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Honey Roasted Sweet Potatoes

Honey Roasted Sweet Potatoes


Total: 1 hr 15 min


2 pounds red-skinned sweet potatoes

2 tablespoons olive oil

2 tablespoons Raw Life Farms wildflower honey

1 teaspoon fresh lemon juice

1/2 teaspoon salt


  1. Preheat oven to 350 degrees F.

  2. Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.

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Honey Brined Smoked Turkey

Honey Brined Smoked Turkey

Total: 13 hr


  1. Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.

  2. Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.

  3. Heat the grill to 400 degrees F.

  4. Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.

  5. After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.

  6. Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.


1 gallon hot water

1 pound kosher salt

2 quarts vegetable broth

1 pound Mesquite Raw Life Farms Honey

1 (7-pound) bag of ice

1 (15 to 20-pound) turkey, with giblets removed

Vegetable oil, for rubbing turkey

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Sticky Honey-Soy Chicken Wings


Honey-Soy Chicken Wings


Total: 2 hr 25 min


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Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 tablespoons butter

1/2 cup honey

Sesame seeds, for garnish

2 pounds chicken wings

1 cup low sodium soy sauce,

1 tablespoon grated fresh ginger

2 tablespoons chopped fresh cilantro leaves

2 cloves garlic, minced

1/2 lemon, juiced

  1. Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.

  2. Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.

Sunny's Honey BBQ Oven Short Ribs

Sunny's Honey BBQ Oven Short Ribs

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Total: 5 hr 5 min


1/4 cup sweet paprika

1 tablespoon onion powder

Kosher salt and freshly ground black pepper

2 teaspoons dry oregano

2 teaspoons garlic powder

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

6 pounds short-ribs, flanken-cut (about 6 ribs bone-in, cut into 5 to 6-inch strips)

1/2 cup Mesquite Wildflower Raw Life Farms Honey


  1. Heat the oven to 300 degrees F.

  2. In a small bowl, combine the paprika, onion powder, 4 teaspoons salt, oregano, garlic powder, cumin, cayenne pepper and a few grinds of black pepper. Rub the mixture all over the ribs and allow it to sit at room temperature for 1 to 2 hours at the most.

  3. Place the ribs snugly in an oven dish with the fat side of each rib facing up. Cover tightly with aluminum foil and don't be afraid to top the dish with another heavy dish to ensure the seal! Cook in the oven for 2 1/2 hours, at this point the meat should be falling off the bones. Remove the ribs from the oven and raise the temperature to 425 degrees F.

  4. Using a pair of tongs, flip and move the beef around a bit. Drizzle the honey evenly over the top of each rib. Place the ribs back in the oven, this time leaving it uncovered and cook another 10 to 15 minutes.

Honey-Bourbon Glazed Bacon

Honey-Bourbon Glazed Bacon


Total: 40 min


1/4 cup clover honey

2 tablespoons bourbon 

12 slices double-smoked, thick-cut bacon 

Coarsely ground black pepper 


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

  2. Combine the honey and bourbon in a small saucepan and bring to a boil over high heat. Remove from heat and let cool slightly.

  3. Lay the bacon on the prepared baking sheet and roast for 10 minutes. Brush with some of the honey-bourbon syrup. Continue roasting until deeply caramelized and crispy, another 10 to 15 minutes--the bacon will really crisp as it cools. Sprinkle with 1/4 teaspoon pepper and serve.

Momma Callie's Banana Nut Bread with Honey Butter

Momma Callie's Banana Nut Bread with

Honey Butter


Total: 1 hr 30 min


1 stick butter, at room temperature, plus more for loaf pan

1 1/2 cups all-purpose flour, plus more for pan

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

3 large very ripe bananas*

1 cup granulated sugar

2 large eggs

1/2 cup sour cream

1 teaspoon vanilla extract

3/4 cup chopped pecans

Honey Butter, for serving, recipe follows

Honey Butter:

1 stick salted butter, softened

2 tablespoons Wildflower Raw Life Farms Honey

  1. Preheat the oven to 350 degrees F and put a rack on the middle shelf. Butter and flour a 9 by 5 by 3-inch loaf pan.

  2. In a large bowl, whisk together the flour, baking soda, baking powder and salt.

  3. In a separate small bowl, mash the bananas with a wooden spoon, leaving a bit of texture.

  4. In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time. Stir in the mashed bananas, sour cream and vanilla and beat until just combined. Add the dry ingredients and gently stir in pecans. Pour the batter into the pan and put on a sheet tray.

  5. Bake for 1 hour and 10 minutes. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling. Slice and serve with Honey Butter.

  6. Honey Butter:

  7. Yield: 1/2 cup

  8. Mix the butter and the honey together in a small bowl with a wooden spoon. Serve with the banana bread.

  9. Cook’s Note

  10. *Cook's Note: To ripen bananas quickly, put them into a paper bag and fold down the top. The bananas should ripen in 2 days.

Honey-Ginger Lemonade

Honey-Ginger Lemonade


Total: 1 hr 15 min (includes steeping and chilling times)


1 cup honey

1/3 cup sliced ginger

1 1/2 cups fresh-squeezed lemon juice 

Ice cubes, for serving


  1. Bring 2 cups water, the honey and ginger to a boil in a medium saucepan over medium-high heat. Turn off the heat and let steep for 10 minutes. Strain and refrigerate until cold.

  2. Put 4 cups water, the chilled honey and ginger mixture and the lemon juice in a large pitcher and stir until combined. Pour over ice into your favorite vintage glasses.

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