Fall Panzanella

I'll be honest with you, I was in the grocery store with a big loaf of crusty bread in my hand thinking "What's the big deal...  I'll just buy it instead of making it", but I JUST. COULDN'T. DO. IT.  
So, I put that gorgeous loaf of bread back amongst it's friends and headed home to start the focaccia. 

I pulled out the stand mixer, made my dough, let it rise...  Placed it ever so lovingly on my sheet pan to puff up again before sliding it in the oven...  And yet, something was amiss.  It just didn't look quite right, but I crossed my fingers and hoped for the best.  Once it was time for the bread to come out of the sauna, I realized I had a bit of a problem.

Not really sure how I screwed it up, but it was more of a focaccia pancake.  It didn't rise properly and looked rather pathetic.  So I salvaged what I could, not wanting to waste everything and started over.  
Truth be told, the Ohio State game was on and I was a tad distracted...  There, I've said it.  I wasn't paying attention to my work,  I was watching football. 
That's what happened.

You know as I was remaking the focaccia, I was thinking "Why didn't I just buy the bread?!"...
In the end, I'm glad I didn't.  Sometimes taking the long road has it troubles but at the end of the day the effort is usually worth it.

So when all is said and done and you are staring at a fridge full of Thanksgiving leftovers, give new life to the roasted veggies hanging around.  It's a great way to use up the ones that always get passed over for everyone's favorite, the mashed potatoes.


Fall Panzanella
1 red onion, diced
1 gala apple, cored and diced
1 granny smith apple, cored and diced
3 cups diced butternut squash, roasted
2 cups red or rainbow swiss chard, finely sliced
5 - 6 cups focaccia or day old crusty bread, cut into 1" cubes
1/2 cup dried cranberries
2 1/2 cups Brussels sprouts, roasted
a few tablespoons olive oil for tossing with veggies/bread

Vinaigrette
2 tbsp apple cider vinegar
1 tbsp sherry vinegar
2 tbsp olive oil
2 tbsp honey
1 tsp salt
1/4 tsp pepper
1/4 tsp fresh thyme, leaves only

Preheat oven to 375 degrees.  If using store bought crusty bread, toss in a little olive oil before toasting bread.  Bake until golden brown and crunchy, about 12 - 15 minutes.

Toss apples and onion in a few tbsp oil, season with salt and pepper and roast for approximately 20 minutes until soft and caramelized.

While bread, onions and apples are in the oven, make vinaigrette in a large bowl and set aside. 
When focaccia is toasted, let it cool slightly then toss in vinaigrette.  Add roasted vegetables, cranberries, apples and swiss chard.  Toss to combine and coat in vinaigrette.
Serve immediately.

Doubly Virtuous...

It's that time of year again.  Shopping for school clothes,  temper tantrums over getting up early once more, begging and pleading "please don't make me go", etc...  and that is just the teachers.

Granola is hardly a revolutionary breakfast, but it is a great way to start your day & when turned into bars it's a hand-held portable breakfast which can come in very handy when you've hit "snooze" one too many times.

Now, before you roll your eyes at the mere mention of granola, let me preface it by saying you do not have to be a Birkenstock wearing, tree hugging, peace-lovin' hippie clad in tie dye to appreciate it. 
(Just because I happen to be a few of those things has nothing to do with it...)

It's that perfect mixture of oats/almonds/coconut toasting in the oven & the scent of it lingering in the kitchen that really gets me excited for what's about to happen.  Then, it becomes a bit of a treasure hunt.  I've stated before how I buy things, put them away and then stumble upon them when I'm looking for something else...  well, this is where that comes in handy.

Most of us have some sort of dried fruit tucked away in a pantry and in the baking cabinet there are always lovely additions lurking in there somewhere.   I happened to have some of these ingredients already on hand so I threw them into the mix and others I actually had to go out for. (the OATS!)

The list of ingredients is a suggestion.  I used a ton of dried fruit because I had it.    The recipe is very flexible, you can add in or take out whatever you like.  If you have kids,  get them involved with making this.  They are more likely to eat something if they've had a hand in it...  literally.   They can help measure the ingredients, mix the granola, etc.

Making your own granola ensures that it has exactly what you want in it and a fraction of the sugar that the store-bought variety contains.  Sprinkled over a bowl of Greek yogurt with a drizzle of honey on top,  it is breakfast perfection.


Granola

• 4 cups old-fashioned rolled oats (can be made GF, make sure the label says gluten-free)
• 1 1/2 cups coconut
• 1 1/2 cups sliced almonds
• 1/2 cup dried apricots, small dice
• 1/2 cup dried figs, small dice
• 1/2 cup pitted dates, small dice
• 1/2 cup dried cherries
• 1/2 cup dried cranberries
• 1/2 cup golden raisins
• 1/2 cup green pumpkin seeds
• 2 tbsp chia seeds
• 1/2 tsp kosher salt
• 1/2 cup canola oil
• 1/2 cup honey

Preheat oven to 350 degrees.

Combine oats, almonds, coconut and salt in a large bowl.   Add oil, then honey to a 1 cup measure and pour over mixture.  Oil will prevent honey from sticking and it will all pour out easily.   Stir to evenly coat oat mixture.

Bake, stirring once, for approximately 25 - 30 minutes until mixture is golden brown.

Remove from oven and allow to cool, stir occasionally or it will become a solid mass.
(I learned this the hard way the first time I made granola, so I'll save you the heartache)

Once mixture is cooled, combine all ingredients in a large bowl, stir to thoroughly combine and store in an airtight container.


Granola Bars

• 3 tbsp unsalted butter + extra for baking dish
• 1/3 cup honey
• 1/4 cup brown sugar
• 6 cups granola

Preheat oven to 300 degrees.  Coat bottom of an 8x8 glass baking dish with non-stick spray and line with parchment paper.  Butter parchment paper inside baking dish & set aside.

Melt butter, mix in honey and brown sugar. 
In a large bowl, combine granola & melted butter mixture.  Stir to combine.

Pour mixture into prepared pan & with wet fingers press down firmly on granola.

Bake for 20 - 30 minutes, cool completely and let set for 3 hours before cutting into squares.  I usually let mine set up overnight before I cut them, but if you can't wait make sure they are completely cooled before cutting them or they will fall apart.