Apple Steel Cut Oatmeal
- 1 Tablespoon Coconut Oil (Optional)
- 1 Cup Steel-Cut Oats*
- 3 Medium-To-Large Apples, Cored And Sliced Into 1-to-2" Chunks
- 4 Cups Water
- Pinch Of Salt
- Maple Syrup Or Honey, To Taste (Optional)
- Optional Toppings: Swirl Of Nut Butter (Pecan Butter, Almond Butter Or Peanut Butter), Toasted Pecans Or Pepitas, Chopped Fresh Apples, Dried Cranberries, Drizzle Of Additional Maple Syrup Or Honey, Light Sprinkle Of Ground Cinnamon
- In A Medium Dutch Oven Or Large Saucepan (Around 3.5 Quarts), Melt The Coconut Oil Over Medium Heat (If You’re Not Using Coconut Oil, Just Warm The Pan). Add The Steel-Cut Oats And Cook Until Fragrant, Stirring Often, About 2 Minutes (This Step Enhances The Flavor Of The Oats).
- Add The Apple Chunks, Water And Salt. Stir To Combine, And Raise The Heat To High To Bring The Mixture To A Simmer. Once Simmering, Reduce Heat To Medium-Low And Cook For About 35 Minutes, Until Almost All The Liquid Has Been Absorbed And The Oats Are Nice And Creamy. Stir Every Five Minutes In The Beginning, And More Frequently As Time Goes On (You Might Need To Dial Down The Heat As Well).
- Remove From Heat And Let The Oatmeal Rest For 5 Minutes Before Serving So It Has More Time To Thicken Up. Carefully Taste (It’s Hot!) And Add Maple Syrup Or Honey If You’d Like Sweet- er Oatmeal (I Used Tart Apples, So I Added 1 Tablespoon).
- Divide The Mixture Into Individual Bowls And Serve With Any Toppings You’d Like. If You’re Sav- ing Extra Portions For Later, Let Them Cool To Room Temperature, Then Cover And Refrigerate For Up To 4 Days. Leftovers Reheat Well In The Microwave, And Would Likely Reheat Well On The Stove, Too, If You Add Some Extra Water To Loosen It Up.
- *Make It Gluten Free: Use Certi ed Gluten-Free Steel-Cut Oats.
- Make It Vegan: Omit The Butter And Dry-Toast The Oats Instead, And Use Maple Syrup Instead Of Honey.
- Make It Nut-Free: Don’t Top With Nuts Or Nut Butter! You Might Enjoy Some Toasted Pepitas On Top.
Mediterranean Quinoa Salad with Roasted Summer Vegetables
- 1/3 cup uncooked quinoa, rinsed (or 1 cup cooked quinoa)
- 1 small eggplant (about 3/4 pound), diced
- 1 small zucchini, diced
- 1 small yellow squash (or another zucchini), diced
- 3 to 4 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 1 1/2 to 2 tablespoons lemon juice, to taste (about 1 medium lemon)
- 1 clove garlic, pressed or minced
- 1/2 cup halved grape tomatoes (quarter any larger tomatoes)
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons pine nuts, toasted
- Preheat oven to 425 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Line two large, rimmed baking sheets with parchment paper.
- Divide the eggplant, zucchini and yellow squash between the two baking sheets. Drizzle with 1 tablespoon olive oil and toss. Add a little more if necessary; you want enough to lightly coat the vegetables. Sprinkle with salt and pepper. Roast until the veggies are softened and beginning to brown, about 20 to 30 minutes. Set the roasted vegetables aside to cool.
- To cook the quinoa, combine the uncooked quinoa with 1/3 cup water in a small saucepan. Bring to boil over medium-high heat, then cover and reduce heat to low. Simmer until the water is absorbed, about 15 minutes, then remove from heat and let the quinoa steam with the lid on for 5 minutes. Remove lid, u the quinoa with a fork and set aside.
- To toast the pine nuts, cook them in a small skillet over medium heat, stirring frequently, until they’re turning lightly golden and fragrant, about 5 to 10 minutes. Be sure to keep an eye on them so they don’t burn. Transfer to a bowl to cool.
- In a large serving bowl, whisk together the lemon juice and garlic. Slowly pour in the remaining 2 tablespoons of olive oil while whisking constantly to emulsify the mixture. Add the tomatoes, quinoa, basil, mint, roasted vegetables and pine nuts, and gently stir to combine. Season generously with salt, pepper and maybe an- other squeeze of lemon, to taste. Garnish with crumbled feta, if you’d like. Serve at room temperature.
Sweet corn salad wraps
- 4 to 6 ears fresh corn, kernels removed (2 to 3 cups)
- 1 small red onion, chopped nely
- 1/2 red bell pepper, chopped
- Handful of cherry tomatoes, sliced into thin rounds
- 1/2 cup well chopped fresh cilantro
- 1 teaspoon ancho chili powder or regular chili powder
- Pinch of cayenne pepper (optional)
- 2 small limes, juiced
- Sea salt and black pepper
- 1 teaspoon olive oil, plus more for frying
- 1 head of white or green cabbage or butter lettuce (optional, see notes)
- 2 small corn tortillas, cut into little strips (make sure they are certified gluten free!)
- 1 avocado
- In a medium bowl, combine the raw corn kernels, onion, bell pepper, cherry tomatoes, cilantro, chili powder, cayenne pepper (if using) and the juice of two limes. Season with salt and pepper to taste and toss in a teaspoon of olive oil. Set aside for thirty minutes, if you can swing it.
- Remove 4 to 6 big cabbage/lettuce leaves (if using) from the head of cabbage/ lettuce. I had trouble with this, I think it will be easier if you cut o the base rst (head smack!). Place each leaf on its own small plate.
- In a small skillet (preferably cast iron) on medium-high heat, pour in enough oil to form a thin lm on the surface. Add the tortilla strips, sprinkle with some salt and fry until crisp, stirring occasionally. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel.
- Halve and pit the avocado and slice into small strips, leaving the skin behind. Spoon about 1/2 cup of the salsa mixture onto each leaf, then top with crispy torti- lla strips and avocado. Serve immediately.