SPREAD THE JOY

For all intents and purposes, Melt is butter. Rich, delightful butter. The stuff that can turn pancakes into a religious experience, or corn into mouth-watering moments of silence. In fact, Melt is so much like butter, that it’s a direct 1:1 ratio. And that means no measurements, no calculations and no revisions. Just replace the old with the new. The bad fat with the good fat. The butter with butter (made from plants).

All Recipes

Creamy Au Gratin Potatoes

Creamy Au Gratin Potatoes is my husband's favorite dish. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It is the perfect side dish with roasted pork loin or beef tenderloin,...

Gourmet Spicy Kraut

Canning, pickling, and freezing are all worthy methods for preserving your garden’s bounty, but fermenting your gorgeous surplus of vegetables is even better. When performed correctly, raw fermentation is a miracle of nature with infinite possibilities for...

Best of the Summer Coleslaw

I love enjoying homemade coleslaw year-round, but coleslaw is truly a quintessential summer potluck dish. What I love most about this recipe is the use of 3 types of vinegar for nuanced flavor and combining Melt® Organic Mayo with organic, plain, full fat...

Grilled Rosemary Sea Salt and Vinegar Beet Chips

Instead of French Fries, try grilling these Rosemary Sea Salt and Vinegar Beet Chips as a colorful, flavorful, and more nutritious complement to your grilled meats and vegetables. Dipped in roasted garlic blended in yogurt, these beet chips are a fun...

Gluten-Free Carrot Cake

Gluten-Free Carrot Cake made with Melt® Organic icing is an easy favorite AND it’s made with HALF of the sugar. Ingredients: Cake batter (per layer): 1¼ cups honey butter ½ cup sugar 1 teaspoon vanilla extract 2 large eggs 1½ cups carrots, grated ½ cup...

Gluten-Free Banana Blueberry Loaf

This gluten-free Banana Blueberry Loaf recipe is excellent whether or not you are avoiding wheat. Neither I nor my husband could tell that this wonderfully moist and satisfying bread had not been made with wheat flour – except for the lack of digestive...

How to Make Lacto-Fermented Garlic

Raw garlic cloves can be harsh to eat. Eating raw garlic cloves upsets my stomach because of their intense heat. Enter lacto-fermented garlic! Naturally fermented garlic is an excellent way to enjoy raw garlic with all the enzymes and nutrients...

Sweet & Crunchy Brussels Sprouts

This recipe is a fun, vegetarian variation for Brussels sprouts. It’s a perfect alternative to all of the heavy foods we have been eating over the holidays. This recipe is adapted from the Food Network and serves 4. Ingredients 1 pound Brussels sprouts,...

Bolognese Meat Sauce with Spaghetti Squash

Winter is here and this authentic, hearty, wonderfully flavored Ragù – as the Bolognese call their celebrated meat sauce – is perfect after a long day in the cold. The difference between an acceptable Bolognese sauce and an excellent one is simmering the...

Savory MELT Salmon Cakes

These tempting Salmon Cakes are an excellent way to use leftover salmon. Even better, you can make a large batch of salmon cakes, freeze the patties, and sauté them straight out of the freezer when you are looking for a fast, filling, nutritious meal....

Melt® Organic Mayonnaise

Are you looking for a mayonnaise that will knock the socks off of store-bought mayo AND is made with good fats like virgin coconut oil and flax seed oil? Look no further: homemade mayo made with Rich & Creamy Melt Organic will be perfect for your...

Orange Ginger Beet Kvass

Loaded with minerals, probiotics, and phytonutrients called betalains, Orange Ginger Beet Kvass is a serious contender in my Top 5 Best-Health-Foods-Ever list and could be the most potent fermented food I have discovered. Lisa’s Counter Culture...