Pantry Items

Granola

• 440g rolled oats

• 260g pistachios or pecans

• 160g sliced almonds

• 90g pumpkin seeds

• Olive oil

• Salt

• Light brown sugar

• Dried sour cherries or cranberries

I came across this recipe scrolling through reddit and everyone that had made it had such rave reviews about it. At first, I followed the NYT Cooking recipe exactly but found it to be a hassle to clean the pot with the sugar/honey/olive oil mixture. My method is to mix all the nuts and oats together in a bowl and spread onto a sheet pan. I then drizzle olive oil over the entire thing, then honey. I sprinkle the sugar and salt and mix it together before it goes into the oven at 335-350 degrees. (This is also an easier way to adjust the sweetness to your liking!) I take it out to mix periodically and the granola is done with it becomes slightly darker than golden brown. Once the granola is cooled, I mix the dried fruit in as the final step! I have this granola with yogurt and fruit almost every morning and it is so yummy + easy to make!

Tomato Vanilla Syrup

• 1 part cherry tomatoes

• 2 parts sugar

• 1 vanilla bean or vanilla bean paste

Macerating cherry tomatoes with an extra layer of flavor added in. I like using sweet tomatoes and white sugar. If adding a vanilla bean, cut the bean in half, scrape the seeds in, and pop the pods in there as well. If using vanilla bean baste a small spoonful of paste should work. I love this syrup in my matcha during the summer.

Note: This is also a great way to use tomatoes that are leftover in the fridge. The 2 [fruit] : 1 [sugar] ratio can also be used to macerate any fruit and create a syrup. For this tomato syrup, it usually takes 2-3 days in the fridge to start using.