MICHAEL'S GRANOLA

Recipe from Michael McIlrath

Ingredients:

6 c            12 c oats

1 1/2 c      3+ c nuts (ch. almonds, raw sunfl. seeds, walnuts, added 10 min from end)

1/4 c         1/2 c unsweetened coconut

1/2 t          1 t cinnamon

1 pinch      2 pinches salt

2 T            1/4 c vanilla (added to oil and honey)

1/3 c         2/3 c oil

1/2 c         1 c honey or maple syrup

1 1/2 c      3 c dried fruit (blueberries, cranberries, raisins or dried currants)

Methodology:

Preheat oven to 350°F.

Mix the wet ingredients and warm the mixture in a small, heavy saucepan.

Mix the dry ingredients in a large bowl, reserving walnuts and dried fruit.

Split the dry mixture into a second large bowl.

Slowly mix in half the wet ingredients into each of the dry bowls.

Toss mixtures from one bowl to another.

Spread on two large cookie sheets (in a layer approx. 1/2" - 3/4" thick, with furrows).

Bake for 40 minutes, stirring every 10 minutes.  Add walnuts for the final 10 minutes.

Add dried fruit to cooked mixture as it cools.

SUGARPINE DRIVE-IN CORN AND MELON CHILI CRISP SALAD

Inspired by a salad at Sugarpine Drive-In

"Curried Corn and Melon:

Salad of fresh Hermiston watermelon & honeydew with arugula, cucumber and watermelon radish, dressed in chili crisp and lime vinaigrette and served on a base of curry coconut-creamed corn, crispy corn dust."

Ingredients:

Curried Coconut Corn:

4 ears corn, kernels removed from cob

1 c lite coconut milk

1/4 t salt

1 t lime juice

1/2 t curry powder, or 1/16 t each turmeric, ginger, coriander, cumin

Chili Crisp Vinaigrette:

1 T chili crisp

1 t black vinegar

1 t lime juice

1 t soy sauce

1/4 t sugar

1/4 t sesame oil

2 t shallot oil

2 c cut cucumbers

2 or 3 radishes, shaved

3 c balled or cut watermelon and honeydew melon

2 c arugula

corn nuts for garnish

Methodology:

Simmer all corn ingredients together until liquid has mostly evaporated.  Taste for seasoning and set aside.

Whisk vinaigrette ingredients together.

Place 1/2 of corn in the bottom of a large salad bowl.  Assemble remaining salad ingredients on this corn base, top with corn nuts and vinaigrette, and serve.