Granola

Over the past year, yogurt and granola has become our staple breakfast.  Not only is it healthy and satisfying, but it is also quick and easy to travel with.  While there are a variety of commercially and locally made granolas available at the store, it starts to become expensive. We've found that homemade granola is simple to make and there are endless variations.  Nuts, dried fruits and maple syrup can get expensive, but when used in moderation and bought in bulk it can be considerably cheaper than pre-made granola.  In addition, granola is a great gift and can be customized according to the season and tastes of your recipient.  Here are two of our favorite combinations and we encourage you to experiment with your own ingredient preferences.  We are sure granola will soon become a staple breakfast, snack and dessert.

Whole Wheat Bagels

One of our favorite ways to begin a weekend morning is with a fresh and warm bagel and cream cheese.  While we certainly have some favorite local bagel shops, we decided to try to make some of our own.  The process itself is a bit time consuming but the results - pillowy soft and airy bagels - are well worth the effort.  This is a fun project for a calm weekend morning and freezing the bagels will allow you to enjoy them for weeks or months to come.  These bagels are relatively small, so plan on one and a half or two per person, and you can experiment with toppings of your choice.  We used the classic "everything" toppings - garlic, sesame seed, poppy seed, and salt - but are looking forward to experimenting with more flavors in the future.  To top them off, we made raisin walnut cream cheese which added a wonderful sweetness and crunch.  Start off your next weekend with this delicious treat and let us know what toppings you like best!

Apple Chutney

Apple season is in full swing and this year we wanted to experiment with preserving apples to enjoy year round.  Last fall we canned apple sauce, which came out delicious, and this time we decided to try something new and make apple chutney.  This chutney is filled with onions and spices that make it a unique holiday gift.  We were excited that we had a bit leftover after canning so we could sample it and pair it with a variety of foods.  It was delicious on top of a sharp cheese, such as cheddar or blue cheese, and provided a unique touch for a grilled cheese sandwich.  Whether you decide to can this chutney or not, try it today to enjoy your local apples in a new way!

Gazpacho

Gazpacho is a refreshing summer-time soup that allows you to use any spare vegetables you have or whichever are readily available at the market.  This recipe is adapted from Moosewood Restaurant, the famous New York restaurant that has led the way in vegetarian cooking since 1973.  The restaurant has published many cookbooks that are well worth exploring for new vegetarian ideas and old classics (their banana bread recipe is delicious).  Their version of gazpacho uses tomatoes, cucumbers, and herbs as its base, but you can also experiment with peppers, zucchini, or carrots and a variety of herbs.  Gazpacho is easy to make using a blender and keeps well in the fridge for days and is always perfect for an easy snack, lunch, or dinner!