“Ate lunch at the Smile — the best fucking granola. Really, the best thing to happen to granola since the invention of oats. Melia, their chef, can do no wrong in my book.”

• 15 Jun 2013

Granola

This granola is one of our most popular dishes at the Smile. The trick is to cook it at a low temperature and stir the mixture often so that the oats get evenly crisp and golden. We serve it over Greek yogurt with chopped dried figs and dates, for a hint of North African flavor.

6 cups rolled oats
1 1/2 cups raw almonds, roughly chopped
1 1/2 cups raw pecans, roughly chopped
1/2 cup extra-virgin olive oil
1/2 cup maple syrup
6 tablespoons honey
1/4 cup light brown sugar
1/4 teaspoon kosher salt
Plain Greek yogurt or milk, for serving
Chopped dried dates, for topping
Chopped dried figs, for topping
Fresh berries, for topping

1. Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper.
2. In a large bowl, combine the oats, nuts, oil, maple syrup, honey, brown sugar, and salt and mix well.
3. Spread the mixture onto the prepared baking sheets in as even a layer as possible.
4. Bake for 30 minutes, then stir very well. Continue to bake, stirring every 30 minutes, until golden brown and slightly crisp, about 2 hours total.
5. Let cool completely; the oats should feel completely dry and crisp. Transfer to an airtight container and store in a cool, dry place.
6. Serve over Greek yogurt or with milk. Top with dates, figs, and fresh berries. Makes about 10 cups.

• 31 May 2013
• 3

“A starter of minted sugar snap peas with olive oil and sea salt makes for delightfully crisp snacking; washed down with a glass of basil lemonade it’s the perfect late-afternoon refreshment. Those who prefer to lay real groundwork before dinner can dig through dips of roasted carrot, ground almond, and yellow split pea with miniature baguette slices” -via The New Yorker

• 14 May 2013
• 2