Arugula Salad with Honey Drizzled Peaches
1/4 cup finely chopped toasted pecans
1/2 teaspoon kosher salt, divided
Freshly ground pepper to taste
1 4-ounce log goat cheese
6 cups baby arugula (4 ounces)
1 tablespoon extra-virgin olive oil
Zest and juice of 1 lemon
4 but firm peaches, halved and pitted
4 tablespoons raw honey hutch honey
Place pecans in a shallow dish. Season with 1/4 teaspoon salt and pepper. Roll goat cheese log in the pecans to coat. Refrigerate the log until firm, if necessary, then cut into 8 rounds. Place arugula in a medium bowl. Add oil, lemon zest and juice and toss to coat; season with the remaining 1/4 teaspoon salt and pepper. Divide the arugula among 4 shallow bowls. Nestle 2 peach halves into each portion of greens, top each half with a round of pecan-crusted goat cheese and drizzle each salad with 1 tablespoon honey.
credit: EatingWell

Quick and Easy Fish Marinade
Raw Honey Hutch Honey
Orange juice
Soy Sauce
Dijion Mustard

Curried Honey Mustard Chicken
1/3 Cup of Raw Honey Hutch Honey
1/4 Cup of Dijion Mustard
1/3 Cup of Butter
4 Teaspoons of Curry Powder
4 Skinless Chicken Breasts
In a bowl mix the first 4 ingredients. Mix well. Place chicken breasts in a baking dish and pour honey/mustard mixture over chicken. Cover and place in the fridge for at least 4 hours or overnight. — Preheat oven to 375 F. Remove dish from fridge and bake, covered for 10 minutes, remove cover and bake 10 more minutes or until chicken is done and juices run clear.

Chocolate Chip Cookies
– 2 1/3 Cups All Purpose Flour
– 1 Teaspoon Baking Soda
-1/4 Teaspoon Salt
-1 Cup Brown Sugar
-3/4 Cup Granulated Sugar
-1/4 Cup Butter
-1/4 Cup Mashed Avocado
-1 Teaspoon Raw Honey Hutch Honey
-2 Large Egg Whites
-3/4 Cup Dark Chocolate Chips
Preheat oven to 350. Mix dry ingredients in a bowl. Combine sugar and butter in another bowl; beat with mixer until well blended. Add honey and egg whites. Add flour mixture and chocolate chips. Spoon cookie dough onto baking sheets coated with coconut oil. Bake for 10 minutes. Let cool.
* Side note: A good substitution for butter is mashed avocado or applesauce!*

Granola with Honey and Almonds
3 cups old-fashioned rolled oats
1 1/2 cups pecans, chopped
3 tablespoons unsalted butter, melted
1/3 cup local raw wildflower honey hutch honey
1/2 teaspoon coarse salt
Preheat oven to 300 degrees. In a large bowl, combine oats, pecans, butter, honey, and salt; mix well to coat. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 minutes, stirring halfway through. Let cool completely on sheet.

Lemon Meringue Pie Ice Cream (Dairy Free)
Meringue Topping
4 egg whites (save the egg yolks for the ice cream)
1 tsp of cream of tartar
3 tbsp Raw Honey Hutch Honey
Make this recipe before making the ice cream so it has time to cool.
Preheat the oven to 325 degrees F.
Whip the egg whites and cream of tartar until peaks form.
Add the raw honey and continue whipping until stiff peaks form.
Bake in a dish for 15 minutes or until golden on top.
Allow it to cool and then add it in layers to the ice cream recipe below.
Lemon Meringue Ice Cream
4 egg yolks (save the egg whites for the meringue)
2 cups of coconut cream, which is the cream that rises to the top in 2 cans of coconut milk. (Place your coconut milk in the fridge for a few hours to make this happen)
6 tbsp fresh lemon juice, (which is 2 lemons)
add the zest of both lemons
2 1/2 tbsp Raw Honey
1 tbsp vanilla
Mix the ingredients together and pour into an ice cream maker.
Follow the directions for the ice cream maker.
When the ice cream is done churning layer it in a container with a layer of ice cream, then a layer of meringue, then ice cream etc.
When you are ready to eat it, take the ice cream out of the freezer for about 10-15 minutes before scooping. The ice cream is not soft enough to scoop immediately.

Banana Nut Bread
2 1/4 cup flour
3/4 tsp of baking soda
1/4 tsp salt
4 ripe bananas
1/4 cup plain yogurt
1/4 cup honey hutch honey
2 eggs (may substitute flax meal for eggs)
1/3 cup of coconut oil or veg oil
1 tsp vanilla extract (I use more honey)
1/4 cup of walnuts or pecans (optional)
Preheat oven to 350 degrees. Combine flour, baking soda, and salt in a bowl. In a separate bowl mix bananas, yogurt, honey, eggs, oil and vanilla. Fold the wet ingredients into the dry and mix until blended. Pour batter into greased pan and cook 35-40 min or until toothpick comes out clean.

Quinoa Salad
Red Onion
Red Pepper
Garbanzo Beans
Honey Hutch Honey
Coconut Oil
Salt and Pepper
Wash Quinoa. Cook Quinoa in water or vegetable stock for 20 minutes. (I cooked it in water, but added coconut oil to the pot) Let cool. While Quinoa is cooling dice Red Onion, Cucumber, Red Peppers and place in a bowl. Add Quinoa. Squeeze 1-2 lemons into dish. Drizzle honey and coconut oil into your dish and mix. Zest one lemon over top and serve!