Honest Fare

Pretty Provisions and Notes from the Kitchen

Sending you some love this Valentine’s Day Chocolate ‘Lovanadas’ Recipe & Giveaways!

Sending you some love this Valentine’s Day, Honest Fare by Gabrielle Arnold

This special Valentine’s Day post is for all my sweethearts out there who show me love by following this blog. You’re all getting a chance to have some amazing artisan chocolate delivered to you on Valentine’s Day. Three of you will win! And let’s also talk about this recipe for the lovely heart-shaped empanadas filled with cinnamon chocolate lava that I’m calling ‘lovanadas’.

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Raw Brussels & Avocado Salad in Tarragon Dressing.

Raw Brussels & Avocado Salad in Tarragon Dressing., Honest Fare by Gabrielle Arnold

These sweet mini cabbages are great eaten raw – extra crunchy and refreshing. And separating the leaves is not only beautiful, but makes them perfect little cradles for dressing and all the other good stuff in this salad. That good stuff being avocado, goat cheese, apple, pepita seeds and a bright tarragon dressing.

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Super Berry Scones (Whole Wheat & Greek Yogurt) Plus an exclusive discount code for ordering organic super berries!

Super Berry Scones (Whole Wheat & Greek Yogurt), Honest Fare by Gabrielle Arnold

Our star ingredient in these “super berry scones” is the golden berry or golden cherry a new super berry I’ve recently discovered that’s rich in phosphorous, calcium, and vitamins A, C, B1, B2, B6, B12 and protein. Yes, protein! For a fruit, golden berries are extremely high in protein (16%). The Greek yogurt and nuts add some additional protein here as well. And in an effort to make the healthiest scone on earth, of course I used whole-wheat flour and coconut oil instead of butter…

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Hearty Veggie Tacos

Hearty Veggie Tacos, Honest Fare by Gabrielle Arnold

They’re so perfect for right now. Hearty veggies in beautiful fall colors. Sweet potato, acorn squash, green beans, Portobello mushrooms, onions, parsley and alfalfa sprouts for some crunch. I just roasted the mushrooms, onions and green beans in a cast iron pan with some garlic and parsley, salt and pepper. The sweet potato is straight up, but the acorn squash was brushed with cumin, thyme, chili powder, cayenne pepper, coconut oil and honey. Instead of cilantro, I went with parsley because if felt more fitting here.

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Perfect Thanksgiving Cocktail: Sage and Peppercorn Old Fashioned

Perfect Thanksgiving Cocktail:  Sage and  Peppercorn Old Fashioned, Honest Fare by Gabrielle Arnold

I can think of a hundred reasons why Thanksgiving is my favorite holiday. But I’m not going to get into all that now because, let’s face it, we’re all too preoccupied planning or thanksgiving menus. There’s always so much to do! Maybe you need a little something to take the edge off? Might I suggest this Sage & Peppercorn infused Old Fashion? It’s a take on your classic Old Fashioned cocktail, a la Thanksgiving. Gorgeous on your table and the perfect flavors to match any thanksgiving feast.

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Coconut Oat Goji Berry Cookies

Coconut Oat Goji Berry Cookies, Honest Fare by Gabrielle Arnold

You’ve got to respect the person who just whips up a batch of oatmeal raisin cookies from scratch at 10pm for no other reason than to satisfy a craving. I’m not talking about myself, of course. I would probably never do such a wild thing. But, that’s exactly what a friend (rather discretely) did for us after dinner the other night, reminding me of how very much I love oatmeal cookies. I limited myself to just one pancake-sized, warm and chewy with the steam still rising cookie that that evening, but I thought about those damn things for the rest of the week. Until one morning, it occurred to me that I should just throw caution to the wind and bake a batch of spontaneous cookies for breakfast! So I basically just opened the cupboard and started pulling things out and this is what I came up with…

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The Lobster (un)roll.

The Lobster (un)roll., Honest Fare by Gabrielle Arnold

I’m no lobster roll expert (I am a Floridian, after all). I do love them though. The heaps of sweet, sweet meat spilling over the brim of that soft, soft bread. Lobster meat in your face. So good. And maybe you’re like me, and all you’re really after is the lobster and you end up tossing away half the bread? That tends to me my modus operandi, which is precisely what inspired this recipe for a lobster unroll. It’s like a bunch of mini open-faced lobster rolls with very little bread. And very much lobster meat!

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Chipotle Guacamole & Grilled Tortilla Chips.

Chipotle Guacamole & Grilled Tortilla Chips., Honest Fare by Gabrielle Arnold

I’m such an avocado freak. It ends up in nearly everything I eat, without even trying. And when it comes to guacamole, I’m all over it. I recently had more than my share of one of the best guacs I’ve ever had, at an upscale Mexican restaurant called La Condesa (highly recommend) in Austin, TX. With a smoky blend of chipotle and toasted almonds, it was certainly the most interesting and surprising take on guac I’ve ever experienced. I left the restaurant knowing I’d have to recreate a version of it when I got home!

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