Recipes

So here are some recipes that folks are wanting to share. If you have a favorite, please submit and I will be happy to post them!

nut-free harvest granola

ingredients:

4 cups rolled oats

1/2 cup quinoa, uncooked

3/4 cup raw, unsalted pumpkin seeds

3/4 cup raw unsalted sunflower seeds

3/4 cup dried, sweetened cranberries

1/3 cup + 2 Tablespoons pure maple syrup

1/3 cup coconut oil

1/4 cup brown sugar

1/2 teaspoon cinnamon

pinch of salt

directions:

Preheat oven to 325 degrees and spray a rimmed baking sheet with non stick spray.

In a small sauce pan, bring maple syrup, brown sugar, coconut oil and cinnamon to a boil over medium high heat. Once mixture is boiling, remove it from heat. Allow mixture to cool slightly

In a large bowl pour oats, quinoa, pumpkin seeds, sunflower seeds and cranberries and toss to combine. Pour maple syrup mixture over oat mixture and toss to coat well. Spread granola mixture evenly onto prepared baking sheet.

Bake for 22-25 minutes or until granola is golden brown. Allow mixture to cool completely and store in an airtight container.

Garlic Scape Pesto

1 1/2 to 2 tablespoons freshly squeezed lime juice, adjusted to taste

1/4 pound roughly chopped scapes; about what fits into a one-cup liquid measuring cup if no scale is handy

1/4 cup olive oil

salt to taste, if necessary (rarely necessary if cheese is used)

optional: 1 cup (or less) freshly grated aged asiago cheese or other sharp Italian cheese, about 2 oz. OR 1/4 cup walnuts OR a handful of fresh herb leaves, such as parsley, cilantro, basil, or lemon thyme OR a blander green, such as spinach.

Orecchiette with raw tomato sauce