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by Caitlin Saniga

I might have said goodbye to tomatoes in this recent post, but I snagged a few last fruits from my scraggly plants. I was inspired by the textures of kale and fresh green cabbage at the farmers market, so I tore up a few leaves, tossed in some sliced tomatoes and fresh green beans, and whipped up the tastiest roasted red pepper dressing. This salad was a pleasant summer's end surprise.

I might have said goodbye to tomatoes in this recent post, but I snagged a few last fruits from my scraggly plants. I was inspired by the textures of kale and fresh green cabbage at the farmers market, so I tore up a few leaves, tossed in some sliced tomatoes and fresh green beans, and whipped up the tastiest roasted red pepper dressing. This salad was a pleasant summer’s end surprise.

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by Sarah Steimer

Marinated tofu with peanuts and charred bean sprouts

This dish came together so easily and had fantastic textures between the tofu, bean sprouts and peanuts. Definitely do not skip the addition of a lime wedge, that little blast of tart citrus juice really elevates the dish and cuts some of the saltiness of the lime and peanuts.

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by Sarah Steimer

Broccoli and herb-stuffed portobellas

Vegetarian meals can’t be filling, you say? Yeah, eat this and try telling me that. Bill and I were as stuffed as can be (really, no pun intended) after we each had one of these mushrooms.

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by Caitlin Saniga

Pumpkin spice granola

I’ve been watching fall movies (Lemony Snicket, anyone?) and snacking on this pumpkin granola lately. Isn’t autumn lovely?

  • 3 cups old-fashioned rolled oats
  • 1/2 cup flax seeds
  • 1 cup slivered almonds
  • 1/4 cup dried cranberries
  • 2 tablespoons brown sugar
  • 3/4 teaspoons salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/2 cup maple syrup
  • 1 egg white
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract

Preheat the oven to 300 degrees.

Combine the oats, flax seeds, almonds, cranberries, brown sugar, salt, cinnamon, nutmeg, and clove in one bowl. In a separate bowl, whisk together the coffee syrup, egg white, oil, and vanilla. Pour the liquid mixture over the dry ingredients, and stir and stir and stir until all of the ingredients are wet.

For chunky granola, line a glass baking pan with parchment paper. Scoop the granola onto the parchment and spread in an even layer. Bake for 45 minutes, or until granola is golden-brown, dry, and hardened slightly. Place the baking pan on a rack to cool for 20 minutes, then transfer the granola to an airtight container.

For finer granola, line a baking sheet with parchment paper. Scoop the granola onto the parchment and spread in an even layer. Bake for 30 minutes, then stir, breaking up any clusters. Bake for 15 minutes longer, or until the granola is golden-brown, dry, and hardened slightly. Place the baking pan on a rack to cool for 20 minutes, then transfer the granola to an airtight container.

Store the granola at room temperature for up to 1 week.

 

Recipe adapted from: Aunt Karen’s recipe

*It’s the breakfast that doesn’t require a skillet or even a bowl; It’s the easily prepared and transportable granola! This month we’re getting our crunch on with homemade granola recipes that can be enjoyed on the go or part of a complete breakfast. Check out all the Morning Clusters recipes here.

by Sarah Steimer

Barbecue pulled chicken sandwich with slaw

These sandwiches were heaven. We were out all day and had plans to make them when we got home, and it was just about all I could think about. They were really quite simple to make, and the chipotle added an extra zip that took it beyond a simple lunchtime sandwich.

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by Caitlin Saniga

Chopped green beans and cherry tomatoes with ginger-shallot dressing

It’s the end of tomato season in New England. I type this while picturing the tomato plants still standing in my garden: The stalks are brown and puckered; the few remaining fruits are speckled and dry looking; they need to be ripped out of their beds. So I nearly pounced on a $2 bag of tiny, multi-colored cherry tomatoes this weekend at the farmers market. They may be the last of the year! Sliced in half with a pile of chopped fresh green beans, and drizzled with gingery shallot vinaigrette — this is how I’m saying so long to my favorite summer snack.

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by Sarah Steimer

Carrot cake granola

Every so often, I like something a little sweet for breakfast — like carrot cake. But we can’t bite into a big hunk of sugar every morning, so I transformed that cake favorite into a (much healthier) granola version.

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