You don’t have to spend a fortune on those little bags of artisanal granola you find at the market – it’s incredibly easy to make at home and customize to your liking! When I was in Telluride last month, the hotel baked a fresh batch of chia seed-speckled granola every morning that was impossible to resist. I came home determined to (a) make my own version, and (b) buy a home there. I think my husband is relieved I’m focusing on the granola.Maple Chia Cherry Granola
makes approximately 9 cups
- 4 cups old-fashioned rolled oats (not instant)
- 1 1/2 cups unsweetened coconut flakes
- 1/2 cup chia seeds
- 1 cup almonds*
- 1 cup shelled pistachios*
- 1 cup pecan halves*
- 1 cup maple syrup
- 1/2 cup + 2 tablespoons canola or safflower oil
- 1 tablespoon cinnamon
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 teaspoons fleur de sel or kosher salt, divided
- 1 1/2 cups dried cherries**
Preheat oven to 325 degrees.
- Place oats, coconut flakes, chia seeds, and 1 1/2 teaspoons salt in a large bowl. Roughly chop almonds, pistachios, and pecan halves and add to the bowl. Stir to combine.
- In a small bowl, whisk together the maple syrup, oil, cinnamon, almond extract, and vanilla extract. Pour over the oat mixture and stir until thoroughly combined.
- Spread mixture evenly on a large, parchment lined baking sheet. Bake for 40-45 minutes until mixture is light golden, stirring every 10 minutes during baking time.
- Remove granola from oven and sprinkle with remaining 1/2 teaspoon fleur de sel or kosher salt. Allow to cool.
- Stir gently, allowing some chunks to remain. Add the dried cherries and stir to combine.
*Feel free to substitute with any variety of nuts. It’s a great way to use up those odds and ends in your freezer or pantry!
**I add the cherries at the end because I find them to be too tough if they are baked. This also allows me to set aside a little granola before they are added for the non-dried-fruit-granola fans in the house.
A few months ago I decided to integrate Meatless Mondays into our weekly menu plan in the name of health and diversity. The problem is, I have relied heavily on pasta which is not the healthiest option nor is it diverse. This week I branched out and made veggies the star. I love that it comes together in less than half an hour and that it’s delicious served at any temperature, making it perfect for packed lunches and picnics. (And if you aren’t going meatless, this dish is an excellent accompaniment to teriyaki salmon or chicken.) Quinoa is a complete protein which makes it a great meat replacement, and it’s packed with fiber that will keep you full. Red bell peppers add a dose of sweetness to the dish, balancing out the kale which becomes crispy, smoky and slightly charred under the broiler. Broccolini, the other main component, is one of my favorite vegetables. It’s available in most grocery stores but if you can’t find it, regular broccoli works well too. Crispy Kale and Quinoa with Roasted Broccolini and Red Peppers
serves 4 as a main course
- 1 cup uncooked quinoa
- 4 cloves garlic, 2 minced and 2 sliced thin
- 2 lemons, one zested and juiced, one cut in half and reserved
- 1/4 cup olive oil + more for drizzling
- kosher salt
- freshly ground pepper
- pinch red pepper flakes
- 1/2 teaspoon Eden Shake Sesame and Sea Vegetable Seasoning (available in the Asian section of your grocery store. You can sub other sea seasonings and mix with black and/or white sesame seeds or use plain sesame seeds if you can’t find it) + more for sprinkling
- 2 bunches broccolini (about 1 pound), each stalk sliced in half lengthwise or two heads broccoli, broken into very small florets
- 2 bunches kale of any variety (about 12 oz), large ribs removed and leaves torn into two inch pieces
- 2 red bell peppers, sliced thin
- toasted sesame oil
- Place quinoa in a fine mesh sieve and rinse well. (Don’t skip this step or your quinoa will taste soapy and bitter). Cook according to package instructions.
- While quinoa is cooking, whisk together the 2 minced garlic cloves, lemon zest, lemon juice, 1/4 cup olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, 1/2 teaspoon Eden Shake, and a pinch of red pepper flakes.
- When quinoa is done cooking, stir the mixture from step 2 into the still warm quinoa and set aside.
- Preheat broiler to high. Spread the broccolini, red bell peppers, kale and the 2 sliced garlic cloves between two baking sheets. Drizzle with olive oil (about 2 tablespoons per sheet) and season with salt and pepper. Toss to coat.
- Broil each sheet for 4 to 5 minutes, stirring well half way through. If both trays do not fit on top rack, rotate trays from top to bottom half way through.
- Remove from oven and squeeze reserved lemon halves over the roasted veggies.
- Divide quinoa mixture and roasted veggies between four plates. Drizzle each lightly with toasted sesame oil and sprinkle on a bit more Eden Shake and red pepper flakes.
- If making ahead, drizzle the veggies lightly with toasted sesame oil (a little bit goes a long way) when they come out of the oven and toss to coat.
inspired by a recipe from Sarah Copeland’s cookbook Feast: Generous Vegetarian Meals for Any Eater and Every Appetite, discovered on the Sunday Suppers site
This recipe is for my sister Kath, who said the world could use a new chicken salad recipe – specifically one with crunch that does not involve celery. It’s a spin on all of those BLTs we ate growing up, and will hopefully remind you of summer during this seemingly endless deep freeze. Crisp-cooked bacon will add that crunch you’re looking for!BLT Chicken Salad with Basil and Grilled Avocado
- 5 cups cooked, shredded chicken*
- 3/4 cup mayonnaise
- zest of a lemon
- 3-4 tablespoons freshly squeezed lemon juice
- 1/3 cup packed basil leaves, finely chopped
- 2 large cloves garlic, one finely minced, one peeled and halved lengthwise
- 1 1/4 teaspoons kosher salt (less if table salt)
- 1 teaspoon freshly ground pepper
- 2 avocados (ripe but firm), halved lengthwise, pitted and peeled
- 3 small tomatoes, cut into thick slices
- 9 slices crisp-cooked bacon
- 6 ciabatta rolls, split
- Bibb or Romaine lettuce
- In a large bowl, whisk together mayo, lemon zest, 3 tablespoons of lemon juice, basil, the minced garlic clove, kosher salt and pepper. If mixture seems too thick, whisk in one more tablespoon lemon juice. Add the cooked, shredded chicken and stir until thoroughly combined. Taste for seasoning.
- Brush cut side of ciabatta halves, avocado halves, and tomato slices with olive oil. Heat a grill pan to medium-high. Place avocado halves flat side down on grill pan and leave undisturbed for a minute or two. Flip and do the same on other side. Remove from pan and cut into thick slices.
- Add tomato slices to grill pan and cook for a minute on each side or until tomatoes soften and begin to char. Remove from pan.**
- Add ciabatta halves cut side down and grill until warm and lightly toasted. Remove from pan and rub still-warm rolls on the cut side with garlic clove halves.
- If serving immediately, assemble sandwiches with the chicken salad, avocado, bacon (1 and 1/2 slices per sandwich) and tomatoes, adding lettuce if desired. If making ahead, crumble the bacon slices, cut avocado and tomato slices into chunks, and stir into chicken salad.
*Roast chicken is in regular rotation at our home, and I often roast two at once. There is plenty of room in the pan so why not? This way I can serve one for dinner and shred the second for enchiladas, salads, barbecued chicken sandwiches, or a quick dinner of quesadillas. Store-bought rotisserie chickens are a time saving alternative.
**Grilling or roasting winter tomatoes concentrates and sweetens their flavor, making them taste much more like summer tomatoes. It is a worthwhile step!