Mello Miso Dressing

This dressing is very easy to prepare and can be used as a salad dressing as well as a sauce or dip for vegetables. Great for Miso lovers.

1/4 cup olive oil (can substiture canola oil)
1/4 cup water
1/4 cup Mellow White Miso
1 1/2 TBS brown rice vinegar or lemon juice
2 level TBS Original Creamed Honey
1 TBS green onion or shallot

Blend together in a blender until dressing is smooth

Honey Glaze for Beets

This is a modification of a recipe found on the packaging of a pack of butter from Organic Valley. We use Monastery Creamed Honey instead of maple syrup and our own home grown herbs. Although the original recipe uses this glaze only for beets, I think it would be a nice glaze on winter squashes as well.

Mix together in a large skillet:

2 TBS balsamic vinegar
2 heaping TBS Orange flavored Creamed Honey
2 TBS Salted Butter
2 tsp soy sauce
1 tsp chopped marjoram
1 tsp chopped thyme
(You can use dried herbs as well - modify amount to taste)

Heat on medium
Add 3 lbs cooked, peeled, and cubed beets. Cook until heated through. Season with salt and pepper.

Applesauce

Now that it's Autumn, it's time to start cooking again at the monastery. Sr Veronique always produces wonderful preserves and applesauce. A great way to use Cinnamon Creamed Honey is as a topping on hot tart applesauce. Just put a dollop of honey on top and let it melt into the applesauce. Delicious!