Honey Dijon Pasta Salad

Honey Dijon Pasta Salad

Leftovers from the weekly Sunday roast dinner often provide sliced roast beef, ham or turkey to serve for lunch or even a quick dinner on a busy Monday at our house. Mondays are sometimes a bit of a food free for all around here. With the scattered timing all the after school and early evening activities the kids are involved in a sit down hot meal is not always possible. That's when a quickly put together pasta salad is most appreciated as fuel-to-go.

I did manage to make some delicious oven fried BBQ spice chicken on this occasion. Fried chicken and pasta salad often remind me of picnic food. With the weather as cold as it has been this week, reminders of summer picnics are pretty welcome too.

Honey Dijon Pasta Salad

Recipe by Barry C. Parsons

Easy Honey Dijon Pasta Salad - a great lunch item, side dish, pot luck addition or picnic take along recipe.

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 - 6 servings

Ingredients

• 3 cups cooked pasta, (i.e. fusilli, penne, rotini...)
• 1/2 cup finely diced red pepper
• 1/2 cup deseeded cucumber, diced small
• 3 tbsp Parmesan Cheese, finely grated
• !/4 cup toasted pine nuts (optional)
• HONEY DIJON SALAD DRESSING
• 1 lemon, juice and finely grated zest
• 2 tbsp whole grain Dijon mustard
• 2 tbsp Olive oil
• 3 tbsp honey
• 1/2 tsp dried oregano
• salt and pepper to season

Cooking Directions

1. Whisk together all the ingredients for the dressing.
2. Pour over the other ingredients and toss together well.
3. Chill well.
4. Keeps a couple of days in the fridge. 

Homemade Honey Sweetened Whipped Cream {Real Food + Nourishing}

WHIPPED CREAM - it's a love or hate kind of thing.  I love it, but only if it's homemade.  And I mean made with REAL ingredients, not any of that processed junk.  I rarely have it because I can't stand whipped cream in any other form.  Do you know what's in store bought FAKE whipped cream?  Corn Syrup, Refined Sugar, Artificial Flavors, Carrageenan ... YUCK, no thank you.  And then there's the fluffy kind that comes in the round container ... guess what, it's loaded with Hydrogenated Vegetable Oil ... gross!

Homemade Whipped Cream is SO EASY TO MAKE!  When you make it with REAL, healthy, nourishing ingredients, you can't go wrong.  

The next time you're in need of some whipped cream, please make some on your own.  It literally takes minutes to make and the result is so worth it.    

HOMEMADE HONEY SWEETENED WHIPPED CREAM

Perfectly sweet, simple and delicious ... this Honey Sweetened Whipped Cream is oh so good!

Equipment: Large Mixing Bowl w/ high sides, Hand-Held Mixer or Standing Mixer

{Affiliate Links included help support this blog}

• 2 cups organic whipping cream or raw cream * {See Resources}
• 2-3 tablespoons raw honey {I use raw local creamed clover honey}
• 1 1/2 teaspoons gluten free vanilla extract 

1.  In a large mixing bowl, whip the cream, honey and vanilla extract on high until it forms stiff peaks.  [Note: Make sure to use a large mixing bowl with high edges or the liquid will go everywhere when you turn the mixer on.]  

2.  Serve immediately or chill in the refrigerator.  

Yield: Makes about 4 cups.

Tips: Make sure the cream is very cold; keep it refrigerated until ready to use.  Chill your mixing bowl and whisk/beaters in the freezer for about 15 minutes before using. 

Storage: Cover and store in the refrigerator.  Keeps well for about 2 hours ... we have left it in the refrigerator and still enjoyed it the next day.    

Serving Suggestions: Dollop on a piece of pie or cake, layer into trifles or parfaits, serve with fresh fruit, spoon onto Strawberry shortcakes, puddings, ice cream or milkshakes ... or just eat it by the spoonful.  

* Use dairy from pastured cows if possible and/or try to find a quality organic product like Straus Family Creamery; their cows graze on lush grass in Marshall, CA near Tomales Bay and they do not ultra-pasteurize their products.  For California residents, check out my favorite raw milk/cream from Claravale Farm.  They sell to stores and co-ops all over CA.

RECIPES TO ENJOY WITH YOUR HOMEMADE WHIPPED CREAM:

• Honey Sweetened Hot Chocolate
• Chocolate Avocado Ice Cream
• Strawberry Milkshake
• Mini Warm Chocolate Cakes 
• Homemade Chocolate Pudding

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

Oven Baked "Fried" Chicken Wings with Honey Molasses Barbeque Sauce

Oven Baked "Fried" Chicken Wings with Honey Molasses Barbeque Sauce

With the Superbowl coming up, wings are almost a certainty on most game day menus. Here's my latest version of crispy baked wings which may save a few fat calories but are more convenient to serve on the day too. I often make these a couple of hours ahead of time and simply warm them on a wire rack over a cookie sheet at about 375 degrees F for 10 minutes or so when it's time to serve.

I sometimes find molasses based BBQ sauces to be a little too strongly flavored, so this recipe uses honey as well to maintain the sweetness of the sauce while mellowing the flavor or the molasses.

• 3 pounds chicken wings, washed, trimmed and cut in pieces

For the dredge, mix together:

• 2 cups flour
• 1 teaspoon freshly grated nutmeg
• ½ tsp cayenne pepper
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 1 tbsp dry oregano
• 1 tsp dry thyme
• 1 tbsp powdered ginger
• 1 tsp garlic powder
• 1 1/2 tsp salt

Dip the chicken wings into an egg wash made from whisking together:

• 2 eggs
• 4 tbsp milk

Dip each wing into the flour dredge, then in the egg was and back into the flour dredge again.
Place on a lightly oiled baking sheet and lightly drizzle or spray the tops with a little more canola oil.
Bake at 375 degrees F for about 45 to 60 minutes, depending on the size of the wings. Flip the wing pieces at half way through the cooking time. Serve with Honey Molasses Barbeque Sauce.



Honey Molasses Barbeque Sauce

• One 14 ounce can plain tomato sauce
• 4 tbsp apple cider vinegar
• 2 cloves finely minced garlic
• 1/3 cup fancy molasses
• 1/2 cup honey
• 1 tsp ground ginger
• 1 tsp chipotle powder
• 1 tbsp ground fennel seed
• 1 tsp freshly ground black pepper
• 1 tablespoon ground dry oregano
• ½ tsp kosher salt

Simmer all ingredients together slowly for about a half hour or until the sauce thickens sufficiently. Stir often as the sauce simmers.

Mexican Hot Chocolate {Vegan Option}

I LOVE Hot Chocolate, especially during this time of year.  When I was a little girl my grandma would make it for me every morning when I stayed with her.  It was such a special treat and created a long time love of the delicious, warming drink.  

My husband grew up drinking Mexican Hot Chocolate with the traditional Ibarra Mexican chocolate.  I was so thrilled when I found TAZA chocolates at our local natural foods co-op.  TAZA is organic, stone ground {like traditional Mexican chocolate} and made with healthier ingredients than the traditional version.  I had been wanting to make Mexican Hot Chocolate for my husband for a long time ... finally, with this Mexican style chocolate I could!  And to my surprise, I ended up loving it.  I thought it would be too spicy for me, but the heat it just perfect and the flavor is divine!  My husband said it was the best hot chocolate he had ever had, better than the authentic version he grew up with.

I hope you enjoy this as much as we do!

  
Mexican Hot Chocolate

Equipment: Cutting Board, Knife or Standing Grater, Medium-Size Sauce Pan

{Affiliate links included help support this blog}

• 2 cups organic or raw whole milk {See Resources} or full fat coconut milk
• 1 tablespoon cacao powder
• 2.7 ounces of TAZA chocolate {I use 1 Cinnamon disc and 1 Guajillo Chili disc}
• 1-2 tablespoons honey {I use raw local creamed clover honey}
• 1 1/2 teaspoons gluten free vanilla extract
• 1/2 teaspoon grated orange zest {optional}
• 1/8 teaspoon ground cinnamon

1. Chop or grate the TAZA chocolate discs. 

2. Add all ingredients to the saucepan and heat over medium-low heat {low heat for raw milk} until all chocolate is melted - for about 5-7 minutes or until desired temperature.

3. Serve immediately. 

Yield: 2 servings

Vegan-Option: Use full fat coconut milk {this brand is bpa free, organic and non-gmo} and organic maple syrup grade B.

TAZA Chocolate: Other delicious flavors - Orange, Ginger and Vanilla discs, mix it up by using different chocolate discs.  If the chili heat is too much for you, omit and use just Cinnamon discs or Cinnamon and Orange discs.  Or if you want more spice, use all Guajillo Chili discs and increase the ground cinnamon to 1/4 or 1/2 teaspoon.

Looking for another version that has no spice/heat? Check out my 

Honey-Sweetened Hot Chocolate recipe.

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Slightly Indulgent Tuesday @ Simply Sugar and Gluten Free, Real Food Wednesday @ Kelly the Kitchen Kop, and Allergy-Free Wednesdays @ The Tasty Alternative.

Honey Sriracha Chicken and Noodles

Honey Sriracha Chicken and Noodles

We're known for quick cooked workday meals here at Rock Recipes and today I'm adding yet another. I've come to become a little addicted to Sriracha hot sauce in the past year, using it practically like ketchup on everything from steak to poached eggs. In fact I actually do mix it into ketchup to use as a delicious sweet and spicy condiment on burgers, hot dogs and especially for dunking french fries. I'm not a particular fan of vinegar based hot sauces and find sriracha has better flavor anyway.

Craving something quick cooked and spicy for dinner last night, I used it in this quickly stir-fried chicken recipe. Super fast Chinese noodles are always a favorite at our house and the fact that they cook in only 3 to 4 minutes makes them ideal to serve with quick stir fries like this one. Twenty minutes is all it took to have this flavorful meal on the table.

Honey Sriracha Chicken and Noodles

Recipe by Barry C. Parsons

A 20 minute workday meal! Honey Sriracha Chicken and Noodles - speedy noodles plus quickly stir fried chicken and vegetables in a spicy sweet sauce.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings
Ingredients

• 4 boneless skinless chicken breasts, diced
• 2 cloves minced garlic
• salt and pepper, to season
• 2 tbsp canola or peanut oil
• 1/2 tsp Chinese five spice powder
• 2 tbsp honey
• 1 to 2 tbsp sriracha sauce (or to taste)
• 3 tbsp rice wine vinegar
• 1 tbsp light soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp corn starch
• 1/4 cup water
• 3/4 cup orange juice
• 1/2 cups steamed broccoli florets (steam for only 3-4 minutes)
• 1 cup water chestnuts, sliced
• 1 sweet bell pepper, diced large (red, yellow or orange)
• 1 stalk sliced celery
• 2 tbsp ground, toasted almonds or cashews to garnish (optional)

Cooking Directions

1. Prepare all ingredients before you start and have them at the ready beside the stove for quick, easy access.
2. Heat a wok over high heat for several minutes. Add the canola or peanut oil.
3. Season the diced chicken with salt and pepper. Add to the wok along with the minced garlic.
4. Quickly stir fry until the chicken is lightly browned, about 4 minutes.
5. Add the water chestnuts, diced pepper, celery. Stir fry for another 2-3 minutes.
6. Add the orange juice, sriracha sauce, honey, rice wine vinegar, soy sauce, and sesame oil.
7. Bring to a boil for one minute. Add the steamed broccoli.
8. Dissolve the corn starch in the water and add to the simmering sauce in the wok, stirring constantly. Simmer one minute and remove from the heat.
9. Serve over Chinese noodles. Garnish with toasted ground almonds or cashews if desired.

Pear Almond Baklava Roll

Pear Almond Baklava Roll

This was a real clean-out-the-fridge dessert idea that I came up with last week when I needed dessert at the last minute and decided just to use what was on hand. There were several very ripe pears on the counter which needed to be consumed ASAP plus a half package of phyllo pastry already thawed. It also needed to be used quickly before it dried out. There was also a surplus of almonds thanks to a giant bag from Costco that I'm trying to use up.

I often make quick desserts by wrapping different fruits in phyllo pastry, so that would work for the pears that needed to be put to good use. Of course, phyllo pastry immediately makes me think of baklava which everyone at our house loves. Olivia recently brought home some rolled almond baklava from a vendor at the St. John's Farmers Market so that was also partly the inspiration for this dessert. Why not combine my phyllo wrapped fruit bundles and baklava? It came together very quickly, baked up to a beautiful golden brown and helped along by  honey with the toasted ground almonds between the layers, was absolutely delicious. I think an apple and walnut version can't be far behind.

Pear Almond Baklava Roll

Recipe by Barry C. Parsons

A delicious dessert fusion that's a cross between almond honey baklava and a pear phyllo pastry bundle.

Prep time: Aproximately 20 minutes
Cook time: 40 minute
Total time: 1 hour
Yield: 4 - 6 servings
Ingredients

• 8 large sheets phyllo pastry (I used 12 x18 inch sheets)
• 3 large ripe pears, unpeeled, cored and sliced
• 1/4 cup white sugar
• 1/2 tsp Chinese 5 spice powder (or cinnamon)
• 2 tsp corn starch
• 1/4 tsp freshly grated nutmeg
• 1 cup toasted ground almonds
• About 1/4 cup honey 1/4 cup honey
• 1/2 cup melted butter

Directions

1. Preheat oven to 350 degrees F.
2. Core and slice pears.
3. Mix together the sugar, spices and corn starch and toss well with the sliced pears.
4. On a clean counter top lay down the first sheet of phyllo pastry and brush it with melted butter. Add the second layer of phyllo.
5. For the next 4 layers of phyllo pastry, brush each later with butter, sprinkle on 1/4 cup ground almonds and drizzle with a honey. A squeeze bottle is best for drizzling the honey.
6. After those 4 layers finish with the remaining two sheets of phyllo pastry but these should only be brushed with butter.
7. Pile the prepared pears in a straight line on the shorter side of the pastry a couple of inches from the sides.
8. Fold the pastry a couple of inches over the ends of the line of pears to help seal the ends of the roll.
9. Roll the pastry up as tightly as possible.
10. Transfer the roll to a parchment lined baking sheet, making sure that the seam side of the pastry is on the bottom.
11. Brush the pastry with melted butter and bake for 30-40 minutes until golden brown.
12. Let the roll rest for 15-20 minutes before cutting and serving warm.
13. Delicious served with ice cream or warm custard too.

Guest Post: Autumn Fruit Ginger Pudding by Gluten-Free SCD & Veggie

Today we're wrapping up The Seasonal REAL Food Blog Series with an awesome recipe from Vicky at Gluten Free SCD and Veggie.  I have been following Gluten Free SCD and Veggie for a while now.  It's a wonderful blog filled with yummy, gluten-free, SCD friendly and vegetarian recipes.    

Please make sure to visit Vicky's blog, and while you're there, make sure to check out: Ginger and Lemon Tart, Almond & Butternut Squash Bites, and Grain Free Lemon and Blueberry Cake. 

************ 

When Emily kindly asked me to be included in her Seasonal Real Food Blog Series, I felt so honoured as well as excited because not only have I admired Emily's blog for some time, Autumn is my favourite time of the year as far as cooking is concerned.  The colours of the Autumn foods can be so vibrant and the nutrients they possess are able to perk us all up for the colder months ahead.  I planned to post this recipe idea on my blog a couple of months ago so when Emily asked me to contribute a seasonal recipe, I knew this was perfect.   The pictures show this recipe made with pears but apples and pears together works beautifully and if you pop in some berries, the nutritional value of the pudding increases in leaps and bounds!  Ginger has exceptional healing properties and is well known for it's powers in aiding recovery of colds and flu making it an ideal choice as a spice in cooking at this time of year and it's so warming!

The recipe uses a variation of my Grain Free Plain Sponge Cake Recipe.  You will probably find you have too much cake but it was difficult to split the recipe.  I use one cake and freeze the other for another pudding. 

Autumn Fruit Ginger Pudding

• 1 kg pears or apples, or a mixture of both (about 8) {Emily Note: About 2.2 lbs. for U.S. conversion}
• ½ cup fresh orange juice (or more)
• Honey to taste (optional)
• 1 tsp cinnamon (optional)
• 250 g ground almonds 
• 3 large eggs
• 3 tablespoons extra virgin olive oil {Emily Note: I bet this would be delicious w/ coconut oil or pasture butter too - if you use butter, you should use 4 tablespoons}
• 80 ml organic honey 
• 1 tablespoon pure vanilla extract (alcohol, water and vanilla only)
• ½ teaspoon bicarbonate of soda/baking soda
• 2 tablespoons ground ginger
• Finely grated rind of 1 small lemon
• Pinch salt

To make the cake :

• Set the oven to 170° C {Emily Note: 338° F for U.S. conversion} then line two 7" sandwich cake tins tins with baking parchment or use 6" square tins. 
• Pour the honey, extra virgin olive oil and vanilla extract into the bowl of a food processor then break in the eggs. Process until combined.
• Measure out the ground almonds, lemon rind, ground ginger, bicarbonate of soda and salt into another bowl and whisk together with a fork or balloon whisk
• Add the dry ingredients to the wet ingredients little by little processing on a medium speed until all the dry ingredients have been mixed in.
• Share the batter between the tins then bake for 20 to 25 minutes in the bottom half of the oven or until a skewer inserted into the cake comes out clean and the top is springy to touch.
• Allow to cool in the tins for 10 minutes before turning out onto a rack to cool further.
• Place on a board and cut into 1" cubes.

To make the fruit filling :

• Peel and slice the fruit. 
• Tip into a pan with the fresh orange juice and cinnamon.
• Bring slowly to the boil then turn down the heat ans simmer for about 20 minutes or until the fruit is soft adding additional orange juice as required.
• Sweeten with honey to taste. 

When the fruit is cooked, tip into a serving dish and top with the cubes of cake.  Serve with your choice of cream.  I made some Vanilla Cashew Cream to serve with this pudding.

{Serves 4-6 people}

Vicky and her family are all vegetarians and live in the North of England.  She started to write her blog, Gluten Free SCD and Veggie, about two and a half years ago having been persuaded by her youngest son to write down the recipes she makes for him.  Her son follows the Specific Carbohydrate Diet which has kept him healthy and symptom free from Crohn's Disease for well over seven years now.  Connect with Vicky on Facebook, Pinterest and Twitter.

Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle

Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle

The inspiration for these tantalizing wings comes from a habit of drizzling honey on take out fried chicken. When it comes to fried chicken the Colonel is not king here in Newfoundland, we are reigned by Queen Mary. Mary Brown's fried chicken is a franchise that started here and is now expanding across the country. The seasoning on their product is much lighter than many other fried chicken chains and even as a kid I enjoyed it a drizzle of golden honey to compliment the crunchy, succulent pieces.

As the number of recipes for them on this website will attest, I do love some great wings and when trying to come up with a way to pay homage to orange chicken in wing form, I thought of my love for honey on fried chicken. Why not infuse the honey with the orange and impart the flavor that way? Some friends were dropping by for sips and nibbles so I got my chance to try it out.

The result was fantastic! All the flavors worked together so well and once again only empty platters remained. I recommend drizzling the platter as you serve it to your guests and leaving a little jug or gravy boat of the citrus infused honey on the side for those who'd like more. You'll have them salivating before they take the first bite.

These wings as pictured, were oven baked but if you prefer to deep fry them that's perfectly fine. I'd give them about 20 minutes at 350 degrees F, depending on the size of the wings you're using.

Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle

Recipe by Barry C. Parsons

Crispy, oven baked Southern fried wings drizzled with orange infused honey.

Prep time: Aproximately 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Yield: 3 - 4 pounds wings
Ingredients

• 3 cups flour
• 1 tbsp salt (plus more to season wings)
• 1 tbsp freshly ground black pepper
• 2 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp dried thyme
• 1 tbsp ground sage
• 1 tbsp dried oregano
• 1 tbsp dry mustard powder
• 1 tbsp powdered ginger
• 1 tbsp paprika
• 1 tbsp cayenne pepper
• 3 - 4 lbs chicken wings
• 3 eggs
• 3 tbsp water
• 3 tbsp canola oil
• 1 cup honey
• zest of 1/2 large orange, finely grated

Cooking Directions

1. Preheat oven to 375 degrees F.
2. Mix the flour with the salt, pepper and all of the herbs and spices
3. Coat the bottom of a cookie sheet or large baking pan with the canola oil.
4. Whisk together the eggs and water to make an egg wash.
5. Season the wings with salt.
6. One at a time, dip the chicken wings in the flour and herb/spice mix, then quickly into the egg wash and back into the flour dredge again.
7. Place the coated chicken wings in the pan and lightly spray the tops with canola oil from a spray bottle.
8. Bake for about 40 minutes or until fully cooked, golden brown and crispy, turning at least once during the cooking time.
9. Add the honey and orange zest to a small saucepan.
10. Bring to a gentle simmer for only a minute then remove from the heat.
11. Drizzle the wings with the orange honey when serving. 

Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle

Balsamic and Honey Roasted Beets

Balsamic and Honey Roasted Beets

Today's recipe comes courtesy of Spouse who loves this time of year because it's time for fresh local beets to hit the market. She grew up enjoying her mom's pickled beets all year long and our son has definitely inherited that love too.  Beets are a close second to parsnip in her list of favorite root vegetables and roasting them is her preferred method of cooking this dark, sweet vegetable.

Roasted beets are delicious just tossed with salt, pepper and a drizzle of olive oil but the addition of another couple of simple ingredients like honey and balsamic vinegar adds a beautiful, glistening and very tasty glaze to the roasted beets. Everyone is always looking for great side dishes for Fall meals and this one is not to be missed.

These warm roasted beets also make a phenomenal addition to any salad but adding them to a spinach and goat cheese salad is a particular favorite of mine.

Balsamic and Honey Roasted Beets

Recipe by Barry C. Parsons

A simple delicious side dish or a great addition to a spinach and goat cheese salad.

Prep time: 5-10 minutes
Cook time: Approximately 1 hour
Total time: 1 hour and 10 minutes
Yield: 6 servings
Ingredients

• 2 pounds fresh beets
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp honey
• 1 tsp chopped fresh thyme (optional)

Cooking Directions

1. Preheat oven to 350 degrees F.
2. Peel the beets and cut them into roughly 1 to 1 1/2 inch cubes.
3. Toss the beets in the salt, pepper and olive oil.
4. Roast in a single layer for about 45 minutes, tossing occasionally.
5. Toss the partially roasted beets in the honey and balsamic vinegar and add the thyme too if you are using it.
6. Return to the oven and roast for an additional 15 minutes or so, tossing occasionally until the beets are fork tender.

Rock Recipes new weekly video cooking web series launches with Double Crunch Honey Garlic Chicken

Need an iPad or iPhone friendly link to this video? CLICK HERE 

 

I'm very happy to announce the launch of our new online video cooking series in cooperation with CBC Newfoundland and Labrador. We had a lot of fun shooting these videos, even though they were shot on the hottest days of the summer. The lovely Angela Antle of CBC Radio's Weekend AM joins me each week as we prepare one of the most popular recipes from the past 6 years on Rock Recipes.

With almost 2 MILLION hits on this website, the first recipe in our web series is also our most popular since I first started Rock Recipes back in the early Fall days of 2007. This week, the recipe hit another milestone of 200,000 repins on Pinterest, making it our most popular recipe there too. Take a look at what all the delicious fuss is about and join me every Sunday as we feature other popular dishes from Rock Recipes in this continuing series.

Get the full recipe by clicking this link: Double Crunch Honey Garlic Chicken.

Double Crunch Honey Garlic Chicken

Cherry Mint Lemonade {Honey Sweetened}

Spring is here!!!  This means cherries are in season!  

This gorgeous pink Cherry Mint Lemonade was so much fun to make.  Little Love requested we make homemade lemonade, and I was craving cherries ... so of course we had to make some. 

Organic Cherries + Mint + Raw Local Honey + Organic Lemons = EPIC Lemonade    

I’m super excited to be guest posting today for The Spring Dish {PLANT POWER} blog series at With Food + Love! 

I was so honored when Sherrie at With Food + Love asked me to do a guest post for this awesome series.  Sherrie is a Board Certified Holistic Health Coach "specializing in helping women and families eat clean, cook well and feel good."  Her blog is filled with beautiful photography, delicious recipes and healthy living tips.    

For the entire month of May, With Food + Love is hosting The Spring Dish {PLANT POWER} blog series, featuring delicious, seasonally fresh, healthy, plant-based recipes brought to you by the fabulous women behind With Food + Love, In the Kitchen, Keepin' It Real, Live Nourished, The Clever Carrot, GirlMakesFood, Tasty Yummies, and yours truly.  A special thanks to Sherrie for coming up with this wonderful idea and for hosting this blog series. xo

Please make sure to visit With Food + Love to check out Sherrie's awesome blog.  And while you're there, make sure to check out these fabulous recipes already posted: Spring Onion Farinata, {Chilled} Golden Beet Soup, {Warm} Watermelon Radish Salad, and Strawberry Mache Salad with Tamari Roasted Pepitas. 

So off you go ... ENJOY!  

Get the RECIPE HERE.

Little Love straining the Cherry Mint Simple Syrup

Get the RECIPE HERE.

This post is part of Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simple Sugar and Gluten Free, Hearth and Soul Hop @ Premeditated Leftovers, Traditional Tuesdays @ Cooking Traditional Foods, Real Food Wednesday @ Kelly the Kitchen Kop, Allergy-Free Wednesdays @ Laura's Gluten Free Pantry, Pennywise Platter Thursday @ The Nourishing Gourmet, Simple Lives Thursday @ My Humble Kitchen, Full Plate Thursday @ Miz Helen's Country Cottage, and Fight Back Friday @ Food Renegade.