Honest Fare

Pretty Provisions and Notes from the Kitchen

Mustard Greens Salad? Oh, yeah. Raw mustard greens, pears, pecans, parmesan cheese & lemony-thyme vinaigrette.

Mustard Greens Salad? Oh, yeah., Honest Fare by Gabrielle Arnold

Wait. Mustard greens in salad? Like raw? Oh yes. Are you guys already on this tip and I’m totally out of the loop or what?Either way, I’m definitely a little embarrassed to say that I just tried raw mustard greens for the first time about a month ago. And I live in the South! So there’s no excuse. I’ve had them cooked, but it’s never occurred to me to throw them in a salad. Always, always with the kale. You know, I really needed a new salad green in my life. So mustard greens it most enthusiastically is.
Not only is it delicious, this salad is such a pretty sign of spring: greenish-yellow ruffles with blushing pear slivers peeking through.

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Overnight Oats. Wake up to a delicious ready-made breakfast.

Overnight Oats., Honest Fare by Gabrielle Arnold

I wake up starving every morning. The growl of a hungry demon in my stomach jars me out of bed on the weekends. If it wasn’t for the demon, I might actually sleep in every once in a while. So skipping breakfast is not even a consideration. Problem is: I just took a new full time job (for the first time in 3 years) and it’s really getting in the way of my breakfasting ritual. So here I am, among the millions of people scurrying out the door with the sunrise, a to-go cup of coffee in one hand and a burnt piece of toast in the other. What a miserable start to the day. I refuse. Which is why a satisfying breakfast is at the top of my list as I work to restructure my life around this new gig. Oh, and did I mention that I have to drive almost an hour to get there? The hungry demon does NOT do well in morning traffic.

Solution: Overnight oats. They take a quick two minutes to prep the night before. Just combine oats, milk (almond, soy, regular, coconut, etc.), some nuts and fruit or whatever you’re into; let them soak and do their thing overnight, and wake up to a ready-made breakfast in the morning. Maybe top it off with some fresh fruit and you’re all set. I don’t know, it’s kind of brilliant.

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Romantic Cocoa Maple Bourbon Brew. And a Valentine’s Day Giveaway! Win a french press & the roasted organic cocoa beans used in this cocktail!

Romantic Cocoa Maple Bourbon Brew. And a Valentine’s Day Giveaway!, Honest Fare by Gabrielle Arnold

Valentine’s Day is this Friday (in case you forgot) and I’m actually pretty excited about it this year! We’ve decided to host a little Valentine’s party at our house as a way to show our friends some love and because it’s something for everyone to do without stressing. Kind of like the whole “friends Thanksgiving” thing, but for Valentine’s. Lots of fancy cheeses, some red wine poached pears, chocolate…all the romantic staples. And then the matchmaker in me can put on some sexy tunes and see if we can inspire a love connection between some of our single friends. Should be a good time. And if all else fails, I guess we can always play spin the bottle or something. Point is, I get to be with my sweetheart everyday and we do a pretty good job at telling/showing each other love – so this year, it’ll be beautiful to spend Valentine’s eve with our friends that mean so much to us.

But enough about me, you probably want to know about this awesome Valentine’s giveaway, which of course has a chocolaty theme!

Sorry, this giveaway has ended. But read on for the recipe!

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15-minute miso veggie soup. Purple & sweet potatoes, tofu, spinach and seaweed in a miso ginger broth.

15-minute miso veggie soup., Honest Fare by Gabrielle Arnold

Patience is a virtue in most cases. But when it’s cold outside and all you want to do is heat your body up from the inside out, well in that case, patience is basically irrelevant. So because I am the biggest wuss in Florida and possibly the world when it comes to cold weather, I make quick soups. Soups that taste amazing and take less than 20 minutes to make. This one comes together in about 15.

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Festive Kale Caesar Salad. Light, eggless Caesar dressing with homemade anchovy butter croutons.

Festive Kale Caesar Salad., Honest Fare by Gabrielle Arnold

What’s green and red with white all over? A kale Caesar salad of course! Well, I must be in the holiday spirit because this unintentionally came out to be the most festive looking salad of all time.

Love Caesar salad. Hate the calories though. Here we have a healthy and seriously delicious alternative to those traditional Caesar dressings that are loaded with fat from egg yolks, cheese and lots of oil. This one is made of Greek yogurt (protein!), olive oil, lemon juice, Dijon mustard, a touch of parm cheese, agave, salt and pep. I did add in one anchovy fillet for smoky flavor, but feel free to omit if you have any qualms because it’s great either way. I’m very impressed with how fantastic this Caesar-like dressing came out – you won’t miss a thing about classic Caesar!

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Happy Holidays Sale! Free Domestic Shipping and an additional 10% off Honest Fare Aprons.

Happy Holidays Sale!, Honest Fare by Gabrielle Arnold

Hope you had a great Thanksgiving. Get 10% off all orders today through Friday, Dec. 6 AND free domestic shipping for the rest of the month! Regular international shipping costs still apply, but you do get the 10% off this week.

Happy shopping!

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Cranberry Skillet Cornbread. For the Thanksgiving table or a perfect use for all that leftover cranberry sauce!

Cranberry Skillet Cornbread., Honest Fare by Gabrielle Arnold

With Thanksgiving just a couple days away, I’m sure many of you already have your menus set, but you probably don’t have plans for your leftovers just yet. Luckily, I’ve got this recipe for cranberry skillet cornbread – perfect to unload your remaining cranberry sauce into!

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Aloha Muffins with Macadamia Butter (gluten free, vegan) Pineapple, coconut, oat muffins with macadamia nut butter. Inspired by my recent trip to Hawaii!

Aloha Muffins with Macadamia Butter (gluten free, vegan), Honest Fare by Gabrielle Arnold

I know it’s Halloween week and I should probably be sharing some kind of spooky treat, but the truth is I’m not really feeling all that…uh, goolish at the moment. I just got back from an incredible trip to Kauai, Hawaii, where it’s warm and wild and breathtaking at every turn, so the thought of dressing up for Halloween is the farthest thing from my mind. What a chore that would be. I just can’t be bothered – so instead, I’m holding on to the warmth and the island flavors of Hawaii, which sound a hell of a lot better than costume make-up and miniature snickers. I hope you’ll enjoy this Hawaiian treat instead of a Halloween treat this year!

This recipe is inspired by the abundance of fresh fruit and coconut we ate there and the macadamia nut butter that’s so popular all over the island. The muffin is gluten free (made with oat flour and oats) and uses coconut milk and oil instead of butter. The vegan macadamia butter is a simple blend of roasted macadamia nuts, agave and coconut oil.

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