Cauliflower Chickpea Salad with Curry Yogurt Dressing

A large head of cauliflower goes a long way. I may have purchased my last head to take it for a spin in fried rice, but there was plenty left for additional culinary creativity. Cauliflower has become quite the popular crucifer lately, and although I've loved in since I was a kid, it was Dijon-Roasted Cauliflower that spurred my more recent obsession with it. I've found that cauliflower makes a fine soup, veggie burger, or addition to pasta, but when the weather gets steamy and you want a little cauliflower in your diet, this is the way to go.

This salad formula is yet another example of my workhorse salad template (greens + fresh or cooked veggies + nuts + fresh or dried fruit + cheese; add beans or meat for extra protein) put to good use. The flavors and ingredients here borrow a little bit from both Moroccon and Indian cuisine, absolutely delicious despite the lack of authenticity. A combination of cauliflower and chickpeas make up the most belly-filling portion of this salad, and although I greatly prefer the combination, you could certainly double either the cauliflower or chickpeas in lieu of using the pair. Leftover roasted cauliflower and chickpeas make this meal even quicker and easier, both well worth the effort of cooking up an extra-large batch. The combination of sweet and chewy raisins, crispy and toasty almonds, and salty feta cheese contrast provide varied accent in each bite and the spiced creamy dressing pulling it all together nicely.

Cauliflower Chickpea Salad with Curry Yogurt Dressing
serves 1

2 ounces cauliflower, cut into small to medium florets with at least one flat side (or leftover Dijon-Roasted Cauliflower)
Olive oil cooking spray
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

2 tablespoons regular or Greek yogurt

1/4 teaspoon curry powder
2 cups (about 2 ounces) spinach, salad greens, or lettuce

1/2 ounce thinly sliced red onion (about 2 tablespoons)
1/4 cup canned chickpeas, thoroughly rinsed and drained, preferably roasted

1 tablespoon raisins

1 tablespoon toasted sliced almonds
1/2 ounce/2 tablespoons crumbled feta cheese
Salad dressing, for serving

1. Preheat oven to 450 degrees F. Spray a baking sheet with cooking spray. Toss the cauliflower and chickpeas with olive oil to coat and season to taste with salt and pepper. Roast until tender and browned, about 15 minutes, depending on floret size.

2. Meanwhile, combine yogurt and curry powder in a small bowl. Add water, about 1/4 to 1/2 teaspoon at a time, to achieve dressing consistency. Season to taste with salt and pepper.

3. Spread salad greens on a plate and top with red onion, cauliflower, chickpeas, raisins, almonds, and feta. Drizzle with salad dressing and enjoy!

Applesauce Flax Oat Bars with Fruits and Seeds

When it comes to breakfast on-the-go, these bars are the ultimate in portable oatmeal. I was personally sold on this recipe from the first ingredient on the list, healthy and flavorful coconut oil. I first bought coconut oil specifically to make Oatcakes, one of my all-time favorite snacks, but because I don't have familiarity with is as I do other oils, it hasn't gotten nearly the use it should. The rest of ingredients on the list - from the peanut butter, now shown to reduce the risk of breast disease, to the nuts, seeds, dried fruit, and spices - are no slouch either. Raisins, cranberries, pepitas, and sunflower seeds are ingredients that I always have in the pantry, but dried blueberries, cherries, or apricots or any kind of kind of nuts, preferably toasted, would make great substitutions. The applesauce keeps these bars moist and adds a subtle sweetness, but my next experiment with this recipe is sure to be using pumpkin puree instead of part or all of the applesauce. Individual bars freeze well, especially if you bake them in an individual brownie pan, which gives you more brown and crispy edges and makes them more structurally sound. With all the goodness of a loaded bowl of oatmeal, these bars pack flavor and nutrition into a form that's easy to eat anytime, anywhere.

Applesauce Flax Oat Bars with Fruits and Seeds

adapted from The Kitchn

makes 12 bars

1/4 cup melted coconut oil
3 tablespoons smooth peanut or almond butter
3 tablespoons honey, maple syrup, or brown rice syrup
1/4 cup ground flax seeds
1 1/4 cups apple sauce
1 teaspoon vanilla
3 cups rolled oats (use certified gluten-free oats if necessary)
1/2 cup raisins
1/2 cup dried cranberries
1/4 cup pumpkin seeds (pepitas)
1/4 cup sunflower seeds
1/ 2 to 1 teaspoon cinnamon (to taste)

1/4 teaspoon nutmeg (optional)
1/4 teaspoon salt

1. Preheat oven to 325°F. Line an 8"x8" baking pan with parchment paper.

2. In a small saucepan over low heat, combine the melted coconut oil, peanut butter, and brown rice syrup and stir until melted. Remove from heat. Add the ground flax seeds, apple sauce, and vanilla, and whisk to combine.

3. In a large bowl, combine the oats with the dried fruit, seeds, cinnamon, nutmeg, and salt. Add the liquid mixture to the dry ingredients and stir until well combined.

4. Transfer the mixture to the baking pan, pressing with your hands to create an even surface.

5. Bake until golden, about 45 minutes. Cool completely in pan. Lift out and cut into 12 pieces.

6. Store in an airtight container in the refrigerator. Wrap individual bars tightly for transporting.

Zucchini Oatmeal Breakfast Cookies

I promise we're at the end of the zucchini recipe barrage (or very close to it). There's still plenty of zucchini to go around and with the cooler fall temps sneaking in, it's a great time to bake. If you want to eat cookies on a regular basis (as I do), it's best to make them of the healthier variety. These little cookies are just the right balance of healthy breakfast (or snack) fare and delicious dessert goodness and the kind of snack that gets me through my morning at work. Zucchini is obviously a summer squash, but the combination of spices used here make this cookie feel perfectly at home in fall. The healthy amount of oats, fruit, and nuts make me think of these as a breakfast cookies, all the flavor of a hearty oatmeal baked into delicious, portable bites. The schizophrenic weather plaguing Wisconsin in these early days of September might making planning to bake a bit of a gamble (nobody wants to fire up the oven when it's 90+ degrees), but these store happily in the freezer for breakfast-on-the-run or bite to satisfy your sweet tooth anytime. Can't get around to these cookies until after zucchini season has passed? Swap in some grated carrots for convenient bites of carrot cake heaven.

Zucchini Oatmeal Breakfast Cookies
adapted from Two Peas and Their Pod

makes about 2 dozen cookies

1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup applesauce
3/4 cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup shredded zucchini
2 cups old fashioned oats
1/2 cup raisins or dried cranberries
1/2 cup chopped toasted walnuts or pecans

1. Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.

3. In a large mixing bowl, combine applesauce and brown sugar, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.

4. Slowly add flour mixture until just combined. Stir in oats, raisins, and walnuts.

5. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-14 minutes or cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.

Whole Wheat Zucchini Oatmeal Cookies

Zucchini, zucchini, zucchini. The reality of zucchini season is even more true this week than it was last week, and as a result I've got many a recipe to share. This time I'm going for sweet instead of savory, because when you've got as much zucchini as I do, you've got to make a real effort to mix it up and avoid zucchini burnout.

When it comes to sweet treats, zucchini bread or zucchini cake is probably the first thought for most people, but I wanted to bake some healthy work week treats I could keep the freezer, opting instead for healthy cookies. Whole wheat pastry flour makes the best baked goods in my opinion, its light texture and subtle flavor the perfect partner for the hearty, tender oats used here. Rich and crunchy walnuts and sweet and chewy raisins each bring their own contrasting flavor and texture, the whole magical mixture kissed with lovely flecks of green zucchini. The only less-than-wholesome elements come in the form of maple syrup and butter, two ingredients that nearly guarantee happiness whenever they appear. Honey could be substituted for the maple syrup for a more economical option and applesauce used for part of the melted butter, but I love the complex sweetness and richness these ingredients add and wouldn't dream of swapping them out.

The temperatures and humidity of summer don't often lend themselves to baking, but storms darkened the skies the day I decided to bake, the fierce winds carrying the irresistible aroma of these cookies throughout the house. Our current reprieve from the dog days of summer is the ideal time to play Betty Crocker, so take the opportunity to get creative with the bounty of zucchini, be it the one you grew yourself or picked up at the farmers' market or roadside stand.

Whole Wheat Zucchini Oatmeal Cookies
adapted from Hilltop Hanover Farm
makes about 20 cookies

1 cup whole wheat pastry flour
1 teaspoon baking powder
¼ teaspoon sea salt
1 cup rolled oats
1/2 cup chopped toasted walnuts, optional
1/4 cup raisins
1 cup shredded zucchini
1/2 cup maple syrup
1/2 cup melted butter
1/2 teaspoon vanilla extract

1. Preheat oven to 375°F. Oil a cookie sheet.

2. In a large bowl, combine the flour, baking powder, salt and oats. Stir in the nuts, raisins, and zucchini.

3. In a bowl, whip together the maple syrup, oil or butter, and vanilla.

4. Stir liquid ingredients into the flour mixture until well blended.

5. Using a two tablespoon ice cream scoop (or rounded tablespoons), drop onto the prepared cookie sheet, flattening slightly.

6. Bake until golden brown, 11-13 minutes. Cool 2 minutes on the cookie sheet, and then transfer to a rack to cool completely. Makes about 20 cookies.

Mashed Curried Chickpea Salad with Raisins and Almonds

I had a rare few days off from work this past week, a stay-cation of sorts. I'm the kind of person who has a hard time sitting still, but since this is the only time off I'm allowed this summer from work because of our project schedule, I made a conscious decision to give myself a break (for once) and relax. An important element of treating myself during my time off is food. I treated myself plenty to indulgent food (perhaps too much), but I also just relished having the time to leisurely prepare healthy lunches right before it was time to eat. I didn't have any intentions of coming up with new recipes during my time off, but I was struck with inspiration to make mashed chickpea salad wraps and I can't deny my culinary muses. I'm not sure what planted the inkling of this idea since I haven't been searching for recipes anything similar, but I certainly am pleased with what my subconscious created. Chickpeas eagerly soak up flavors, and here they are paired with their frequent cohort, curry, elevated by a rich almond crunch and sweet raisin bite. As with many of my more healthy creations I made this just for one, but it could easily be scaled up to feed a crowd for a picnic or provide for days of work lunches.

Mashed Curried Chickpea Salad with Raisins and Almonds
serves 1

1/2 cup cooked chickpeas, coarsely mashed
2 tablespoons finely chopped red onion
1 tablespoon chopped raisins
1 tablespoon chopped almonds
2 tablespoons regular or Greek yogurt
1/4 teaspoon curry powder
Whole grain tortilla, bread, pita, or crackers for serving (optional)
Lettuce, greens, or alfalfa sprouts, for serving (optional)

1. Mix all ingredients together in a bowl and stir well to combine. Place lettuce on tortilla (or other bread of choice) and top with chickpea mixture. Roll up tortilla, cut in half, and serve.

Granola Protein Bars

While I have a homemade or store bought granola bar, healthy cookie, every morning at work for a snack, they rarely fill me up until lunch time. The homemade ones usually do a better job, but my stomach still starts grumbling at least an hour before I get to sit down to eat. This granola bar is definitely the snack that has come the closest to keeping my tummy rumble-free until lunch. Perhaps it's the addition of vanilla protein powder, which adds subtle flavor in addition to stomach-satisfying protein, the generous size, or a combination of the two, but these the bars are exactly the fuel my stressful workday demands. Aside from the protein powder, all these elements are old hat for granola bar recipes, but that doesn't make the combination any less delicious. I close a classic combination for my first attempt, cranberry and walnut, but I already have other pairings in mind for rounds two and three - blueberry almond flax and apricot pistachio. As per usual, I froze extras, plucking one out each day to pack in my lunch, these bars just as scrumptious after thawing as fresh from the pan. They've only made it to the office so far, but I'm looking forward to the day I pack up a couple of these and hit the trail, snacking happily as I enjoy the all-too-fleeting summer in the great outdoors.

Granola Protein Bars
adapted from The Sprouted Kitchen
makes 8 large or 16 small bars

1 ¼ c. old-fashioned rolled oats

1 c. chopped nuts and seeds (almonds, pecans, walnuts, sunflower seeds, pepitas, etc.)
½ c. honey
1 T. water
1 t. pure vanilla or almond extract
1 t. ground cinnamon
¼ t. sea salt
1 c. crisp brown rice cereal
½ c. vanilla protein powder
1 c. dried fruit (raisins, cherries, cranberries, blueberries, apricots, etc.), chopped if necessary

1. Preheat the oven to 350 F. Spread the oats and nuts and/or seeds on a rimmed baking sheet and bake until just barely toasted, about 10 min. Remove from the oven and let cool.

2. Turn the heat down to 300 F. In a large mixing bowl, stir together the honey, water, vanilla, cinnamon and salt. Add the toasted oats and nuts, the rice cereal, and protein powder and stir until everything is coated. Stir in the dried fruit.

3. Line an 8×8-inch baking pan with parchment paper or aluminum foil, leaving an overhang on two sides for easy removal. Dump the granola mixture in the center. Using a large spoon or your fingers, press the mixture down firmly (wetting the spoon or your fingers with warm water or spraying them with cooking spray will help), being sure to push it all the way to the corners. Bake until the top is slightly toasted, 23-25 min.

4. Remove from the oven and let cool completely. Pull them out by the parchment edges and cut eight large bars or 16 small bars of equal size.

Coconut, Oat, and Quinoa Granola

There are infinite combinations for delicious homemade granola. I'm constantly mixing up the fruits and nuts that I throw in to my granola, but the one element I do neglect to change up enough is the grains. Granted, granola is pretty much defined by rolled oats, but there's certainly room for adding other grains, especially protein-rich quinoa, which adds a lovely nutritious crunch. Millet would also be a welcome addition, but it doesn't come with quite the nutritional bonus of quinoa. The remaining ingredients are a particularly delightful melange of nuts, seeds, coconut, and dried fruit that become wonderfully crunchy and subtly sweet when slowly baked in a light glaze. I typically eat granola for breakfast, but this also makes a wonderful topping for frozen yogurt or ice cream and is special enough to give as a gift. So much of my eating follows the seasons, but granola always has a place in my diet, from spring to winter, breakfast to dessert.

Coconut, Oat, and Quinoa Granola
adapted from Aida Mollenkamp
makes about 3 cups

2 tablespoons unsalted butter or virgin coconut oil
2 tablespoons honey, maple syrup, or brown rice or agave syrup
1.5 tablespoons packed dark brown sugar
1 teaspoons vanilla bean paste or extract
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1.5 cups old-fashioned oats (not instant)
1/2 cup chopped pecans, walnuts, or almonds
1/2 cup packed unsweetened flaked coconut
1/4 cup + 2 tablespoons cup uncooked quinoa, flaxseed, or hemp seed
1/2 cup shelled pumpkin seeds (pepitas)
1/4 cup raisins, currants, or dried cranberries

1. Heat the oven to 350°F and arrange a rack in the middle. Combine butter or coconut oil, honey, sugar, vanilla, cinnamon, and salt in a small pan and bring to a simmer over medium heat. Pour mixture into a bowl, add the oats and nuts and toss until evenly coated.

2. Spread the oat mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir in the coconut, quinoa or seeds, and pumpkin seeds, and spread out into a thin layer. Continue baking until the granola is very golden brown and smells toasted, about 10 to 15 minutes more. (Note : Granola should be golden and slightly crisp -- remember that it will crisp even more as it cools. Keep an eye on the granola at this point because, depending on the thickness of your baking sheet, it will cook faster or slower than mine did.)

3. Place the baking sheet on a wire rack and cool the granola to room temperature, at least 15 minutes.
When the granola is cool, add the dried fruit and toss to combine.

Granola Bars

There are countless good commercial granola bars out there (Kashi, Clif, Luna, Cascadian Farms, Nature Valley, etc.), but nothing quite compares to the homemade variety. In the same way that the chocolate chip cookie just out of the oven is always going to be best, a fresh, homemade granola bar is going to blow the commercial variety out of the water. Most granola bars are constructed from a combination of oats, seeds or nuts, and dried fruit, and these granola bars strike a particularly good balance of all those elements. The layered sweetness comes from a combination of light honey and deep dark brown sugar, each contributing nuanced flavor in addition along with the requisite sugar content. The pairs of grains (oats and wheat germ), seeds and nuts (sunflower seeds and almonds), and dried fruit (cranberries and raisins, as I made them), make each bite unique so there's no danger you'll get sick of them before the batch disappears. Striking a nice balance between crunchy and chewy, any extras can be frozen without too much loss of texture upon thawing. Simple, healthy, and delicious, if you've got the time for a little culinary project, these are certainly worth the effort.

Granola Bars
adapted from Alton Brown
makes 16 (2-inch) squares

8 ounces old-fashioned rolled oats, approximately 2 cups
1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
3 ounces sliced or slivered almonds, approximately 1 cup
1 1/2 ounces wheat germ, approximately 1/2 cup
6 ounces honey, approximately 1/2 cup
1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
1 ounce (2 tablespoons) unsalted butter, plus extra for pan
2 teaspoons vanilla extract
1/2 teaspoon kosher or sea salt
6 1/2 ounces chopped dried fruit, any combination of cranberries, raisins, apricots, cherries, or blueberries

1. Preheat the oven to 350 degrees F. Line a 9 by 9-inch glass or metal baking dish with a foil sling. Coat with butter or spray with cooking spray and set aside.

2. Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

3. In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

4. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

Surfer's Granola

For a while, I'd gotten into the bad habit of buying granola. I know that it's cheap and easy to make, but I'd gotten caught up in other projects (namely homebrewing) and abandoned my habit of making all my own granola and granola bars. And although I maintain a dedication to the fermented arts, I also made a New Years' resolution to get back into the habit of stocking my pantry and freezer with the fruits of my own labor. I've had this recipe bouncing around in the back of my head since I originally saw it in Bon Appetit and thought there no better time to conquer long-neglected tasks than the first week of the New Year. I don't much buy in to the idea of having to make goals and or better yourself on any sort of set schedule, but I do adore ritual and tradition and the psychological boost of a clean slate. And so I started off my year with a number of culinary efforts, including this granola. I've made many fruit and nut granolas, but this one distinguishes itself with a pleasant added crunch from the millet and unique texture. By first soaking the oats with hot water and then baking low and slow, you form delightfully crunchy shards of granola in all shapes and sizes. It's true that baking the nuts and oats separately requires more time and effort that the typical granola where they're all baked together at a higher temperature, but it's well worth it for the new sensory experience. Whether sprinkled generously over yogurt for breakfast or ice cream for dessert, this granola will delight your taste buds with salty, sweet, crunchy, and soft in each delicious bite.

Surfer's Granola
adapted from Bon Appetit
makes about 1 quart

2 cups old-fashioned oats
1/4 cup millet (optional; if not using, add an extra 1/4 cup oats)
1 tablespoon golden or other flaxseeds (optional)
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/3 cup honey
4 tablespoons extra-virgin olive oil, divided
2 tablespoons (packed) dark brown sugar
3/4 raw almonds, coarsely chopped
1/3 cup raw shelled pumpkin seeds (pepitas)
1/3 cup raw sunflower seeds
1 tablespoon dark brown sugar
1/2 cup raisins or dried cranberries

1. Heat oven to 300°. Mix oats, millet and flaxseeds (if using), 1/4 tsp. salt, cinnamon, and ginger in a medium bowl. Add 1 cup hot tap water. Mix thoroughly and let stand for 15 minutes to soften oats.

2. Bring honey, 2 Tbsp. oil, and brown sugar to a boil in a small saucepan, stirring to dissolve sugar. Add honey mixture to oat mixture in bowl and toss to coat. Spread out in an even layer on a large rimmed baking sheet.

3. Bake oat mixture, stirring 2–3 times, until dark golden brown, 50–70 minutes. Place sheet on a wire rack and let oat mixture cool completely.

4. Increase oven temperature to 350°. Mix remaining 1/2 tsp. salt, remaining 2 Tbsp. oil, almonds, pumpkin and sunflower seeds, and sugar in a medium bowl. Spread in an even layer on another rimmed baking sheet. Bake, stirring occasionally, until golden brown, 12–15 minutes. Place sheet on a wire rack and let nut mixture cool completely.

Combine oat mixture, nut mixture, and raisins in a large bowl.

Roasted Cauliflower, Chickpeas, and Raisins over Brown Rice

Today I will be picking up the first box of my winter CSA. While it will be overflowing with vegetables I love, sadly cauliflower will not be making an appearance. So before all my cauliflower cookery is just a distant memory, I've got a few fantastic cauliflower recipes to share. Chickpeas and raisins are common companions to cauliflower in Indian cooking, no it should be no surprise that they work so well together here. Garam masala, many of its iterations, has the perfect blend of smokiness, sweetness, and spice to harmoniously blend the flavors of the caramelized cauliflower, hearty chickpeas, sweet raisins, and nutty brown rice. Acidic accents of ginger, lemon, and cilantro brighten and lighten, creating the perfect blend of freshness and heartiness for a late fall meal. Full of Indian flavors, yet using the best of local produce, this is an expertly crafted mix of local ingredients and international flavor.

Roasted Cauliflower, Chickpeas, and Raisins over Brown Rice
adapted from The Fresh and Green Table by Susie Middleton
serves 4

1 pound cauliflower florets, each about 1 1/2 inches long, with one flat side
1 cup brown rice
3 tablespoons canola oil
1 tablespoons unsalted butter
1 cup chopped white or yellow onion
Kosher salt
1 1/2 teaspoons garam masala
1 large clove garlic, chopped
2 teaspoons chopped fresh ginger
1/3 cup dark raisins
3/4 cup chickpeas, drained and rinsed
1/2 teaspoon freshly squeezed lemon juice
2 tablespoons chopped fresh cilantro or parsley
1/4 cup chopped toasted almonds
4 lemon wedges, optional

1. Preheat the oven to 450 degrees F. Line a large, heavy-duty rimmed baking sheet with parchment or aluminum foil. In a medium mixing bowl, toss the cauliflower with 2 tablespoons of the canola oil and 3/4 teaspoon salt. Spread the florets, cut-side down, in a single layer on the baking sheet. Roast until tender and well browned on the bottoms, 20 to 22 minutes.

2. Meanwhile, cook the rice according to package directions or in a rice cooker. When done, set aside and keep warm.

3. Combine 1 tablespoon of the canola oil and 1 tablespoon of the butter in a 2- or 2 1/2-quart nonstick saucepan over medium-high heat. Add the onion, garam masala, and a good pinch of salt and cook, stirring, until softened, and some onions are beginning to brown and crisp, about 5 to 7 minutes.

5. Add garlic and ginger, and cook, stirring, until softened and fragrant, about 30 seconds to 1 minute. Add the raisins, chickpeas, and cooked rice, stirring until heated through. Remove from heat.

6. Add the cooked rice mixture and cauliflower to a large mixing bowl and stir well but gently. Add the lemon juice, cilantro, and almonds and stir again. Taste and season with additional salt if necessary. Serve right away, garnished with lemon wedges (if desired).

Broccoli, Bacon, and Blue Cheese Salad

I really stepped it up with my lunch salad this weekend. Typically, at least one meal on both Saturday and Sunday is a main course salad for me, consisting of fresh or dried fruit, nuts, and cheese. I mix it up a lot, depending on what I happen to have around and strikes my fancy, and I never tire of it. This weekend I happen to have some leftover roasted broccoli, which conjured up memories of one of my signature dishes as a child, Broccoli Bacon Salad. I was no kid gourmand, but I could always be counted on to make Broccoli Bacon Salad or Parmesan Potato Pie for a holiday or family gathering. The broccoli in that dish was not roasted, but it started me thinking about how much I love the combination of broccoli, raisins, sunflower seeds, and bacon in that salad. With that recipe safely hidden away in a cookbook at my parents' house, I decided it was the perfect opportunity to adapt those ingredients to a main course salad. And sure enough, that combination still makes my taste buds dance with delight, even better dressed up with a bit of red onion and blue cheese. There's no doubt that there's a lot going on in this salad-smokiness from the roasted broccoli and bacon, sweetness from the raisins, saltiness from the bacon and sunflower seeds, sharpness from the red onion, and a pungent punch from the blue cheese-but it all manages to blend together in perfect harmony. No lightweight in heartiness or flavor, this salad is perfect fuel for raking the yard, picking apples, carving pumpkins, or any other favorite fall pastime.

Broccoli, Bacon, and Blue Cheese Salad
serves 1

2 ounces mixed greens, rinsed and dried
4 ounces broccoli, roasted in olive oil, salt, and pepper until browned and tender
2 slices bacon, cooked until crisp and crumbled
1/2 ounce thinly sliced red onion
2 tablespoons raisins
2 tablespoons sunflower seeds
1 ounce blue cheese, crumbled
Salad dressing, for serving

1. Spread mixed greens evenly on a large plate, distributing remaining ingredients evenly over the top. Dress with salad dressing of choice, and enjoy!

Everyday Granola

One of my first culinary priorities once I got my kitchen unpacked in my new house was making granola. I'll confess to buying some commercial granola while in the midst of packing and moving, but I definitely felt a little guilty. It's so easy to make at home and overpriced in the store, that I can rarely justify picking up a bag. Despite an ever-growing list of house projects, I managed to set aside a little time early one Saturday morning a week after we moved in to make up a quick batch using a new recipe. Everyday Granola is the perfect name for this granola. It's a very classic recipe, customizable with any nuts or dried fruits you happen to have around the house, with just the right amount of sweetness and spice for breakfast. The combination of dark brown sugar and honey gives the granola character in addition to sweetness, with the spicy ginger and cinnamon playing perfectly against the sea salt. While I'm always on the search for bold and interesting new flavor combination, I have a great appreciation for solid, dependable recipes like this one that never disappoint and earn a constant place in my pantry. If you're looking to ease your way into making your own granola, this recipe is the perfect first step.

Everyday Granola
adapted from Bon Appetit, via Epicurious
makes about 5 cups

3 cups old-fashioned oats
1 cup coarsely chopped pecans
1/2 cup unsweetened shredded coconut
3 tablespoons (packed) dark brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon (generous) salt
1/3 cup honey
2 tablespoons canola oil
1 cup assorted dried fruit (raisins, cranberries, etc.)

1. Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss.

2. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit. DO AHEAD: Can be made 1 week ahead. Store airtight.

Mom's Nutty Granola

Yogurt with granola is one of the staples of my breakfast routine, appearing on my table usually twice a week. While there are countless excellent commercial granolas, I prefer experimenting with my own when I have time, saving money and creating whatever flavor profile I'm in the mood for. This is another recipe that's been lingering in the to-be-published list, but it's probably my favorite granola that I've ever made. A generous helping of varied nuts and seeds (customizable to whatever you may like) and oats are coated in a just-sweet-enough coating of honey and oil, each crunchy bite punctuated by juicy raisins. I only enjoyed this atop a bowl of plain yogurt for breakfast, but it also could certainly have a place at dessert sprinkled generously over vanilla ice cream. The perfect combination sweet and salty, crunchy and tender, this granola (or some variation thereof) will forever have a place in my heart and pantry.

Mom's Nutty Granola

makes about 7 cups

from Food and Wine

3 cups old-fashioned rolled oats
1/2 cup unsalted roasted peanuts
1/2 cup unsalted roasted almonds
1/2 cup unsalted roasted pumpkin seeds
1/2 cup unsalted roasted sunflower seeds
1/4 cup wheat germ
1 teaspoon salt
1 tablespoon hot water
3/4 cup honey
1/2 cup vegetable oil
1/2 cup raisins

1. Preheat the oven to 325°. In a bowl, toss the oats, nuts, seeds and wheat germ. In a small bowl, dissolve the salt in the hot water. Whisk in the honey and oil. Stir the liquid into the nuts to coat thoroughly, then spread on a large rimmed baking sheet.

2. Bake the granola in the center of the oven for 40 minutes, stirring every 10 minutes, until nearly dry. Turn off the oven and prop the door open halfway; let the granola cool in the oven, stirring. Toss the granola with the raisins; store in an airtight container for up to 3 weeks.

Whole Wheat Currant Scones

Although many scones have nearly turned into cookies these days, I'm a fan of the traditional, not-too-sweet variety. Creative flavors abound, which I both purchase and bake, but sometimes it's nice to go back to classics, the most traditional scones being currant scones. The simple flavor profile created by cream, butter, and currants is delicious, but the white flour traditionally used to make scones doesn't bring anything to the party in terms of nutrition or flavor, so I seek out scone recipes using whole grain flours. Whole wheat pastry flour gives these scones a wonderfully nutty flavor and light texture, a perfect contrast to sweet and chewy raisins or currants. And while cream lends an irresistible richness and decadence to scones, for pastries I plan on having for a regular weekday breakfast, I prefer the lightness and tang of buttermilk. Currants work best in this recipe, distributing tiny bits of flavor throughout the scone, but raisins or any other dried fruit you like (I recommend dried cherries or blueberries) will also work splendidly.

The next Saturday or Sunday morning you can have a little extra time, whip up a batch of these simple, flavorful scones and reward yourself with a hot breakfast fresh from the oven. If you don't have to share with too many people pop any leftovers in the freezer so you can treat yourself with a tasty breakfast any day of the week.

Whole Wheat Currant Scones
adapted from Bob's Red Mill
makes 8 scones

1 1/2 cups whole wheat pastry flour
1/2 cup toasted wheat germ
1/3 cup turbinado sugar
2 teaspoons baking powder
1 1/2 teaspoon cinnamon
1/2  teaspoon ground nutmeg
1/2  teaspoon sea salt
1/2 cup cold butter
1 large egg
1/2 cup buttermilk
1/2 cup currants or raisins

1. Preheat oven to 375°. Use an ungreased 10" x 15" baking pan.

2. In a bowl, combine whole wheat flour, wheat germ, sugar, baking powder, cinnamon, nutmeg and salt. With 2 knives or a pastry blender, cut in butter until coarse crumbs form.

3. In a small bowl, beat egg with buttermilk to blend. Add egg mixture and raisins to flour mixture; stir just enough to moisten evenly. Scrape dough onto baking pan; pat into a 1" thick round. With a sharp knife, cut round into 8 wedges, leave in place.

4. Bake 30-35 minutes until browned. Cut or break scones into wedges and serve warm or at room temperature.

Molasses Bran Muffins

Greetings 2012!

Although I really don't place any real significance on January 1st as compared to any other day of the year, as a fervently type-A person and lover of rituals and lists, I can't help but indulge in a bit of the ritual of New Year's Eve/New Year's Day. I believe that you should make changes any time that you want to better yourself, but despite all rationality, there is some appeal to the clean slate of New Year's Day. For that reason, I put up some thought both into what I would prepare for a decadent New Year's Eve dinner, as well as to the first thing I would eat in the New Year. So in the quiet early morning hours of January 1st, I made myself a maple latte and got to work on a batch of these molasses bran muffins. They represent much of what I want to accomplish in my cooking-they're healthy but still delicious and something that makes me look forward to getting up in the morning. The plethora of whole grains creates a hearty background which allows rich walnuts and plump and juicy raisins to shine, with just enough sweetness from the natural sweetener of your choice.

If you're used to the super-sweet muffins that seem to clog the supermarket (basically cupcakes without the frosting), this will be a big adjustment, but one that you may choose to make in the new year (you may want to start with only part whole wheat flour as you try and adjust your flavor palate). Whereas while flour forms bulk and white sugar sweetens without adding any flavor, here both the flour and sweetener are integral components of the character of these muffins. While nothing quite compares to fresh out of the oven, I froze extras for satisfying breakfasts throughout the week. I both eat to live and live to eat, and these muffins satisfy my craving for flavor and need for nutrition beautifully.

Molasses Bran Muffins
adapted from Bob's Red Mill

makes 12 regular (or 6 jumbo) muffins

1 1/2 cup whole wheat flour (whole wheat pastry flour will make a lighter muffin)

1 cup wheat or oat bran

1 teaspoon baking powder
1 teaspoon baking soda

1/4 teaspoon salt
1/2 cup raisins

1/4 cup chopped walnuts
3/4 cup applesauce

1 cup milk
1/2 cup molasses, honey, or maple syrup (or a combination)
2 eggs, beaten

2 tablespoons canola oil

1. Preheat oven to 400°F. In a large bowl, combine wheat bran, flour, baking soda, baking powder, and salt. Stir in nuts and raisins. 

2. In a separate bowl, blend applesauce, milk, molasses, oil and eggs. Add wet ingredients to dry ingredients and stir just until moistened. Spoon into 12 standard greased muffin tins (or paper muffin cups) and bake for 15-20 minutes. If making jumbo muffins, increase cooking time by 10 to 15 minutes.

Seeded Raisin and Walnut Granola

This probably sounds strange, but I've made a New Year's resolution to cook more. I know that I probably cook far more than the average person, but I'm still trying to break myself of the habit of occasionally buying food that I can make for much less with much higher quality at home, with the prime example being granola. Granola with yogurt is one of my favorite breakfasts and there's no reason I should be wasting money at the store when it is so easy and cheap to make it myself. And although one of the greatest advantages is being able to make it exactly to my taste (and the current contents of my cabinets), I still like to check a few reliable resources for some good recipes for inspiration.

On the most basic level, granola is rolled oats, dried fruit, and nuts with a mixture of fat and sweetener, but I'm trying to encorporate more bran, flax, and seeds, making this recipe a great starting point. Just the right combination of savory nuts and seeds and plump, juicy raisins mingling with toasty oats, all subtly glazed by sweetness and spice, this is a superb topping for yogurt at breakfast or ice cream for dessert. If you've made a resolution to cook more, save money, or eat better I hope you'll give this simple, delicious granola a try. Whether you make many different small batches with a wide variety of ingredients, or a huge batch to keep you supplied for weeks, the small time investment required will reward you many times over.

Seeded Raisin and Walnut Granola

adapted from Bob's Red Mill
makes about 2 to 2 1/2 cups

1 1/4 cups old-fashioned rolled oats

1/4 cup unsweetened shredded coconut
1/4 cup toasted wheat germ
2 tablespoons raw shelled sunflower seeds
2 tablespoons sesame seeds
1/4 cup chopped walnuts
2 tablespoons melted butter
1 tablespoon water

2 tablespoons honey
1/4 teaspoon sea salt

1/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 cup raisins

1. Preheat oven to 350°F, set aside a cookie sheet, lining with aluminum foil or parchment paper, if desired. Combine oats, coconut, wheat germ, seeds and nuts in a large bowl. In another container, mix together the butter, honey, water, salt, cinnamon and vanilla extract. Pour over grains, stirring thoroughly.

2. Spread mixture thinly on cookie sheet and bake for 10 to 15 minutes, stirring frequently. Oats should be crisp and brown, but coconut should not be burned. Allow to cool thoroughly, then add raisins and place in an airtight container for storage. Can be stored up to 3 weeks without refrigeration. Makes about 6 - 1/3 cup servings.

Kitchen Sink Granola

Although there are many wonderful granolas lining the aisles of the grocery store, there's rarely reason to buy them as granola is one of the easiest things to make yourself. Not only will you be able to combine your favorite ingredients in the perfect ratio for you, but you will save a ton of money in the process. Granola doesn't require a specific recipe, just a basic outline, but I still think it's worth browsing through recipes from reputable sources to look for creative combinations I may not have considered. I took a Martha Stewart recipe, adapted it for my preferences and what I had on hand to create what I've dubbed Kitchen Sink Granola. With an assortment of nuts, seeds, and dried fruit, this granola contains a little bit of everything, but could certainly accomodate additional ingredients or substitutions with whatever strikes your fancy. I have plain yogurt topped with granola a couple of times a week for breakfast, so I've had ample opportunity to make many different kinds, but I still seem to find delightful new combinations on a regular basis. While a granola with a more focused flavor palate can be delicious, I love granolas like this where no two bites are the same. And although I typically enjoy it as part of a well-balanced breakfast, granola can also move seamlessly to the dessert realm when sprinkled generously on top of a high-quality vanilla ice cream.


The only real stumbling block when making your own granola is the potential for burning during the toasting process. While you may be lulled into a false sense of security during the first 10 minutes or so of baking, granola can go from pleasantly toasty to unrecoverably burnt in short order (particularly the coconut), so make sure to keep a close eye on your granola, stirring frequently, particularly towards the end of the cooking time.

Whether you're making a New Year's resolution to eat healthier, spend more time in the kitchen, eat fewer processed foods, or save money, this recipe can have a place in helping you achieve that goal.

Kitchen Sink Granola
adapted from The Martha Stewart Living Cookbook : The New Classics
makes about 2 3/4 cups

1 cup old-fashioned rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup whole almonds, chopped
2 tablespoons flax seeds
2 tablespoons canola oil
2 tablespoons honey
1/8 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 cup dried cranberries
1/4 cup raisins (golden or regular)
2 tablespoons unsalted roasted sunflower seeds

1. Preheat the oven to 350 degrees F. Toss together the oats, coconut, almonds, and flax seeds in a medium bowl; set aside. Whisk together the oil, honey, salt, and cinnamon in a small bowl; stir into the oats mixture. Spread out the oats mixture on a rimmed baking sheet.

2. Bake, stirring frequently, until golden brown, 10 to 15 minutes. Remove from the oven and let cool completely. Transfer to a large bowl; stir in the dried cranberries, raisins, and sunflower seeds.

Pumpkin Raisin Oatmeal Cookies

In the summer, much more of my culinary efforts are focused on savory dishes than baking. Starting up the oven is less than appealing in ninety degree heat and there is so much beautiful fresh local fruit available that is delightful on its own or on top of (or in) homemade ice cream. But now that the temperatures have gotten cooler, I'm ready to throw myself back into baking.

I made these for my morning snack at work, so these cookies are not as rich as ones I'd make for dessert, but packed full of dried fruit and whole grains that give me that much-needed mid-morning energy boost. I often have a granola bar for my midmorning snack, but I feel much more satisfied eating something I made myself than just picked up at the store. I always buy granola bars without lots of whole grains, fruits, and nuts and no high fructose corn syrup or preservatives, but even most of the natural brands have more sugar than I really prefer. These are flavorful, but not overly sweet, so they hit that happy spot of treat and healthy snack and give me something to look forward to each day at work (my stomach often loudly growls in anticipation). I used raisins in these cookies because I didn't have enough dried cranberries, but I think either makes a delightful pairing with pumpkin. Next time I make these I'll probably cut back on the dried fruit and add either walnuts or pecans, but for a more indulgent cookie, some good dark chocolate would be most welcome in the delightful little bites. By the same token, you could also replace the pumpkin purée with butternut or acorn squash puree or sweet potato puree for something a little more off the beaten path. Like so many recipes I love, this recipe allows to be as creative as you'd like to be, so go forth and bake up some tasty fall treats!

Pumpkin Raisin Oatmeal Cookies
adapted from Whole Foods
makes about 3 dozen cookies

2 cups old-fashioned rolled oats
1 cup whole wheat pastry flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon sea salt
10 tablespoons unsalted butter (1 stick plus 2 tablespoons), softened
2/3 cup packed brown sugar
1 1/2 cups canned pumpkin purée
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups raisins

1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.

2. In a medium bowl, stir together oats, flour, pumpkin pie spice, baking powder and salt. In a separate bowl, use an electric mixer to beat butter and sugar until light and fluffy, about 3 minutes. Add pumpkin, eggs and vanilla and beat until combined. Stir in flour mixture until just combined, and then fold in raisins.

3. Drop cookies by heaping tablespoon onto prepared baking sheets and gently press with fingers to flatten into discs (note that cookies will not spread while baking). Bake 20 to 24 minutes or until lightly browned. If baking two sheets at a time, rotate sheets half way through baking. Transfer to wire rack to cool. Store cookies in an airtight container.

Carrot-Walnut Cookies

I used to eat a granola bar and piece of fruit as my morning snack each morning at work, but although I chose granola bars without high fructose corn syrup, artificial sweeteners or non-whole grains, I was not happy with how high sweeteners fell on the ingredient list. I changed by snack to nuts and dried fruit without added sugar, but I've been missing having something a little more special for my morning snack. I've made granola bars many times in the past, but when I saw this recipe on the Whole Foods website, I knew it was a great new solution to my problem. It's only filled with healthy ingredients-nuts, whole grains, and fruit-but still a sweet little treat that will go splendidly with a piece of fruit and cup of green tea. Food is a very important part of my life and having 10 minutes with a healthy, delicious snack in the morning goes a long way towards buoying my energy and mood for the rest of the workday. This is truly a cookie you can feel good about eating, be it morning, noon, or night.

Carrot-Walnut Cookies
adapted from Whole Foods
makes about 24 cookies

1 cup raw unsalted walnuts
1 cup old-fashioned rolled oats
1 cup raisins
1/2 cup whole wheat pastry flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 carrots, grated
1 apple, grated
1 very ripe banana, peeled and mashed
1/2 cup apple juice

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. Combine walnuts, oats and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in flour, baking powder, cinnamon and ginger. Add carrots, apples, banana and apple juice and stir until combined. Drop by rounded tablespoons an inch apart on the prepared baking sheets, making about 24 cookies. Press down on each cookie with the back of a fork to flatten them slightly. Bake until tops and bottoms are lightly browned, 20 to 25 minutes.

Hippie Rice

The first signature dish I ever had as a kid was Broccoli Bacon Salad, a salad primarily composed of broccoli, dressed with a mayonnaise-based sauce and garnished with (obviously) bacon, sunflower seeds, and raisins. When I was flipping through The Food Matters Cookbook, this recipe stuck out to me because it reminded me of that dish which I made for nearly every family holiday gathering as a child, but is a healthier and more grown-up version. The combination of sweet, soft raisins and fresh, crunchy broccoli (I like mine cooked to crisp-tender) is a surprisingly good one, made even better with the nutty sunflower seeds and kick of heat from the red pepper flakes. This can either be served as a side or turned into a main dish with the addition of chicken or tofu and is great leftover for lunch the following day.

Hippie Rice
adapted from The Food Matters Cookbook by Mark Bittman

1⁄3 cup sunflower seeds
1 cup any long-grain brown rice
Salt
1 head broccoli (about 1 pound), cored and roughly chopped
2 tablespoons olive oil
1⁄2 cup raisins
1⁄2 teaspoon red chile flakes, or to taste
Lemon wedges

1. Put the sunflower seeds in a medium saucepan over medium-low heat and toast, shaking the pan often, until they begin to brown but don’t burn, 5 to 10 minutes. Remove the seeds from the pan and let cool in a big serving bowl.

2. Put the rice in the pan and add water to cover by about 1 inch. Add a pinch of salt and bring to a boil over medium-high heat, then adjust the heat so the mixture bubbles gently. Cover and cook until most of the water is absorbed and the rice is just getting tender, 20 to 30 minutes.

3. Pack the broccoli into the pan on top of the rice—don’t stir; just leave it on top—and add a little more liquid if the water is evaporating too quickly. Replace the lid and continue cooking, adding a small amount of water if the pan boils dry, until the rice and broccoli are both tender, 5 to 10 more minutes. Transfer the rice and broccoli to the bowl with the sunflower seeds and toss with the oil, raisins, and red chile flakes. Taste and adjust the seasoning. Serve immediately or at room temperature with the lemon wedges.