Olive Oil and Maple Granola

3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup unsweetened coconut chips
1 1/4 cup raw pecans, left whole or coarsely chopped
3/4 cup pure maple syrup
1/2 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
Coarse salt

Heat oven to 300 degrees. Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined.

Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10-15 minutes, until granola is toasted, about 45 minutes. Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.

Lemon-Chicken and Pasta Soup

1 tablespoon olive oil
4 scallions (white and green parts separated), chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 small zucchini, diced
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
9 cups chicken stock, plus additional if needed
3/4 cup acini de pepe pasta
1 to 1/2 teaspoons lemon zest
2 cups cooked, shredded chicken (from a rotisserie chicken)
1 cup canned garbanzo beans, drained and rinsed
1 to 1/2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
1 to 1/2 cups shredded romaine lettuce
2 tablespoons fresh lemon juice
Red pepper flakes for garnish (optional)

In a large saucepot, heat oil over medium heat. Add scallion whites and celery; cook 1 minute or until vegetables are tender, stirring frequently.

Add garlic, zucchini, salt, and pepper; cook 2 minutes, stirring occasionally.

Add stock, pasta and lemon zest; heat to boiling over high heat. Reduce heat to medium-high; cook 9 minutes, stirring occasionally.

Stir in chicken, beans, dill, and parsley; cook over medium-low for two minutes, or until chicken and beans are heated through.

Just before serving, stir in lettuce, lemon juice and scallion greens. If soup becomes too thick, stir in additional stock as needed. Serve garnished with red pepper flakes, if desired.

Farro with Feta and Fennel

1 cup uncooked wheat berries, soaked overnight
1 bulb of fennel
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 cup chopped roasted red bell pepper
15 ounces cannellini beans
1/2 cup chopped fresh parsley leaves
2 tablespoons capers, rinsed and drained
1 tablespoon sherry wine vinegar
4 ounces feta cheese, crumbled
Sea salt and freshly ground black pepper

To cook the wheat berries, drain from the soaking water and place the grains in a medium pot with 1 1/2 cups water. Bring the water to a boil, cover, and simmer until the grains are al dente, or tender but pleasantly chewy, which could take anywhere from 40-90 minutes.

Roast the fennel. Heat the oven to 425°F. Cut off the top stalks and the hard base. Slice the bulb in half vertically and cut out the woody core. Chop the fennel roughly into bite-sized pieces, then toss with 2 tablespoons extra virgin olive oil and season with salt and pepper. Roast in the oven till tender and caramelized, about 15 minutes, stirring occasionally.

In a large bowl, combine the cooked wheat berries, fennel, red bell pepper, cannellini beans, and parsley.

Make the vinaigrette. Place the capers and sherry vinegar in a bowl and gradually whisk in 1/4 cup extra virgin olive oil. Pour the vinaigrette over the salad. Season the salad with sea salt and pepper to taste.
Sprinkle over the feta cheese just before serving.

Enjoy the salad warm or at room temperature.