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Program #743Ben Riddle
2 cups rolled oats
1 teaspoon cinnamon (more or less to taste)
1 teaspoon salt (can be omitted)
3 tablespoons + 1 tsp vegetable oil
1/4 cup honey (sub agave nectar or maple syrup, depending on preference)
1/4 cup light brown sugar
1 teaspoon pure vanilla extract
1/3 cup whole almonds (slivered almonds worked fine)
1/3 cup whole hazlenuts (or walnuts, if you have them)
1/3 cup raisins
1/3 cup dried cherries (or cranberries)
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. In a large bowl, toss the oats with the cinnamon and salt. In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined. Pour the honey mixture over the oats mixture and use your hands to combine them. Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mxutre. Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leeave a few clumps here and there for texture.
Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven. Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven. Bake for 10 minutes, and then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola.
1/2 cup Pimentos, canned, diced
2 stalks celery, rinsed, diced small
2 cans chickpeas, canned, rinsed
1/4 cup parsley, washed and chopped
2 cloves garlic, minced
2 tablespoons sherry vinegar
4 tablespoons olive oil
1/4 teaspoon salt
White pepper to taste
Mixed Greens as a salad base
3 tomato wedges per plate
3 cucumber slices per plate
Ripe Olives to garnish (optional)
Gently mix the first nine ingredients in a small mixing bowl. Place a bed of mixed greens on plate, top with a scoop of chickpea salad. Garnish each plate with 3 tomato wedges, 3 cucumber slices, and ripe olives.
Salt in Antiquity
While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!