Grilled corn on the cob slathered with Melt is the perfect complement for a backyard picnic or dinner party. For this sweet and tangy treat, we blended Melt® Organic with lime and honey and then sprinkled chopped cilantro generously on top.  Grilling fresh corn in its husk steams the kernels, charring them ever so slightly. This summer favorite serves 4 to 6.

Ingredients

1 cup Melt® Organic, room temperature

1 teaspoon honey

1 lime, zested and juiced

1 garlic clove, crushed

1 dash hot sauce

Salt, to taste

Freshly ground pepper, to taste

6 ears corn, silks removed, husks left on and tied

¼ cup chopped cilantro leaves

Butcher’s twine, as needed

Directions

• Blend Melt Organic, honey, lime zest and juice, crushed garlic and hot sauce in a food processor; season to taste with salt and pepper.
• Heat the grill to medium high.
• Peel the outer husks away from the corn without removing them.
• Remove the silk from inside the husk and then fold the husks back around the corn, tying the top with butcher’s twine.
• Soak ears of corn in cold water for 10 minutes.
• Place the corn on preheated grill.
• Close the lid and cook the corn 15 to 20 minutes, turning every 5 minutes.
• Remove the corn from grill, cool slightly and peel off husks.
• Spread generously with Melt mixture and sprinkle with cilantro.
• Serve immediately and enjoy!

Summer days are just around the corner and these delicious gorgonzola and walnut stuffed apples are easy to prepare with Melt® Organic.  Add this to your nutritious dessert options when you fire up the grill for your backyard barbeque.  Not a gorgonzola and walnut fan? Substitute brie and hazelnut as described below. This recipe is adapted from Better Homes and Gardens and makes 4 servings.

Ingredients

4 medium cooking apples, such as Granny Smith or Jonathan, cored

¼ cup Gorgonzola, Stilton, or Roquefort cheese, crumbled

¼ cup walnuts, chopped

2 tablespoons Melt® Organic, melted

4 teaspoons honey

Honey for drizzling

Directions

• Core apples almost to the bottom, leaving approximately 1/2 inch.
• Remove 1 inch of peel from the top of each apple.
• In a small bowl stir together Gorgonzola, walnuts, and Melt Organic.
• Fill each cored apple three-fourths full.
• Drizzle 1 teaspoon honey into each.
• Add remaining filling to apples.
• Place apples in a disposable foil pan.
• Cover and grill for 30 to 40 minutes or until tender:
• For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat over center of grill. Place apples on rack in the center of the grill.
• For a gas grill, preheat grill. Reduce heat to medium. Adjust grill for indirect grilling. Place apples on grill rack.
• Drizzle each serving with additional honey; serve warm.

Variation: Brie and Hazelnut Stuffed Apples

Prepare as directed except substitute 1/3 cup of finely cubed brie for the Gorgonzola, 3 tablespoons chopped hazelnuts for the walnuts, 4 teaspoons fig or red currant preserves for the honey, and add 1 teaspoon snipped fresh tarragon to the cheese mixture. To serve, melt additional preserves and drizzle over apples.

Celebrate Cinco de Mayo with this rich and satisfying chile relleno cornbread made with Honey Melt® – you won’t believe the scrumptious smell coming from your kitchen! This unusual cornbread is more of an entrée than a side dish. This recipe is adapted from Bonnie Mandoe’s Vegetarian Nights: Fresh from Hawaii. Happy Cinco de Mayo!

Ingredients

Topping:

2 7-ounce cans whole green chiles, trimmed and sliced for stuffing

4 ounces Monterey Jack cheese, cut into fingers

4 ounces cheddar cheese, grated

Chopped Vegetables:

1 cup chopped onion

½ cup chopped sweet red pepper

½ cup chopped green pepper

1 cup organic corn kernels (frozen is fine if fresh corn for shucking is out of season)

Wet Ingredients:

1¼ cup buttermilk

½ cup Honey Melt®, softened

3 eggs, beaten

Dry Ingredients:

1½ cups organic corn meal

1½ teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon salt

1 teaspoon cumin

1 teaspoon chili powder

Directions

Preheat the oven to 375 degrees F. Grease an 8-inch by 12-inch baking pan thoroughly with Melt® Organic. Serves 12.

• Carefully slice one side of each of the whole green chiles and remove the seeds.
• Stuff the cut ‘cheese fingers’ inside each of the sliced chiles and set aside.
• In a small bowl, combine the chopped onions and red and green peppers with the corn.
• In a separate bowl, combine the buttermilk, Honey Melt, beaten eggs and mix well.
• In a large bowl, thoroughly mix together all of the (remaining) dry ingredients.
• Add the liquid mixture to the dry ingredients and mix well, but do not beat.
• Stir in the chopped vegetables.
• Spoon the batter into the greased baking pan.
• Arrange the stuffed chiles in the batter, pressing them firmly into place.
• Sprinkle the grated cheese around the chiles.
• Bake until firm and lightly browned, around 30 to 40 minutes. Do not over bake.
• Cut into 12 squares and serve immediately.

If you are sad because you cannot enjoy Thin Mint Girl Scout Cookies due to their wheat and hydrogenated oils, be sad no longer! You will love these gluten- and grain-free Paleo Thin Mints made with Honey Melt® Organic spread. This recipe is inspired by a recipe found in Tammy Credicott’s cookbook, Paleo Indulgences.

Ingredients

• 1 cup blanched almond flour
• 1 teaspoon coconut flour
• 2 tablespoons cacao powder
• ¼ teaspoon baking soda
• ⅛ teaspoon sea salt
• 2 tablespoons Honey Melt
• ¼ cup honey
• 1 teaspoon peppermint extract
• 6 ounces dark chocolate chunks
• ½ teaspoon peppermint extract

Directions

Preheat oven to 350°.

In a food processor , combine almond flour, coconut flour, cacao powder, baking soda and salt.

Pulse in Honey Melt, honey and peppermint extract until dough forms.

Roll out dough between 2 pieces of parchment paper  to ⅛ inch thick.

Freeze dough for 30 minutes.

Using a 2-inch round cookie cutter , cut out dough.

Transfer circles to a parchment lined baking sheet.

Bake for 4-6 minutes.

Cool completely on baking sheets.

Freeze cookies for 1 hour.

Melt chocolate and peppermint extract in a small saucepan over very low heat.

Dip each cookie in chocolate, then place on a parchment-lined plate.

Freeze for 1 hour before serving.

Makes 20 cookies.

Adapted from Martha Stewart

These melt-in-your-mouth, gluten-free (and grain-free) Key Lime Melt®aways have a delightful crisp texture with just the right amount of lime that you will find yourself craving. This recipe can be made with regular limes, but if you happen upon some key limes, they are absolutely worth it.

Ingredients:
¾ cups Melt Organic®
1 cup powdered sugar (1/3 cup for recipe, 2/3 cup for dredging)
Grated zest of 4 tiny key limes or 2 large regular limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1¾ cup plus 2 Tablespoons all-purpose gluten-free flour (see NOTE below)
½ teaspoon xanthan gum
2 tablespoons cornstarch
2/3 cup powdered, confectioners’ sugar

NOTE: Gluten-free flour mix is 4 cups superfine brown rice flour, 1 1/3 cups potato starch (NOT flour), 2/3 cup tapioca starch. Combine all ingredients in a large ziplock bag. Shake until well blended.

Directions:
Cream the Melt and 1/3 cup powdered sugar. Beat in the lime zest, lime juice and vanilla until fluffy.

In a mixing bowl, whisk together gluten-free flour, xanthan gum and cornstarch. Mix the dry ingredients into the Melt mixture until well blended.

Place two sheets of waxed paper on the counter. Divide the dough in half, and roll dough into two 1¼ inch diameter logs. Wrap/roll each log tightly in paper and chill for at least 2 hours or overnight (preferred).

Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs. Slice dough into 1/4-inch-thick rounds. Place rounds on baking sheets spaced 1 inch apart.

Bake cookies about 15 minutes or until barely golden. Transfer cookies to a wire rack.

While still warm, place cookies in the sugar-filled bag and toss to coat. Store completely cooled cookies in an airtight container for up to 2 weeks. You may also keep the logs frozen for up to two months, and use them as the Melt®away craving hits.

Adapted from mommypotamus.com

Savory sage with a hint of sweet apples cooked in Melt Organic® makes this gluten- and grain-free holiday stuffing a delicious and welcome alternative to bread-based stuffings. When the holidays arrive, some of us worry about the wheat-heavy extravaganza and its effects on our digestive systems (me) or on our waistlines (my husband). This recipe is low-carb, GAPS-friendly, Paleo and Primal diet friendly and beats Stove Top any day. Yum!

Note: This recipe serves a small family of 2-3. Double or triple the recipe as needed.

Ingredients:
3½ cups onion, diced (1+ large onion)
2½ cups celery, diced (~4-5 celery ribs)
¾ cups apple, cored and diced (~½ apple)
¼ cup dates
2 cups almond flour/meal
2 teaspoons sage
2 teaspoons thyme
¼ teaspoon marjoram
¼ teaspoon rosemary
¼ teaspoon pepper
½ teaspoon salt
2 tablespoons Melt Organic®
3 eggs, whisked

Directions:
Preheat oven to 350 degrees F.

Add 2 tablespoons Melt Organic® to an iron skillet and warm over medium-low heat (I like to use a cast iron skillet so the entire recipe only uses one dish from start to presentation).

Add diced onion, celery, apple and herbs and sauté over medium heat for 5 minutes. Remove from heat.

Add almond flour and dates to the skillet and mix.

Add the lightly beaten eggs to the skillet and mix well.

Place the skillet in the oven and bake for 45 minutes to 1 hour. If you are not using a cast iron skillet, then transfer the mixture to a greased baking dish and place in the oven.

Happy Holidays!

Inspired by Leslie at Real Food Freaks

As we get ready for the holiday season, this Honey Melt® roasted sweet potatoes and Brussels sprouts recipe is a fabulous reinvention of a classic holiday dish.

Ingredients
4 lbs sweet potatoes (peeled and cut into bite sized cubes)
1 lb Brussels sprouts (trimmed and halved)
4 Tbsp Melt Organic®
5 pieces bacon (cut into lardoons or sliced into thin strips)
3-4 Tbsp Honey Melt® (softened 10 seconds in microwave)
Salt and pepper to taste
Pinch of cayenne

Directions
Preheat oven to 400 degrees F.

Melt the Melt Organic® in pan over medium-low heat and add bacon – browning but not burning it. Cook bacon for about 10 minutes.

Add sweet potatoes and Brussels sprouts and sauté for about 10 minutes, until the Brussels sprouts just start to brown.

Transfer veggies to a baking tray. Sprinkle with a pinch of cayenne and add salt and pepper to taste. Drizzle with softened Honey Melt®. Place baking tray in the oven for roasting.

Halfway through the oven-roasting (about 15 minutes), use a spatula to fold the mixture gently making sure all of the juices and spices are somewhat evenly mixed. Agitate the sheet so the mixture spreads evenly in the baking tray and place back in oven for additional 15 minutes (30 minutes total) or until the vegetables are browned and starting to crisp.

Enjoy!