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:

  1. Pre soak skewers in water for 10-15 minutes to prevent them from burning.
  2. Whisk maple syrup with miso, Dijon, ginger and rice vinegar in a small bowl.
  3. Preheat Grill to Medium heat.
  4. Toss chicken with oil salt and pepper and place onto skewers.
  5. BBQ chicken with lid closed for about five minutes per side, flipping once.
  6. Remove from grill and brush generously with maple miso mixture
  7. 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

  1. 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.
  2. In a large bowl whisk olive oil, maple syrup, lemon juice, mustard, garlic and salt and pepper.
  3. 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.