The bean & artichoke salad I made to take to Easter this year - pickled celery, chopped kalamata olives and toasted walnuts, along with tender artichokes, and lots of the white cocagne beans I picked up at my neighborhood farmers' market.
I started making this turmeric tea for its beneficial properties, and now it is one of my favorite daily rituals - made from a honey turmeric paste with lots of lemon juice and freshly ground black pepper.
A simple late-summer breakfast bowl - Greek yogurt with a bit of chopped dill incorporated, topped with sliced pluots, toasted oats, poppy seeds, and honey.
A simple breakfast bowl made with Greek yogurt, fresh pomegranate juice, puffed quinoa cereal, toasted sunflower seeds, and honey.
A variation on the granola from my last book - this time with rose petals, walnuts, currants, and black pepper.
This black sticky gingerbread recipe makes an outrageously dark, dense, flavorful and delicious cake. The burnt-caramel-esque crust that forms on the top of the cake is part of what makes this recipe a keeper.
Inspired by a recipe in Miranda Gardiner's Teaching Dad to Cook Flapjack - a simple bean salad tossed with lots of toasted almonds, fresh thyme, and an assertive honey-balsamic dressing.
A simple thumbprint cookie recipe. Made with whole wheat pastry flour and oats, and sweetened with honey instead of granulated sugar.
A caramel apple recipe made from apples, honey, cream, and salt - all-natural, with no processed corn syrup or other funky ingredients.
This breakfast polenta recipe is creamy, comforting and receptive to many add-in flavors and textures. For this version I served small bowls of fluffy yellow polenta topped with toasted almonds, jewel-colored dried fruits, and a drizzle of cream and honey.
A favorite caramel recipe yielding dozens of generously espresso-flecked caramels that you can individually wrap. They have a deliciously subtle undercurrent of sea salt and are great for the holidays.
A delicious bran muffin recipe made from a yogurt and whole wheat base with minimal butter - they can certainly hold their own against their not-as-nutritious counterparts.
A fantastic summer shortcake recipe crowned with perfect little gems of summer fruit, glistening with a honey-and-champagne syrupy glaze.
This melon sherbet recipe is all-natural, and refreshing. The addition of honey gives it a richness and depth of flavor that you don't normally get when you use refined white sugar.
Michele Cranston's Honey-toasted Fruit Muesli Recipe. Made from lots of oats, sunflower seeds, almonds, coconut, honey, dried fruit and seeds.
This honey ice cream recipe makes a creamy bowl of goodness that tastes as good as it looks. Four ingredients; plump vanilla beans, heavy cream, whole milk, and honey. That's it.