Favorite Granola

Makes 10 cups

3 cups rolled oats
2/3 cup sliced almonds
2/3 cup pepitas (aka pumpkin seeds)
1/2 cup coconut flakes
1/4 teaspoon fine sea salt
1 1/2 teaspoons ground cinnamon
Pinch of freshly ground nutmeg
6 tablespoons olive oil
1/3 cup honey
1/2 cup chopped dried figs
1/2 cup dried cherries
1/2 cup chopped prunes

(Note: You can use any combination of dried fruit that you want. Just use 1.5 cups total.)

Preheat oven to 325F. In a large bowl, mix together the first seven ingredients (oats through nutmeg). In another bowl, whisk together the olive oil and honey.

Pour the oil mixture over the dry ingredients and mix until everything is coated. Spread evenly onto a sheet pan and bake for 20-25 minutes, stirring halfway through, until everything is lightly golden.

Remove from the oven and transfer the baked granola onto a long sheet of wax paper and let it cool for 10 minutes.

Sprinkle the dried fruit on top and toss to combine. Let the granola cool completely before storing it in an airtight container.

 

Lemon-Dill Grilled Shrimp

1 small lemon (or 1/2 a large one)
1 tablespoon minced dill
1 clove garlic, minced
1/4 cup olive oil
Coarse salt
Pepper
1 lb. extra-large peeled and deveined shrimp

Squeeze the lemon juice into a bowl, then mix in the dill, garlic, olive oil, a pinch of ground pepper, and a very big pinch of coarse salt. Add the shrimp, toss to coat, and marinate for a few hours. Preheat grill to high. Thread onto skewers and grill for 2-3 minutes a side.

(Note: If you don’t have metal skewers, soak wooden ones in water for about 30 minutes or so.)

 

 

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