Saturday, July 25, 2009

Tomato Watermelon Salad

Delicious and refreshing salad from Crooks Corner in Chapel Hill

5 C watermelon, seeded and cubed
1 1/2 lbs very ripe tomatoes, chopped
3 t sugar
1/2 t salt
1 small red onion
1/2 C red wine vinegar
1/4 C good quality olive oil

Combine first 4 ingredients and let sit for 15 minutes.  Then add the rest of the ingredients.  Good immediately eaten or the next day. Serve cold.  

Friday, July 17, 2009

Olive Oil Granola

Adapted from Wednesday's New York Times recipe: Olive Oil Granola with Dried Apricots and Pistachios. This recipe is addictive!

3 cups old-fashioned rolled oats
1 1/2 cups pecans, chopped (or another nut such as pistachios, or a mixture of nuts)
1 cup raw sunflower or pumpkin seeds, hulled
3/4 cup pure maple syrup (I like to use a mixture of maple and agave syrups - you could also use some honey)
1/2 cup extra virgin olive oil
1/4 cup packed light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 - 3/4 cup dried cranberries
1/2 - 3/4 cup chopped dried apricots or golden raisins

1. Preheat oven to 300 degrees. In a large bowl, combine oats, nuts, seeds, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

2. Transfer granola to a large bowl and add fruit, tossing to combine. Store in a ziploc bag or other airtight container.