Hey vanilla fans! Here’s a flavor tweak on my basic Granola recipe. Still crunchy and sweet, but with a warm vanilla note, gently accented with cinnamon. Enjoy! 8 cups (28 oz) rolled whole oats 3 cups (11oz) sliced raw almonds 1 tsp ground cinnamon 3/4 tsp. sea salt 1/2 cup (3 1/2 oz) good quality…
Category: College friendly cuisine
Pecan Snowball Cookies
It’s officially the holidays, and that means I get to make our favorite family cookie: Pecan Snowball Cookies. These petite, snowy-white cookies are crunchy little nuggets of buttery pecan joy. Though there are many recipes for cookies that look like this one, but they are often bland tasting. Years ago my mother in law shared…
Black and Brown Pilaf
This flavorful, savory dish was inspired by some jet-black tiny lentils I got in a quarterly box from Trade As One. I am a fan of lentils, as they are tasty and fabulously nutritious. I also happened to have some wild rice and brown rice on hand, and one last pinch of fragrant saffron. This…
Apple Sage Meatloaf
Autumn is close at hand, and that means apples are in season. My local market has beautiful seasonal apples, and I love to include them in savory dishes – including this fragrant meatloaf. This twist on classic meatloaf flavors a 1/2 and 1/2 combination of turkey and pork with sweet apple, fresh sage, and onion….
Smoky Black-eyed Peas
The beautiful black-eyed pea has a natural affinity to smoky flavors, and so pairs well with a favorite spice of mine — smoked paprika. Adding the rich sweetness of super ripe late summer tomatoes and diced red bell pepper rounds out the earthy flavor of the black-eyed peas. This is a satisfying vegan main dish,…
Beets with Tarragon
Sometimes putting a few simple ingredients together creates a bit of magic in the kitchen. Beets, meet tarragon … you two are meant for each other. A simple dressing of lemon and olive oil is gently sweetened with honey to add a floral note to the earthy beets and warm, herbal tarragon. Tarragon is an…
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