BLACK SESAME HONEY Tropical Smoothie Bowl BREAKFAST MONDAY TUESDAY WEDNESDAY Open Face BCA Sandwich Strawberry Basil Avocado Toast Honey, Candied Bacon & Lettuce Sandwich LUNCH Loaded Turkey Sandwich with Sweet & Spicy Honey Mango Sauce Korean Chili Chicken Bites Grilled Honey, Lime & Cumin Marinated Shrimp DINNER Honey Burrata & Pickled Pear Flatbread Mediterranean Honey Flatbread Lemonade Honey Punch SNACK/ DESSERT/DRINK Orange Blossom Honey Matcha Smoothie Sweet & Salty Honey Vegetable Medley Fries WEEK 1 Real honey makes a real difference. Using real honey means supporting bee health, the beekeepers who care for the hives and our global food supply. Not to mention the elevated deliciousness honey brings to the menu. Give your students crave-worthy menu items all week long. POLLINATORMenu 1 HONEY SAUCES GLAZES F O R F O O D S E R V I C E 29 28 Rich, velvety and naturally sweet, honey transforms classic caramel into a luscious tropical treat. Coconut milk and caramelized honey create a glossy, golden sauce with subtle tropical and floral notes, perfect for drizzling, spreading or savoring by the spoonful. This recipe is customizable to the application; you can create a pourable syrup or a thick caramel by adjusting the cooking time. Enjoy it over pancakes, waffles, ice cream, fresh fruit, yogurt or even layered into cakes and pastries for a naturally indulgent twist. COCONUT HONEY DULCE DE LECHE 180G / ½ CUP 57G / ¼ CUP 100G / ½ CUP 5G / ½ TBSP 4G / 1 TSP 0 65G / ¼ TSP HONEY UNSALTED BUTTER COCONUT MILK VANILLA EXTRACT COCONUT EXTRACT KOSHER SALT 1. Caramelize the honey. In a small saucepan over medium-low heat, simmer the honey gently for 6-8 minutes. There will be bubbles in the mixture and the honey will noticeably darken in color. Ensure the temperature reaches 320°F. 2. Add butter and whisk into honey until melted and homogenous. Allow to simmer for 1-2 minutes. The sauce should start to thicken at this point and should be able to coat the back of a spoon. 3. Add the coconut milk, whisk to combine Ingredients Instructions and allow the mixture to resume a boil. Boil for 5 minutes or until mixture begins to thicken again. The mixture will foam up and then it should become brown and smooth. 4. Remove saucepan from the heat. Stir in the vanilla, coconut extract and salt, and let stand for 5-10 minutes to cool slightly. It will thicken more as it cools. 5. Store in a mason jar in the refrigerator for up to 7 days. Notes Ensure that coconut milk is homogenous before adding to the caramel. If separated in the can, use a blender to incorporate the fat into the liquid until it is smooth and homogenous. The longer you cook the sauce, the more caramelized it will become. To make thick caramel, cook at least 15 minutes or until the consistency is as thick as hot sauce before cooling. Y I E L D - 1 2 O Z / 1 2 S E R V I N G S HONEY MENUS 23 22 This collection of honey-driven sauces truly shine on steak —amplifying flavor in ways that complement the rich umami of a perfectly cooked cut. Honey brings a natural sweetness that balances bold flavors, harmonizes herbs and spice, and adds a luxurious texture to every bite. Each sauce elevates the steak experience while harnessing the sweet benefits of real honey. HONEY-GLAZED STEAK SAUCES HONEY-THYME BUTTER STEAK SAUCE CRISPY SHALLOT HONEY BLACK GARLIC HONEY DEMI-GLACE HONEY ZHOUG HONEY GORGONZOLA CREAM SAUCE Sweet & Savory Perfection Mexican dried chilies, peanuts, sesame seeds, pepitas, garlic and tortilla fried and blended into a smoky, spicy, sweet salsa sweetened with honey and the added crunch of crispy Honeycomb Candy. Drizzle on avocado toasts, tostadas, tacos and eggs. CRUNCHY HONEYCOMB SALSA MACHA 430G / 2 CUPS 1 EACH 57G / 2 OZ 12G / ½ OZ 20G / 0 7 OZ 57G / 2 OZ 1 OZ / 6-7 1 OZ / 5-6 1 OZ / 2 2 FL OZ / ¼ CUP 30G / 2 TBSP 40G / 2 TBSP 12G / 2 TSP 10G / ¼ CUP EXTRA VIRGIN OLIVE OIL CORN TORTILLA PEANUTS, ROASTED AND UNSALTED PEPITAS, RAW, HULLED AND UNSALTED SESAME SEEDS, UNTOASTED GARLIC CLOVES, PEELED GUAJILLO CHILIES, STEMS/ SEEDS REMOVED, TORN INTO 2-INCH PIECES MORITA CHILIES, STEMS/SEEDS REMOVED, TORN INTO 2-INCH PIECES ÁRBOL CHILIES, STEMS REMOVED, WHOLE WATER APPLE CIDER VINEGAR HONEY KOSHER SALT HONEYCOMB CANDY, CRUSHED (SEE PAGE 51) 1. Heat oil in a heavy pot over medium- high heat. Fry tortilla until golden brown. Remove. 2. Fry peanuts, pepitas and sesame seeds until toasted and golden brown. Remove. 3. Fry garlic and chilies until garlic begins to turn light golden brown, and chilies soften and darken slightly. Remove pot from heat. 4. To the garlic and chilies, stir in water, vinegar, honey and salt. Let cool completely. 5. Transfer mixture to a blender. Break the tortilla into smaller pieces and add to the blender. Pulse mixture until slightly chunky. 6. Add fried nuts and seeds. Pulse in until slightly chunky or to desired consistency. 7. Taste and adjust salt, honey and vinegar as needed. 8. Before serving, fold in crushed Honeycomb Candy or sprinkle over top. Ingredients Instructions Keeps for up to 2 weeks. Notes Y I E L D - 4 C U P S Honey’s significance is deeply rooted in Mediterranean cuisine where it’s prized for its flavor-enhancing qualities and nutritional benefits. Honey adds distinct character to these Mediterranean-inspired sauces, dressings, dips and glazes— bringing full-bodied flavor and an unexpectedly balanced hint of sweetness. HONEY MEZZE CRUSHED GREEN OLIVE HONEY RELISH HONEY FIG GLAZE HONEY & ZA'ATAR YOGURT SAUCE HONEY WHIPPED FETA 43 42 Sweet, smoky, creamy sauce with a touch of honey to tame the heat. Earthy cumin and the slow-burning heat of chipotle in adobo come together in this smooth honey-laced sauce. Built for bold Southwestern flavor—perfect for tacos, roasted veg or as a dip for anything that needs a spicy-sweet kick! CHIPOTLE CUMIN HONEY CREMA Y I E L D - 1 1/2 C U P S 240G / 1 CUP 42G / 2 TBSP 30G / 2 TBSP 10G / ¼ CUP 7G / 1 TBSP 3 5G / ½ TBSP SOUR CREAM HONEY CHIPOTLE IN ADOBO CILANTRO ANCHO SEASONING CUMIN Ingredients 1. Place ingredients in a blender and blend until smooth. Let sit for at least 6 hours before use. Store under refrigeration for up to 7 days. Instructions - C H E F A R A M I N T A not just for how it enhances other ingredients, but for the incredible range of forms it can take. It can shape-shift from raw, waxy honeycomb to whipped and creamy, crystallized or powdered, and even puffed into crisp honeycomb candy. When caramelized into a rich, bittersweet burnt honey, it brings surprising depth to both sweet and savory dishes. It’s a single ingredient with endless potential. Honey is one of the most dynamic ingredients in the kitchen— HEAVY CREAM HONEY, CREAMED TEA BAG, TOASTED GENMAICHA MATCHA PASTE (OR INSTANT POWDER) ts ot, heat heavy cream, honey a tea bag over medium-low d cream to a simmer (230˚F) bag for about 15-20 minutes infused, thickened and lf. ly and stir in matcha paste rigerate in an airtight p to 2-3 weeks. stency, gently reheat with thin or adjust consistency ns uzu or lemon zest/juice, or basil for a fresh, herby twist. accent, season with a touch anilla paste. Add garlic or depth, or a splash of olive richness. A S A C H E F , I S E E H O N E Y N O T J U S T A S A S W E E T E N E R B U T A S A S T A R T I N G P O I N T , A F O U N D A T I O N T O B U I L D F R O M — R I C H , W I L D A N D E N D L E S S L Y V E R S A T I L E I T C A N G L A Z E A R O A S T , B A L A N C E A V I N A I G R E T T E , M E L L O W A S P I C Y S A U C E O R E L E V A T E A D E S S E R T A N D B E Y O N D T H E K I T C H E N , C H O O S I N G T O C O O K W I T H R E A L H O N E Y M E A N S S U P P O R T I N G P O L L I N A T O R S , N A T U R E ’ S Q U I E T W O R K F O R C E d goods, and it works as a veggies or chicken. Try it on with noodles or drizzled on allops for a savory twist. - C H E F I A N FROM DRIZZLE TO DIP: THIS GOLDEN INGREDIENT IS ON THE RISE Sauces, glazes, dips and concentrates are the backbone of any menu item and are featured everywhere from fast food to fine dining. Honey is a sweetener that can be added to any of these to create something magical; it’s the top menued sauce at restaurants for good reason. Honey complements both sweet and savory dishes, and its versatility allows it to enhance beverages, dressing, marinades, desserts and more. Possibilities are endless with this unique ingredient, and with such a diverse range of delicious applications, it’s no wonder honey is the staple every kitchen needs. Honey’s Culinary Superpower 60% APPEARS ON MENUS 128% HOT HONEY‘S MENU GROWTH OVER 4 YEARS MENU INCIDENCE UP SINCE 2020 20% 2025 Datassentials Honey on the Menu Report 17
