1. Trim off stalk ends of zucchini and cut each one in half. Stand each half on its end and slice downward to get long slices about [q:1/2] inch thick. Put to one side.
2. Toast pine nuts in a dry frying pan over medium heat for 3 to 4 minutes, or until patched with brown, stirring occasionally to start with and then more often after 2 minutes. Take care they do not burn. Tip pine nuts into a wide, shallow serving dish.
3. Return pan to heat and pour in 1 tablespoon of the oil. Cook a third of zucchini over a medium-high heat until patched with brown on both sides and floppy in texture. Transfer to a serving dish and, if necessary, add another [q:1/2] tablespoon of oil to pan. Cook another third of zucchini in same way. Add [q:1/2] to 1 tablespoon more oil to pan and rest of zucchini. When you turn these over to brown on second side, add garlic and lemon zest.
4. Turn off heat and tip everything into serving dish. Pour lemon juice into hot pan, stir quickly, and then pour into serving dish.
5. Roughly tear basil leaves and scatter over zucchini. Sprinkle with salt and grind over plenty of pepper. Carefully turn zucchini over, using two spoons so it is combined with seasonings, basil, and pine nuts.
6. Drizzle honey over top. Serve hot, warm, or at room temperature.

1. Place all ingredients (except those for garnish) in a high-speed blender. Blend until smooth.
2. Ladle mixture into soup bowls. Garnish, if desired. Serve chilled.

1. Preheat oven to 350°.
2. In a small bowl, whisk together honey, oil, and the [q:1/2] teaspoon each of the salt and pepper. Lightly brush each side of crostini with honey-oil mixture and place on a baking sheet. Reserve remaining honey-oil mixture for later.
3. Bake crostini in oven for 6 to 8 minutes or until lightly browned. Remove crostini from oven and let cool.
4. In a small bowl, mix together Boursin cheese, mayonnaise, Parmesan, the 1 teaspoon of black pepper, and the tarragon until smooth.
5. Divide cheese spread evenly between each crostini. Top cheese with 2 or 3 pear slices and bake crostini for another 6 to 8 minutes or until cheese is warmed through. 
6. Remove crostini from oven and top with toasted walnuts and shredded radicchio. Drizzle honey-oil mixture over crostini.
7. Serve immediately or at room temperature. Garnish with sprouts if desired.

1. Preheat oven to 325°.
2. Put nuts on a baking sheet lined with baking parchment and cook for 10 minutes.
3. Sprinkle paprika over nuts, pour over oil, and spoon over honey. (You don’t need runny honey—thick honey quickly melts on the hot nuts.) Stir around to mix nuts with honey, oil, and paprika. Put nuts back in oven for another 2 minutes, until lightly browned, taking care they do not burn.
4. Leave nuts to cool for a couple of minutes. Sprinkle with salt and use two forks or spoons to stir nuts around in honey mixture. Spread nuts out so they aren’t touching each other and leave to cool completely, stirring them once or twice as they cool.

1. Halve 2 apples lengthwise; brush with lemon juice.
2. Place cut side down in oiled baking dish. Brush with honey.
3. Bake, covered, at 400°F for 15 minutes.
4. Chop remaining apple; toss with remaining ingredients.
5. Remove apples from oven; mound apple mixture on apples.
6. Bake, uncovered, 10 minutes longer or until topping browns.

1. Cut and peel, removing white pith of oranges and grapefruits.
2. Cut between membranes to release citrus segments and add all fruit to a large bowl. (Can prepare this a day ahead of time and refrigerate.).
3. In a medium bowl, whisk honey, lime juice and mint together.
4. Pour honey mint syrup over prepared fruit and toss gently until all fruit is combined and coated.
5. Let citrus salad stand for about 15 minutes to allow flavors to blend.
6. Cover and refrigerate until chilled. Garnish with mint before serving.

1. Make the Biscuits

   1. Preheat the oven to 350°.
   2. Combine all dry ingredients in a medium mixing bowl.
   3. Combine all wet ingredients in a measuring cup, except the safflower oil, whisk and let rest for 5 minutes until curdled.
   4. Place the liquid ingredients in a blender and pulse several seconds.
   5. Combine the wet and dry ingredients and form into a ball of dough.
   6. Lightly flour flat surface and roll out the ball of dough until about [q:1/2] inch thick.
   7. Using a cookie cutter or a glass cut the dough into round biscuits about 3 inches wide.
   8. Lightly oil a cookie sheet with safflower oil, place the biscuits on and bake for about 15 to 20 minutes, until slightly golden. Do not over bake.

2. Make Strawberry Sauce

   1. While the biscuits are baking, slice 4 cups of strawberries and place in a small mixing bowl.
   2. Place the remaining 5 cups strawberries in the blender with the maple syrup and pulse several seconds.
   3. Pour the strawberry liquid over the sliced strawberries and refrigerate while you make the tofu whipped cream.

3. Make Tofu Whipped Cream

   1. Place the tofu, oil, maple syrup, honey, vanilla, lemon juice and salt in a blender and purée until smooth.
   2. Place the water and agar flakes in a small saucepan and bring to a boil.
   3. Reduce the heat to medium low and simmer about 5 minutes or so until the flakes dissolve.
   4. Pour the agar liquid into the blender with the tofu mixture. Blend for 2 to 3 minutes.
   5. Pour into a dish and place in the freezer for about 5 minutes to gel.
   6. Remove, place in the blender again and pulse until smooth and creamy, but stiff like whipped cream.
   7. When the biscuits are done, slice in half or leave whole, ladle strawberry sauce over and add a dollop of tofu whipped cream before serving.

1. Heat water until almost boiling, but do not boil.
2. Put in mug and add lemon, honey, and ginger slices.
3. Mix together and drink.

1. Put all ingredients into a glass
2. Mix and serve.

1. Preheat oven to 350°
2. Spread almonds out evenly on cookie sheet
3. Put almonds in oven for 10 minutes

Meanwhile:

1. In saucepan mix water, almond oil, honey, and cinnamon. Heat, but do not bring to a boil.
2. Add cooked almonds directly to the saucepan.
3. Mix for about 5 minutes - or until almonds have absorbed all of the liquid.
4. Place wax paper on cookie sheet and spread almonds out evenly.
5. Sprinkle cinnamon over almonds and let cool.