With local growers all around you, especially at summer farmers markets, combine fresh local vegetables with beef from a producer in your area to make these sweet, savory kabobs with a hint of smoke from the grill.
These colorful kabobs bring together tender beef, fresh vegetables and juicy pineapple for a perfect summer meal. A honeyed citrus marinade adds depth while keeping the beef flavorful and moist on the grill.
Yield: 6-8 servings
2 pounds top sirloin steak, cut into 1¼-inch cubes
1½ cups (12-ounce can) frozen orange juice concentrate, thawed
¼ cup soy sauce
¼ cup light molasses
¼ cup rice vinegar
1 -inch piece fresh ginger, peeled and minced (or 1 tsp. ground ginger)
1 large red onion, cut into 1¼-inch pieces
2 large red bell peppers, seeded and cut into 1¼-inch pieces
1 medium fresh pineapple, cut into 1¼-inch cubes
8 bamboo or metal skewers
In a medium bowl, whisk together orange juice concentrate, soy sauce, molasses, rice vinegar and ginger to create the marinade.
Place steak cubes in a large resealable plastic bag. Pour half of the marinade over the beef, seal and refrigerate for at least 4 hours or overnight.
Transfer the remaining marinade to a separate covered container and refrigerate. This will be used for basting.
If using bamboo skewers, soak them in water for at least 30 minutes before assembling.
Thread marinated beef, onion, bell pepper and pineapple onto skewers, alternating ingredients. Discard any marinade that has come into contact with raw meat.
Preheat grill to medium-high heat.
Grill kabobs for 4 to 8 minutes, turning occasionally, until beef reaches an internal temperature of at least 145 degrees (or 160 degrees for well done).
Baste kabobs with the stored marinade during grilling, using a clean brush.
Recipe by Dakota Angus LLC
North Dakota beekeepers produce more honey than any other state in the country. Find your local honey producer and buy a bunch of bottles, because it is a healthy addition to any recipe.
This moist, naturally sweetened banana bread highlights the richness of honey and the comfort of classic baking. Studded with chocolate chips, it’s an easy, crowd-pleasing loaf perfect for breakfast, snacks or sharing.
Yield: 1 standard loaf
½ cup unsalted butter, softened
¾ cup honey
2 large eggs
3 ripe bananas, mashed
½ tsp. vanilla extract
1½ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
¾ cup chocolate chips
Preheat oven to 350 degrees. Grease and flour a standard loaf pan or line with parchment paper.
In a large mixing bowl, cream together the butter and honey until smooth and well combined.
Add eggs, mashed bananas and vanilla extract; mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda and salt.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for approximately 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve once cooled. Best enjoyed fresh, with a touch of butter or simply on its own.
Recipe by Hanna Honey Farm
