Due to spring's colder start this year, maple syrup producers enjoyed a longer season. With that in mind, here are recipes that will help you take advantage of the bounty of syrup.
Maple Miso Chicken Skewers
Ingredients:
- 8 Wooden Skewers
- 3 Tbsp maple syrup
- 2 Tbsp miso paste
- 2 Tbsp Grainy Mustard
- 2 tsp finely grated ginger
- 2 tsp rice vinegar\
- 4 Boneless Skinless Chicken Breasts cut into 1 ½ inch cubes.
- 2 tsp canola oil
- ¼ tsp salt
- ¼ tsp pepper
- 2 green onions thinly sliced
- 1 Tbsp toasted sesame seeds
Instructions:
- Pre soak skewers in water for 10-15 minutes to prevent them from burning.
- Whisk maple syrup with miso, Dijon, ginger and rice vinegar in a small bowl.
- Preheat Grill to Medium heat.
- Toss chicken with oil salt and pepper and place onto skewers.
- BBQ chicken with lid closed for about five minutes per side, flipping once.
- Remove from grill and brush generously with maple miso mixture
- Top with green onions and sesame seeds.
Kale Wheat berry Salad with Maple Mustard Dressing
Ingredients:
- 1 cup dried wheat berries
- ½ cup diced English cucumber
- ½ cup corn
- 1 tablespoon extra virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
- 5 cups chopped kale, about ½ small bunch
- ½ cup diced red onion
- 1 red bell pepper diced
Instructions
- Rinse wheat berries. Combine with 8 cups water in a medium pot. Bring to a boil over high, then reduce heat to medium-high. Cook, covered, until wheat berries are tender, 30 to 35 minutes. Drain and rinse with cold water.
- In a large bowl whisk olive oil, maple syrup, lemon juice, mustard, garlic and salt and pepper.
- In a large bowl combine Wheat-berry mixture, kale, onion, corn, cucumber and diced pepper. Garnish with fresh mint. Serve immediately. Refrigerate up to one day.