Double-Ginger Gingerbread Granola

Double-Ginger Gingerbread Granola

It’s been a while since we talked about granola… so let’s make today about my favorite crunchy snack.

Granola is one of my biggest food weaknesses. If it’s visible in my apartment, I want to be eating it. That is great when it comes to things like dreaming up new granola flavors to make for you! Not so great when I have several test batches of said granola sitting around the kitchen all weekend. They may as well be tapping me on the shoulder, begging to be eaten.

These are the kinds of problems I have in my life. Remember Friday’s post about feeling lucky? Mmm hmm.

Double-Ginger Gingerbread Granola

This is not your bland garden-variety granola. Two types of ginger (ground and crystallized!) pack some serious zing. I would go so far as to say that you must love ginger to enjoy this granola. If you don’t? More for the rest of us, as my mom would say. (And Mom loves ginger.)

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Massaged Kale and Veggie Salad with Toasted Ramen

This was originally supposed to be a soba noodle salad.

The other day at work, I got really fixated on making one. I just knew it would be perfect with the various leftover veggies lurking in my crisper. I wouldn’t even have to go to the store! Major success.

Then I got home and found we had no soba noodles. Major failure.

Massaged Kale Salad with Veggies and Toasted Ramen

So I went to the grocery store. AND THEY ALSO HAD NO SOBA NOODLES.

What. The. Hell.

So back home I went, dug wayyyy to the back of my (very deep) cabinet, and pulled out some ramen noodles. Cha-ching! Salads with ramen noodles are totally a thing. I know because my mom and grandma make one, and that makes them official. And also delicious. A few minutes later, I was digging into this!

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Roasted Carrot and Chickpea Salad with Miso Ginger Dressing Sometimes doing the same thing over and over again is a bad thing. It’s called getting stuck in a rut.

But sometimes doing the same thing over and over again is a good thing. You’re hitting your stride. Perfecting the art. Getting it down to a science.

What I just learned from writing those sentences is that sports, art and science all involve doing the same thing over and over again. And I often feel like cooking is all three of those things! Definitely art. Definitely science. If you’re skeptical about the sports bit, you should see the sweat I can work up trying to get three dishes ready at the same time. It probably counts as my workout for the day, right? I thought so.

Roasted Carrot and Chickpea Salad with Miso Ginger Dressing

I guess what I’m trying to say is that I’ve been roasting a lot of vegetables lately. I’ve put them in tacos, I’ve had them on lentils, I’ve eaten them as sushi, I’ve called them poutine. April has kind of been The Month of the Roasted Vegetables around here. Stride = hit. Art = perfected. Science = …gotten down to? Sure. All of those things.

And so, just as the weather is getting warm enough here in Salt Lake that I’m not sure how much longer I’ll be wanting to turn my oven on, here is another roasted vegetable recipe. And it’s a really good one, too, this time over kale for Dole National Salad Day on Wednesday.

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