ¼ cup bread crumbs now (if you prefer a more solid patty) gently mix again
  • Form the mixture into 8 patties
  • Slick a medium skillet with olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
  • Serve with a dollop of the dill sauce on top of each patty.
  • Note: If you want a slightly more old-school, firmer croquette simply add 3/4 cup plain dry breadcrumbs to the mix

Dill Sauce

  • Whisk together the yogurt, mustard and dill in a small bowl.

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Grilled Maple-Mustard Chicken Thighs

Grilled Maple-Mustard Chicken Thighs

Grilled Maple-Mustard Chicken Thighs

Shorter days, cooler nights, and I taste the spice of autumn in the air. In Nebraska, September starts the social season for University of Nebraska football and women’s volleyball fans and tailgating or a pre-game patio party are perfect venues to show off your culinary skills.

Because September also marks the beginning of what’s considered prime grilling season, I recommend a smoky and savory Maple Mustard Grilled Chicken Thighs recipe for your next tailgating or patio party. It’s easy — it comes together in 15 minutes — and when I mix maple syrup and Buzz Savories Spicy Beer Mustard, the flavor combination explodes, and chicken thighs ride the wave to a deliciously memorable barbecue.

For color and vitamins, toss end-of-summer vegetables on the grill and a simple mix of melons for the salad.  

Serve and bask in the expressions of delight.

Grilled Maple-Mustard Chicken Thighs
Grilled Maple-Mustard Chicken Thighs

The Buzz

Bee Notes
Don Brockmeier Photographer

September at the apiary is when we lift the honey supers from the hives and compliment the bees for their diligence and productivity. A super holds 10 frames, and frames fully filled with honey weigh 30 lbs. The most productive hives may fill three supers while the hives with fewer bees many manage only one or one-and-a-half.

We pack our supers of honey in a trailer and drive to Oxford to visit our friends at the Bee Biz commercial beekeeping company. There, Bee Biz beekeepers place the frames on a conveyor belt that carries them through a honey extractor process. The Buzz Savories honey our own bees make returns to us in containers that weigh between 55 and 60 lbs. each.

In September we also feed the bees a corn syrup product enabling them to make more honey for their survival over the winter.

We also fumigate each hive once per week over three weeks with oxalic acid fumes to kill the varroa mites that increase their populations in the hives over the summer. Varroa mites are a significant factor in bee loss around the world.

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Grilled Maple-Mustard Chicken Thighs
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Maple Mustard Grilled Chicken

Tangy, sweet, salty and memorable barbecue sauce for chicken thighs, pork chops or pork cubes on a skewer
Course Main Course
Cuisine American
Keyword Easy Cooking, Light Dinner Meal, Quick Meal, spicy beer mustard dressing
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Equipment

  • grill

What You'll Need:

  • 3 lbs. chicken thighs
  • ¾ cup Spicy Beer Mustard or Buzz Savories Honey Mustard
  • 2 Tb. Maple syrup
  • 1 Tb. Soy Sauce
  • 2 Tb. apple cider vinegar
  • 2 Tb. olive oil
  • ½ tsp. salt
  • ½ tsp. pepper

How To Prepare:

  • Whisk maple syrup, mustard, vinegar, and Soy Sauce in a small bowl.
  • Split sauce into 2 bowls: one for serving and the other for cooking.
  • Heat grill to medium and rub chicken with oil, salt, and pepper.
  • Grill chicken about 5 minutes on each side or until grill marks are visible.
  • Flip chicken again and generously brush with the sauce. Flip and brush the chicken every 5 minutes until a thermometer inserted into the thickest piece reads 160 Degrees F to 165 Degrees F.

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Spicy Sausage Bites with Creamy Mustard Dipping Sauce

Spicy Sausage Bites with Creamy Mustard Dipping Sauce

The Season’s Best Holiday Hors d’oeuvre

Hello, Mustard Merchants, Mustard Mavens, and All who live and like the spicy and savory side of life,

 

Buzz Savories features the Season’s best Hors d’oeuvre  – Sausage Bites with Spicy Beer, Creamy Mustard Dipping Sauce – These meaty and saucy morsels will delight you and your guests. From experience, I advise you to double this recipe because they disappear fast.

 

Sausage Bites with a creamy Spicy Beer Mustard dipping sauce takes only minutes of time to construct an appetizing and colorful Hors d’eourve Board.

 

Pickles compliment the sausages  – both sweet and dill, and I recommend “Pickles with a Purpose” sold  at  Rustic and Red in Cozad, NE. I like them for their crunch with heat. I like dill pickle spears too. Celery and carrot sticks add color and easy dipping.

 

Grapes look alive on the hors d’oeuvre board, and  clusters of red and green grapes add color and bursts of flavor that also compliment a crispy browned sausage bite.

 

Throw on crackers of your choice and a cheddar cheese. Serve with soda, wine, your favorite craft beer, a fizzy water, a cocktail from yesteryear.

Sausage Bites with a Spicy Beer Creamy Mustard Dipping Sauce star in this show, and the delicious combo offers you an opportunity to keep it simple yet guests will rave.

Spicy Sausage Bites with Creamy Mustard Dipping Sauce
Spicy Sausage Bites with Creamy Mustard Dipping Sauce

I cooked a more hearty recipe made with steak tips instead of sausage bites – Garlic Butter and Mustard Steak Tips.

 

A Lincoln, Nebraska Buzz Savories mustard fan notified me of this recipe that was published in the November 11, 2020 Omaha World Herald in the Savor Section.

See the steak tips recipe at The Fancy Rancher and read their Nebraska origin story featuring Certified Piedmontese grass-fed beef and meet Chef Jordan Reed.

Certified Piedmontese Steak Tips
Steak Tips and Buzz Savories Creamy Mustard Sauce

The Sausage Bites with Creamy Spicy Beer Mustard Dipping Sauce recipe follows but before you go there, consider honey, a prominent ingredient of Buzz Savories mustards and produced by honey bees in our Plate River Valley apiary.

Honey Bee Facts

Bee Notes
Don Brockmeier Photographer

Who lives in a bee hive?

  • the hive members consist of one queen bee, meaning an especially bred and fertilized egg-laying female bee
  • her daughters, 6,000 or more worker bees, all related as sisters
  • approximately 100 drones, male honey bees  living in the hive during the summer with one purpose – to fertilize virgin queens that appear in their flight region.  Drones do no work in the hive, and are kicked out in the winter and die.

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Spicy Sausage Bites with Creamy Mustard Dipping Sauce

A fresh sausage simmered in white wine, browned in the skillet and served with a creamy, mustard dipping sauce.
Course Appetizer
Cuisine American
Keyword Easy Cooking
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 people

What You'll Need:

  • 1 # freshly made sausage potato sausage, spicy Italian, German
  • ½ cup dry white wine
  • 1 Tb. vegetable oil

Creamy Mustard Dipping Sauce

  • ½ cup sour cream
  • ¼ cup Buzz Savories Spicy Beer Mustard
  • 1-2 tsp. hot sauce - Tapitio or your favorite
  • 1 medium clove garlic finely grated

How To Prepare:

  • Slice sausages into 1 inch pieces.
  • Place sausages in a heavy bottomed skillet large enough to contain the sausages without crowding them.
  • Pour wine over the sausages.
  • Heat skillet until wine is simmering and cover the skillet for 20 minutes or when internal temperature reaches 165 Degrees.
  • Remove the sausage and pour out remaining wine.
  • Add 1 Tb. vegetable oil to the skillet andl brown the sausages to a toasty bronze color.
  • Serve the sausage bites warm.
    Spicy Sausage Bites with Creamy Mustard Dipping Sauce

Creamy Mustard Dipping Sauce

  • Combine the 4 ingredients in a bowl, blend, cover and refrigerate until serving time.
  • I like serving the Creamy Spicy Beer Mustard Sauce at room temperature.

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Ham, Gruyere and Tomato Toast with Spicy Beer Mustard Spread

The Taste of Summer in a Sandwich

Ham, Gruyere and Tomato Toast, with Spicy Beer Mustard Spread

Summer is rushing past and I’m feeling pushed into September.  As the sunlight wanes and temperatures cool, my appreciation increases for the lush and delicious vegetables on display at our Farmer’s Market. 

Mid-August is the peak of the season for Farmer’s Market. As I pass by tables heaped with produce, I see and smell and touch the tomatoes, cucumbers, red and green peppers, red onions and potatoes, and luxuriate in the green and wax beans, sweet corn, winter and summer squash and melons.

Ham, Gruyere and Tomato Toast with Spicy Beer Mustard Spread
Ham, Gruyere and Tomato Toast with Spicy Beer Mustard Spread

Nebraska-raised tomatoes and sweet corn make eating and cooking an added pleasure in the summer. Call it terroir or the skill of the gardener/farmer, the hours of sunlight or the irrigation water drawn fresh from the Ogallala aquifer, but all these elements together produce extraordinary flavors for sun-loving vegetables. And now is the time to savor them.

These straw-hat days, taste summer in a sandwich with ham, gruyere and tomato toast topped off with a Buzz Savories Spicy Beer Mustard spread. The combination of rich, smoky ham, tangy mustard, melty cheese and a fresh, ripe tomato is perfect for breakfast or lunch or a light supper.

The Buzz

Bee Notes
Don Brockmeier Photographer

Life Lessons from Beekeepers  

Stop mowing the lawn, don’t pave the driveway, and get used to bugs in your salad 

By Siobhan Maderson, Aberstwyth University

For many people, the past year has led to an increased appreciation for our fragile natural world. This is important because, alongside COVID, we are experiencing habitat loss, a global climate and biodiversity crisis.    

Here are the main lessons I’ve learned from my time spent researching and working with beekeepers.

Go wild in the garden

Beekeepers recognize that an untidy garden is a wildlife haven and advise letting a little mess into our outdoor spaces. Some beekeepers told me how they’ve stopped mowing their lawns altogether.

In my experience, UK beekeepers avoid using any chemicals in their gardens, as they are all too aware of the damage they cause. In many other countries, and in the EU, domestic and municipal use of garden chemicals has been banned.

Whatever you do, don’t pave over your front garden.  Both of these lead to less habitat for wildlife. If you must park your car on a hard surface at home, add in climbing plants and hedges to absorb CO2 and provide forage for insects.

Learn about your neighborhood

Beekeepers often work in one area for years – sometimes even generations. These years of experience in one place show them what’s growing, and what’s living in their area, and what has changed over time.  Know your area and what grows nearby. Get to know your local area and what grows nearby.

Think global, act local

If we want to live in a world that is good for pollinators, as well as the rest of us, big changes are needed in our environment, and our food system. This is why many beekeepers change their diet and their shopping, eating more locally grown vegetables that aren’t treated with pesticides.

Being willing to buy fruit and vegetables that may have the occasional insect living in it is better for us and for nature. To live more harmoniously with the natural world, we need to relax about larvae in the lettuce and slugs in the spinach.

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Ham, Gruyere and Tomato Toast with Spicy Beer Mustard Spread

A combination of rich, smoky ham, tangy mustard, melty cheese and ripe tomato is perfect for breakfast, a lunch or light supper.
Course Breakfast, Main Course
Cuisine American
Keyword Light Dinner Meal, Lunch, sandwich, spicy beer mustard dressing
Prep Time 15 minutes
Cook Time 4 minutes
Servings 6 people

Equipment

  • broiler or toaster oven

What You'll Need:

Ham, Gruyere and Tomato Toast with Spicy Beer Mustard Spread

  • 6 slices sour-dough bread - toasted a firm, grainy bread of your choice may also work for this sandwich
  • 2 Tb. Spicy Beer Mustard or more as needed
  • 6 thin slices smoked ham (select for smoky, salty flavor)
  • 1 large tomato, sliced into 6 slices
  • 8 oz. Gruyere Cheese or a block of Swiss Cheese grated (2 cups) A block of Swiss Cheese may be exchanged for the Gruyere. Buy the block because the cheese needs grating for this sandwich
  • 3 tsp. fresh oregano, chopped fine
  • ½ tsp. freshly ground pepper and salt (to taste)

How To Prepare:

Ham, Gruyere, Tomato, and Spicy Beer Mustard Toast

  • preheat broiler
  • toast each slice of sour-dough bread in a toaster
  • spread toast with Spicy Beer Mustard
  • top each with a ham slice or if thin maybe 2-3 slices
  • top with a slice of tomato
  • top evenly with shredded Gruyere Cheese or shredded Swiss Cheese
  • sprinkle with the the oregano (optional)
  • dust with salt and freshly ground pepper (to taste)
  • broil for 3-4 minutes until cheese is bubbly (watch with care)

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Summer’s Centerpiece – Grilled Sweet Corn

Summer's Centerpiece - Grilled Sweet Corn

Buzz Savories Grilled Sweet Corn Recipes
Sweet corn with a char and Spicy Beer Mustard glaze
Spicy Beer Mustard Charred Corn Relish

For me, sweetcorn is the centerpiece of summer like the Ferris Wheel is to the carnival.  Our mid-summer menus circle around fresh-from-the-field sweet corn.

The delights of sweet corn inspired James Stevenson to write:

“Why am I happy
that I was Born?
the reason (in season)
sweet corn!”

Sweet corn is woven into the fabric of our country’s heritage. Varieties of corn were propagated by the continent’s Indigenous people who were the first farmers.

The tender, sweet, juicy ears ripen in late July, and I bought my first dozen at 8:00 a.m. from a grower at a curbside stand.

So today is the day I celebrate the Centerpiece of summer with my favorite sweet corn recipe – Buzz Savories Grilled and Charred Corn-on-the-Cob.

I like to grill sweet corn until the kernels char, and then slather each ear of corn with a mixture of Spicy Beer Mustard blended with olive oil, garlic and salt then back to the grill for more charring and more flavor.

The 2nd and equally important piece of the grilled corn story involves a time-saving, crisp, light  and savory Corn Salsa that combines black beans, diced red pepper, green onions and herbs mixed with grilled and charred sweet corn and a savory dressing.

Recipes for Buzz Savories Charred Sweet Corn and Salsa follow:

The Buzz

Bee Notes
Don Brockmeier Photographer

August and the honey flow diminishes meaning nectar producing flowers dry down.  Bees are cranky, and taking the honey supers from the hives requires a huge dose of beekeeper courage and appreciation for velcro and zippers in the bee suit whereas before velcro closures, cranky bees, protecting their summer’s labor could find a tiny opening  in the bee suit and crawl in uninvited and possibly sting the wearer.  Oh, yes, I know of which I speak, and once again, I say, “Bee stings hurt!”

We  check our suits twice for a tight seal around neck, ankles, wrists, then light the smoker, a skill of its own to master, puff smoke into the openings of the hive and especially the top of the hive after we lift the lid. 

Why do beekeepers use smoke?  Smoke calms bees.  When bees sense danger, they release an alarm pheromone called isopentyl acetate from a gland near their stingers. This chemical wafts through the air and alerts other bees to be ready to attack.  Smoking a beehive masks this pheromone, allowing the beekeeper to safely take-off the honey supers.

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Spicy Beer Mustard Grilled Sweet Corn

A simple recipe to celebrate summer with sweet corn, Spicy Beer Mustard, a hot grill and also a Charred Corn Relish
Course Side Dish
Cuisine American
Keyword Light Dinner Meal, tine-saving, vegetables
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6

Equipment

  • grill pan for stove top or grill for outside grilling

What You'll Need:

Spicy Beer Mustard Grilled Sweet Corn

  • 2 Tb. Spicy Beer Mustard
  • 1 tsp. dried minced garlic
  • 2 Tb. olive oil
  • 1 tsp. salt

How To Prepare:

  • Preheat grill on medium heat.
  • Whip together mustard, garlic, salt and slowly add olive oil to form an emulsion
  • Brush corn with olive oil and grill for 8 to 10 minutes or until charred, turning occasionally
  • Brush with Spicy Beer Mustard mixture and grill another 2-3 minutes
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Spicy Beer Mustard Charred Sweet Corn Salsa

A light, tangy relish, a time-saver for picnics, parties and lunch
Course Appetizer, Salad
Cuisine American
Keyword Easy Cooking, flavor rich, Lunch, picnic, vegetables
Prep Time 10 minutes
Servings 6

What You'll Need:

Spicy Beer Mustard Charred Sweet Corn Salsa

  • 1 cup (or more if you have it) grilled and charred Spicy Beer Mustard corn cut from the cob
  • 1 can black beans, drained and rinsed
  • 1 cup red or green or mixed peppers, diced
  • ½ cup green onions, chopped including the fresh green tops
  • ¼ cup cilantro or parsley or basil or oregano, or all together chopped fine

Salsa Dressing

  • 3 Tb. olive oil
  • 3 Tb. fresh lime juice
  • 1 tsp. cumin
  • 1 tsp. salt and more to taste
  • ½ tsp freshly ground pepper

How To Prepare:

Salsa Dressing

  • Whip together the ingredients
  • Mix them with the corn, black beans, onions, peppers and herbs
  • Serve room temperature or chilled - keeps easily refrigerated for a week or more.

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Spicy Mustard Aioli

Spicy Mustard Aioli for Fresh & Easy

Why I Cook

Spicy Mustard Aioli

Fresh, Easy Aioli
Fresh, Easy Aioli

“Cooking is therapy, and the kitchen, a place of sanity. It’s worth having cooking in your life.”
     Francis Lam, Host of the Splendid Table

Whatever the reason, season, or the time, I believe it is worth having cooking in my life.   To me, cooking is like a meditation.  Whatever unfinished tasks, or unsolved problems are worrying  me, when  I step into a  kitchen at day’s end,  my focus turns to  the tasks at hand. I  notice the ravishing color of the eggplant or the sweet and acidic  taste of a garden-fresh tomato.   I note the texture and feel in my mouth when I bite into it. Then I smell  the spice or the vinegar or the garlic called for in my recipe.  

That said, I know that cooking requires attention because when my thoughts do wander to other places, I know I can fail in some part of the cooking process. Cooking asks me to focus.

I cook for therapy. I cook for fun.  I cook for flavor and for my health. I cook because I like eating fresh from a local garden. 

For all the above reasons, I like to make this Spicy Beer Mustard Aioli inspired by the chefs at Epicurious. The recipe is rooted in French cuisine, and I make it when garden fresh vegetables ripen, the temperature rises, and I want an easy, light, chilled and delicious path to nourishing food.

Try it yourself. I think you’ll agree.

The Buzz

Bee Notes
Don Brockmeier Photographer

Mid July, and the productive hives are busting out with bees, upwards of 60,000/hive.  The nectar flow is on, the queen is laying fewer eggs because after June 21 and Summer Solstice, the angle of the sun tells her to slow down egg-laying to prepare for the approach of winter.  All bees that can be spared from baby bee care and housekeeping and honey packing are flying to the nectar sources.  In our area of Nebraska, the honey flow correlates with the bloom of yellow clover, alfalfa, yarrow, hyssop, milkweeds, soybeans and other prairie plants.

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Fresh, Easy Aioli
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Fresh, Easy and Grand Aioli

The recipe is rooted in French cuisine, and I make it when garden fresh vegetables ripen, the temperature rises, and I want an easy, light, chilled and  delicious path to nourishing food.
Course Main Course
Cuisine American
Keyword Easy Cooking, Light Dinner Meal, Quick Meal, vegetable dipping sauce, vegetables
Prep Time 20 minutes
Cook Time 15 minutes
Servings 8

Equipment

  • wire whisk glass or ceramic bowls and ice

What You'll Need:

  • 1 lb. new red potatoes steam or boil with skin on
  • 1 lb. garden fresh green beans trim stem end
  • 4 large eggs Farmer's Market fresh
  • 4 hearts of romaine, or Butter Lettuce, quartered any fresh garden lettuce
  • 2 medium cucumbers or 4 Persian cucumbers Peel in stripes leaving ribbons of green and slice 1/8" slices
  • 1 pint cherry tomatoes
  • 1 medium bag of ice for chilling potatoes, beans and hard-boiled eggs

Aioli

  • 2 large egg yolks
  • 2 Tb Spicy Beer Mustard
  • 2 Tb fresh lemon juice More if needed
  • 2 tsp. garlic powder
  • ¼ tsp cayenne pepper or more to taste
  • ½ tsp salt add more to taste
  • ¼ tsp. Fresh ground pepper
  • 1 ¼ cup olive oil

How To Prepare:

Aioli

  • In a medium ceramic or glass bowl, whsk together the egg yolks, Spicy Beer Mustard and lemon juice
  • Slowly stream in the olive oil, whisking the entire time until it becomes thick and creamy.
  • Stir in garlic powder, cayenne, and salt and pepper and taste
  • If you would like to thin it out, add a teaspoon or more of water and whisk

Preparation

  • Place potatoes in a medium pot; add cold water to cover by 1" or steam the potatoes. Cook only until tender, approximately 12 minutes. Then transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to towels and pat dry, reserving bowl of ice water.
  • Meanwhile bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2-4 minutes. Using a slotted spoon, transfer beans to ice water. Chill for 5 minutes and pat dry. Reserve the pot of hot water.
  • Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Using a slotted spoon, transfer eggs to ice water. Chill eggs until cold, about 5 minutes.

Arrange the serving platter

  • Transfer aioli to a serving bowl. Arrange potatoes, green beans, halved eggs, lettuces, cucumbers, and tomatoes on a platter and drizzle the aioli or serve as a dipping sauce or both.

Do Ahead

  • Potatoes, green beans, and eggs can be cooked 2 days ahead. Transfer to an airtight container and chill. Aioli can be made 1 day ahead. Transfer to an airtight container and chill.

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8 Facts About 3 Bean Salad

easy, light flavor rich bean salad

8 Delicious reasons to make a Buzz Savories 3- Bean Salad

Green beans are showing-up in our local farmer’s market (I’ll bet they’re showing up in yours, too) and that makes me happy for their greenness and mild flavor and the nutrients they bring to the table. 

The gentle flavor of green beans lends them to a variety of dressings and sauces. I boil them and serve with a butter and cream sauce or steam them and drizzle with Balsamic vinegar, olive oil and freshly ground pepper. I like to pickle green beans with dill and mustard seeds or boil them the Southern way, long and slow, with onion and bacon. Lastly, I love fresh green beans for my favorite recipe: Buzz Savories 3-Bean Salad.   

8 Delicious Reasons to Make a Buzz Savories 3-Bean Salad

  1. Easy

  2. Satisfying

  3. Light

  4. Flavor-rich

  5. Picnic proof

  6. Lasts a week refrigerated

  7. Looks beautiful on a plate

  8. Vitamin rich

I make my recipe in its entirety and eat it straight-up in a bowl, or as a side dish for a grilled brat or hamburger. I especially like it with grilled chicken for the added color and savory flavors it brings. As with many things you’ll find on this site, Buzz Savories Honey Mustard is the ingredient that makes the meal. Make it yourself!

See the full recipe below.

3-Bean Salad with arugula

The Buzz

Pass On the Ordinary, Reach for the Savory

Bee Notes
Don Brockmeier Photographer

What’s happening in the apiary in hot and sunny July? Young bees are producing wax in their bodies that the workers then chew and add to the honeycomb.

The comb is structured of two layers of six-sided cells, perfect hexagons, with no wasted space between them. Honey, plant nectar and bee bread made from pollen are stored in the cells and the worker bees fan the honey with their wings to make it thick enough to store.

Meanwhile, other bees are tightly sealing the cells already full of honey with a fresh, white beeswax covering that in my experience tastes sweet and warm and chewy like gum. To me, honeycomb, fresh and warm from the hive evokes the Arabian Nights and the luxuries enjoyed by ancient Pashas and Kings.

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Easy, Light, Full-of-flavor 3 Bean Salad
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Easy, Light, Flavor-Rich 3 Bean Salad

It's green beans season, and fresh green beans are showing up and showing-off their tender beauty in our Farmer's Market. I buy several pounds to make a light, satisfying, full-of-flavor and nourishing salad. Buzz Savories 3-Bean Salad compliments my favorite meats and vegetables on the grill, and stands alone with a fork and a bowl.
Course Appetizer, Main Course, Salad, Side Dish
Cuisine American
Keyword Buzz Savories Honey Mustard, Lunch, picnic
Prep Time 25 minutes
Cook Time 7 minutes
Servings 10

What You'll Need:

  • 1 ½ lbs. fresh green beans
  • 1 can kidney beans
  • 1 can garbanzo beans
  • 1 whole green pepper, diced
  • 1 cup chopped tender herbs - parsley, chives, dill, tarragon or combination available

Buzz Savories Honey Mustard Dressing

  • 1 Tb. Buzz Savories Honey Mustard
  • 2 Tb. Rice Vinegar
  • 2-3 lemons juiced (2 large or 3 medium)
  • ½ cup olive oil
  • 1 ½ tsp salt
  • ¼ tsp. freshly cracked pepper

How To Prepare:

Preparing and cooking the green beans

  • Clip the stem ends of the green beans and snap in half or thirds
  • Bring a large pot of water to a boil, add 1 Tb. salt
  • Set up an ice bath by filling a medium bowl half full of ice and cold water.
  • Dump the beans into the boiling water and cook for 5 minutes
  • Drain beans and immediately place them in the ice bath to stop the cooking process and preserve their bright green color.
  • Chill until the beans feel cold, about 6 minutes, then drain and dry the beans

Buzz Savories Honey Mustard 3-Bean Dressing

  • Add oil, vinegar, lemon juice, Buzz Savories Honey Mustard, salt, and freshly cracked pepper into a jar with a tight fitting lid. Shake well until smooth and blended.

Mixing the salad

  • Open the cans of red kidney beans and garbanzo beans. Drain and rinse the beans in cold water
  • finely chop the tender herbs
  • In a large bowl, dump the canned beans and gently mix in the fresh green beans and the finely chopped tender herbs and the diced green pepper
  • Dress the salad with 4 Tb. of dressing then taste and add more to taste and taste for salt also
  • Cover and chill. The Honey Mustard 3-Bean salad will keep refrigerated for 1 week or more and is picnic-proof.

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Sumptuous Salmon Filet – in Minutes

Roasted Salmon Fillet

How to Make a Sumptuous Salmon Fillet (in minutes)

Sumptuous Salmon
Sumptuous Salmon

Nebraska, known as the Beef State, hosts Buzz Savories’ corporate office, 6.64 million cattle, and only 1.8 million Nebraskans. Cattle outnumber Nebraskans nearly 4 to 1.

Generally, Nebraskans prefer Beef for Dinner. We buy aged and prime quality beef products, and we grill it, roast it, fry it and make it into meatloaf.

Then we want salmon. A friend who owns a prominent meat market in Nebraska requested a sure-to-satisfy recipe for salmon. He says, “A time comes in mid-week when I want SALMON for dinner. I want an easy recipe that tastes great every time.”

His request became my quest, and I researched and tested and bought more salmon steaks and tested again and again until I finally arrived at Ina Garten’s rendition of a baked salmon fillet. I tweaked it a bit to arrive at the Sumptuous Salmon Fillet, and I dedicate the recipe that follows to Matt at Fritz’s Meat Market. 

Buzz Savories Honey Mustard or Spicy Beer Mustard are must-haves in this recipe. Buzz Savories mustards are blended of seven natural ingredients – yellow mustard seeds, brown mustards seeds, mustard powder, Olde Creamery Stout, cider vinegar, turmeric, allspice, salt, and honey. These ingredients, when blended, packed and heated to 180 degrees F., taste slightly sweet (Honey Mustard twice as sweet as Spicy Beer Mustard), 100% savory and rich with layers of flavor.

The Buzz

Bee Notes
Don Brockmeier Photographer

Mid June, and we set supers on the hives that are bursting with bees, upwards of 60,000 bees/colony.  These colonies are needing more space to make and store nectar so we add a box of wood frames, called a honey super.  Each super holds 10 frames made  of a plastic imprinted with hexagons. 

The young bees build the beeswax honey containers (the cells) atop the imprints. 

Only young bees make the discs of beeswax that build the honey comb. Soon after a new worker bee emerges, it begins producing wax. The young honey bee workers have four pairs of special wax-secreting glands on the undersides of their abdomens. From these glands, they secrete liquified wax, which hardens into thin scales when exposed to the air.

We usually place 2 supers per hive when the bee population covers and extends beyond every frame in the two brood boxes. A queen excluder separates the honey supers from the laying queen keeping eggs and larvae separate from honey storage frames.

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Roasted Salmon Fillet
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Baked Salmon Fillet

Fifteen minutes of prep. time, seven minutes in the oven, and a moist, perfectly seasoned salmon filet is for dinner.
Course Main Course
Cuisine American
Keyword Light Dinner Meal
Prep Time 15 minutes
Cook Time 7 minutes
Servings 4

What You'll Need:

  • 4 6-8 oz salmon fillets or a 1.5 lb. slab of salmon Buy skin on fillets
  • ⅔ cup Panko crumbs
  • 2 Tb. fresh parsley, chopped fine or combine chives, fresh dill, parsley
  • 1 tsp. grated lemon peel
  • 2 Tb olive oil
  • 2 Tb. Buzz Savories Spicy Beer Mustard
  • ½ tsp salt and pepper to taste

Lemon and Yogurt Sauce for the Salmon

  • 6 Tb. fresh squeezed lemon juice
  • 1 garlic clove grated
  • 1 tsp. salt
  • 1 tsp. freshly ground pepper
  • 2 cups yogurt

How To Prepare:

Salmon Fillet

  • Preheat oven to 425.
  • In a small bowl mix together the Panko crumbs, parsley, lemon zest, half the salt and half the pepper.
  • Place salmon fillets, skin side down on a board. Brush the tops of the fillets with Spicy Beer Mustard. Brush lightly. No need to pack on the mustard. Spicy Beer Mustard adds flavor and retains moisture as the salmon bakes.
  • Sprinkle generously with salt and pepper and press Panko thickly on top of the mustard on each fillet. The mustard will help Panko adhere and add flavor to the salmon.
  • Heat vegetable oil over medium high heat in a 12" heavy skillet or griddle suitable for baking in a hot oven. When oil is very hot, add salmon fillets, skin side down. Sear 3-4 minutes without turning.
  • Transfer to a hot oven for 5-7 minutes or less until salmon is almost cooked through and Panko browns. Remove from oven and tent with aluminum foil and allow to rest for 5-10 minutes.
  • Check for doneness (salmon flakes when done) I like the thickest part of the salmon fillet underdone because it cooks more under the aluminum foil tent.
  • Serve warm or hot with lemon slices and Lemon and Yogurt Sauce.

Lemon Yogurt Sauce for Salmon

  • Mix and blend lemon juice, grated garlic, salt, pepper and yogurt.
  • Serve with the roasted salmon and garnish with lemon slices and a fresh herb bouquet.

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Buzz Savories Famous Baked Beans

famous baked beans

Buzz Savories Baked Beans

Lily of the Valley and lilac perfume the air in my neighborhood, and I’m thinking of Memorial Day weekend and celebrating friendship, family and ancestors. In Holdrege, and so many communities in America, families decorate the ancestors’ grave sites and then meet in parks and backyards to enjoy picnics, barbecues and deck parties. We are shareing the cooking tasks, and I have been requested to bring my Le Creuset Dutch oven filled with Buzz Savories Famous Baked Beans.

The texture and flavor of Great Northern beans provide the fundamentals for the recipe, and Buzz Savories Spicy Beer Mustard accents the layers of flavor. I serve the beans baked to a caramelized perfection in a savory, rich, tangy barbecue sauce, and I like them hot, room temperature or cold. They pack and carry with ease, and I consider the Buzz Savories Baked Beans one of life’s simple pleasures to make, serve and share.

I thank The Splendid Table for the recipe.

To accommodate vegetarians, I cook the beans as described in the recipe that follows, then divide them into two Dutch Ovens. In one, I sauté the onions in olive oil for the vegans and in the other, I sauté the onions in oil from the bacon.

Great Northern Beans
Great Northern Beans soaking in water.

The Buzz

Bee Notes
Don Brockmeier Photographer

What is honey? Honey is made by thousands of honeybees who suck nectar into a special stomach called the honey sac. They create an assembly line and regurgitate that nectar into each other’s honey sacs until it thickens into honey. The bee nearest the honeycomb then spits it into one of those tiny perfect hexagons.  

(Source: Alex Beggs, NewYorker Magazine, May 2021)

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Caramelized Baked Beans
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Buzz Savories Famous Baked Beans

Buzz Savories Famous Baked Beans are caramelized, sticky, sweet-tart and smoky, perfect for accompanying grilled hamburgers, hotdogs, steaks, chicken, or a ham sandwich. Putting it simply, these beans are famous because of their flavor and the pleasant chew they offer in the mouth.
Course Main Course, Side Dish
Cuisine American
Prep Time 25 minutes
Cook Time 5 hours
Servings 8 people

Equipment

  • Dutch Oven or any heavy 6 qt. pot that can go into the oven.

What You'll Need:

  • 1 lb. dried Great Northern beans
  • 1 tsp. ground allspice
  • 4 large garlic cloves coarsely chopped
  • 4 medium onions chopped
  • 1 lb. good-quality sliced bacon sliced into 1-inch squares
  • 4 Tbs. olive oil for the vegetarians at your table
  • ⅓ cup Buzz Savories Spicy Beer Mustard
  • 1 lb. dark brown sugar
  • ½ cup cider vinegar, or to taste
  • 2 tsp. Tabasco sauce
  • salt and freshly ground pepper to taste

How To Prepare:

  • Cover the beans with boiling water and soak 2 hours, or cover with tap water and soak overnight, then drain.
  • Place beans into an oven-proof 6-quart pot and cover with two inches of clean water.
  • Stir in the allspice, 2 of the garlic cloves, and 1 of the chopped onions. Bring to a slow boil, then reduce to simmer. Cook beans until soft.
  • Drain the beans, saving the liquid. Clean the pot.
  • Set the pot over medium heat and add the bacon. Slowly cook until it has given off most of its fat, but the bacon is not crisp.
  • Spoon off all but about 4-5 tablespoons of the fat. Stir in the rest of the onions and saute' them until soft.
  • For the vegetarian preparation, separate desired proportion and spoon the beans into a heavy bottomed pot. Add 3-4 tablespoons of olive oil and a portion of the chopped onions. Saute' the onions until soft.
  • In both pots, add the remaining garlic and cook about 30 seconds. Return the cooked beans to the pot and stir in the brown sugar, vinegar, mustard, Tabasco, and a good amount of black pepper.
  • Add about 2 cups of the reserved bean liquid or enough to make a slightly soupy mixture.
  • Bring to a simmer and taste for sweet-tart balance and salt.

Baking

  • Bake covered in 325 degree oven for 2 hours.
  • Uncover and bake another hour, or until the beans are thick and look almost glazed.
  • As the beans bake, taste them and add more vinegar and other seasonings as needed. Serve hot or at room temperature. They reheat beautifully.

Notes

These baked beans can also be cooked in an InstaPot following InstaPot instructions.

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