Tag Archives: fresh fruit

Summer breakfast

summergranolaONE OF MY FAVORITE THINGS about summer is my everyday breakfast. It’s simple: plain yogurt, topped with fresh fruit and granola. But each day I enjoy it with seasonal fruit– raspberries, blackberries, blueberries, apricots, peaches, plums or pears — and I consider it a treat!

Some years ago I wrote here about a granola made with very little oil and some applesauce, to reduce the granola’s usual high calorie count. Well, I have to say, that granola was good, but it was just a little too spartan! (for granola, that is. Muesli, which doesn’t have oil, would be a good alternative if you’re seriously watching weight — and it’s also good with yogurt and fruit.)

These days I just make a more classic granola, using a mixture of oil, maple syrup, vanilla and cinnamon to coat the oats, and add a healthy dose of nuts and seeds. It’s not the richest granola you will ever taste (I know someone who makes granola with butter rather than oil, for example) but it’s pretty darned good.

Oh– and is it caloric? Yup, I’m sure it is, but if you just use it as a topping, you can justify that little luxury, can’t you?

This recipe will just about fill a quart jar of granola. Or put some in a zip-lock bag and take it with you on a road trip, on the plane or camping. Make a double batch and share with friends. You can easily adjust the nuts, seeds, spices and dried fruit to your taste (for example, I don’t use almonds as Steve is allergic to them; but hazelnuts or walnuts are great alternatives).

With this recipe and some fresh fruit, it just may be summer all year long!

Summer Morning Granola

  • 2 1/2 cups oats (preferably organic)
  • 1/2 teaspoon salt
  • 1 Tablespoon (more or less to your taste) cinnamon,  or other spice (cardamom, ginger, etc.) or mixture
  • 1/2 to 3/4 cup coarsely chopped nuts
  •  2 to 4 Tablespoons seeds (sunflower, flax, sesame)
  • 1/4 cup oil (I use grapeseed)
  • 1/4 cup maple syrup
  • 1 Tablespoon water
  • 1 teaspoon vanilla
  • optional: dried fruit such as raisins, dried cranberries, dried apricots
  1. Preheat oven to 325 degrees

  2. Combine the oats, salt and spice(s) in a large bowl.

  3. Stir in nuts and seeds to distribute.

  4. In a small pan (or microwave bowl) combine oil and maple syrup and gently heat to warm. Add water and vanilla; whisk together and pour over the oat mixture.

  5. Spread out the mixture evenly on a rimmed cookie sheet and bake for about 30 minutes or until a toasty golden brown. (It’s a good idea to check the mixture after 25 minutes.)

  6. Let cool in the pan atop a rack, then add raisins or other dried fruit if desired. Store in a quart glass jar or other container.

 

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Filed under baked goods, breakfast, summer, Uncategorized

Al fresco

zuccflowersIt’s well into August and the farmer’s market is bursting with pretty much everything. We finally got some rain here last week, which made the farmers really happy.

farmersmktEverything is fresh, beautiful and tasty!

newpotatoes

salmonsaladWith all these fresh selections, I’ve still been mostly in the salad mode, which has the great advantage of using little or no heat.

capresesaladI’ve  even had enough Sun Gold cherry tomatoes and basil from my own teeny garden to make a Caprese salad (with fresh mozzarella).

pizzaAnd occasionally I have turned on the stove or the oven, to make pasta with roasted or sauteed tomatoes and basil — or pizza with those same ingredients. (Mmmm, it had been such a long time since I had pizza.) And green salad alongside, of course.

springrollskin

Another great way to eat your salad is in a fresh spring roll — also called summer roll or salad roll.

springrollwrapI’d never made these before but it turns out to be pretty simple — just a lot of chopped salad ingredients (plus some thin Asian noodles — I used brown rice ones), some shrimp or chicken or tofu if you like, and the spring roll skins, which are briefly soaked in hot water, then rolled around the filling like a burrito. You can find instructions here and many other places on the Web, and adapt them as you see fit. And make or buy a nice sauce to dip them in.

alfruit dessertAlso,  all the marvelous fresh fruit this time of year makes it easier to eat a little lighter than usual. We’ve really been enjoying a simple dessert lately: a bowl of fruit with a nice dollop of maple-sweetened yogurt. Sitting outside on a warm evening with a slab of watermelon or a juicy fresh peach is appealing too.

bbbcakeBut I really couldn’t let August go by without baking at least one Blueberry Boy Bait! I made it when we had some company coming, and it was a fitting afternoon treat.

Freddie and Val sample the Blueberry Boy Bait

Freddie and Val sample the Blueberry Boy Bait

And what better way to enjoy it, as with so many of these meals and snacks,  than al fresco — the perfect summer way to dine!

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Filed under dessert, fruit, salad, summer, supper time, vegetables