Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84GoodLifeFamilyMag.com SEPTEMBER | OCTOBER 2016 29 goodEATS Thrill the Grill PORK SPARE RIBS WITH HONEY RUB 3-4 pounds country style pork ribs 1/4 cup Nature Nate’s Raw & Unfiltered Honey 1 teaspoon liquid smoke 1 teaspoon sea salt 1 tablespoon chili powder 1 tablespoon paprika 1 tablespoon garlic powder 1/2 teaspoon freshly ground black pepper Preheat oven to 275 degrees. In a bowl, stir until honey and liquid smoke are well combined. Coat ribs with honey mixture. Stir together remaining ingredients and rub evenly over ribs. Place in a roasting pan and cover. Roast for 3-4 hours or until very tender. Serves 4. HONEY WASABI BOILED EGGS 6 eggs, hard boiled, peeled and cooled 1 teaspoon Nature Nate’s Raw & Unfiltered Honey 1 teaspoon wasabi paste 3-4 tablespoons mayonnaise 1 green onion, chopped finely 2 tablespoons parsley, chopped finely 1/2 teaspoon salt Cut eggs in half horizontally. Gently remove yolks and place them in a bowl with remaining ingredients. Mash well. Season to taste. Add mayonnaise to achieve desired texture. Spoon into a pastry bag with a wide tip.* Place eggs on a platter or into a tart tin. Garnish with extra parsley and green onion slices. Makes one dozen. *Ifyoudon’thaveapastrybag,justspoonthefillingintoasturdyplasticbag.Cutoff oneofthetipsandsqueezethefillingthroughthehole. GRILLED PEACHES & HONEY CREAM 1/4 cup cream 1/4 teaspoon salt 1/2 teaspoon vanilla 1/4 cup Nature Nate's Raw & Unfiltered Honey 4-6 peaches, halved and pitted 1/3 cup bleu cheese or gorgonzola (optional) 2 tablespoons walnut halves, toasted (optional) 4-5 leaves fresh basil, chopped (optional) Whisktogetherhoney,cream,saltandvanilla.Placepeachesonpreheatedgrill (orinapanunderabroiler).Grill,skinsidedown,forabout5minutes.Turnand filltheholeswherethepitswerewiththehoneymixture.Continuecooking foranother4-5minuteswhilebastingwiththeextrahoneysyrup.Servethese warmwithgorgonzolaorbluecheese,walnutsandbasil,ifdesired. SESAME HONEY CHICKEN WINGS 4 pounds chicken wings 2 tablespoons sesame oil 3 cloves garlic, minced 1/3 cup Nature Nate’s Raw & Unfiltered Honey 1/3 cup orange juice 2-4 tablespoons Sriracha sauce 1 teaspoon salt 6 tablespoons sesame seeds, divided Preheat oven to 375 degrees. In a large bowl, whisk together all ingredients except for chicken wings and 2 tablespoons of the sesame seeds. Place the wings in a shallow baking dish in a single layer. Spoon sauce evenly over all. Cover with foil and bake for 1 hour and 15 minutes. Remove foil and spoon sauce from the pan onto the wings. Sprinkle remaining sesame seeds evenly over top. Serves 4. MAKE GAMEDAY - OR ANY DAY - A LITTLE SWEETER WITH THESE WINNING RECIPES Recipes courtesy of Nature Nate’s | naturenates.com/honey-recipes