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Jicama Salad with Mango and Lime
Lunch Latin American

Jicama Salad with Mango and Lime

4.9

Prep
30 min
Cook
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the salad: Toss jicama, bell pepper, mango, and red onion together in a large bowl.
  3. 3 To make the dressing: Stir cilantro, honey, lime juice, salt, and cayenne pepper together in a small bowl.
  4. 4 Pour dressing over salad and toss to coat. Cover and refrigerate for at least 15 minutes before serving.

By GF mama

Arepas
Lunch Latin American

Arepas

5.0

Prep
15 min
Cook
11 min
Total
27 min

Instructions

  1. 1 Bring milk to a simmer in a pot. Remove from heat and stir in butter.
  2. 2 Combine arepas flour, grated Monterey Jack cheese, kosher salt, and black pepper in a large bowl. Add the hot milk mixture and honey; stir until combined. Let mixture sit until milk is absorbed enough for a soft dough to form, 1 to 2 minutes. Dough will continue to stiffen.
  3. 3 Form dough into 12 balls about 2 inches in diameter. Flatten between palms into 3 1/2- to 4-inch arepa patties about 1/3-inch thick.
  4. 4 Heat oil in a large nonstick skillet over medium heat. Fry 3 to 4 arepas at a time until lightly golden brown, about 3 minutes per side. Slice each arepa in half crosswise and stuff a portion of chicken, sliced Monterey Jack cheese, and avocado between the halves.

By beckinoles

Country Crock® Honey Butter Spread
Lunch

Country Crock® Honey Butter Spread

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In small bowl, combine Country Crock® Spread with all ingredients. Cover and refrigerate until ready to use. Serve, if desired, on biscuits, toast and/or muffins.

By Country Crock

Cinnamon-Raisin Peanut Butter Sandwich
Lunch

Cinnamon-Raisin Peanut Butter Sandwich

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a small bowl, mix together peanut butter, honey, and cinnamon.
  2. 2 Spread about 2 tablespoons of the peanut butter spread over one side of one slice of bread. Sprinkle 1 tablespoon raisins evenly over peanut butter, and place a slice of bread on top of the raisins to make a sandwich. Repeat with remaining ingredients.

By Allrecipes Member

Creamy Kiwi Sandwich
Lunch

Creamy Kiwi Sandwich

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a small bowl, mix together Neufchatel cheese, lemon zest, and honey. Refrigerate for 1 day to allow the flavors to develop.
  2. 2 Spread about 2 tablespoons of the sweetened Neufchatel cheese over one side of a slice of bread. Top with about 2 tablespoons of chopped kiwi fruit, and another slice of bread. Repeat with remaining ingredients to make 8 sandwiches in all.

By Sydny

Grilled Peach Toast with Mascarpone and Honey
Lunch

Grilled Peach Toast with Mascarpone and Honey

1.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Lightly butter the slice of bread and lay peach slices on top. Grill gently on the preheated grill until peach softens. Dot with mascarpone cheese and drizzle with honey.

By ghada faris

Sweet Carrot Salad
Lunch

Sweet Carrot Salad

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.

By Doug Matthews

Pan-Seared Brussels Sprouts
Lunch

Pan-Seared Brussels Sprouts

4.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Slice each Brussels sprout into 5 or 6 slices.
  2. 2 Mix Dijon mustard and honey together in a small bowl.
  3. 3 Heat olive oil in a large skillet over high heat. Add Brussels sprouts and cook for 1 minute. Pour in Dijon-honey mixture; cook and stir continuously until Brussels sprouts start to brown, 2 to 3 minutes. Add almonds and cherries in the last minute of cooking. Season with sea salt.

By Chef V

Animal Crackers
Lunch

Animal Crackers

3.9

Prep
30 min
Cook
10 min
Total
42 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor.
  2. 2 In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets.
  3. 3 Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.

By Terri Thompson

Orange Romaine Salad
Lunch

Orange Romaine Salad

4.6

Prep
Cook
Total

Instructions

  1. 1 In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
  2. 2 Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

By Justin Shepheard

Blueberry Spelt Muffins
Lunch

Blueberry Spelt Muffins

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Stir honey, coconut oil, eggs, and mashed bananas together in a large bowl.
  3. 3 Mix together spelt flour, baking soda, cinnamon, salt, and stevia powder in separate bowl. Gradually add flour mixture to honey-banana mixture, stirring until combined. Gently fold in blueberries. Scoop batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By April Fear

Deli-Style Fresh Broccoli Salad
Lunch

Deli-Style Fresh Broccoli Salad

4.5

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain bacon on a plate lined with paper towel.
  2. 2 Toss broccoli, cranberries, and green onion together in a large bowl. Whisk mayonnaise, honey, and vinegar together in a small bowl. Add bacon to broccoli mixture and toss. Drizzle dressing over the salad; toss to coat.
  3. 3 Refrigerate until cold, about 30 minutes.

By Anne Cassens

Plum Muffins
Lunch

Plum Muffins

4.5

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Combine sugar, pureed plums, pecans, honey, eggs, vanilla extract, and cinnamon in a blender; blend until smooth. Pour batter into a large bowl and add baking mix; stir well. Spoon into the prepared muffin tin.
  3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By Melissa Myers Moon

Layered Cheddar-Fruit Salad
Lunch

Layered Cheddar-Fruit Salad

4.2

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 In a small bowl whisk the mayonnaise, sour cream and honey together.
  2. 2 In a large bowl toss 1 cup of the cheese with the lettuce.
  3. 3 In a 2 1/2 quart glass bowl, layer half of the lettuce mixture, peaches, remaining lettuce mixture, strawberries, grapes and remaining cheese. Spread mayonnaise mixture over the top or serve on the side. Chill well before serving.

By CHRISTYJ

After School Fruit Rolls
Lunch

After School Fruit Rolls

4.6

Prep
13 min
Cook
Total
13 min

Instructions

  1. 1 Combine fruit, honey and cinnamon in a bowl. Spread each tortilla with 1 tablespoon peanut butter, leaving a 1-inch border. Spoon fruit filling down the center of each tortilla. Sprinkle with nuts, if desired. Fold in 2 sides of tortilla to meet in center, then roll up, bottom to top. Place seam-side down. Halve each tortilla on a sharp diagonal.

By Mission Foods

Spiralized Apple Salad
Lunch

Spiralized Apple Salad

4.0

Prep
15 min
Cook
3 min
Total
18 min

Instructions

  1. 1 Whisk olive oil, white balsamic vinegar, Dijon mustard, and honey in a small bowl to make dressing.
  2. 2 Cut Granny Smith and Red Delicious apples into noodles using a spiralizer fitted with the large shredding blade.
  3. 3 Place apple noodles in a large bowl and toss with lime juice to keep them from turning brown. Pour in dressing; mix gently until salad is combined.
  4. 4 Place pine nuts in a small skillet over medium-low heat. Toast pine nuts, shaking often, until golden brown, about 5 minutes. Sprinkle pine nuts over salad.

By lutzflcat

Strawberry Avocado Salad
Lunch

Strawberry Avocado Salad

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
  2. 2 Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.

By ENIGMA497

Christie's Salad
Lunch

Christie's Salad

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Toss kale, grapes, feta cheese, and walnuts together in a large salad bowl.
  2. 2 Stir seasoned rice vinegar and water together to make 3/4 cup total volume. Whisk honey and olive oil into the vinegar mixture until completely integrated; pour over the kale mixture and toss to coat.

By Kristie Ann