Tuna salad

The author of The Sprouted Kitchen calls this recipe "beach day tuna salad." I saw this in her cookbook and just had to make it. Even though it wasn't a beach day. It looked so good.

What threw me a little though was the fact that this recipe calls for raisins. It just sounded a little weird. But I have been on a bit of a raisin kick lately - think pumpkin pecan granola - so I went for it. And oh my. The raisins add this subtle sweetness that counteracts the tartness of the freshly squeezed lemon juice and the kick of the Dijon mustard. It was perfection. Spread on bread for a sandwich, or dip into with some sturdy crackers or bagel chips.

Tuna salad

As adapted from The Sprouted Kitchen - A Tastier Take on Whole Foods

Serves 4.

Ingredients:

4 (5-oz.) cans water-packed tuna

1/2 cup raisins

4 celery stalks, diced

2 tablespoons fresh flat-leaf parsley, finely chopped

4 tablespoons whole-grain Dijon mustard

4 tablespoons freshly squeezed lemon juice

4 tablespoons good-quality mayonnaise (or extra-virgin olive oil)

Kosher salt and freshly ground black pepper

Whole grain bread or sturdy crackers or bagel chips, for dipping

Drain tuna and put into a mixing bowl. Soak raisins in warm water for 5 minutes to soften, then drain. Coarsely chop raisins and add them to tuna. Add celery, parsley, mustard, lemon juice, and mayonnaise or olive oil to the bowl and stir well to combine. Add salt and pepper to taste. Serve at once, or store, covered, in the refrigerator for up to 6 days.

These. Are. Delicious with the tuna salad. (Yes, those extra periods are for emphasis.)

This tuna salad makes for great sandwiches for a light, healthy meal. And it's a great addition to a wholesome snack or light lunch spread. Raisins...who would have thought? Cheers.

Pumpkin pecan granola

I've never made granola at home. But now I know why people do. I'm starting to hesitate more when it comes to buying pre-made salad dressings, croutons, granola, etc. at the store because I know I can make it homemade. And what's better? I mean, really. You know what's in it. It's fresher. It's better for you. And a good recipe helps...

Zack and I eat a lot of Greek yogurt. It's the perfect thing to dive into when I don't have much time for lunch at work. Or when I want something different from my usual (and I mean, very usual) weekday-morning cereal. And when I saw this pumpkin pecan granola recipe, I knew it was the perfect thing to spice up my yogurt. Plus, we all know I love pumpkin. No secret, right?

Now about the recipe. It comes from The Sprouted Kitchen, as did my recent Greek chicken with tzatziki. The author points out that she uses extra-virgin olive oil as a healthier alternative to melted butter to ensure that the granola turns crisp. I like that. Speaking of crisp, keep a close eye on your granola. I think I baked mine for 4-5 minutes too long and it was very golden as a result. Although, it's not too bad on the toastier side, I look forward to making a more perfectly baked batch of this granola. I did use Grade A maple syrup instead of the recommended Grade B; I wonder if this made a difference.

Pumpkin pecan granola

As adapted from The Sprouted Kitchen - A Tastier Take on Whole Foods

Makes about 3 cups.

Ingredients:

2 1/2 tablespoons extra-virgin olive oil

Kosher salt

3/4 teaspoon pumpkin pie spice (ground cinnamon, nutmeg, ginger, cloves)

1/3 cup Grade A maple syrup

1/3 cup pumpkin puree

2 cups old-fashioned rolled oats

1/2 cup raw pecan pieces

3 tablespoons sesame seeds

1/2 cup raisins

Preheat oven to 325 degrees F. In a large mixing bowl, combine olive oil, 1/2 teaspoon salt, pumpkin pie spice, maple syrup, and pumpkin puree; whisk to combine. Add oats, pecans, and sesame seeds; stir until evenly coated. Spread mixture on a baking sheet, keeping some clusters of oats and nuts intact so that finished granola has some chunks (don't be too rough spreading). Bake granola, stirring every so often until dry and light brown in color, 35-45 minutes. Remove from oven, allow to cool, then add raisins and toss to mix. Add a little more salt if needed. Cool before storing. Store in airtight container for up to 2 weeks.

I'm still enjoying this granola. You should enjoy this granola. Cheers.