Mix together in a large bowl (1 Cup of Each):

• Raw sunflower seeds
• Pumpkin seeds
• Flaked coconut
• Pecans
• Sliced almonds
• Walnut
• Oats (old fashioned)

 
Mix together in a small bowl:

• 1/3 C light olive oil
• 1/3 C Maple Syrup
• 1 tsp. vanilla
• 1 tsp. cinnamon
• Salt to taste

 
Combine the two mixtures and spread onto parchment lined cookie sheet
 Cook for 30-45 minutes at 275 degrees; stirring once or twice.
 Let cool.  For continued freshness, keep in plastic bags in refrigerator.

​6–8 servings







​Ingredients
1 cup sliced almonds
13–4-oz. package any flavor instant ramen noodles
1cup distilled white vinegar
1 cup extra-virgin olive oil
⅔cup sugar
Kosher salt, freshly ground pepper1 small head of green cabbage (about 1 lb.), thinly sliced
½ small head of red cabbage (8 oz.), thinly sliced
1 bunch scallions, thinly sliced

​Preparation
Step 1. Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.

Step 2. Meanwhile, remove seasoning packet from ramen noodles and set aside. Crush noodles with your hands or a rolling pin until pieces are peanut- to walnut-size.

Step 3. Vigorously whisk vinegar, oil, sugar, and ramen seasoning from reserved packet in a small bowl until sugar is dissolved. Season dressing with salt and pepper. Combine green and red cabbage, scallions, half of ramen noodles, half of almonds, and half of dressing in a large bowl and toss to combine. 

Add more dressing if needed (reserve any remaining dressing for another use). Top salad with remaining ramen and almonds.
​
Do ahead: Dressing can be made 1 week ahead. Cover and chill.

​YIELD 4 servings

• TIME 15 minutes

INGREDIENTS

• ¼ cup olive oil
• 3 large garlic cloves, very thinly sliced
• 2 ripe Hass avocados
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 3 tablespoons cilantro or parsley leaves, roughly chopped
• 1 lemon, zested and juiced (about 1/4 cup)
•  Kosher salt and black pepper
•  Pinch of smoked paprika (optional)

PREPARATION

1. In a small saucepan, heat the oil over medium-high until it shimmers. Add the garlic and cook, stirring carefully, until it just starts to crisp and turn slightly golden, about 2 to 3 minutes. (Remove the sliced garlic from the oil just as it starts to turn golden, so it doesn’t burn) Transfer the garlic to a paper towel-lined plate using a slotted spoon and set aside the garlic oil.
2. Halve the avocados lengthwise, pit them, then slice each half lengthwise into two pieces. Peel the avocados, then cut into bite-size pieces. Transfer to a medium bowl. Add the beans, cilantro, lemon juice and reserved garlic oil. Gently toss to coat, then season with salt and pepper to taste.
3. Divide among 4 shallow bowls or plates. Garnish with lemon zest, fried garlic and a sprinkle of paprika, if desired.