Today was also a day of baking. For breakfast, we had baked oatmeal with Maine blueberries, orange zest, walnut and pecans. Served warm and topped with cranberry or pumpkin greek yogurt from Swallowtail Farm. For lunch, leftovers from last night's dinner. I was inspired by 1. ) a recipe from this amazing Mediterranean cookbook by Silven Rowe:
For my weekly snacks on sale at Dunne & Roman music school in Yarmouth, I baked Maple Date Orange bars and toasted some Spicy, Sweet & Salty nuts: cashews, almonds and pumpkin seeds with chili powder, cinnamon, salt, cayenne and honey. I also baked two loaves of whole wheat bread - one filled with peanuts, honey and salt and the other with sundried tomatoes, herb olive oil and balsamic vinegar. We decided to make dinner sandwiches of the savory bread and slathered them with avocado, Kennebec Cheesery's sundried tomato & red pepper goat cheese and salad greens - delicious!
Looking for recipes from any of the meals mentioned above? Just post a comment and I'll include them in a future post!