Recipes Articles

Recipes to Kick-Off Your Superbowl Party



Honey Pork and Nectarine Skewers

Spice up your shish kabobs with our savory new honey pork and nectarine skewers. Drizzles of honey over juicy nectarines and tender pork chops make this succulent seasonal dish a grilling essential.


2 pounds boneless thick-cut pork chops, cut into 1 inch cubes

1 teaspoon sea salt flakes

1 teaspoon fresh ground pepper

Freshly squeeze juice of 1 lime

1/2 cup Nature Nate’s Raw & Unfiltered Honey

2 barely ripe nectarines or peaches, pitted and cut into wedges

1/4 cup fresh chopped basil

8 wooden skewers

Salt and pepper, if desired


Preheat grill to medium-high. In a medium bowl, stir together cubed pork, lime juice, salt, pepper and 1/4 cup honey. Skewer 4 pieces of pork, alternating with nectarine wedges. Grill for 5-7 minutes per side or until pork is cooked through. Drizzle honey over skewers and garnish with basil. Salt and pepper to taste, if desired. Serve warm.


Ham and Honey Mustard Sliders

With a creamy spread, leafy greens, zesty meats and savory cheeses, these sliders have it all! Enjoy this flavorful finger food for lunch, dinner or as a quick snack.


6 whole wheat slider buns

4 ounces cream cheese, room temperature

2 tablespoons Dijon mustard

1/4 teaspoon garlic powder

2 tablespoons Nature Nate’s Raw & Unfiltered Honey

1/2 pound sliced deli ham

6 slices Havarti or Muenster cheese

1 cup leafy greens

1/8 teaspoon cayenne pepper, optional


Combine honey, cream cheese, garlic powder, mustard and cayenne pepper. Blend well. Spread the honey mixture on the inside of the slider buns. Place the ham, cheese and greens on the bottom half of the buns. Cover with the top half of the bun and serve.


Slow Cooker Pulled Pork

Mustard and honey become the base for an incredibly, sweet-and-sour BBQ sauce with serious tang. Served on top of our killer 5-Ingredient Slow Cooker Honey Pulled Pork, this dinnertime dish is a total must-try!


For the Slow Cooker Honey Pulled Pork:

1 (3-4 pound) pork roast

3 tablespoons Worcestershire sauce

3 tablespoons Liquid Smoke

1/4 cup Nature Nate’s Raw & Unfiltered Honey

2 teaspoons coarse smoked salt

Nonstick baking spray


For the Carolina Mustard ‘n Honey BBQ Sauce:

1 cup Heinz yellow mustard

3/4 cup Nature Nate’s Raw & Unfiltered Honey

1 clove garlic, minced

1-2 chipotle peppers in adobo sauce, finely chopped

2 teaspoons Worcestershire sauce

Ground black pepper to taste



Slow Cooker Honey Pulled Pork

Spray a 3-5 quart slow cooker with nonstick baking spray.

Place pork in slow cooker.

Drizzle with Worcestershire sauce, liquid smoke and honey.

Sprinkle both sides of the pork with smoked salt.

Cover and cook on low for 7-9 hours, or on high for 5-7 hours.

Remove pork from slow cooker and shred with two forks.

Serve on toast, topped with Carolina Mustard ‘n Honey BBQ Sauce.

Carolina Mustard ‘n Honey BBQ Sauce

Stir all ingredients together.

Heat in microwave or on stovetop just until warm in before serving.

Drizzle over toast topped with Slow Cooker Honey Pulled Pork.


Honey Jalapeno Popper Chicken Tenders

These Honey Jalapeno Popper Chicken Tenders are a fresh and healthy way to kick off the grilling season.


  • 3 lbs. chicken tenders, pounded flat
  • 6-7 medium-sized jalapeño peppers
  • 2 limes
  • 2 tablespoons olive oil
  • 1/3 cup soy sauce
  • 1/3 cup Nature Nate’s Raw & Unfiltered Honey
  • 4 cloves garlic, minced

8-10 skewers (If using bamboo, make sure to soak them.)


Preheat grill (or preheat oven to 425 degrees). Slice peppers into 1-inch disks and remove seeds. Combine all remaining ingredients in a large zip-lock bag. Seal and coat the chicken well. Allow to marinate for at least 10 minutes. Wrap each pepper disk with a chicken tender and thread onto a skewer. Each skewer will hold 3-4 poppers. Grill (or roast on a baking sheet) for about 12 minutes, turning once to ensure it’s evenly cooked. Make sure the chicken is no longer pink. Serve hot or at room temperature. Makes about 24 poppers.


Kibbeh Meatballs with Honey Tahini Sauce

These kibbeh meatballs are a bite out of the ordinary and oh-so-delicious with honey tahini dipping sauce.

For the Meatballs:

  • 1 pound ground lamb
  • 2 cloves garlic, pressed
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper (or Aleppo pepper)
  • 1/4 cup fresh mint, well chopped
  • 1/2 cup bread crumbs, fine
  • 1 egg, beaten

For the Sauce:

  • 2 cloves garlic, pressed
  • 1/3 cup tahini
  • 3 tablespoons Nature Nate’s Raw & Unfiltered Honey
  • 1/3 cup plain yogurt
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

2-3 tablespoons olive oil or water (for thinning)


Preheat oven to 400 degrees. Mix all meatball ingredients together in a bowl until well combined. Roll into 12-16 meatballs. Place on a baking sheet and bake for 20-22 minutes. While baking, combine sauce ingredients in a medium bowl. Stir well. Adjust seasoning and thickness according to taste. Serve meatballs while hot as an appetizer, or with couscous as a main dish.


Recipe credit to Nature Nate’s. For more recipes, visit NatureNates.com

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