Summer tacos

These are delicious with fresh summer corn! .

Filling:
Sauté 4 cloves garlic, 1 onion chopped, 1 yellow summer squash, and a handful sliced grape tomatoes. Meanwhile simmer 3 corn on the cobs until tender. Cut kernels off corn and add  to sauté along with one can black beans and one an black eyed peas.  Salt lightly

Avocado Sauce:
Blend in a cuisinart until smooth: 3 avocados, 2 cloves garlic handful parsley, handful cilantro, juice of a lime, tablespoon of olive oil, salt, pepper, and some hot pepper flakes.

Use warmed corn tortillas and fill with the filling above,  some shredded cheddar (optional) and the avocado sauce. 

Eat many!

Crunchy, Sweet Granola

As with all granolas, this is infinitely changeable depending on what is in your cupboard. You can play with the sweeteners, such as more maple and less honey for a maple flavored granola.  You can also cut the sugar by a lot for a less sweet granola.  But for now,  here is the basic recipe:

Preheat oven to 325 or Convect 300

In a big bowl combine:

8 cups oats
3 cups of some combination of wheat germ/wheat bran/oat bran/flax meal
3-4 cups of chopped nuts (almonds, walnuts, pecans, sunflower seeds, sesame seeds, hazelnuts, cashews...)
1 1/2 t salt

In a sauce pan combine:
1/2 cup brown sugar
1/4 cup maple syrup
1/2-3/4 cup honey (preferably raw local)
1 T vanilla
1 T cinnamon
1 cup oil (canola works well, but any will work, even olive oil)

Bring to a bubbling boil and then pour wet over dry and mix thoroughly to coat all the dry.

Line two or three baking sheets with parchment paper and pour the granola onto the trays.

Bake in the oven 20-30 minutes, stirring occasionally and watching that it doesn't burn.  It will continue to harden as it cools, so take it out as soon as it starts to look toasted.

Enjoy!!