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.

Ginger Shrimp, Sugar Snap Pea, and Corn Stir-Fry

Sugar snap peas are one of the things I most eagerly anticipate appearing at the farmers' market. Left to my own devices, I could probably eat a half-pound of fresh peas in one sitting, but they quite often make into stir-fries like this one. Shrimp is indelibly associated with sugar snap peas in my mind, needing only a generous sprinkling of red peppers and corn to complete this delicious and visually impressive meal. Healthy of portions of fresh and crunchy vegetables happily mingle with tender shrimp on a bed of rice (or noodles) in a subtly spicy sauce in this perfect summer meal. This stir-fry isn't particularly adventurous or unusual, but it is a wonderful collection of classic flavors that subtly accents the featured ingredients, letting them shine in the best possible light. In a move a bit off the beaten path, I served my stir-fry with wild rice (actually a grass) instead of my usual brown, a substitution I found immensely satisfying. Even more flavorful and texturally interesting than white or brown rice (though also more expensive), wild rice is a more complex accompaniment to stir-fry that I heartily recommend trying. Although there are surely many more stir-fry recipes to come as I impulsively buy vegetables at the farmers' market, I hope you enjoy this classic stir-fry to kick off a summer of bountiful produce.

Ginger Shrimp, Sugar Snap Pea, and Corn Stir-Fry
from Bon Appetit, via Epicurious
serves 4

1 pound uncooked large shrimp, peeled, deveined
2 tablespoons canola oil
3 teaspoons minced peeled fresh ginger
2 large garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 pound sugar snap peas, strings removed
1 cup fresh corn kernels (cut from about 2 ears)
1/2 cup diced red bell pepper
3 green onions, thinly sliced on diagonal
2 teaspoons black or white sesame seeds (optional)

1. Mix shrimp, 1 tablespoon oil, 1 1/2 teaspoons ginger, half of garlic, 1/2 teaspoon salt, and crushed red pepper in medium bowl. Let stand 1 hour.

2. Heat wok or large nonstick skillet over high heat. Add shrimp mixture; sauté until shrimp are just opaque in center, about 2 minutes. Transfer shrimp to bowl. Add 1 tablespoon oil to wok, then add sugar snap peas, corn, bell pepper, green onions, 1 1/2 teaspoons ginger, and remaining garlic. Stir-fry until vegetables are crisp-tender, about 3 minutes. Return shrimp and any accumulated juices from bowl to wok; stir-fry 1 minute longer. Season with salt and pepper. Sprinkle with sesame seeds and serve.

Herbed Orzo with Peas

This was the first new recipe I tried in my new house. Inspired by the chive plants growing in my backyard (and to be honest, the fact that I had a bag of whole wheat orzo in the cabinet), I made this easy side I'd had bookmarked since even before I moved. Organizing a new house and working on  home improvement projects doesn't leave too much time for elaborate culinary creations, but I'm certainly not willing to give up healthy and flavorful meals just because I don't have as much free time as before.

This side is the height of simplicity, needing just your protein of choice to become a complete meal (in this case I made maple mustard glazed salmon). Nutty whole wheat orzo is the perfect canvas for fresh herbs and peas and savory Parmesan cheese, brought together with a bright splash of lemon juice, made rich and substantial with a generous splash of your best olive oil. Delicious warm, at room temperature, or even cool, this can be served at either a sit-down dinner or backyard barbecue, pairing effortlessly with almost any protein. Another recipe that's an ode to the season, there isn't a better time to give this recipe a try as a bounty of fresh peas floods the farmers' market.

Herbed Orzo with Peas
adapted from Martha Stewart
serves 4

1 cup whole wheat orzo
1/4 cup chopped fresh herbs, such as dill, chives, cilantro, or parsley
1 to 2 tablespoons fresh lemon juice
2 cups frozen or fresh peas
Extra-virgin olive oil (optional)
Freshly grated Parmesan, for serving (optional)

1. In a large pot of boiling salted water, cook orzo until al dente, adding peas during the last 2 to 3 minutes of cooking time.

2. Drain orzo and peas and transfer to a medium bowl. Add herbs and lemon juice and toss to combine. Season with to taste with salt and pepper and toss with olive oil and Parmesan cheese, if desired.

Roasted Asparagus and Mushroom Chicken Salad

Although I've been eating lots of main-course salads lately, I've been kind of stuck in a rut with my favorites. My husband and I have been in our new house for almost two weeks now, and although most things were unpacked just a few days after we moved in, I have a never-ending list of projects to tackle. Being able to throw together a tasty and nutritious meal quickly has been invaluable as I settle into my new house, but there hasn't been much time for creativity. Fortunately, not all my culinary inspirations require hours to realize (although I can't wait to make the most my new and much-improved kitchen), this simple salad being a prime example. The earthiness of the mushrooms is juxtaposesd perfectly by the fresh asparagus and salty, savory Parmesan cheese, made substantial by a generous helping of chicken. It's light enough for a summer main, but filling enough to be appropriate any time of the year. The vegetarian version of this salad is also delicious; the chicken can simply be omitted, but to make it hearty enough for a main course, walnuts are a great substitution.

As asparagus slowly fades from the farmers' market, chased by arrival of sugar snap peas, green beans, and other early summer bounty, I'll be happily indulging in the last of my favorite asparagus dishes, then gleefully moving on to a new round of culinary experiments. There's nothing more inspiring than the cornucopia of ingredients available in the farmers' market during the summer, and I can't wait to put my new kitchen to full use.

Roasted Asparagus and Mushroom Chicken Salad
serves 2

4 ounces cremini mushrooms, washed and sliced
4 ounces asparagus, cut into 1-inch pieces
Olive oil or olive oil cooking spray
Kosher salt and freshly ground black pepper
8 ounces boneless, skinless chicken breast
4 ounces mixed greens, spinach, or lettuce 
1 ounce freshly grated Parmesan cheese
Salad dressing, for serving

1. Preheat oven to 450 degrees F. In a large bowl, toss mushrooms and asparagus with olive oil, salt, and pepper. Spread in a even layer on a rimmed baking sheet and roast, tossing occasionally, until tender but not mushy, about 7 to 10 minutes.

2. Meanwhile, coat chicken breast lightly with oil and season with salt and pepper. Cook until internal temperature reaches 170 degrees F. Allow to rest for at least five minutes and then thinly slice or shred chicken.

3. Divide greens between two plates, topping each with half of the roasted asparagus, mushrooms,  and chicken. Top each plate with half of the Parmesan cheese and serve with dressing of choice.

Green Cabbage and Apple Saute

Firing up the grill every weekend is an elemental part of my summer. Burgers, chicken, hot dogs, ribs, and seafood all get their turn during the summer, but brats are probably the things I cook out the most. Although I typically nestle my brat in a hearty bun, top it liberally with mustard, sauerkraut, and onions with a generous scoop of beans on the side, sometimes it's nice to mix it up by serving this cabbage and apple saute alongside. Cabbage, be it raw (as in coleslaw) or cooked (like this dish), is a very traditional side because its crunchiness and acidity provided the perfect foil for the rich and fatty sausage. Lemon juice and wine keep the cabbage bright and light and apples contribute just the right amount of sweetness and tartness, creating a meal that hits all your taste buds.

Another great thing about this side? It's equally appropriate at a casual backyard cookout around a picnic table or plated dinner in the dining room. Gathered outside with friends and family? Pour a glass of cold beer and dig in with abandon. Want to make it a little classier? Set the table, pour a glass of white wine, light a few candles and settle in for a dinner party or date night.

Green Cabbage and Apple Saute
from Food and Wine
serves 6

One 3-pound head of green cabbage—halved, cored and coarsely shredded (12 cups) 
1 cup Riesling 
2 tablespoons fresh lemon juice 
1 1/2 tablespoons sugar 
1/4 cup extra-virgin olive oil 
1 large onion, thinly sliced 
2 Granny Smith apples—peeled, halved, cored and sliced 1/8 inch thick 
Salt and freshly ground pepper 

1. In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.

2. In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.

Seeded Edamame Burgers with Brown Rice and Apples

I'm still settling into my new house, so I'm sharing another recipe from the archives. I haven't had time to embark on any complicated culinary adventures or fully replenish the pantry, so I've only been cooking up some simple (though still flavorful and nutritious) dishes in my much-improved kitchen. While I can't wait to make the most of my gas stove and ample cooking space, it's going to have to wait a little bit longer.

I tried out this recipe back in the midst of my veggie burger obsession, though I was reluctant to share it because it was the least structurally sound of the veggie burgers I tried. A little finesse was required to carefully flip the burgers and keep them from falling apart (still pressing them back together a little bit), but I plan on adding egg (since I'm not vegan) in the future to help alleviate this problem. The flavors are clean and fresh with the nuts, seeds, and beans making the burger more than amply filling and are equally appropriate on a hamburger bun, pita, or bed of salad greens. Although they can definitely use a little work in the structure department, the flavors of this veggie burger make the bit of time investment and care it takes to turn out a batch, an ideal lunch in the dog days of summer.

Seeded Edamame Burgers with Brown Rice and Apples
from Veggie Burgers Every Which Way by Lukas Volger
makes six 4-inch burgers

2 tablespoons hulled raw sunflower seeds
1 tablespoon raw sesame seeds
1 cup frozen shelled edamame
2 1/2 tablespoons ground flaxseeds (1 tablespoon whole seeds)
1 apple, peeled, cored, and finely chopped
2 tablespoons brown (or white) rice flour
1 tablespoon molasses
2 teaspoons soy sauce or tamari
1 teaspoon toasted sesame oil
A few grinds of black pepper
2 tablespoons olive oil

1. In a dry skillet, toast the sunflower seeds over medium-low heat until lightly browned and fragrant, about 5 minutes, swirling the pan periodically. Transfer to a heat-proof plate. In the same pan, toast the sesame seeds until golden brown, no more than 2 minutes, swirling or stirring constantly to avoid overcooking and uneven browning. Transfer to the plate with the sunflower seeds.

2. Meanwhile, cook the edamame according to package directions. Transfer the beans to an ice bath to halt the cooking.

3. Whisk together the ground flax and 3 tablespoons water. Transfer to a food processor and add the toasted seeds and edamame. Pulse 10 to 15 times, just until the the mixture is evenly chunky.

4. In a mixing bowl, combine the edamame-seed mixture with the rice, apple, flour, molasses, soy sauce, sesame oil, and black pepper. The mixture should be moist and sticky. Adjust seasonings. Shape into 6 patties, flattening to a 1/2-inch thickness.

5. In a saute pan, heat the oil over high heat. When hot, add the patties, in batches if necessary to avoid crowding, cooking for 2 minutes. They should sizzle-this will create a nice crust. Reduce the heat to medium and cook for 2 or 3 minutes more. Carefully flip the burgers and cook until browned and firm, 4 to 5 minutes longer.

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.