Serrano Honey


Honey Serrano Balsamic Pickled Beets


2 lbs. small to medium sized beets, scrubbed, washed and trimmed

1 Tbsp. OWOC robust regional EVOO, your choice

2 cups OWOC Honey Serrano Balsamic Vinegar


Preheat the oven to 375°F. Line a baking sheet with aluminum foil. Wash and scrub the beets thoroughly. Place whole beets onto the baking sheet, drizzle with EVOO and enclose with another sheet of foil. Roast the beets for approximately one hour, depending on size. (If using large beets, it may take up to two hours for the beets to roast.) Check to see if beets are done by piercing them with a paring knife. If the knife slides into the center of the beet with little resistance, the beets are done.

Allow the beets to cool and then slip off the skins. (You can also use a paring knife to help peel them.) Cut the beets in to 1″ wedges, circles, or crinkle cut. Place the beets into a glass jar with a lid and cover with two cups balsamic or enough to just cover. Refrigerate the beets for 24 hours and enjoy.





Honey Serrano Chicken Stir Fry


2 medium chicken breasts, cut into 1” cubes

2 Tbsp. OWOC Garlic EVOO

1 red bell pepper, cut into 1” cubes

1 medium sized red onion, cut into 1” cubes

½ lb. mushrooms, quartered

1 broccoli crown, cut into flowers

2 cloves garlic, minced

2 Tbsp. soy sauce (or to taste)

½ cup OWOC Honey Serrano Balsamic Vinegar

Rice (recipe follows) for serving

Chow Mein noodles for garnish


Sauté chicken in Garlic EVOO until done and set aside in a bowl. Add the red bell peppers, onion, mushrooms, broccoli and garlic to the pan and sauté until warmed through, yet still crunchy. Place cooked chicken back in the pan and add the soy sauce and Serrano Honey Vinegar. Cook, while stirring, until all the ingredients are coated and the chicken is heated. Serve over rice garnished with chow mein noodles.



1 cup uncooked white rice

1 Tbsp. OWOC Garlic EVOO

1¾ cups liquid (water or chicken stock)


Heat Garlic EVOO in a small sauce pan on medium heat. Pour the rice into the pan and sauté until translucent (about five minutes). Then add liquid and cook rice for about 20 minutes. Remove from heat and let rest until the remainder of the dish is ready.