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.

Whole Wheat Apricot Scones with Flax Seeds and Oats

With the farmer's market returning to all its outdoor glory next week, my weekends of baking breakfasts are coming to an end. Once I can satiate my breakfast pastry cravings with my choice of treat from any number of vendors (a whole grain scone from Chris and Lori's Bakehouse being my most frequent choice), I turn my breakfast creativity away from muffins and scones and towards the savory. This scone recipe, which I've had bookmarked forever, is my last hurrah. I lightened the texture of the scone by substituting whole wheat pastry flour for regular whole wheat flour, and made my scones round instead of wedges, otherwise following the recipe faithfully. Just a little bit of butter and flax seeds make these scones surprisingly rich, with the honey and dried apricots imparting the perfect amount of sweetness. Like White House Honey Oat Muffins, the character of the honey really comes through in the recipe, complementing, but not overpowering, the apricots. If apricots aren't to your liking, feel free to substitute the dried fruit of your choice. Although I've loved my time baking all manner of sweet breakfast treats, I'm excited to move on to savory pursuits and sampling the delicious treats the Dane County Farmers' Market has to offer.


Whole Wheat Apricot Scones with Flax Seeds and Oats
adapted very slightly from Whole Foods Market
makes 12 scones

2 1/2 cups whole wheat pastry flour
1 cup rolled oats
3 tablespoons flax seeds
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons butter, cut into small pieces and well chilled
3/4 cup chopped dried apricots
2/3 cup honey
3 tablespoons low-fat buttermilk, more for brushing
2 eggs
1/4 teaspoon almond extract (optional)
1 tablespoon turbinado sugar (optional)

1. Preheat oven to 400°F. Put flour, oats, flax seeds, baking powder and salt into a food processor and pulse until combined. Add butter and pulse again mixture resembles coarse breadcrumbs. Add apricots and repeat process.

2. In a small bowl, whisk together honey, buttermilk, eggs and almond extract then pour in a constant stream into food processor while pulsing just until mixture is blended. If very dry, add another tablespoon of buttermilk. Dough will be a little sticky. Transfer dough to a well-floured surface and form into a 9-inch circle. Using a floured knife, cut dough into 12 wedges and transfer to a large baking sheet, arranging the scones 1 to 2 inches apart.

3. Brush scones with buttermilk and sprinkle them with sugar. Bake until cooked through and golden brown around the edges, about 25 minutes. Serve hot or at room temperature.

Red Cabbage with Apricots and Balsamic Vinegar

I'll admit that cabbage isn't a vegetable I often purchase, but when a head of beautiful red cabbage showed up in my CSA box, I was more than happy to search for some interesting recipes and cook it up. Cabbage typically means one of two things to me-crunchy, fresh, Asian-style slaw or a soft, long-cooked accompaniment to sausage (typically enjoyed with a cold beer). This time, I went with a recipe closer to the latter route, but this cabbage dish isn't your average sausage companion. Striking the perfect balance between sweet and sour, the apricot preserves and balsamic vinegar play off each other beautifully, each bite bursting with bright flavor. The acidity and sweetness of this dish is a perfect companion to rich and fatty sausage, the contrast between the two dishes keeping each bite new and interesting. This dish is filled with a tremendous amount of flavor despite the short cooking time and will provide a bright spot on your dinner table, mingling perfectly against the heartier fare often served during the dark and cold days of winter.


Red Cabbage with Apricots and Balsamic Vinegar
from Bon Appetit, via Epicurious
serves 6


6 tablespoons (3/4 stick) butter
1 8-ounce red onion, thinly sliced
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 1 1/2-pound red cabbage, quartered, cored, very thinly sliced
3/4 cup thinly sliced dried apricots
1/4 cup apricot preserves
1/4 cup balsamic vinegar



1. Melt butter in heavy large pot over medium-high heat. Add onion, allspice and nutmeg and toss 1 minute. Add cabbage and apricots and sauté until well coated, about 2 minutes. Add apricot preserves and vinegar and toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and keep refrigerated. Rewarm over medium heat before serving.)

Pistachio Apricot Grilled Chicken Salad

Main course salads are an absolute staple of summer dining for me. They showcase the wonderful plethora of produce available at the farmer's market, don't take much effort to put together, and don't require turning on the oven. Salads often get a bad wrap and people often assume that they're just a boring collection of veggies with dressing, when they are in fact one of the best palates for combining flavors. In this salad I combined fresh and crunchy greens and peas with sweet and chewy dried apricots, salty and savory Parmesan cheese and pistachios, and grilled chicken for a healthy and immensely flavorful salad. If you're a vegetarian, eliminate the chicken and increase the amount of the other toppings or use tofu, seitan, or even chickpeas, cannellini beans, or grilled mushrooms instead. Grilled chicken contributes more to the texture than the flavor of the dish so vegetarians will still get to experience the full flavor range of this delicious salad. Hopefully this recipe will not only encourage you give this particular salad a try, but to go forth and create your own unique recipes, using the best produce that summer has to offer.

Pistachio Apricot Grilled Chicken Salad
serves 2

8 ounces boneless, skinless chicken breast
Kosher salt and freshly ground black pepper
4 ounces mixed salad greens
4 ounces baby spinach
4 ounces sugar snap peas, trimmed and strings removed
1/2 cup dried apricots
1/4 cup roasted salted pistachios
1 oz. shaved Parmesan cheese
Salad dressing, for serving (I like Newman's Own Orange Ginger Dressing)

1. Preheat a grill or grill pan over medium heat. Season both sides of the chicken breasts with salt and pepper. Cook chicken breast until internal temperature reaches 170 degrees F, remove from heat, and allow to rest for 5 minutes. Slice evenly into thin slices.

2. Meanwhile, wash and dry greens and spinach and chop, if necessary. Divide greens and spinach between two large plates, topping each with half of the peas, apricots, and pistachios. Add the sliced chicken and sprinkle shaved Parmesan over the top. Drizzle with salad dressing and enjoy!