Hello, hello! Constance here. With the holiday season in full swing, everyone is planning little potluck get-togethers! Have no fear, this year we’ve got your covered on what to bring that will impress anyone from your boss to your best friend. Our delicious sautéed green bean dish will have them begging you for the recipe. Plus, now that you’ve eaten your veggies, that extra sugar cookie doesn’t count….THANKSGIVING0003


-1 lbs of fresh green beans
-1/2 yellow onion
-4 cloves of fresh garlic
– Salt
– Pepper
– Sugar


– Boil green beans for 5 minutes

– Remove from heat and toss green beans into cold water

– Sauté onions & garlic in olive oil until caramelized

– Add green beans & a dash of sugar & sauté until slightly brown

– Add salt and pepper to taste





Some say Thanksgiving is all about the turkey, but I happen to be a big fan of everything that accompanies the bird. Between the cranberry salad, stuffing, potato casserole, and pie, the real winner (in my personal opinion) of the table are the sides! For those of you trying to be a little more conscious of what you put into your mouth this holiday season, this roasted carrot recipe is for you! Full of vitamin D, this gorgeous carrot medley will keep you coming back for more!


Make sure that when you are preparing this dish to use young carrots for this recipe. Not the kind in a plastic bag, but the one sold in a bunch with the greens still attached. If you can find them, rainbow-coloured heirloom carrots make a particularly pretty presentation.

– 2 bunches fresh carrots, peeled and trimmed

– 1 tbsp olive oil

– 1 tsp salt

– ½ tsp pepper

– 5 sprigs fresh thyme

– 2 tbsp honey

– 2 tbsp balsamic vinegar


1. Preheat oven to 425F. Line a large baking sheet with aluminum foil.

2. Slice the carrots in half lengthwise. In a large mixing bowl, toss with oil, salt and pepper until evenly coated.

3. Arrange carrots in a single layer on the prepared baking sheet, and scatter thyme sprigs overtop. Roast in preheated oven for 15 minutes.

4. In small bowl, whisk together honey and balsamic vinegar. Pour over the carrots, and gently roll them around to coat. Roast for a further 15-20 minutes or until carrots are tender and caramelized. Serve immediately.


stancy bio buttonFood Styling by Stancy Higley & Recipe adapted from Isabelle Boucher for




If you like your desserts light, tender, and with a side benefit of healthy (comparatively), this Honey Almond Cake recipe is absolutely for you. As desserts go, I don’t judge based on health benefits because, to be honest, I don’t really mind a little indulgence. Desserts are supposed to be decadent and immensely satisfying. Now, don’t get me wrong, I play it smart. I’ll absolutely pass on the less satisfying Snickers bar for the fabulous Gelato I might have later in the week, but the best part of this Honey Almond Cake recipe is that it is truly, truly divine. It’s fluffy while still maintaining lush inside & the honey glaze is simply elegant. It’s good fun to make & it will absolutely be a fast favorite!



2 1/2 Cups of All-Purpose Flour
2 Teaspoons of Baking Soda
1/2 Tablespoon of Baking Powder
3/4 Cup of Granulated Sugar
1 Teaspoon of Salt
1 Cup of Honey
1 Cup of Butter (room temperature)
3 Eggs
1/2 Cup of Strong Brewed Coffee (Cold)
2 Tablespoons of Sour Cream
1 Tablespoon of Almond Extract
1 1/2 Cups of Chopped Nuts (optional)

honeyalmondcake0002 (1)


1/2 Cup of Honey
2 Tablespoons of Coffee
1/2 Tablespoon of Almond Extract
Fleur de Sel

honeyalmondcake0004 honeyalmondcake0003


1. Preheat oven to 350 degrees. Grease a 10-inch tube pan with non-stick cooking spray or butter and set aside.
2. Whisk together flour, baking soda, baking powder, and salt and set aside.
3. In a large mixing bowl, beat butter for two minutes, and add honey and sugar. Beat for 3-5 minutes, until light and fluffy. Add the eggs one at a time, beating well after each egg. Add half the flour mixture, and mix until combined. Add the coffee, and mix until combined. Add the remaining flour mixture and combine. Add the sour cream and nuts, and beat until smooth.
4. Pour the batter into the pan and smooth the top. Bake for 40-50 minutes. Let the cake cool for 30 minutes before removing it from the pan.
5. Heat the honey and coffee for the glaze in a small saucepan until warm and runny. Add the almond extract and mix. While the cake is still warm, pour the honey mixture over the top.
6. Sprinkle with fleur de sel and serve warm.

honeyalmondcake0007 honeyalmondcake0009

Screen Shot 2014-10-16 at 5.49.30 AM