Preheat oven to 250 degrees F. In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. Whisk to combine the blood orange olive oil and maple syrup. Pour over evenly over the oat mixture and . toss to thoroughly distribute. Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. Granola will be done when it’s golden brown and well toasted. Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distributed.
Recipe Notes
I love to top off some yogurt and/or fresh fruit with a drizzle of Cara Cara Vanilla Balsamic Vinegar and some of this granola.
This recipe uses olive oil and balsamic vinegar found at The Olive Twist. Each may be purchased online and at both store locations. Click on the olive oil and balsamic vinegar names below to learn more about them:
Saute onion and 1/2 of the head of cauliflower with the olive oil, until fork tender. The longer the cauliflower roasts, the nuttier the flavor. After approximately 15 minutes, add the second half of the cauliflower. Saute for a few minutes, then add the broth. Bring to a simmer for 15 minutes. By cooking the first half of the cauliflower longer, it gives the soup a rich depth, and the second half gives it a fresh flavor.
In small batches, puree the ingredients in a blender -- remember to vent the lid! The soup will be rich and creamy -- without DAIRY!! put back into the pot, add the balsamic vinegar for brightness, heat thru and serve, with another splash of olive oil!
OPTION: reserve a small portion of the cauliflower to roast on stove top until golden -- adds texture and color. (bacon would be a winner, winner too!). This would be an excellent base for potato soup, instead of adding dairy.
Heat oven to 350°F. Oil an flat cookie sheet. Unroll dough on work surface. (If using crescent rolls, unroll dough on work surface and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.)
In small microwavable bowl, microwave chocolate chips and oil uncovered on High 2 minutes, stirring once, until mixture can be stirred smooth. Spread evenly on dough. (microwaves vary)
Starting with 1 long side of rectangle, roll up; pinch edge to seal.
With serrated knife, cut into 12 slices, wiping knife between cuts. Arrange slices on cookie sheet, seam side down, in a 7-inch diameter circle, leaning each slice against the previous one. Tuck last one under the first to complete the ring.
Bake 14 to 18 minutes or until golden brown. Using a large, flat spatula or fish turner, tip pan and slide the ring onto serving platter.
Raspberry Topping
Meanwhile, in 4-quart saucepan, raspberries and ¼ balsamic vinegar to a low simmer—not boiling over medium. Break up berries with spatula or wooden spoon if frozen together. Continue to cook up to 20 minutes, stirring frequently, until berries burst. Patient: Low and slow creates an intense flavored thick syrup! Refrigerate any leftover topping . . . great topping for pancakes, waffles and ICE CREAM!
Recipe Notes
This recipe uses olive oil and balsamic vinegar found at The Olive Twist. Each may be purchased online and at both store locations. Click on the olive oil and balsamic vinegar names below to learn more about them:
In a small stock pot, bring ingredients to a low heat simmer. Cook until fruit is broken down and it thickens 30-40 minutes. Remove from heat and refrigerate until ready to use.
Cheater version: refrigerator cookie dough, into choice shape. Press with thumb to make well, add a dollop of thumbprint jam, bake in oven until golden. Cool, and serve!
TWIST: add 1/4 c Bill's Best Strawberry Jalapeno Jam, or a dollop of peanut butter BEFORE the jam. YUM
Recipe Notes
This recipe uses balsamic vinegar found at The Olive Twist. It may be purchased online and at both store locations. Click on the balsamic vinegar below to learn more about it:
