Harrington Cookbook

1 cup honey ¾ cup canola oil ½ cup brown sugar 1 tsp salt 2 tsp cinnamon 2- 6oz. packages of dried cranberries  1 cup sunflower seeds (dry roasted, no salt added) 2 cup almonds or pecans, chopped 8 cups whole oats ¾ cup warm water Preheat oven to 300 degrees In a large mixing bowl combine the honey, oil, brown sugar, salt, cinnamon, dried cranberries, sunflower seeds and nuts together. (The mixture should be very gooey) Once mixture is combined, add oats and warm water and stir thoroughly, making sure all the oats are covered and that all ingredients are evenly distributed. Transfer mixture to a large, 11x15 inch baking dish, and place in the oven for 40 minutes. Remove granola every 10 minutes and stir so that the oats evenly brown. (If granola still seems too wet, allow an additional 5 minutes of cooking time.) After baking, allow granola to cool for an hour or so and store in an airtight container. Enjoy!

Ingredients: 4 Tbsp. unsalted butter 3/4 Cup chopped shallots 3 Cups chicken stock 1/2 tsp. kosher salt 1/2 tsp. black pepper 1 1/2 Cups couscous 1/2 Cup toasted pine nuts 1/4 Cup dried currants 2 Tbsp. chopped fresh flat-leaf parsley Directions: 1. Melt the butter in a large saucepan. 2. Add shallots and cook for 3 minutes over med-low heat.  3. Add chicken stock, pepper and salt and bring to boil.  4. Turn off heat, stir in couscous, cover the pan and set aside for 10 minutes. 5. Add the pine nuts, currants and parsley and fluff with a fork to combine.  Notes: Serve hot or warm.  Re-heats nicely too.  The best thing about this recipe is that you can omit the butter, shallots and parsley, and change the pine nuts to pecans, and the currants to dried cranberries, and it is still delicious!  (serves 4-6)

1 cup water 1 cup apple juice 1/2 tsp. cinnamon 1 cup quinoa, well rinsed and drained 2 large red apples, diced 1 cup chopped celery 1/2 cup dried cranberries (such as Craisins) 1/2 cup chopped walnuts 1 cup non-fat vanilla yogurt Place water, apple juice, cinnamon and rinsed quinoa in a saucepan and bring to a boil over high heat. Reduce heat, cover and simmer until all of the liquid is absorbed, approximately 15 minutes. Cool, transfer quinoa to a large mixing bowl and refrigerate, covered, at least 1 hour. Add apples, celery, dried cranberries and walnuts to quinoa. Mix well. Fold in yogurt. Serve immediately.

2 cups quinoa (prepare & cool) 1 small diced red onion 1/2 - 1 cup dried cranberry 1 1/2 Tbsp lemon grass 1 Tbsp lemon juice 2 - 3 Tbsp honey 1/8 cup dried cilantro or more if fresh 1/8 cup dried mint or more if fresh chopped celery or diced apple try toasted walnuts or pinons next time