Spiced Pumpkin And Brown Sugar Granola

Courtesy of O Magazine

I love making my own home-made granola. Makes a nice gift as well.

3/4 cup canned pumpkin puree
1/2 cup packed dark brown sugar
2 Tbsp. canola or olive oil
1 Tbsp. vanilla extract
2 tsp. pumpkin pie spice
1 tsp. ground cardamom
1 tsp kosher salt
3 cups old-fashioned rolled oats
1 cup roughly chopped pecans
1 cup pistachios (optional)
1 cup golden raisins
1 cup dried cranberries (optional)

1. Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment paper; set aside.

2. In a large bowl, whisk together pumpkin, sugar, oil vanilla, pumpkin pie spice, cardamom, and salt. Add oats, pecans, and pistachios (if using), and toss to coat. Spread evenly on prepared baking sheet and bake 30 minutes, stirring halfway through. Stir in raisins and cranberries (if using), and continue baking until oats are just crisp, about 15 minutes more. Stir one last time, then set aside to cool completely. When hard, break into chunks and store in a an airtight container.

Makes about 5 cups.
Total time: 45 minutes

Orange-Scented Scottish Shortbread With Dark Chocolate

Courtesy of O Magazine

12 Tbsp. (1 1/2 sticks) butter, at room temperature
6 Tbsp. granulated sugar
2 Tbsp. finely grated orange zest (from about 1 orange)
2 cups all-purpose flour
1/2 tsp. fine salt
1 cup dark chocolate chunks
1 Tbsp. raw, granulated, or turbinado sugar (optional)

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, combine butter, sugar, and zest by hand or with an electric mixer. Mix in flour and salt, then add chocolate chunks and mix until combined. Dough will be somewhat loose. Using your hands or a pastry ring, shape into an 8-inch circle about 3/4 of an inch thick; transfer to prepared baking sheet. Decoratively crimp edges, if you like. Using a fork, prick dough to mark 8 or 10 even wedges, pressing the tines through to the bottom.

3. Sprinkle with raw sugar, pressing down gently to ensure it sticks. Bake until golden brown around the edges, about 30 minutes.

Cool completely on the sheet.

Serves 8.
Total time: 45 minutes

Butter Toffee Nuts with Sea Salt

Courtesy of O Magazine.

*Use raw, unsalted nuts in this recipe, since they get plenty of toasting in the skillet.
**You can substitute cashews for any nut.

2 cups sugar
6 Tbsp. Butter
1 1/2 cups pecans
1 1/2 cups walnuts
1 cup peanuts
1 cup pine nuts
1 tbsp. flaky sea salt, plus more to taste
2 tsp. freshly grated nutmeg

1. Lightly grease a large sheet tray; set aside.

2. In a large, deep skillet, combine 2/3 cup water, sugar, and butter and cook over medium-high heat, stirring often, until butter is melted, 3-4 minutes. Add pecans, walnuts, peanuts, and pine nuts and cook, stirring gently and frequently, until sugar mixture dries out and begins to look powdery, 12-15 minutes. Continue cooking, stirring constantly, until toffee coating is dark golden brown and glossy, about 10 minutes more.

3. Remove skillet from heat and quickly stir in salt and nutmeg. Carefully transfer mixture to prepared sheet tray, spreading evenly. (Be careful-the mixture is very hot!) Sprinkle with more salt and set aside to cool completely.

Makes about 8 cups
Total time: 35 minutes

Sea Scallops with Orange and Rosemary

Another great recipe from the December issue of O magazine.

3 tbsp. olive oil

2 tbsp. finely chopped shallots

16 dry-packed large sea scallops (about 1 3/4 lbs)

Flour, for dredging

Sea salt and freshly ground pepper

1/2 cup dry white wine, such as sauvignon blanc or Albarino

1 Tbsp. fresh lemon juice, plus more to taste

1/2 cup fresh orange juice (from about 1 large orange)

1 Tbsp julienned orange peel preferably organic

1 Tbsp. unsalted butter

2 Tbsp. chopped fresh rosemary

Cooked wild rice, for serving

1. Heat 2 Tbsp. oil in a large skillet. Saute shallots over medium heat until soft. Remove with a slotted spoon; set aside.

2. Meanwhile, pat scallops dry with paper towels. Dredge very lightly with flour, and season with salt and pepper.

3. Increase heat under pan to high; sear half of scallops for 1 minute. turn and cook other side for 2 minutes; set aside. Add rest of oil to pan; when hot, repeat process with remaining scallops.

4. Add wine, lemon juice, orange juice, and orange peel to skillet (the sauce will sizzle and steam).

Bring to a boil, and reduce until thickened, about 5 minutes. Taste for sweetness; add more lemon juice, salt, and pepper if necessary. Return shallots to pan and swirl in butter; add scallops to heat through and coat with sauce. Sprinkle with rosemary, and serve with rice on the side.

Makes 4-6 servings.

Cara Cara Orange, Arugula and Vidalia Onion Salad with Ricotta Salata and Pomegranate

I pulled this recipe out of my December issue of O magazine. Sounds delicious! Can't wait to make it.

1/4 cup extra-virgin olive oil

1 tbsp. fresh lemon juice, plus more to taste

sea salt and freshly ground pepper

2 bunches arugula or about 4 ounces baby arugula

1 large Cara Cara orange (you may use other varieties), peeled and pith removed, sliced crosswise.

1/2 vidalia onion, peeled and thinly sliced

1/4 pound ricotta salata, thinly shaved

4 tbsp pomegranate seeds

2 tbsp mint leaves

1. In a small bowl, combine oil and lemon juice to make a dressing. Season to taste with salt and pepper.

2. Place arugula in a medium bowl and toss with dressing. Transfer to a serving platter; top with orange slices, onion slices, and ricotta salata. Sprinkle with pomegranate seeds and mint leaves; serve. Makes 2-4 servings.