Tag Archives: vegetarian

Homemade Granola



I have a bit of an obsession with greek yogurt. It’s thick, it’s creamy, it’s full of protein, and it’s awesome with fresh fruit or applesauce and some homemade granola. Specifically, this homemade granola.

You’re probably thinking to yourself-why would you make granola when you can just buy a box of it at the grocery store? Well, friend, store bought granola is expensive and much less tasty. This recipe has a hands on time of about 5 minutes and the final result has the best flavor and texture-perfectly nutty and crunchy. You may never buy granola again.

Homemade Granola


  • 4 C old-fashioned rolled oats (not quick cooking)
  • 1 C sliced almonds
  • 1/2 C shredded coconut (preferably unsweetened)
  • 1/4 C unsalted pepitas (hulled pumpkin seeds) and/or shelled sunflower seeds (I like to use 1/4 cup of both)
  • 1/2 C pure maple syrup
  • 2 T canola oil
  • 1 t vanilla
  • 1 t almond extract
  • 1/2 t kosher salt
  • 1 C dried fruit (such as cherries, cranberries, raisins, or currants)-optional

Heat oven to 350. On a rimmed baking sheet, toss the oats, almonds, coconut, and pepitas with the maple syrup, oil, vanilla, almond extract, and salt.

Bake, tossing once, until golden and crisp, 25 to 30 minutes. Add the dried fruit if using and toss to combine. Let cool. Keep at room temperature in an airtight container for up to 1 month. Makes 6 cups

Recipe adapted from Real Simple.

Side note: I once was out of maple syrup, so I substituted honey. Don’t try this unless you like your granola charred and your kitchen filled with smoke .





Rhubarb Muffins


Ahhh-the smell of rhubarb muffins in the springtime. Every spring, I buy a bunch of rhubarb and I make these muffins. Rhubarb is in season now and you very well might be able find it at your local farmers’ market. I picked some up over the weekend along with some other seasonal goodies including asparagus and (almost local) strawberries. (Check out my roasted asparagus with goat cheese recipe here.)

As I was making my purchases, these little buggars began to develop their reputation as strawberry thieves. They’re cute, they know it, and they use this to their advantage.

A rather tart red-green stalk, rhubarb is commonly made into pies with a boatload of added sugar. I dig this recipe because it doesn’t have too much sugar and the rhubarb provides a nice kind of tangy contrast.

I will contend that the number one most awesome way to get muffin batter into muffin tins is to use an ice cream scoop. Try it. You can thank me later when you can use the extra time you aren’t scrubbing baked on muffin batter off the muffin tin to watch some trashy tv.

Check out the full recipe below.



  • 1 1/2 C flour (may use all whole wheat flour, as I did)
  • 1 C whole wheat flour
  • 1 t baking soda
  • 1 t baking powder
  • 1/2 t salt
  • 1 C buttermilk or plain yogurt
  • 3/4 C brown sugar
  • 1/2 C oil
  • 1 egg, beaten
  • 2 t vanilla
  • 1 1/2 C diced rhubarb
  • 1/2 C nuts (optional)

Crumble topping

  • 1/4 C sugar
  • 1 T butter, melted
  • 1 t ground cinnamon
  • 1 t flour

Preheat oven to 375 degrees. Combine the flour, baking soda, baking powder and salt thoroughly in a medium bowl.

Combine the buttermilk or yogurt, brown sugar, oil, egg, and vanilla well in a large mixing bowl. Stir in dry ingredients until just moistened. Stir in rhubarb and nuts if using. Fill greased or paper lined muffin tins 2/3 full.

Combine crumble ingredients and sprinkle on top of batter. Bake prepared muffin tins until toothpick inserted in center comes out clean, about 20 minutes. Remove from pans and cool on wire racks. Makes about 18.

Recipe from Simply in Season.



Kale and Pecan Pesto


I’m famous for substituting major ingredients in any and all recipes. Luckily, this works exceeding well with pestos. Pesto is a great sauce that is adaptable to what you have on hand. Use it on pasta, as a dip, add a little to top a soup, put it on a pizza…the possibilities are endless. Tradtionally, pesto is made with basil, pine nuts, Parmesan and olive oil, but you can substitute items you have on hand to make your own version. I’ve used spinach, parsley,  every kind of nut around, parmesan, pecorino…you name it, you can probably make it into pesto.

Substitute at will:

greens + nuts + cheese + garlic + olive oil = pesto

The gist of it is to toast the nuts, briefly blanch the kale (if I’m using basil or another delicate herb, I skip this), and wring the water out of the kale using a clean towel. Then process the kale with the cheese, nuts, garlic and salt and pepper and stream in the olive oil. Toss with cooked pasta. Dinner in less than 30 minutes. Done! Check out the full recipe below.

Kale and Pecan Pesto (adapted from Real Simple)


  • 1/3 C plus 2 T pecans
  • 1 bunch kale, torn, washed with stems discarded (about 12 C-it cooks down a lot)
  • 1/4 C good quality grated parmesan cheese, plus additional for serving
  • 1-2 cloves garlic
  • Kosher salt and black pepper
  • 1/2 C Olive oil
  • 3/4 pound rotini, fusilli, penne or other short cut pasta (I use whole wheat)

In a small skillet over medium heat, toast pecans until fragrant, tossing once, about 4-6 minutes. Reserve 2 T of pecans and chop.

Meanwhile, bring a large pot of salted water to a boil. Add the kale and cook until bright green, 30 seconds. Transfer kale to a collander with a slotted spoon and reserve the cooking water. When cool enough to handle, squeeze the kale dry in a clean cooking towel. (It will resemble defrosted frozen chopped spinach at this point).

In a food processor, combine the kale, Parmesan, garlic, 1/3 C pecans (reserve 2 T for garnish), 1/2 t salt and 1/4 t freshly ground black pepper. Process until finely chopped. With the machine running, add the olive oil through the feed tube in a steady stream.

In reserved kale water, cook pasta according to package directions. Reserve 1/2 C of the cooking water. Drain pasta a return it to the pot. Add the pesto and 1/4 C of the reserved cooking water and toss to coat. Add more cooking water to loosen the sauce if pasta seems dry. Garnish with grated Parmesan and chopped pecans. Serves 4.