If possible try to get unsweetened dried fruit at a local health food store for this yummy granola.  Who needs the extra sugar when it is so tasty on its own?

1 cup old fashioned or quick-cooking oatmeal (not instant)

½ cup unsweetened, shredded coconut (I prefer the one with the big flakes)
½ cup sliced or slivered almonds or pecans
3 tablespoons grape seed oil
1 pinch of salt
1 teaspoon cinnamon
2 tablespoons honey
½ cup dried blueberries
½ cup flax seed (ground coarsely in a spice grinder)
½ cup dried cherries

Preheat the oven to 350 degrees.

Toss the oatmeal, coconut, nuts, oil and honey together onto a sheet pan and bake, stirring occasionally with a metal spatula, until the mixture turns golden brown, about 20 minutes.

Cool and add flax and dried fruit, mix gently.

Store in an air tight container and enjoy with milk, yogurt, ice cream or alone as a snack.   For guests, I pour some into a clear cellophane bag and tie with some pretty ribbon and a handmade gift tag.

Borscht is such a refreshing and healthy summer soup that often gets overlooked. This recipe was taken from David Tanis’s A Platter of Figs (a great cookbook for those looking to buy another for your collection). I made this as a starter for 70 guests at my daughter’s end of the school year appreciation luncheon. The beets were just popping out of my garden, and I thought it would be so fun to use them in a non-traditional sort of a way. I prefer yellow beets for this soup instead of red ones, because I think the color makes the soup a more appetizing shade than the typical bright-pink borscht. To make the soup an even more vibrant golden color (because the beets lose some of their intensity after cooking) I added a dash of ground turmeric. Additionally, I used Greek yogurt thinned slightly with whole milk, and a nasturtium pesto (below) to garnish in lieu of the herb garnish David Tanis suggests.

Golden Beet Borscht

1 ½ pound beets

8 cups water

2 large shallots, sliced

1 bay leaf

1 teaspoon coriander seeds

2 or 3 cloves

½ teaspoon cayenne, or to taste

1 tablespoon sugar

2 teaspoons red wine, or to taste

1 tablespoon olive oil

salt and pepper

1 cup whole-milk yogurt

chopped dill or chives

Peal and slice the beets and put them in a large saucepan. Cover with the water and add the garlic, shallots, cayenne, sugar, vinegar and olive oil. In cheese-cloth, wrap up bay leaf, coriander, and cloves and place in with the beets. Add a good spoonful of salt. Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until the beets are tender. Check the seasoning of the broth – it should be distinctly sweet-sour, peppery, and flavorful. Correct the seasoning, adding salt and cayenne if necessary and freshly ground pepper.

Remove the cheese-cloth filled with spices and puree the soup well in a blender, then strain into a large bowl. Chill in the refrigerator or over ice.

Just before serving, whisk in the yogurt. Taste and adjust the seasoning, adding a splash of vinegar if necessary. Thin with a little water to achieve the correct thickness – like a thin milk shake.

To serve, pour into small water glasses. Garnish with freshly ground pepper, and if desired, fresh dill or chives.

For the Nasturtium pesto: combine a few cloves of garlic, Parmesan Reggiano, olive oil, and salt and pepper with nasturtium blossoms in an electric mixer fitted with a steel blade.

Note: After the soup chilled, I adjusted the seasoning, added turmeric and lemon, then spooned the yogurt and pesto on top. It’s wonderful to use as a dip with your favorite raw veggies, too.