Issue link: https://www.cominghomemag.com/i/1543375
Honey Banana Bread SERVES 4-6 Crunchy Honey Almond Kale Salad SERVES 6 1. In a food processor, combine ricotta, olive oil, lemon juice, salt, and pepper until smooth, about 1-2 minutes. 2. Spread whipped ricotta in a shallow serving bowl and drizzle with hot honey. 3. Top with basil and pistachios and serve with crackers. 1. Toast almonds in a frying pan over medium heat. Add soy sauce and stir until lightly coated. Remove from heat, set aside, and let cool. 2. Make the dressing by adding balsamic vinegar, olive oil, Dijon mustard, garlic, and honey to a jar. Shake until well-combined. 3. Add kale to a large serving bowl and mix in dressing until leaves are coated. 4. Top with toasted almonds and Parmesan cheese, toss, and enjoy. 1. Preheat oven to 350°F. 2. Cream butter, sugar, and honey in a mixing bowl. 3. Add bananas and mix until well-incorporated. 4. Slowly add eggs and mix thoroughly. 5. Add flour, salt, and baking soda, and mix. 6. Pour batter into greased and floured loaf pans lined with parchment paper. 7. Bake for approximately 60-75 minutes, until a toothpick comes out clean. 16 oz whole milk ricotta 2 Tbsp olive oil 2 Tbsp lemon juice sea salt black pepper 3 Tbsp hot honey 2 Tbsp fresh basil, minced ¼ cup pistachios, chopped crackers (for serving) ¼ cup almonds, sliced 1 Tbsp soy sauce 2 Tbsp balsamic vinegar 3 Tbsp olive oil 1 tsp Dijon mustard 1-2 cloves garlic, crushed 1-2 tsp honey 2 bunches kale, washed & torn into bite-size pieces ¼ cup Parmesan cheese, grated 1 cup butter, softened 1 cup sugar ½ cup honey 6 overripe bananas, mashed 4 eggs, room temperature 2½ cups all-purpose flour 1 tsp salt 2 tsp baking soda Hot Honey Whipped Ricotta SERVES 4-6 COMING HOME MAGAZINE 23