We absolutely love granola.  I make this recipe at least once a week.  It doesn’t last long around our house.  It isn’t very sweet, which is how we like it.  However, you can increase the amount of honey if you prefer a sweeter granola.  I alternate which nuts I use.  The recipe below calls for almonds, but I will add or substitute hazelnuts, pecans or walnuts, depending upon what I have in the pantry.   We eat this granola for breakfast with almond milk or Greek-style yogurt and sometimes just plain for snacks.

Ingredients
4 cups extra-thick or old-fashioned oats (not instant oats)
1 cup slivered blanched almonds (raw, not roasted, not salted)
1 cup sunflower seeds (raw, not roasted, not salted)
1 cup pumpkin seeds (raw, not roasted, not salted)
1 cup dried coconut (not sweetened)
1/4 cup flax seeds
1/2  cup honey or agave nectar (use 3/4 cup if you want the granola a little sweeter)
1/2 cup hot water
1 T almond or vanilla extract
1 cup plump raisins, cherries, or other favorite dried fruit

You will also need:
1 large bowl for mixing
1 large cookie sheet with low sides
Small bowl

Instructions
Preheat the oven to 325 degrees Fahrenheit.

Mix together the oats, nuts, sunflower seeds, pumpkin seeds, coconut and flax seeds in a large bowl.

In a small bowl, mix together the honey, water and almond or vanilla extract.  Stir to combine well.  Pour the liquid over the oat mixture.

Stir well to coat.  Pour onto the baking sheet.

Bake for about 60 minutes, stirring in 10 minute intervals (this is important) until the granola is browned.

Remove from the oven and let cool.  Stir in the dried fruit.

Store in an airtight container.

This soup is a great way to warm up a chilly Autumn day.  It is also a good starter for a Thanksgiving holiday meal.

Ingredients
2 shallots, peeled and chopped
4 T olive oil
4 cups butternut squash, peeled and cut into 1” cubes
6 cups stock
1 Tablespoon chopped jalapeno pepper, plus more for garnish
2 t curry powder
Salt and pepper, to taste
1 cup crème fraiche
Olive oil
1/3 cup toasted pumpkin seeds

You will also need:
Large Dutch oven or soup pot
Blender
Individual serving dishes

Instructions
Saute the shallots in olive oil over medium heat in the Dutch oven or soup pot. After about three minutes, add the butternut squash and saute for about 3 more minutes. Add the stock and 1 T of the jalapeno peppers. Cover the pot, increase the heat to high and let the mixture come to a boil. Reduce the heat to medium-low and let cook for about half an hour until the butternut squash is tender. Remove from the heat. Add the curry powder and stir. Pour the mixture into a blender in batches and blend until smooth and creamy. Add salt and pepper, to taste.  (At this point, you can either serve the soup or refrigerate it until ready to use.)

To serve, pour about a cup of the warm soup into each individual serving dish. Top with a dollop of crème fraiche and drizzle with olive oil.  Add chopped jalapenos and a few toasted pumpkin seeds.  Serve immediately.

Serves 8.

This soup gets its freshness from a hint of lemon verbena.  Be sure to choose the sweetest tomatoes you can find.  I like to serve this soup over a piece of poached salmon. 

Ingredients
1/2 cup olive oil
1 cup onions, chopped
2 cloves garlic, peeled and smashed
1 dozen large lemon verbena leaves
3 cups fruity white wine (I prefer Chenin Blanc from Goosecross Cellars http://www.goosecross.com/ )
6 large, ripe heirloom tomatoes, cored
1/4 tsp. chili aleppo flakes
Fine sea salt and pepper, to taste
Creme fraiche for garnish (optional)
Lemon verbena leaves for garnish (optional) 

You will also need:
1 large pot with lid
Blender
Strainer

Instructions
Heat the olive oil over medium heat and add the onions, garlic and lemon verbena leaves.  Cover the pot, reduce the heat and let the vegetables sweat until the onions are soft (about 10 minutes).  Add the wine and increase the heat to medium high.  Cook uncovered until the wine has reduced by half.  Add the whole cored tomatoes, turn the heat to high and cover the pot.  Cook for only 3-5 minutes until the tomatoes start to change consistency and the skins crack.  Turn off the heat and let rest for about 5 minutes.  Transfer the contents to the blender (you may have to do this in two batches) and puree the soup until it is thickened.  Strain to remove the lemon verbena and tomato peels.  Add the chili flakes, sea salt and pepper, to taste. 

Cover tightly and chill until ready to serve.  

Serve with a dollop of creme fraiche and lemon verbena leaves for garnish. 

This soup can be made a couple of days ahead and stored in the refrigerator.

There are a couple of tricks to making paella.  One is the rice.  For beginners, I would highly recommend using Bomba rice from Spain.  It has a shorter grain and is more “foolproof”.   The other is to use smoked paprika from Spain.  Smoked paprika gives a rich, lingering flavor and aroma to this dish.  This really is a meal in a dish.

Ingredients
4 cups chicken or vegetable stock
25 threads of saffron
4 T olive oil (or more) to cover bottom of pan
1/2 cup chopped onion
1 1/3 cup Bomba rice
1 1/2 tsp. smoked Spanish paprika
1/2 tsp. crushed dried chili pepper (adjust to taste)
1 clove garlic, chopped
1/2 cup white wine
1 large red piquillo pepper, cut into strips
1 cup coarsely-chopped green beans, asparagus, squash or other vegetable of choice
1 1/2 cups Sungold or cherry tomatoes, washed and de-stemmed
1 cup fresh white corn kernels
1 tsp. sea salt
1/2 cup freshly-shelled English peas

You will also need:
1 saucepan
1 paella pan sized for 8 people
Large spoon

Instructions
Heat the stock in the saucepan until it starts to boil slightly.  Reduce the heat to low to keep hot but not boiling.  Crush the threads of saffron and add them to the stock.

Heat the olive oil in the paella pan over medium heat.  Add the onion and saute until translucent.  Add the rice, smoked paprika and crushed chili pepper to the rice.  Stir over medium heat until the rice starts to turn brown.

Add the garlic to the rice and saute for about 30 seconds.  Pour the stock over the rice.  Add the wine.  Add the chopped peppers, chopped vegetables, tomatoes, corn and salt.  Stir well.

Note: From this point on, you should not stir the rice again.

Reduce the heat to a slight boil and let the rice cook for about 5 minutes.  Add the English peas to the top of the rice.  Let the rice continue to cook without stirring until the liquid has been absorbed.  Turn the heat slightly lower to let the rice caramelize.   This should take about 5-10 minutes.  Watch closely the first few times to make sure the rice is browning, but not burning.

Remove the paella from the heat and let it rest for 5-10 minutes.   Serve warm.

Serves 6-8.