more veggies, please!

When it’s too cold to go outside, but you still want bar snacks. 50 minutes - yields about 4 cups 1 pound raw unsalted nuts of your choice (mixture of walnuts, pecans, almonds and pistachios) 2 tablespoons unsalted butter, melted ⅓ cup packed light-brown sugar 3 tablespoons chopped fresh rosemary 2 teaspoons kosher salt 1. Heat the oven to 350°F. 2. Spread the nuts evenly on a baking sheet and roast for 10 minutes or until fragrant and beginning to brown. Transfer the nuts to a large bowl (set the baking sheet aside). 3. Mix the butter with the sugar, rosemary, and salt, pour it over the warm nuts, and toss with a wooden spoon. Spread the nuts back on the baking sheet and let them cool on the counter for 30 minutes, or until all elements have solidified and cooled. Serve at room temperature. (They’re not as good if you try to eat them while they’re still warm.) from the New York Times T Magazine, but re...

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...

Muhammara is a delightful tangy, creamy and yet light sauce that is traditionally eaten as a side to Middle Eastern dishes. I dare you - try to eat this as a side and not as a main. 15 min – serves 4 1 15-ounce jar roasted red peppers, drained 1/3 cup bread crumbs 2/3 cup walnuts, toasted lightly and chopped fine 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt juice of one lemon 1 tablespoon pomegranate molasses 1 teaspoon ground cumin 2 teaspoons Aleppo pepper ¼ cup extra-virgin olive oil In a food processor, blend together the peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, Aleppo pepper, and salt to taste until the mixture is smooth. With the motor running, add the olive oil gradually. Serve with pita recipe by sasha

This bread is turned out of the skillet to reveal a lovely array of whole sage leaves. 1 hour – makes 10 to 12 servings 1 cup cornmeal (preferably whole grain, medium grind) 1 cup unbleached all purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 teaspoons chopped fresh sage plus 12 whole fresh sage leaves 1 cup whole milk 1/2 cup honey 1 large egg 1/2 cup (1 stick) unsalted butter 1. Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes. 2. Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend. 3. Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart. 4. Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). ...

... 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.