Maple, Fruit and Nut Granola

I cherish my mornings at home. One of the many pleasures of being my own boss is that I can decide how I want to start my day. There are subtle differences to each day, like whether I get myself onto the elliptical for a little workout.  The one thing that remains the same is that I take Maki out to let her do her doos. As soon as I get back, I pour myself a mug of coffee and prepare something to nibble on.  I go through phases with my breakfasts. It can be a taco with a fried egg and sliced avocado, or some scrambled eggs with sauteed kale.  I'm also not opposed to just reaching for a container of leftovers. Cold veggie fried rice? Perfect!  Right now, however, I'm into granola. Yes, I know it'd be so much easier to just grab a box at the grocery store, but I'd be missing something so wonderful if I did that. Like a lot of foods, I feel very strongly about what's in my granola. There should be a variety of textures going on. I don't want it too sweet.

This particular granola recipe was inspired by Aimée Wimbush-Bourque's fabulous book Brown Eggs and Jam Jars. And the timing couldn't have been better. You see, Eric and I recently tapped our maple tree out back. He hooked up a spigot that was fitted with a tube that ran into a five gallon water jug. Within a day and a half, the thing was full. Since I'm the one who works from home (when I'm not out on a shoot), I was in charge of boiling the sap down into syrup. The process was not nearly as complicated as I thought it'd be, though the four hours it took (using three large pots) made me question how often we needed to do this. The result was wonderful, a light amber colored syrup with a natural sweetness that one only really finds in this or honey. I should also note that there's a section in Aimée's book on harvesting maple syrup. Just another reason to order a copy.

The bottle has been sitting in the fridge for a few weeks. I've struggled to find a use for it. And that's why I was so excited to make this maple granola. I like a lot of things in my granola, so I loaded it with dried fruit (cherries and cranberries), sunflower seeds, pepitas, chopped walnuts, and, of course, oats. After it's tossed together with the maple syrup, a couple tablespoons of butter, and a sprinkle of salt, I baked it in the oven until golden brown.

So, thank you Aimee for your beautiful, inspiring recipe. I hope everyone goes and picks up a copy of your book right now.

Maple, Fruit and Nut Granola

Source Adapted from the granola recipe in Brown Eggs and Jam Jars by Aimée Wimbush-Bourque

Note This is not a clumpy granola. Personal preference, but I like smaller pieces.

Ingredients

3 cups oats
1/4 cup pepita
1/4 cup unsalted sunflower seeds
1/2 cup chopped walnuts
1/2 cup dried cranberries
1/4 cup dried cherries
1/2 cup chopped dates
½ cup maple syrup
4 tablespoons butter, melted
1 teaspoons Kosher salt

Directions

1. Position oven rack to the middle and top third of oven. Preheat oven to 325 degrees. Line a large baking pan with aluminum foil or parchment paper (if you are using smaller pans, use two).

2. In a bowl, mix together the oats, pepita, sunflower seeds, chopped walnuts, dried fruit, dates and salt.

3. Drizzle maple syrup, melted butter and a sprinkle of salt over mixture and toss to coat.

4. Spread mixture evenly in the lined baking pan. Place pan(s) in the oven and bake for 20 minutes or until golden brown, giving the mixture a stir half way through. Be careful not to burn the granola.

5. Remove pan(s) from oven and let the granola cool before transferring to a storage container. The granola can be stored in an airtight container for two weeks.

Spring Pasta Carbonara

Steam clouds the kitchen windows so much that I can no longer see outside. On the stove, water boils violently in a large pot. I put my cold hands above it and goosebumps immediately form all over my arm. The front burners are at work on the asparagus, peas and garlic (oh, so much garlic) and the aroma is equally satisfying. All day, I've been anticipating this dish: a big bowl of linguine in a creamy carbonara sauce. I'm usually pretty good at restricting my pasta consumption to a couple times a month and typically it's freshly made. But I'm not in the mood to fuss over dough, so a box of dried pasta will have to suffice.

I'd been eying a carbonara recipe from the gorgeous new book from Teri and Jenny that focuses on various ways to prepare eggs. I love eggs in all forms: poached, scrambled, fried, deviled, even pickled. But, for me, eggs are a breakfast food (with the exception of a saladniçoise, one of my favorite summer lunch or dinners). I don't go to eggs for a quick weeknight meal. Tonight, however, I'm going for it. Thanks to their book, The Perfect Egg, I'm preparing my very first carbonara. Working with eggs has never freaked me out. I make aioli all the time, so I'm not sure why it's taken me this long. Whisking together the sauce isn't complicated, just be sure to remember to reserve some pasta water (I almost spilled it all out in the sink).

Some lemon juice squeezed in at the end takes this from being a stick-to-your-guts kind of meal (ideal for some of those blizzards we got hit with back in February) to something perfect for a cool spring night.  Not to mention the bright green on top of the pasta. Just a reminder that we're getting closer and closer to summer.

Spring Pasta Carbonara

Source Adapted from the recipe in The Perfect Egg by Teri Lyn Fisher and Jenny Park

Yield 4 servings

Ingredients

1 pound dried linguine pasta (or the pasta of your choice) 2 tablespoons butter 1/2 pound fresh asparagus, rinsed, ends trimmed 3 cloves garlic, minced 1/2 cup fresh or frozen peas 1 egg 3 egg yolks 1/4 cup grated Parmesan cheese, plus more for garnish Zest of 1 lemon 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons lemon juice 2 teaspoons chopped fresh parsley

Directions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to the time listed on the box.

2. While the linguine is cooking, slice the asparagus into bite-size pieces. Heat 2 tablespoons of butter in a skillet over medium heat. Once the butter has melted, add the asparagus to the pan and cook for 3 minutes. Add minced garlic and cook for another 3 minutes. Add peas and cook for 1 minute. Transfer cooked vegetables to a bowl.

3. Drain the pasta, reserving 1/2 cup of the pasta water.

4. In a bowl, whisk together the egg, egg yolks, Parmesan cheese, 1/2 teaspoon of salt, and lemon zest. Slowly whisk in the reserved pasta water.

5. Transfer the drained pasta to the pan used for the vegetables and set over medium heat. Pour the egg mixture over the pasta and carefully stir to coat. Cook for another 3 minutes, until the sauce thickens. Season with salt and black pepper.

6. Dish out the pasta into serving bowls. Top with cooked asparagus and other vegetables. Sprinkle fresh parsley and additional Parmesan cheese on top before serving.

Strawberry + Fried Halloumi Salad

And I will stroll the merry way And jump the hedges first And I will drink the clear Clean water for to quench my thirst And I shall watch the ferry-boats And they'll get high On a bluer ocean Against tomorrow's sky And I will never grow so old again And I will walk and talk In gardens all wet with rain

Sweet Thing, Van Morrison

Strawberry and Fried Halloumi Salad

Yields 4-6 servings

Ingredients

1 pint of strawberries, washed, hulled and sliced lengthwise 1 package

halloumi cheese

, cut into 3/4 inch cubes 1.5 tablespoons minced mint 1.5 tablespoons lemon juice 1 tablespoon honey 1/4 cup olive oil Kosher salt 4 cups baby arugula 2 tablespoons unsalted butter

Directions

1. In a bowl, whisk together the lemon juice, mint, honey, olive oil, and 1 teaspoon salt. Add sliced strawberries and toss to combine. Let sit for 10 minutes.

2. Heat butter in a skillet over medium heat. Once the butter has melted, add the halloumi. Cook halloumi until lightly browned on each side.

3. Add arugula to a serving bowl. Toss with strawberries and mint dressing. Top with fried halloumi.

[/print_this]