Wheatberry (Farro) Salad with Cranberries

My very favorite time of year is fall - I love the colors, food, decorating, holidays, all of it! Such a cozy time of year, don't you think? But summer is still here, and I would be remiss if I didn't post a transition recipe, one that is perfect as an accompaniment for both light summer meals and heartier fall fare.

Wheatberries are a nutty, hearty grain, and are also known as "spelt" or "farro." I found this recipe on food.com, posted in 2009 by zenveg, and changed it up a little to make it lighter. It has a bright, fresh flavor, and could not be easier to make. I used less oil in the dressing, and also used pecans (instead of hazelnuts) and fresh mint (instead of dried). Last night I served it cold, with grilled tilapia and fresh peas, but I think it would also be delicious served warm with pork tenderloin and maybe some butternut squash. This recipe made quite a bit - about eight one-cup servings, maybe a bit more. I hope you enjoy...we sure did!

Wheatberry Salad with Cranberries

1 1/2 cups wheatberries (farro), boiled according to package directions, rinsed in cold water and drained
3/4 cup dried cranberries (I used low-sugar Craisins)
1/2 cup toasted pecans
3 stalks green onions, thinly sliced (discard the white bulb part)
1 tbs. fresh mint leaves, finely chopped
Salt and pepper (to taste)

Juice and zest from one medium lemon
2 1/2 tbs. honey
3 tbs. apple cider vinegar
1 tbs. canola oil

Combine all salad ingredients in a large bowl; combine all dressing ingredients and stir into salad. That's it!

Rainy Day Granola

I love being home. It's cozy and most of the people I love are here. All my stuff is here. Home is good.

Today it's raining, and when it rains I love being home even more. I get all domestic and want to make things. Sometimes I bake, sometimes I do crafty things. Today seemed like a good day to make granola...warm, sweet, full of love granola.

The original recipe for this granola came from my boss' wife. Not only is it the best granola I've ever had, but also it's ridiculously easy to make. Today I changed it up just a bit, adding cinnamon and brown sugar to the original recipe. It came out just a bit sweeter than I anticipated, so if you want to omit the brown sugar, you can, and it won't affect the results. You can also add dried fruit to it, and use pecans instead of almonds. (You may need to adjust the amount of coconut oil if the mixture doesn't seem wet enough after adding extra ingredients.)

This recipe makes a LOT of granola -- I was able to fill five 12-ounce Mason jars to the top, and still had about a cup left over. Which makes it perfect to share!

Rainy Day Granola

4 cups rolled oats
1 1/2 cups unsweetened, finely shredded coconut
1 cup sliced almonds
1 cup sunflower seeds or pepitas (pumpkin seeds)
2 tsp. cinnamon

3/4 cup coconut oil
2/3 cup honey
1/4 cup light brown sugar

Preheat oven to 300, and line two cookie sheets with foil or parchment paper. In a large bowl, mix oats, coconut, almonds, sunflower seeds, and cinnamon and set aside. In a small saucepan over low heat, melt the coconut oil, honey, and brown sugar together, and then pour over the oats mixture. Stir together until all ingredients are combined, and then spread evenly on the two cookie sheets. Bake for 20 minutes; remove pans and gently stir; and then bake another 20 minutes. (Do not overbake, as this will make the granola too dry.) Gently stir again, and let granola cool. When it's completely cool, spoon into glass containers with tight-fitting lids. Makes enough to enjoy now, save for later, and share with friends!