more veggies, please!

1 hour - makes 10 servings 2/3 cup light brown sugar 1/2 cup canola oil 1/2 cup honey 3 cups rolled oats 1 cup sliced almonds 1/3 cup unsalted roasted sunflower seeds 1/3 cup sesame seeds 1/3 cup flaxseeds Plain low-fat yogurt, for serving 1. Preheat the oven to 300 and position a rack in the center. Line a large rimmed baking sheet with parchment paper; spray the paper with vegetable oil spray. 2. In a small saucepan, combine the brown sugar, oil and honey. Cook over low heat until just warmed through. In a large bowl, stir the honey mixture into the rest of the ingredients until evenly distributed. Spread the mixture on the prepared baking sheet and bake until golden, about 45 minutes. Transfer the baking sheet to a rack and let the granola cool. 3. Invert the baking sheet onto a work surface and tap out the brittle. Peel off the parchment paper. Break the granola into chunks. Return it to the pan and cool on a wire rack. Serve with the yogurt.  Make ahead: The granola can be sto...

What to do when you have too many containers of ricotta in your fridge? Maybe you’ve been making ricotta, honey, and cracked pepper toasts for a week. Maybe you wake up hungry on a cold winter morning and just want to stay in and watch the Podemos rally in Madrid. Here’s a recipe for fluffy, revolutionary ricotta pancakes. 40 minutes – serves 4 2/3 cups (3 1/3 ounces) all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 ounces (1 cup) whole-milk ricotta cheese 2 large eggs, separated, plus 2 large whites 1/3 cup whole milk 1 teaspoon grated lemon zest plus 4 teaspoons juice 1/2 teaspoon vanilla extract 2 tablespoons unsalted butter, melted 1/4 cup (1 3/4 ounces) sugar 1-2 teaspoons vegetable oil 1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray and place in oven. Whisk flour, baking soda, and salt together in medium bowl and make well in cent...

The simplest! Use challah, French bread, or the loaves from the Polish grocery store next door. What? Oh, also, I’ve been known to do ½ cup milk and ½ cup half and half. Definitely not during my vegan before 6 phase. If you want a romantic petit dejeuner a deux, cut the recipe in half. 2 eggs 1 cup milk A dash of salt 1 tablespoon sugar (optional) 1 teaspoon vanilla extract or ground cinnamon or cardamom! (optional) Butter or neutral oil, like grapeseed or corn, as needed 8 slices bread 1. Heat the oven to 200°F. Put a large griddle or skillet over medium heat while you prepare the egg mixture. 2. Beat the eggs lightly in a broad bowl and stir in the milk, the salt, and the sugar and vanilla or cinnamon or cardamom if you’re using them. 3. Add about 1 teaspoon of butter or oil to the griddle or skillet. When is the butter is melted or the oil is hot, dip each slice of bread in turn in the batter and put it on the griddle. Cook until nicely browned on each ...

1 hr 30 min– serves 12 2 cups (10 oz) unbleached all-purpose flour, plus more for dusting the pan 1 cup walnuts, chopped coarse ¾ cup (5 ¼ oz) sugar ¾ teaspoon baking soda ½ teaspoon salt 3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 ½ cups) ¼ cup plain yogurt 2 large eggs, beaten lightly 6 tablespoons (3/4 stick) unsalted butter, melted and cooled 1 teaspoon vanilla extract 1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess. 2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 7 minutes. Set aside to cool. 3. Whisk the flour, sugar, baking soda, salt and walnuts together in a large bowl; set aside. 4. Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into dry ingredients with a rubbe...

I eat this for dessert and breakfast, but you can really enjoy it at any time of day. 1 hr 15 min – serves 6 6-8 apples, peeled and cut into eighths 1 stick unsalted butter, softened ½ cup brown sugar juice of ½ lemon 1 teaspoon ground cardamom 1 teaspoon ground cinnamon 1 cup old-fashioned oats, divided ½ cup white sugar ½ cup all-purpose flour ½ teaspoon salt 1. Place rack in middle of oven, preheat oven to 425ºF. 2. Butter a baking dish and stir together apples, ½ cup brown sugar, lemon juice, cardamom and cinnamon. 3. Stir together ½ cup oats, white sugar, flour, salt. Blend in butter until incorporated. Add final ½ cup oats until the mixture clumps. 4. Spread over fruit and bake until juices are bubbling, topping is golden and apples are soft when pierced with a fork, about 20 minutes. Cool slightly before serving. modified from a Gourmet recipe

20 minutes – makes about 18 pancakes, serves 6 1 ¼ cups whole wheat flour ¾ cup unbleached all purpose flour 3 tablespoons sugar 4 teaspoons baking powder ¾ teaspoon salt 2 cups milk 2 large eggs 1 teaspoon vanilla extract ¼ cup (1/2 stick) unsalted butter, melted, plus more for frying and serving 3 large bananas, peeled, cut into 1/4-inch-thick rounds 1 cup pecan halves Pure maple syrup 1. Preheat oven to 300°F. Place baking sheet in oven. Whisk first 5 ingredients in large bowl. 2. Whisk milk, eggs, and vanilla in medium bowl, then whisk in 1/4 cup butter. Stir milk mixture into dry ingredients. 3. Heat large nonstick griddle or skillet over medium heat; brush with butter. For each pancake, drop ¼ cup batter onto griddle. Arrange 3 banana rounds and 3 pecan halves on each pancake. Cook until brown, about 2 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, bananas, and pecans. Serve with syrup and butter. Note: I didn’t have bananas, peca...

I’ve been trying to inch my way towards spring by progressively cleaning out my cupboard of dry goods. Instead of making more granola, I decided to opt for a warm breakfast: oatmeal. 5 min – serves 1 basic recipe ½ cup instant oatmeal a pinch of salt ½ teaspoon sugar (optional) variations add 2-3 dashes of cinnamon add ¼ cup dried fruit (raisins, cranberries, apricots, dates) I even added a tablespoon of pine nuts to one of my packets. Not as weird as it sounds! thanks to mark bittman for directing readers of his blog to this site: http://www.thesimpledollar.com/2008/05/09/making-your-own-homemade-oatmeal-packets-a-visual-guide-and-cost-analysis/

30 min – serves 4 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ¾ teaspoon baking soda ¾ teaspoon salt 1 ¼ cups milk ¼ cup vegetable oil 2 large eggs, lightly beaten 1 ½ teaspoons grated orange zest 1 rounded cup semisweet mini chocolate chips 1. Whisk together all ingredients except chips until just combined. 2. Heat a griddle over medium heat until hot and lightly brush with additional oil. Working in batches, pour a scant 1/4 cup batter per pancake onto griddle and sprinkle each pancake with about 1 1/2 teaspoons chips. Cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. Lightly oil griddle between batches. Optional accompaniment: 3 tablespoons unsalted butter, softened, mixed with 3 tablespoons orange marmalade from gourmet magazine

20 min – serves 4 Pancakes 2 large eggs 1 cup milk 2/3 cup all purpose flour 3/4 teaspoon ground cardamom 1/4 teaspoon salt 1/3 cup half and half 3 tablespoons unsalted butter, melted Unsalted butter, melted 1. Blend eggs and 1/3 cup milk in processor until smooth. 2. Add flour, ground cardamom and salt and process until mixture is thick and smooth. 3. With machine running, add remaining 2/3 cup milk, 1/3 cup half and half and 3 tablespoons melted butter and mix batter until smooth. (Pancake batter can be prepared 8 hours ahead. Cover tightly and refrigerate.) 4. Preheat oven to 200°F. Place oven-proof platter in oven. 5. Heat heavy large griddle or skillet over medium-high heat. Brush griddle with melted butter. 6. Working in batches, add batter to skillet, using 1 tablespoonful for each pancake. Cook until pancakes are brown, about 1 minute per side. Transfer to platter in oven to keep warm. Repeat with remaining batter, brushing with more butter as needed. If you find yourself stuck...

... which is why I am including a new recipe, modified from Molly Wizenberg's "Everyday Granola." The ginger gives it a subtle complexity and the pumpkin seeds and cinnamon pair nicely with the turning leaves this time of year. 55 min - makes 5 cups 3 cups old-fashioned oats 1 cup raw pumpkin seeds 3 tablespoons (packed) brown sugar 3/4 teaspoon ground cinnamon 1 teaspoon fresh finely diced ginger 1/4 teaspoon (generous) salt 1/3 cup honey 2 tablespoons vegetable oil 1 cup apricots 1. Preheat oven to 300°F. Line rimmed baking sheet with parchment. 2. Mix first 6 ingredients in large bowl. 3. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. 4. Bake until golden, stirring every 10 minutes, about 40 minutes. 5. Place sheet on rack. Stir granola; cool. Mix in fruit. Can be stored in an airtight container for 1 week.

2 hours – serves 6 This comforting compote should be served warm. I like it best with yogurt and slivered almonds. Yum! 4 apples, preferably on the tart side, peeled, cored and cut into sixths 3 ripe but firm pears, peeled, cored and cut into sixths 2 tablespoons freshly squeezed lemon juice (more to taste) 1 cup apple juice A handful of golden raisins 3 tablespoons chopped candied ginger 2 tablespoons honey or agave syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 tablespoon whisky 1. Preheat the oven to 375 degrees. Butter a baking dish large enough to accommodate all of the fruit. Fill a bowl with water, and add 1 tablespoon of the lemon juice. As you prepare the fruit, put it into the water. When all of the fruit is peeled and sliced, drain and toss with the remaining lemon juice in the baking dish. 2. Combine the apple juice, raisins, ginger, honey or agave syrup, cinnamon, nutmeg and whisky in a small saucepan, and bring to a simmer. Remove from the heat, a...

this can be made at any time of year. Best Ever Granola makes about 6 cups 4 tablespoons walnut oil, divided ¾ cup (packed) dark brown sugar ¼ cup egg whites ½ teaspoon coarse kosher salt 3 cups organic old-fashioned oats 1 cup walnut halves, broken in half ½ cup flaxseed meal 1 cup pitted dates, coarsely chopped or torn into pieces ¼ cup honey 1. Preheat oven to 350°F. Brush heavy large rimmed baking sheet with 2 tablespoons oil. Whisk 2 tablespoons oil, sugar, egg whites, and salt in large bowl. Add oats, walnuts, and flaxseed; toss well. 2. Spread mixture evenly on prepared sheet. Bake 15 minutes. Using metal spatula, stir granola. Bake 15 minutes longer. Stir again. Sprinkle dates over; drizzle with honey. Bake until golden brown, about 10 minutes longer. Stir to loosen. Transfer to clean baking sheet to cool completely. Can be made 1 week ahead. Keep chilled in airtight container. from bon appetit