Farmbelly Granola

There are a few secrets to making top notch granola. First things first, use olive oil as the liquid fat (as opposed to butter or coconut oil), as olive oil adds a touch of savory to the otherwise sweet, salty, crunchy mix. Next, make sure you don’t overcrowd your baking sheet, or else the granola won’t crisp up properly. Third, make the granola your own! Feel free to use this recipe as a basic guide, and incorporate your favorite nuts, seeds, and spices. This recipe is a mash-up of my two favorite granola recipes: Nekisia Davis’ granola (where I learned the trick to use olive oil), and Flagstone Pantry (where I learned the irresistible combination of orange zest and cardamom). See below for the full recipe.

Yield: Makes 8 cups granola

Farmbelly Granola

prep time: 10 minscook time: 45 minstotal time: 55 mins


3 cups old-fashioned rolled oats

1 cup pumpkin seeds

1 cup walnuts | coarsely chopped or left whole

1 cup pecans | coarsely chopped or left whole

1 cup almonds | coarsely chopped or left whole

1 cup unsweetened coconut flakes

1 cup sunflower seeds

2/3 cup olive oil

2/3 cup maple syrup

1 teaspoon orange zest

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon kosher salt

1/2 teaspoon cardamom


  1. Preheat oven to 300°F and grease two rimmed baking sheets with oil or pan release. 

  2. In a large mixing bowl, combine the oats, pumpkin seeds, walnuts, pecans, almonds, and coconut flakes. In a small bowl, whisk to combine olive oil, maple syrup, orange zest, vanilla, cinnamon, salt, and cardamom.

  3. Add wet to dry ingredients and stir to combine with a rubber spatula. Spread granola mixture in an even layer on two rimmed baking sheets. Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes total.

  4. Remove granola from oven and top with a few sprinkles of flaky sea salt. Let cool completely before serving (this allows the granola to crisp up). Store in an airtight container for up to 1 month.
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Spiced Pumpkin Cashew Dip

This 100% plant based dip is super creamy and full of warm pumpkin spices, bright citrus, a touch of sweetness, and a hint of heat from the cayenne pepper. Slather it on toast, crackers, apples or (if you’re anything like me..) just eat it straight from the bowl with a spoon.


Spiced Pumpkin Cashew Dip

prep time: 10 minscook time: total time: 10 mins


1 cup pumpkin purée (canned is fine)

1 cup raw cashews, soaked for 1 hour in boiling hot water

1 clove garlic

3 tablespoons melted coconut oil

2 tablespoons maple syrup

3 tablespoons orange juice

1/2 teaspoon orange zest

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

Pinch cayenne pepper

Pumpkin seeds (optional garnish)


  1. Measure out 1 cup of pumpkin puree and put into your food processor.
  2. Drain the cashews and add to the bowl of the food processor, along with all of the remaining ingredients.
  3. Blend until mixture is smooth and creamy. Taste and adjust seasoning as needed. If consistency is too thick, add more coconut oil, orange juice, or water.
  4. Garnish with pumpkin seeds and enjoy!
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Roasted Butternut Squash, Leek & Apple Soup

Every year when the weather cools down, I crank up my oven and make this soup on repeat. By roasting the butternut squash, leeks + apples to bring out their natural sweetness and blending the sweet veggies and fruit with warming fall spices (plus a touch of apple cider vinegar), the end result is a luscious (and super simple) soup I highly recommend enjoying while cozied up in your PJ’s. Keep scrolling for the full recipe, which was inspired by and adapted from Sara Britton and her blog My New Roots.


Roasted Butternut Squash, Leek & Apple Soup

prep time: 20 minscook time: 40 minstotal time: 60 mins


2 tablespoons olive oil

3 leeks, sliced into thin rounds and rinsed

1 large yellow onion, diced

5 cloves garlic, peeled and left whole

1 large butternut squash (2-3lbs), peeled and diced

1 large Granny Smith apple, peeled and diced

4 – 6 cups vegetable or chicken broth

1 teaspoon kosher salt

1 teaspoon ground cumin

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

Apple cider vinegar, to taste (start with 2 tsp up to 2 Tbsp)

Fresh ground pepper, to taste


  1. Preheat oven to 400°F.

  2. Prepare the vegetables into a large bowl: slice and rinse the leeks, dice the onion, peel garlic (but leave it whole), peel the butternut squash and dice into 1/2-inch cubes, peel and dice the apple. Add 2 tablespoons of olive oil and a pinch of kosher salt to the vegetables in the bowl and toss gently to coat.
  3. Pour the prepared vegetables out evenly onto two rimmed baking sheets. Set the trays in the oven to roast for 30-40  minutes until tender and beginning to brown, stirring halfway through and making sure the leeks don’t burn.
  4. While the veggies are roasting, pour 4-6 cups of vegetable or chicken broth into a saucepan along with the salt, cumin, cardamom, cinnamon and 2 teaspoons apple cider vinegar. Cover and bring to a low simmer.
  5. When the vegetables are roasted, blend the soup in batches by transferring a few cups of roasted vegetables into a standing blender, along with a few cups of the warmed broth, blending on high until completely smooth. As you work in batches, transfer the blended soup into a stockpot. Alternatively, you can combine the vegetable and broth in a stockpot and blend with an immersion blender.
  6. Once all the soup has been blended, taste and adjust seasoning as needed. Add additional stock if you prefer a thinner soup. This soup is delicious topped with toasted nuts or seeds, creme fraiche, and caramelized onions or leeks.
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Roasted Delicata Squash with Moroccan Quinoa

Every year I’m a bit reluctant to say goodbye to summer and all its abundance - tomatoes! corn! zucchini! basil! - but once October rolls around, I’m finally ready to embrace all the winter squash, root vegetables, and warming spices that arrive each autumn. This recipe makes a truly beautiful fall side dish or vegetarian entree, featuring roasted winter squash stuffed with bright flavors thanks to heaps of citrus, fresh, herbs, and plump pomegranates. While I hesitate to play favorites, delicata squash miiiight just be my favorite variety of winter squash, because of its super sweet flesh and (bonus!) edible outer skin. If you don’t have access to delicata squash, acorn or kabocha squash make great substitutes.


Delicata Squash with Moroccan Quinoa

prep time: 25 minscook time: 45 minstotal time: 70 mins


2 delicata squash (or substitute with acorn squash)

3 tablespoons olive oil, divided

1 cup quinoa

1 yellow onion

3 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon ground coriander

1/4 teaspoon cinnamon

1 bunch lacinato kale, de-stemmed and chopped

Juice and zest of 1 lemon

2 tablespoons chopped mint leaves

3 tablespoons chopped fresh cilantro

1 teaspoon kosher salt, plus more to taste

½ cup diced feta cheese, plus more for garnish

½ cup pomegranate seeds, plus more for garnish


  1. Preheat oven to 425°F.
  2. Cut the delicata squash in half lengthwise and scoop out the seeds. Rub 1 tablespoon of olive oil on the cut sides of the squash and season with salt + pepper.
  3. Place the squash, cut side down, on a baking sheet and roast for 15 minutes. Flip the squash over and continue cooking, cut side up, until you can easily pierce the flesh with a knife,  about 10 to 15 minutes longer (timing will depend on the size of your squash). Remove the squash from the oven and let cool slightly.
  4. While the squash roasts, in a medium saucepan bring 1.5 cups of water to a boil. Add 1 cup of quinoa, cover, and reduce the heat to low. Cook until the liquid is absorbed, 15 minutes. Turn off the heat and steam quinoa for 5 minutes, then fluff with a fork and transfer to a wide bowl.
  5. While the squash and quinoa are cooking, heat 2 tablespoons of olive oil in a wide saute pan. When the oil is hot, add the diced onion and saute until translucent, 4 to 5 minutes. Lower the heat slightly and add the minced garlic, cumin, paprika, coriander, and cinnamon. Saute until fragrant, about 2 minutes. Add the chopped kale and juice of 1 lemon, and saute until the leaves collapse, 3 to 4 minutes. Remove this mixture from the heat and add it to the bowl of cooked quinoa.
  6. Add the chopped mint, cilantro, lemon zest, 1 teaspoon salt, feta, and pomegranates to the bowl of quinoa and toss until combined. Taste and adjust seasoning as needed.
  7. Divide the quinoa mixture among the cavities of the roasted squash. (You will likely have extra quinoa leftover... it makes a great salad the next day). Garnish with an extra sprinkle of feta and pomegranates. Serve and enjoy!
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Roasted + Spiced Sweet Potato Fries

Sweet potato fries are the golden retriever puppies of the culinary world. I mean, who can resist a good sweet potato fry?! Here's my go-to recipe in hopes that you'll kick on your oven and bring more deliciousness into the world with these roasted + spiced sweet potato fries. They are delightfully crispy on the outside, luscious and soft on the inside, with a hint of spice and a touch of honey.

Roasted + Spiced Sweet Potato Fries

prep time: 10 minscook time: 30 minstotal time: 40 mins


2 pounds sweet potatoes 
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon kosher salt
1/2 tsp cinnamon
1/8 tsp cayenne pepper
Honey, to serve


  1. Preheat the oven to 425°F and line two rimmed baking sheets with foil or parchment paper.
  2. Cut the potatoes into 1/2″ wedges, or to your desired thickness and length and put in a large bowl. Whisk the spices together in a small bowl with 2 tablespoons of olive oil, then pour over the sweet potatoes and toss to coat evenly. 
  3. Transfer the potatoes to your rimmed baking sheets. Spread the potatoes in a single layer (to make sure they get crispy, not soggy) and roast in the oven for 25-30 minutes, turning once halfway through cooking for even browning. 
  4. Remove from the oven once the edges begin to brown and fries begin to crisp. Sprinkle with flakey sea salt (and honey, for a sweet touch) to serve.
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Roasted Ratatouille

Ratatouille is my go-to recipe to clean out my fridge (and my garden) as we transition from summer into fall. A good long roast in the oven transforms a motley medley of eggplant, peppers, zucchini, tomatoes, and fresh herbs into a hearty stew, which I love serving over creamy polenta. Don’t forget to add a splash of balsamic vinegar (see full recipe below) before serving, as the sweet + tangy balsamic kicks up the dish to a whole new level of deliciousness.

Yield: 4-6

Roasted Ratatouille

prep time: 15 minscook time: 1 hour and 15 minstotal time: 1 hours and 30 mins


2 red onions, cut into 1/4-inch-thick half-moons
2 red bell peppers, cored, seeded, and 1-inch diced
1 pound eggplant, unpeeled and 1-inch diced
2 medium zucchini (1 pound), cut into 1/2-inch rounds
8 whole cloves garlic, peeled and smashed
2 sprigs chopped fresh rosemary
2 sprigs chopped fresh thyme
1 teaspoon dried oregano
1/3 cup extra-virgin olive oil
Kosher salt and pepper
4 medium ripe tomatoes (1 pound total) cut into 1/2-inch chunks (or use 2 cups halved cherry tomatoes)
1 tablespoon balsamic vinegar
1/4 cup thinly sliced fresh basil (a chiffonade)


  1. Preheat the oven to 425 degrees.
  2. Place the chopped onions, bell peppers, eggplant, zucchini, garlic, rosemary, thyme, oregano, olive oil, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper in a large bowl and toss to combine. Pour the vegetables onto two sheet pans. Roast for 35-45 minutes, tossing occasionally, until the vegetables are tender and beginning to brown.
  3. Lower the oven to 400 degrees, divide up the tomatoes equally onto the two pans and roast for another 20-30 minutes, until the tomatoes are tender. Scrape all the vegetables and any juices into a serving bowl and toss with 1 tablespoon balsamic vinegar and the fresh basil. Taste and adjust seasoning as needed, and serve warm.
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Gluten Free Seedy Irish Soda Bread

This recipe is a gluten free variation on an old Irish classic, which I picked up at culinary school in Ireland. Baking soda was introduced in Ireland the early 1800s, and it meant that people who didn't have an oven—and virtually nobody had an oven back then—could make soda bread. Families cooked the bread in a big cast-iron pot right onto the coals or onto the turf fire. These families typically also had buttermilk from the cows and they would have been growing wheat, so they would have had flour.

Yield: 1 loaf

Gluten Free Seedy Irish Soda Bread

prep time: 20 minscook time: 50 minstotal time: 70 mins


  • 1 1/4 cups (6.25 oz) white rice flour
  • 1 cup (4.5 oz) brown rice flour
  • 1 cup (4 oz) tapioca flour
  • 1/2 (¾ oz) cup dried milk
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 2 tablespoons sugar
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • ½ cup sesame seeds
  • 2 eggs (divided)
  • 1 1/3 cups buttermilk


  1. Heat oven to 450°F. Whisk together all the dry ingredients together into a large bowl. Lightly whisk the egg and buttermilk together.
  2. Make a well in the center and pour in most of the egg and buttermilk at once. Using one hand, with your fingers stiff and outstretched like a claw, stir in a full circular movement from the centre to the outside of the bowl in ever-increasing circles, adding a little more buttermilk if necessary. The dough should be softish, not too wet and sticky. The trick with white soda bread is not to over-mix the dough.  Mix it as quickly and as gently as possible thus keeping it light and airy.
  3. When the dough all comes together, turn it out onto a rice-floured work surface.
  4. Wash and dry your hands.  With rice-floured fingers, roll lightly for a few seconds - just enough to tidy it up.  Pat the dough into a round, pressing to about 2 inch in height. Place the dough on a baking tray dusted lightly with rice flour.  With a sharp knife cut a deep cross in the dough.
  5. Whisk the second egg with a tablespoon of water in a small bowl, and brush egg wash across the top of the loaf. Sprinkle a few tablespoons of extra pumpkin/sunflower/sesame seeds and a pinch of Maldon sea salt on top of the egg wash.
  6. Bake for 5 minutes at 450°F, then reduce the heat to 375°F for a further 40-50 minutes or until cooked. If in doubt, tap the bottom of the bread: if it is cooked it will sound hollow. Allow to cool for 5-10 minutes, then serve freshly baked, cut into thick slices and smeared with butter or olive oil!
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Zucchini Vichyssoise

Traditionally, vichyssoise soup (pronounced vee-shee-swahz) is a comforting, classic french soup made with pureed leeks, onions, potatoes, and a generous amount of cream. I have absolutely nothing against cream (you should see how much I put in my coffee..), but I love this version of vichyssoise from Flagstone Pantry, which omits the cream and instead features succulent, softly simmered zucchini. Enjoy this soup hot or chilled, it tastes fabulous either way!





  • 1 tablespoon butter
  • 2 cups chopped leeks (white and light green parts)
  • 2 cups peeled russet potatoes, chopped in 1” dice
  • 2 cups zucchini, chopped in 1” dice
  • 3 cups chicken or vegetable stock
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1/4 cup milk
  • Fresh chopped chives, for garnish
  • Instructions:
    1. Heat the butter in your stockpot, then add the leeks, and saute over medium-low heat until very soft - 8-10 minutes.
    2. Add the potatoes, zucchini, chicken or vegetable stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes.
    3. Once the vegetables are nice and soft, blend until very smooth with an immersion blender or in batches with a standing blender.
    4. Add the lemon juice and milk and season to taste - you will likely need to add more salt. If the soup is thicker than you'd like, simply add a bit more water or milk. Serve either cold or hot, garnished with the chopped chives.

Universal Pesto Recipe

It's time you know the truth about pesto. First, you need to know that the word pesto comes from the Genoese verb pestâ (and in Italian pestare), which means to pound or to crush - referring to the traditional method of crushing the ingredients with a mortar and pestle. So while pesto has become synonymous with fresh basil and pine nuts ground together with oil, garlic, and grated parmesan... really pesto is a general term for anything made by pounding.

And here's the truth: Pesto need not be limited to basil and pine nuts! Don't get me wrong - that's a fabulous, time-tested flavor combo - but I think we ought to cook outside the box and embrace the wide world of pesto possibilities. If you don't have fresh basil on hand, just about any leafy herb or tender green will do the trick, such as arugula, kale, and radish tops. BONUS: Because these less traditional greens don't oxidize as quickly as basil, your arugula/kale/radish top pesto won't turn brown nearly as quickly. And let's talk about pine nuts. Let's just say that I haven't bought pine nuts in over two years (and I make a lot of pesto)! Instead I use toasted walnuts, which are deliciously nutty, way less expensive than pine nuts, and they are soft enough to blend smoothly with the other pesto ingredients. If you're cooking for someone with a tree nut allergy, just use pumpkin seeds. Don't have Parmigiano-Reggiano? Don't panic. Just about any hard, salty cheese will do. See what I mean? This whole pesto-without-basil-and-pine-nuts thing is quite liberating. 

To make a flawless pesto every time, just follow my Universal Pesto recipe below, which gives handy guidelines for the (approximate) amount of greens, nuts, olive oil, cheese, and garlic to use. Feel free to go traditional and make pesto in a mortar and pestle... but I'll be honest that I just use my 4-cup food processor and it works like a charm.  





  • 1⁄2 cup toasted nuts or seeds
  • 2 garlic cloves
  • 3/4 cup extra-virgin olive oil
  • 2 cups packed herbs and/or greens
  • 1⁄2 cup finely grated parmesan cheese
  • 1 tablespoon fresh squeezed lemon juice
  • Kosher salt, to taste
  • Instructions:
    1. Pulse nuts or seeds in a food processor until they're completely broken down. Add garlic and olive oil and pulse until garlic is finely chopped.
    2. Add the herbs/greens, grated cheese, and lemon juice and process until smooth in your food processor. Stop and scrape down the sides and process again until well blended.
    3. Taste and add salt if needed (the parmesan is naturally quite salty, so you often won't need to add much extra salt).
    4. To store in the fridge, put pesto in a container and top with a layer of olive oil. To store in the freezer, scoop the pesto into an ice cube tray and freeze into cubes.

Baked Sea Bass with Chimichurri Sauce

One secret to cooking seriously good food is having a killer sauce on hand at all times. My go-to summer-time sauce is Chimichurri, a traditional Argentinean condiment with countless variations, but pretty much always involves fresh parsley, garlic olive oil, vinegar, and some red pepper flakes or chili powder. I like to describe this sauce as PUNCHY - ie you should really taste the vinegar / garlic / fresh herbs in every bite. I like to spoon this glorious green goodness over grilled meats, potatoes, or (as in this case) seafood - and I've learned to always make extra, as it tends to be the sauce that everyone reaches for at dinner parties. 





  • 1-2 cloves of garlic
  • 1 small shallot, coarsely chopped
  • 1 packed cup parsley leaves
  • 1/2 packed cup cilantro leaves
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt, plus more for seasoning fish
  • 1.5-2 lbs sea bass (or halibut or similar mild white, flakey fish), cut into 4 portions
  • Instructions:
    1. Preheat oven to 375°F.
    2. To make the chimichurri sauce: Combine all the chimichurri ingredients in a small food processor and pulse until well chopped, but not pureed. Taste and adjust seasoning as needed - keep in mind you want the sauce to be pretty punchy from the vinegar, garlic, fresh herbs, etc!
    3. Lightly season the fish with kosher salt. Rub each portion of fish with a generous spoonful of the chimichurri and place on a foil-lined baking tray. Reserve remaining sauce for serving.
    4. Bake for 15-18 minutes — depending on the thickness of the fish — or until fish is firm and almost opaque all the way through (and reads 135F on an instant thermometer). Serve with the reserved chimichurri sauce. I love serving this dish with creamy polenta and slow roasted tomatoes.