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5 min read

This week veggie box feature… what goes better with Fresh Vegetables than Local Honey?!

This week I’m taking two of our favourite things and combining them to bring you easy and delicious recipes! Pairing this week’s vegetables with honey! Because its not just for dessert, it can be used in every meal to add some natural sweetness to your savory dishes.


Did you know that in addition to its use as a natural sweetener, honey is used as an anti-inflammatory, antioxidant and antibacterial agent?! Pair it with vegetables also high in nutrients and I say you have the perfect duo of flavour with benefits!

Of course, my favourite honey to use in my kitchen is local and raw. 😊





Honey Lemon Vinaigrette Salad Dressing

Created By: Briana

This makes for the perfect dressing drizzled over this week’s greens, grape tomatoes, cucumber & red pepper. Add some protein for the perfect lunch or dinner.


4oz olive oil

2 TBSP lemon juice (juice of 1 lemon)

2 TBSP apple cider vinegar

2 TBSP Dijon mustard

2 TBSP honey (or to taste)

2 cloves garlic, minced

1 tsp dried oregano

½ tsp kosher salt (or to taste)

¼ tsp ground black pepper


In a food processer, blender, or in a jar:

1. Add 4 ounces of olive oil, the juice of 1 lemon, 2 tablespoons of honey, 2 tablespoons of Dijon mustard, and 2 tablespoons of apple cider vinegar, to a food processor or blender.

2. Add 2 cloves of garlic, 1 teaspoon of dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Blend, shake vigorously, or process until completely smooth and emulsified.

To serve:

1. Chill in the fridge before serving for about 30 minutes if possible. Serve with your favorite salad and enjoy!

2. You can store this dressing in the fridge for about 7 days in an airtight container. Do not freeze.

Honey Roasted Carrots with Feta & Dill

Created by: Caitlin

Garlic & honey roasted carrots are tossed with salty feta cheese & fresh dill for a simple & tasty side dish! This recipe is full of flavor & one of the best ways to prepare fresh carrots!



1 lb. carrots, washed & peeled (or unpeeled)

1 TBSP honey (plus more to drizzle over the top)

1 TBSP olive oil

2 garlic cloves, minced

½ tsp dried dill (or 1 Tbsp chopped fresh dill)

¼ tsp salt (or to taste)

¼ cup feta cheese, crumbled

Cracked black pepper, to taste

Fresh dill, for garnish


1. Preheat your oven to 425 degrees and line a large baking pan with parchment paper.

2. Then peel your carrots and slice the ends off both sides. Cut your carrots on the bias (diagonally) into thirds or roughly into 1½ inch pieces and place them in a large bowl. (You may need to slice the larger pieces in half again lengthwise if they're too big.)

3. Then add your oil, honey, garlic, dill, salt and pepper to the bowl and toss until the carrots are fully coated.

4. Using a slotted spoon, remove the carrots from the bowl and spread them out onto your prepared pan. (Reserve the liquid in your bowl to brush over the carrots later.)

5. Place the pan in the oven and roast for 20-25 minutes or until tender. During the last 5-10 minutes brush your reserved liquid over the carrots.

6. Once done, transfer your carrots to a serving platter or bowl and toss them with your feta cheese.

7. Serve immediately with chopped fresh dill and extra honey drizzled over the top.


Honey Cucumber Salad

Created by: National Honey Board

Tasty and refreshing!



3 medium - English cucumbers, thinly sliced

1/4 cup – honey

1/2 cup - white balsamic vinegar, (can also use white wine vinegar)

1/4 cup – water

1/2 - red onion, slivered

1 T - fresh dill, chopped

salt, to taste

pepper, to taste


1. Place cucumbers in bowl and sprinkle with salt. Toss and set aside.

2. In a small mixing bowl, stir together honey, white balsamic vinegar, water and slivered red onions. Pour the mixture over the cucumbers and toss. Allow the salad to marinate in the refrigerator about 1 hour prior to serving.


Roasted Honey and Mustard Parsnips

Created By: Betty Davies

These sweet and tangy oven roasted parsnips are sure to tickle your tastebuds. They make for the perfect side dish for any roast dinner, and are sure to be the star of the show.



4 parsnips (about 1lb / 450g)

2 TBSP olive oil

2 TBSP honey

2 TBSP dijon mustard

1 TBSP fresh parsley salt and pepper


1. Peel the parsnips and cut into halves or quarters (depending on how thick your parsnips are) lengthwise.

2. Fill a large pot with water and add some salt. Add the cut parsnips and bring the pot to a boil.

3. When the pot comes to the boil, take off the heat and drain the parsnips. Let them steam for 5 minutes.

4. Pre heat the oven to 430f / 220c.

5. Mix together the oil, honey, mustard and parsley with a pinch of salt and pepper.

6. Lay the parsnips in a foil lined tin, and pour the honey mustard sauce over the top. Use your hands to toss the parsnips in the sauce so they are fully coated.

7. Roast for 20 minutes until golden brown.


Honey Mustard Potato Salad

Created by: Beth Pierce

An easy roasted red potato salad sprinkled with crispy bacon and fresh Italian parsley, all drizzled with a tasty honey mustard dressing. It is the perfect accompaniment to chicken, beef, pork, and fish and a nice change from mayo-based potato salad.



2 lbs. small red potatoes cut in half

4 slices bacon

2 TBSP red wine vinegar

1 tsp Dijon mustard

1 TBSP honey

2 cloves garlic minced

1/2 tsp kosher salt

1/4 tsp fresh ground black pepper

1/3 cup olive oil

1/4 cup fresh Italian parsley torn


1. Preheat oven to 375 degrees. Lay bacon on a baking sheet and bake for 7 minutes. Flip and bake for another 7 minutes or until crispy. Move bacon to paper towels.

2. Using the same baking sheet with bacon grease on it. Lay potatoes cut side down. Bake for 15 minutes. Flip and bake for another 15 minutes.

3. In a mixing bowl, combine the vinegar, Dijon mustard, honey, garlic, salt, and black pepper. Whisk in olive oil slowly to combine. Coarsely chop the bacon. Gently toss in the potatoes with bacon, dressing, and parsley.



Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two years are available on the blog for reference. 😊

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