Apricot Granola

Sweet and salty and crunchy make the perfect snack. Plus dried apricots are just the best. 

This also makes are really great present wrapped up in a jar. 

"Tutti Fruitti" Little Richard 

Adapted from One Girl Cookies

Ingredients

• 4 1/2 cups old-fashioned rolled oats

• 1 cup slivered almonds

• 1/2 cup unsalted sunflower seeds

• 3/4 cup unsweetened shredded coconut

• 1/2 teaspoon table salt

• 1/2 cup honey

• 1/4 cup canola oil

• 1 1/2 teaspoons vanilla extract

• 3/4 cup dried apricots, chopped

Directions:

Preheat the oven to 350 degrees. Spread the oats out on two baking sheets, and toast them in the oven for 14 minutes. Then transfer them to a very large bowl and let them cool.
On a baking sheet, toast each of the following ingredients separately: the almonds for 10 minutes, the sunflower seeds for 8 minutes, and the coconut for just 1 minute. Add the toasted nuts and coconut to the oats, and stir. Reduce the oven temperature to 225 degrees.
Add the salt, honey, oil, and vanilla to the mixture in the bowl, and mix thoroughly. Divide the mixture between the two baking sheets, and bake for 2 hours. Remove the baking sheets from the oven and let the granola cool for 20 minutes.
In a large bowl, combine the apricots with the baked ingredients. Allow the granola to cool to room temperature. The granola will keep in an airtight container for up to 2 weeks.

Pumpkin Gnocchi with Creamy Avocado Spinach Pesto

Last weekend, temperatures here took a dive from the slightly chilly to the waking up with a frost warning. A dive that was accompanied by pumpkin cravings. Lots of pumpkin cravings. 

Cravings only to be satisfied by pumpkin gnocchi, right?

Also, I've been eyeing this pesto for awhile. Had the recipe open on my computer for month. Eyed it when I'm feeling unhealthy and pushing it aside for later.

I'm glad I didn't try it sooner because the pairing of this with the pumpkin gnocchi is so good and turns this very spring thing in an honorary fall meal.

Rusted Root - "Send Me On My Way"

Adapted from The Iron You and The Skinny Fork

Ingredients for Pesto

1 avocado, halved and pitted
3 cups baby spinach
2 tbsps almonds (or your favorite pesto nut) 
2 garlic cloves
Juice of 1 lime
½ tsp fine grain sea salt
Red pepper flakes, optional but tasty ;)

2 tbsps olive oil

Ingredients for Gnocchi

1 C. 100% Pure Pumpkin Puree (Not pie filling!)
1 1/2 C. Whole Wheat White Flour
1 Large Egg
1/8 Tsp. Nutmeg
Salt & Pepper to Taste

Directions for Pesto

Add the flesh of the avocado, spinach, almonds, garlic, lime juice, sea salt, and red pepper flakes (if using) to a food processor. Process for 2-3 minutes, stopping to scrape down sides as needed, or until smooth and creamy.
If it’s too thick add more water, one tablespoon at a time. 
Take a taste and adjust seasoning. Add olive oil and set aside.

Directions for Gnocchi

Combine ingredients in a large bowl. Dough should be slightly sticky. Add more flour if needed. Divide dough into four sections. Roll on a lightly floured surface until 1/2" thick. Cut into 1" pieces. Boil a pot of water and add gnocchi. Cook until they start to rise to the surface (about 5 or so minutes). Drain and let cool slightly.

Brussel Sprouts and Sweet Potatoes with Almonds, Raisins, and Capers

I love roasted brussel sprouts and sweet potatoes, but the sauce and the almonds, capers and raisins, yum!

This has to be the best recipe for them.

Only Ones- "Another Girl, Another Planet"

From Joanne-Eats-Well-With-Others

Ingredients

• 3/4 lb brussels sprouts, trimmed and cut into quarters
• 1/2 lb fingerling potatoes, cut into small cubes
• 1 1/2 tbsp butter
• 3 tbsp whole wheat bread crumbs
• 1 tbsp plus 1 tsp extra virgin olive oil
• 3 tbsp sliced almonds
• salt and freshly ground black pepper
• 1 tsp gravymaster (optional)
• 2 tbsp raisins
• 1 tbsp white wine vinegar
• 1 tbsp capers, rinsed and drained
• 1 tbsp tarragon, minced
• 1 tsp dried chives

Instructions

Preheat oven to 400 degrees. Cut the brussels sprouts and potatoes. Place a large skillet over low heat and add one tablespoon butter. When it has melted, add bread crumbs and toss until toasted and golden brown, about 3 minutes. Transfer crumbs to a plate and wipe out pan.
Return pan to medium heat and add one teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate.
Wipe out pan and return to medium heat. Add remaining one tablespoon olive oil, brussels sprouts, and potatoes. Sauté until lightly browned on both sides.  Add 1 tsp Gravy Master, if using, tossing to coat. Line a baking sheet with parchment paper.  Add the veggies to the pan and roast 12 minutes.  Raise oven temperature to 450 and roast another 5 minutes or until tender.
Meanwhile, in a small saucepan over low heat, melt remaining 1/2 tablespoon butter and add raisins, vinegar and 1 tablespoon water. Simmer until raisins are plump and soft, about 5 minutes; drain and set aside. In a small bowl, combine almonds, breadcrumbs, capers, raisins, parsley, tarragon and chives. Season with salt and pepper and toss to mix.
Arrange roasted veggies on a serving platter. Spoon almond-herb mixture evenly on top. Serve immediately.