Homemade Roasted Almond Butter & Honey  

Yields 1 ¾ cups 

This method entails processing the almonds and oil multiple times and scraping down the sides of the work bowl. The reward is a fresh, intensely flavored almond butter that is the most special of spreads for your morning bagel.  Note: if you are using salted almonds, make sure to omit the salt in this recipe.  

INGREDIENTS

12 oz. unsalted roasted almonds  

2 Tbs. honey, more to taste 

½ tsp. kosher salt  

1/2 cup sunflower oil or grapeseed oil, more as needed 

INSTRUCTIONS

1. Add the almonds, honey and salt to a food processor or mini-chop and while pureeing, slowly drizzle in the oil. Using a spatula, scrape down the sides of the work bowl, and continue processing and scraping, until the mixture is a uniform, mostly smooth paste.

2. Serve immediately or hold in the fridge for up to 1 week. 

Balsamic-Strawberry Cream Cheese 

Yields 1 ¾ cups 

INGREDIENTS

8 oz. Strawberries, hulled and halved 

1 tsp. granulated sugar 

1 Tbs. balsamic vinegar  

8 oz. cream cheese, softened to room temperature  

INSTRUCTIONS

1. In a small bowl, toss the berries with the sugar and balsamic and let sit for 10 minutes, stirring occasionally.

2. Add the berries, balsamic mixture and cream cheese to a mini-chop or food processor. Process until the mixture is smooth and uniformly pink.

3. Serve immediately or hold in the refrigerator for up to 5 days.

Lemon Chive Butter 

Yields 1 ¾ cups 

INGREDIENTS

8 oz. unsalted butter, softened to room temperature  

1 tsp. Fresh lemon zest and 1 Tbs. Fresh lemon juice 

1 cup thinly sliced chives   

½ tsp. kosher salt or sea salt 

INSTRUCTIONS

1. Add all of the ingredients to a food processor or mini chop and pulse to combine.

2. Serve immediately or transfer to a large piece of plastic wrap, form into a log, and cut into slices for topping on toasted OMM bagels or breads.