Easy Granola!

When my husband and I were first dating in the 1970s, he was not only making his own bread and yogurt, he made delicious granola. He taught me how to combine, mix and roast wholesome grains and nuts purchased from The Good Harvest co-op in Middletown, Connecticut. The Middletown co-op has long since closed as did many of the original food co-ops. In Vermont, however, it’s super exciting that food co-ops have not only survived, but continue to thrive.

This Cookie and Kate The Very Best Granola is almost exactly the same recipe that I have been using for over 30 years. I add a half cup of raw or toasted wheat germ and raisins or cranberries after the granola comes out of the oven and is still warm. This prevents the dried fruit from burning and maximizes the nutritional value of the wheat germ.

Kids can have a lot of fun making granola with teachers or parents. Try making homemade granola. It’s such a healthy alternative for breakfast (or snacks) than boxed processed cereals.

Homemade Pasta!

Gimme Some Oven ~ Homemade Pasta is such an informative website when it comes to making pasta! It describes several different methods for making pasta and has a successful recipe that I used.  My flour mixture included 1/2 cup of Semolina and 2 cups of white flour.

The pasta strips were cut using a nifty pie dough lattice cutter. I dried the pasta strips several hours before boiling them (3 minutes). The pasta was topped it with tomato sauce made with roasted garden cherry tomatoes tossed in olive oil, garlic, basil and rosemary from the garden and a tablespoon of honey. I added the mozzarella cheese and dollops of pesto after the oven is turned off to prevent the cheese from turning brown and the pesto losing its favor. Finally, I added baked scallops and, of course, grated Romano cheese and crushed black pepper.

https://www.gimmesomeoven.com/homemade-pasta/ @givemesomeoven #givemesome oven

Scrumptious Zucchini & Ricotta Pie

It’s zucchini season in the vegetable garden and this Zucchini & Ricotta pie is a perfect way to try something scrumptious with it. It is very similar to layering lasagna and takes approximately 3 hours from start to finish before serving it. I refrigerated it after cooking and reheated it the next day. It was excellent! I did make my sauce from garden tomatoes and used plant-based bacon.