Cream 1 stick soft unsalted butter with ¼ cup Honey Crème Clover and, if you’d like, a sprinkle of coarse sea salt. Blanch 1 pound cleaned medium size green beans in boiling water for 3 minutes. Transfer to colander and drain well before setting in a deep serving dish. Toss hot green beans with 2 tablespoons honey butter and ¼ cup sliced almonds. Refrigerate remaining honey butter for another time.
Honey Bee Blog
Gently warm ¼ cup Honey Crème Coconut to syrup consistency. Mix syrup with 1 cup whole milk. Divide between 4 tall glasses. Add to each about ½ cup seltzer. Top with 2 scoops fave chocolate ice cream. Garnish with chocolate curls. Makes 4.
In large bowl mix together one bag of triple washed baby greens (spinach, arugula or watercress work well, too), 2 chopped avocados and 1-1/2 cups of pomegranate seeds. Transfer to platter, add sliced ruby red grapefruit and drizzle with Honey Lime Basil Dressing. If you like, top with sliced almonds. Serves 4.
Honey Lime Basil Dressing