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YIELD: 8 servings


2 cups blueberries fresh or frozen
1 Tablespoon all-purpose flour
1/2 cup honey
2 Tablespoons fresh lemon juice
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup honey
2 eggs
1/4 cup milk
2 Tablespoons fresh lemon juice
1 teaspoon freshly grated lemon peel
1 teaspoon vanilla extract
6 Tablespoons butter melted
1/2 teaspoon baking soda


Coat the bottom of greased 9-inch round cake pan with a thin layer of cornmeal and layer blueberries; distribute evenly. Sprinkle with flour; drizzle with honey and lemon juice. Set aside. In a small bowl, combine flour, baking powder, baking soda and salt; set aside. In a medium bowl, combine honey, eggs, milk, lemon juice, lemon peel and vanilla; beat with folk until well mixed. Add flour mixture; mix well. Stir in melted butter; mix well. Pour batter over blueberries in pan; spread to cover evenly. Bake at 350°F for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto large plate; cool.


1 to 1 1/4 lb. pork tenderloin cut into 1-inch pieces
1/4 cup soy sauce
1/3 cup honey
3 cloves garlic minced
2 tsp. (from about 1/2 inch piece) ginger minced
1 tsp. freshly ground black pepper
1 lb. baby bok choy cleaned and cut in half or quarters depending on the size
1 medium carrot cut into half moons
1 cup jasmine rice uncooked


In a small bowl whisk together the soy sauce, honey, minced garlic, minced ginger, sriracha and black pepper until the honey is dissolved.

Pour in a ziptop bag containing the cubed pork, seal and place in the refrigerator to marinate for at least 6 hours or overnight.

When ready to cook, prepare the rice according to the packages directions.

In a wok or large skillet over medium-high heat drizzle 1 tablespoon of avocado oil and remove the pork from the marinade using tongs or a slotted spoon, reserving the marinade for later.

Cook the pork for about 10 minutes or until it is no longer pink.

Remove from the wok and set aside in a bowl tented with foil.

Add the carrots to the wok, adding a little more oil if necessary and cook for about 2-3 minutes and then add in the baby bok choy. Pour in 1/4 cup of water and cover the wok to steam the vegetables for about 5-6 minutes or until the bok choy is tender.

Remove the cover and continue to cook for another 2-3 minutes or until the carrots and bok choy start to brown slightly and the leaves at the end of the bok choy are wilted.

Remove from the wok and then pour in reserved marinade, bring to a boil and cook until the marinade is thick about 1-2 minutes. Remove from the heat.

To plate, divide the rice between bowls and top with pork, bok choy and carrots and drizzle the sauce on top.


The reserved marinade prepares just a small amount of sauce to top the rice bowls, if you prefer more sauce on top, simply double the amount of marinade and add 1-2 minutes of cooking time for it to reduce down to a sauce.

~Recipes by National Honey Board

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