I have a great granola recipe already posted on NJSD! It is posted as Granola and has been a favorite of mine for years. However, you know me…I am always searching for another good recipe. I have tried more granola recipes than I care to mention and until now nothing has been up to par for me. It even crossed my mind a time or two to just stop trying different ways to make granola, or different granola recipes.
I finally have another granola recipe to share with you! It is so delicious that I couldn’t stop snacking on it while it was cooling. My families favorite way to eat granola is on yogurt with fresh fruit. I used local honey in this recipe. We have been eating local honey for a few years now. I didn’t really know if anyone is the family noticed a difference until a few weeks ago. Savannah came home from a friends house and told me that I had to buy her some honey before she moves off to college. She had tried honey at her friends house and said she didn’t like it.
This granola sticks together slightly while stored in an airtight container. Just break it up as get it out to eat.
Nutty Olive Oil Granola
- 4 c. old fashioned rolled oats
- 3 c. pecan pieces
- 1½ almond slices, slivers, or whole chopped
- 1 tsp. kosher salt
- 1 tsp. ground cinnamon
- ¼ c. brown sugar
- 1 tsp. vanilla extract
- 1 c. good olive oil
- 1 c. honey
- Preheat oven to 325°. Line one of two baking sheets with parchment paper, set aside.
- Mix the oats, pecans, almonds, salt, cinnamon, and brown sugar in a large bowl.
- In another bowl mix vanilla, oil, and honey.
- Pour the wet mixture over the oat mixture and mix well.
- Spread the mixture evenly onto prepared pan. Bake for 35 to 40 minutes, stirring every 10 to 15 minutes to prevent granola from burning. Remove from oven when mixture begins to brown. Place on a rack to cool completely.
I am having so much fun with all of the fresh produce available right now. Definitely one of my favorite parts of summer! When I found this great bread and delicious rosemary infused olive oil at the farmers market last Saturday I knew that I would be making these delicious Tomato, Basil, and Mozzarella Crostini. They were so incredible and ended up as our dinner not just a snack. If you can get your hands on heirloom tomatoes get them because the taste difference will be worth it. Also, it’s better to slice the bread on the thin side rather than on the thick side. Your crostini will be hard to eat if it is too thick.
The picture below is a hornet’s nest that Greg ran into on Saturday. It is in a low hanging branch of a tree on the back side of the farm. He was bush hogging, one of his favorite pastimes, when he ran directly into it. He said hundreds of bees swarmed, but thankfully he was only stung 4 times. I don’t plan to go near the nest, I’m scared to death of a bee but I must admit…this nest is pretty amazing and beautiful.
Tomato, Basil, and Mozzarella Crostini
- 1 (8-oz.) loaf baguette French bread
- 2 to 3 tbsp. olive oil
- Freshly ground black pepper
- 4-oz. fresh mozzarella, thinly sliced
- 12 small tomatoes, sliced or halved (depending on size)
- Fresh basil, torn
- Olive oil
- Preheat oven to 425°F. For crostini, cut French bread into ½-inch thick slices. Lightly brush both sides of each bread slice with the 2 to 3 tablespoons olive oil; sprinkle with pepper. Place on an ungreased baking sheet. Bake for 5 to 7 minutes or until crisp and light brown, turning once.
- Top crostini with mozzarella slices, tomato slices (or halves), and a piece of basil. Drizzle with olive oil; sprinkle with salt.
There are not enough hours in the day to get everything done that I need to do during the summertime. If I am to get dinner on the table, after coming in from working in the yard on a 95 degree day, it has to be something simple. I really don’t care to stand over a hot stove. Sometimes, nothing will take the place of a fresh ingredients. Whether it be a great fruit salad, tossed salad or just a slice of fresh tomato from the garden. This heirloom-tomato salad is so easy it can be made in a matter of minutes. It uses fresh and flavorful heirloom tomatoes and fresh herbs. Basil and mint are both herbs I have growing in my yard. I use basil quite often but mint is one of those herbs that I forget about. Then when I do remember it I only use it in iced tea. However, it adds a wonderful spicy flavor to this salad that I love. Heirloom tomatoes are in season and available at many grocery stores or at your local farmer’s market.
- 3 tbsp. white balsamic vinegar
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. sugar
- 2 lb. mixed firm, ripe heirloom tomatoes, cut into wedges
- 2 tbsp. chopped fresh mint
- 2 tbsp. chopped fresh basil
- ¼ tsp. salt
- ¼ tsp. fresh ground black pepper
- In a small bowl, whisk together vinegar, oil, and sugar.
- Arrange tomatoes on a large serving platter. Drizzle vinegar mixture over tomatoes. Sprinkle with mint, basil, salt and pepper. Serve.