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Monthly Archives: June 2017

  • Honey Recipes Add a Spark to July 4th!!

    honey recipes

    Honey adds a burst of sweetness to any dish! Our varietal honey is the perfect accompaniment to any of the dishes below. The Valley Hive has the perfect honey for your special holiday dish:

     Sage Honey is our lightest honey is color and flavor. Great all-around honey.

     Orange Blossom Honey is a sweeter honey with citrus undertones.  Perfect with tea.

     Wildflower Honey is a unique blend of pollen and nectar from various bee yards. No two wildflowers are ever exactly the same.

     Buckwheat Honey is a darker, more robust-tasting honey. Yummy in coffee!

    Avocado Honey is our darkest, most unique tasting honey. Great in BBQ sauces.



    2 tbsps - honey

    3 tbsps - soy sauce

    1 tbsp - olive oil

    1 - lime juiced

    1 lb. - chicken breast strips skinless and boneless


    In a small bowl, whisk all liquid ingredients together until completely blended. Pour mixture into a freezer bag and add in chicken strips. Reseal bag and gently shake to cover chicken strips. Allow to marinade for 2 hours.

    Next, prepare skewers by soaking bamboo sticks in water for 15 minutes. Remove chicken strips from marinade and skewer onto bamboo sticks. Grill on medium to high heat for 8 minutes or until juices are clear and chicken is fully cooked.



    1 - avocado

    2 tablespoons - lemon juice

    2 tablespoons - red wine vinegar

    2 tablespoons - honey

    2 tablespoons - extra virgin olive oil

    1/2 cup - water

    1/4 cup - cilantro chopped


    Combine all ingredients together in a blender until smooth.

    The versatility of this dressing is endless. It can be used in salads, meats, tacos, or whole grains.



    1 1/2 cups - lemon juice approximately 8-10 lemons

    1 1/2 cups - orange blossom honey water

    3 cups - water

    Grilled lemon, lime, orange and grapefruit slices -

    1 1/2 cups - gin (optional)


    For Grilled Citrus Slices: Cut the poles off of each citrus fruit and slice into 1/4" slices. Grill on HIGH for 2 minutes on each side, leaving strong grill marks on the fruit. Set aside.

    In a pitcher, add 2 grilled slices from each citrus. Add the lemon juice, orange blossom honey water and water. Top with ice. Stir well. Serve into iced cups. Garnish each with grilled fruit (optional).



    2 cups - plain yogurt

    1 cup - milk

    ⅓ cup - honey

    1 teaspoon - vanilla extract

    ¼ lb. - cherries pitted and quartered

    ¼ cup - blueberries


    In a large bowl, stir together the yogurt, milk, honey and vanilla extract. Taste the mixture and add a little more honey if needed. Divide half the fruit among 8 ½-cup popsicle holders. Add ¼ cup of the yogurt mixture to each popsicle holder, then add the rest of the fruit. You'll need to press the fruit down a bit to distribute it evenly in the popsicle. Top off with more yogurt mixture if needed, leaving at least ¼ inch of space at the top of the popsicle holder because it will expand as it freezes. Freeze the popsicles for several hours, until completely solid.


    Recipes and Photos by: National Honey Board




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Closed Wednesday. Open Thursday - Tuesday 8:30 to 5pm
Our address is 10538 Topanga Cyn Blvd. Chatsworth, CA 91311
(818) 280-6500


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