As a dip, a sandwich spread, or as a sauce with a protein, this roasted red pepper and pomegranate dip makes for a stunning presentation that is the perfect combination of smokey, sweet and savory.
Make a pan of this sweet strawberry bread pudding the night before and easily bake in the morning for a stunning breakfast treat.
The sweet earthiness of the beets plays so well with the creamy nuttiness of the tahini.
What is great about energy bites is that they do not require any baking, they pack a bunch of protein and other good stuff to keep you going throughout the day, and they can be eaten for breakfast, snack, or dessert. This simple recipe calls for dates, coconut, and almond butter.
Butternut Squash, Ricotta, and Pistachio Crostini is a wonderful crowd-pleaser, just in time for Fall. Keep the chill away with this great starter!
A Peach and Blackberry Summer Panino is the perfect way to take advantage of fresh, summer fruits while they are still in season.
Sweet and vinegary balsamic roasted strawberries replace classic tomatoes on a mozzarella pizza. Try the berries served with ricotta as an appetizer, too.
Two is always better than one. When these forces combine, awesomeness happens in your mouth. Less admiring, more Honest Cooking…get to it, all you culinary extraordinaires!
What is socca, you ask? It’s chickpea flour flatbread, and these little bites are crispy, flavorful and packed with a whole lot of goodness.
Make filling and festive brunch pancakes out of sweet potatoes with a hint of maple and tahini in the batter and coconut sprinkled on top.
Delicata squash, tahini, sorghum, and chard make this a bold tofu bowl packed with fun flavors. A perfect autumn dish with plenty of nutrients.
A rainbow of vegetables top rice cooked with sesame oil. Toss the Korean dish with spicy gochujang and top with tofu, meats, or an egg.