Originally published on February 26, 2014; canada.com
1 cup (130 g) raw pistachios, coarsely chopped
1 cup (130 g) raw pepitas (pumpkin seeds)
1⁄2 cup (60 g) raw sesame seeds
1⁄2 cup (60 g) raw sunflower seeds
1 tsp kosher salt
1⁄4 tsp ground cinnamon
1⁄2 tsp ground cardamom
1⁄2 tsp pure vanilla extract
1⁄2 cup (120 ml) extra-virgin olive oil
1⁄2 cup (120 ml) maple syrup
1⁄2 cup (75 g) finely chopped dried apricots (about 10 dried apricots)
1⁄4 cup (25 g) diced crystallized ginger
2. In a large bowl, stir together the oats, pistachios, pepitas, sesame seeds, sunflower seeds, salt, cinnamon, and cardamom.
3. Add the vanilla, olive oil, and maple syrup and stir to combine. I use my hands at this point so that all of the wet and dry ingredients are evenly mixed together. Turn the mixture out onto the prepared baking sheet and spread in an even layer.
4. Bake until fragrant and golden brown, 35 to 40 minutes. Stir every 15 to 20 minutes to ensure the granola bakes evenly. Remove from the oven and let cool completely on the baking sheet. If the granola doesn’t seem as toasty and crunchy as you’d like, it will firm up considerably as it cools. Stir in the apricots and crystallized ginger once the granola has cooled. Store in an airtight container for 3 to 4 weeks or refrigerate for up to 6 weeks (if refrigerating, keep the apricots in a separate sealed bag and add them as you enjoy your granola so they don’t become hard and dry.
makes about 8 cups
1⁄2 cup / 60 g diced yellow onion (about 1 ⁄2 medium onion)
2 Anaheim chiles, stemmed, seeded, and diced
3 cloves garlic, minced
1 (28-oz / 800 g) can crushed tomatoes
1 tbsp tomato paste
3⁄4 cup (85 g) cooked wheat berries
3 tbsp capers, drained
1⁄2 tsp ground cumin
1 tsp sweet paprika
1 tbsp grated lemon zest
1 tsp kosher salt
1⁄2 bunch kale, stemmed and coarsely chopped (about 2 1⁄2 cups / 125 g)
6 large eggs
1⁄4 cup (45 g) crumbled feta cheese
red pepper flakes
2. Add the crushed tomatoes, tomato paste, cooked wheat berries, capers, cumin, paprika, lemon zest, and kosher salt and stir well to combine. Simmer, uncovered, over low heat until the sauce starts to thicken, about 15 minutes. Taste and season with more salt as desired.
3. Fold in the kale and simmer until it begins to soften into the sauce, 1 to 2 minutes. Use a wooden spoon to make 6 little wells in the sauce for the eggs to nestle into. The skillet will be relatively full at this point, so just do your best. Crack the eggs into the wells and cover the skillet. Cook over low heat until the whites are firm but the yolks remain a touch runny, 6 to 8 minutes. Top with the crumbled feta.
4. Scoop into bowls, sprinkle with flaky salt and red pepper flakes, and drizzle with a dash of olive oil. While I find this best the day it’s made, you can allow leftovers to cool completely, then cover with plastic wrap, and refrigerate for up to 2 days.
serves 4 to 6