Blueberry, Lemon and Thyme Granola

Hey, welcome. Consider following MSV on Twitter and subscribing to the RSS feed, or sign up for email updates right over here.

Good granola is a real treat, and this easy stove-top version is so very nice. Start with plenty of oats, of course, and dress them up with lemon zest, fresh thyme, and a heap of gorgeous dried blueberries. The result is wonderfully fragrant and irresistible. Eaten for breakfast, it's a seriously lovely way to start your day. Try it on tofu mousse for instant morning meals—you won't be sorry.

Because dried blueberries are so expensive, using seeds (here, sunflower and pumpkin) instead of nuts (and canola oil instead of pricier fats) maintain satiety while keeping the cost down a little. But follow your bliss and customize your toss-ins to include whatever you love best. And of course, a little goes a long way.

Blueberry, Lemon and Thyme Granola

Print the recipe

yields one quart

1/2 cup hulled unsalted pumpkin seeds (pepitas)

1/2 cup hulled unsalted sunflower seeds

2 cups rolled oats

1/2 cup dried wild blueberries

1/2 cup dried unsweetened shredded coconut

zest of one lemon

1 tsp fresh thyme leaves

1 TBSP canola oil

2 TBSP brown rice syrup

1 tsp vanilla extract

generous pinch fine sea or kosher salt

Heat a large, dry, nonstick skillet over medium heat. Add pepitas and sunflower seeds. Dry toast, tossing every minute or two, until pepitas begin to lighten. Add oats, blueberries, coconut, lemon zest, and thyme leaves. Continue to toast, tossing every minute, until the oats are toasted.

Meanwhile, whisk together oil, syrup, and vanilla (measuring the oil before the syrup will help the sticky syrup slide out of your measuring spoon). When the granola mixture is toasted, pour wet ingredients over and stir to combine thoroughly. Let cook two to three more minutes, stirring frequently.

Transfer mixture to a parchment-lined baking sheet and spread out. Sprinkle salt evenly over the whole thing. When cool, break apart and store in an airtight container.

Chickpeas, Artichokes, and Capers in White Wine Tomato Sauce over Polenta

Hey, welcome. Consider following MSV on Twitter and subscribing to the RSS feed, or sign up for email updates right over here.

It's December, which means pantry-cooking season has officially begun. Enter this perfect weeknight bowl of creamy polenta topped with a mix of tomatoes, chickpeas, artichoke hearts, and capers all simmered with a little dried herbs and dry white wine.

The combination is a great one. Polenta provides heft (and starchy absorbing properties) so the tomato sauce doesn't have to be cooked to death, just long enough to let the wine, shallot, and herbs infuse. Capers add a salty punch that communicates comfort without adding weight. The artichoke is another great, light foil for the polenta while chickpeas offer protein for extra satiety. What's more, with canned goods and quick-cooking polenta, you have a killer dinner ready in just about half an hour. Plus leftovers.

Chickpeas, Artichokes, and Capers in White Wine Tomato Sauce over Polenta

Print the recipe

serves 4-6

For the topping:

2 TBSP olive oil

2 shallots, thinly sliced

1/2 tsp fine sea or kosher salt

1 28-oz can diced tomatoes

1 15-oz can artichoke hearts (or 6-8 frozen hearts, thawed), drained and chopped

1/2 cup dry white wine

1 TBSP turbinado

1 tsp dried basil

1/2 tsp dried oregano

1/2 tsp crushed red pepper flakes

2 15-oz cans chickpeas

2 TBSP drained capers

For the polenta (see Note):

1 cup quick-cooking polenta (or grits)

1/2 cup blanched almond meal

1 tsp fine sea or kosher salt

1 tsp freshly cracked black pepper

3 cups unsweetened soy milk

3 cups water

Heat oil in a large skillet over medium heat. Cook shallot and salt for a few minutes, stirring frequently, until shallot turns translucent. Add tomatoes (with liquid), chopped artichoke, wine, turbinado, basil, and oregano. Bring to a steady simmer, cover, reduce heat to medium-low (or lower, as needed) to maintain simmer, and let cook 15 minutes.

Meanwhile, drain and rinse chickpeas. Set aside in a sieve to let drain thoroughly. Measure dry polenta ingredients into a bowl and whisk together.

After the 15 minutes is up, add chickpeas and capers to tomato mixture. Stir, increase heat to medium, and let cook at a strong simmer, uncovered, stirring occasionally, until flavors have melded, 10-15 minutes.

While the tomato mixture finishes, combine soy milk and water in a pot over high heat. When it begins to steam, begin whisking while pouring the dry polenta mixture into the pot in a thin, steady stream, whisking all the while. When all is incorporated, be sure the mixture is bubbling, cover, and reduce heat to low. Cook five minutes, covered, carefully whisking the bubbling mixture well once each minute.

Divide polenta among shallow bowls and top with chickpea-tomato mixture. Serve at once.

Note: because this polenta is served soft, it's best to make only the amount you will need at this serving. The polenta recipe scales down perfectly, so feel free to make a quarter of the recipe to feed one (quite generously), or make the full recipe to feed up to six.

Blueberry Maple-Pecan Breakfast Polenta (or Grits)

Hey, welcome. Consider following MSV on Twitter and subscribing to the RSS feed, or sign up for email updates right over here.

This isn't a groundbreaking combination, but man, is it a good one. The heaven is in the details for this particular bowl: corn in the form of polenta (prettier) or grits (shown), plus toasted pecans—and you should really take the time to toast the pecans—and maple syrup all hug little dried blueberries. Those berries gently plump without breaking down while cooking, making for a wonderful presentation and winning texture.

With quick-cooking grits, this is a ten-minute breakfast. (Yes, you sacrifice texture, and yes, I still recommend them for incredible convenience. Feel free to use the regular sort if you have half an hour to kill.) You can use all that time you saved to linger over the eating of it.

Blueberry Maple-Pecan Breakfast Polenta (or Grits)

Print the recipe

serves 2 generously

1 1/2 cups unsweetened soy milk

1 1/2 cups water

1/2 tsp fine sea or kosher salt

1/4 tsp pure vanilla extract

1/2 cup quick-cooking polenta or grits

1/4 cup blanched almond meal

1/4 cup dried blueberries

3 TBSP chopped pecans

maple syrup, to serve, grade A: dark color and robust flavor recommended

Combine soy milk, water, salt, and vanilla in a pot over high heat. Meanwhile, in a small mixing bowl, whisk together polenta/grits and almond meal. When the liquid in the pot begins to steam, begin whisking while pouring the grits mixture into the pot in a thin, steady stream, whisking all the while. When all is incorporated, add the blueberries. Make sure the mixture is bubbling, cover, and reduce heat to low. Cook five minutes, covered, carefully whisking the bubbling mixture once each minute.

Meanwhile, heat a dry skillet over medium-high heat. Toast pecans, tossing frequently, until deeply fragrant and darkened, being careful not to burn. Transfer to a plate to let cool.

When the polenta or grits is thickened to your liking, divide between two bowls. Top with toasted pecans and maple syrup (start with one tablespoon per bowl). Serve at once.