Lisa’ s Granola

Contributed by Lisa Smarr

1. Pre–heat oven to 325
degrees.
2. Gather ingredients.
4 cups oats
1/2 cup sesame seeds
(flax seeds may be
used)
1/2 cup sunflower
seeds
1/2 tsp. sea salt
1/2 cup honey
1/4 cup vegetable oil
1 tsp. vanilla
3. Butter a 9” X 13” pan (a lasagna or cake pan works nicely)

4. Combine all ingredients in pan and mix completely.

5. Bake mixture for a total of 30 minutes; pull pan out of oven and stir mixture at three, 10–minute intervals.

6. Allow grain mixture to cool completely.

7. Add your favorite dried fruits and nuts.*

8. Keep sealed and store in the refrigerator.

*Raisins, golden raisins, craisins, chopped dried apricots, dates, figs, walnuts, pecan halves, are some favorites. Enjoy with yogurt, fresh fruit and a drizzle of honey.

Breakfast Quinoa

Contributed by www.fatfree.com

1/3 c. quinoa
2/3 c. water
1/4 c. raisins
1 tsp. cinnamon or
apple pie spice
1 packet Equal or 2 tsp.

sugar/honey or no
sweetener
1/2 Granny Smith
apple, chopped into
small pieces

Rinse the quinoa well in cold water. Place in a saucepan with the water, sweetener (i f desired), apple pie spice, and raisins. Bring to a boil, cover, and simmer while you are preparing the apple. Add the chopped apple and continue to simmer until all liquid is absorbed.

Polenta with Caponata

Contributed by www.inmamaskitchen.com

2 medium eggplants
1 Tbsp. olive oil
1 tsp. sugar
1 Tbsp. balsamic vinegar
Salt and pepper to taste
3/4 cup Italian parsley,
minced
1 cup bottled roasted
red peppers
2 Tbsp. golden raisins
1 tsp. dried red pepper
1 small garlic clove,
finely minced
1/2 cup canned chickpeas,
coarsely chopped
2 cups coarsely ground
polenta
8 cups water

2 tsp. salt
2–3 Tbsp. unsalted butter
3 oz. feta cheese, crumbled

Caponata should be made the day before serving.

Preheat oven to 350 degrees. Cut eggplants in half. Place on baking sheet and rub with olive oil. Roast in oven for one hour.

When cool enough to handle, scoop out eggplant flesh. Add this to a bowl with sugar, balsamic vinegar, salt and pepper. Let cool.

Add parsley, roasted red peppers, raisins, garlic and chickpeas to eggplant mixture and mix well. Refrigerate overnight. An hour before serving, remove caponata from the refrigerator.

To cook polenta:

Preheat oven to 350 degrees. In a three quart casserole, add polenta, water, salt, and butter. Stir.

Cooked uncovered for 1–1/2 hours. Stir after one hour. Cool for 15 minutes before serving.

To serve, divide the polenta between six bowls or plates. Top with a serving of the caponata. Sprinkle with feta cheese.

Serves six.