Something tasty with honey from J.M. Hirsch...

It’s time to think beyond the bear bottle. Because honey comes in way more forms than just plastic squirt bottles. My favorite? Honey in the comb, pure and simple.

Honeycomb and Brie English Muffin Pizzas

This recipe calls for just a touch of heat under the broiler. It’s just enough to soften the Brie and honeycomb, one of the most splendid food combinations.

Start to finish: 15 minutes
Servings: 4

1 tablespoon olive oil
1 medium red onion, thinly sliced
1 clove garlic, minced
½ teaspoon dried thyme
Salt and ground black pepper
4 large whole-wheat English muffins
6 ounces Brie, thinly sliced
Honeycomb

Heat the oven to broil.

In a medium skillet over medium-high heat, heat the olive oil. Add the onion, garlic and thyme, then sauté for 5 minutes, or until the onion starts to get tender. Season with salt and pepper, then set aside.

Split each English muffin in half and arrange cut side up on a baking sheet. Set under the broiler just long enough to lightly toast, about 1 minute.

Top each muffin half with a bit of Brie, then spoon a bit of the onion mixture over each. Place under the broiler for another minute.

Transfer the halves to serving plates, then top each with a spoonful of honeycomb. Serve immediately.

Recipe: Summer Squash with Baked Eggs

This recipe is great for the whole family.  Both of my girls (5 and 7) love this even though they think they don't like squash.  :)

"It's that squash-y time of year, when gardens, CSA boxes, and market baskets overflow with zucchini, crooknecks, pattypans, and more. Whether you have one variety or three, here's a way to eat a bunch of squash – plus summer tomatoes, basil, and a handful of eggs – for breakfast, brunch, or dinner.

Grated, drained, and cooked in olive oil, the squash turns a little caramelized, a little crispy, and deliciously buttery tasting (somewhat reminiscent of this Zucchini Butter). Add some eggs, toss it in the oven, and serve with crusty bread and a salad, and you have a complete late-summer meal."

Summer Squash with Baked Eggs
Adapted from Food Network. Serves 4

2 pounds summer squash (zucchini, yellow squash, pattypan, etc.)
1 tablespoon Kosher salt, plus more for sprinkling
2 tablespoons + 2 teaspoons olive oil, divided
2 shallots, sliced
2 cloves garlic, minced
1/4 teaspoon smoked paprika, plus more for sprinkling
1/2 pound tomatoes, chopped
4 ounces soft goat cheese (chèvre)
1/4 cup loosely packed chiffonade of basil, plus more for garnish
4 eggs
Freshly ground black pepper

Trim the ends off the squash and grate using a box grater or a food processor with the grating attachment. Combine with 1 tablespoon salt in a colander and let drain in the sink for 30 minutes.

Preheat oven to 375°F.

In an oven-proof skillet, heat 2 tablespoons olive oil over medium heat. Add shallots, garlic, and paprika and cook, stirring, until just tender and fragrant. Squeeze as much liquid as possible from the squash and add the squash to the skillet along with the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 10 minutes.

Remove skillet from heat and stir in goat cheese and basil.

Smooth the mixture evenly in the skillet and make four wells using the back of a spoon. Pour 1/2 teaspoon olive oil in each well. One at a time, crack an egg into a small bowl and pour into one of the wells. Sprinkle salt, pepper, and paprika over each egg.

Bake until egg whites are set and yolks are still soft, about 10 minutes.

Garnish with basil and serve with crusty bread.