Cook and food writer Alison Roman has come out with a new cookbook I just can't put down. It's called Dining In, and it's chocked full of recognizable ingredients combined in some subtly surprising ways. Recipes are meant to be low-effort (usually) but put-together enough for guests. Though she lives in NYC these days, Roman's SoCal roots show in her love of fresh produce and the gorgeously sun-drenched photos remind me of summer, or every day I have ever spent in L.A.
As a savory breakfast fan, I got super excited about her recipe for "Decidedly Not-Sweet Granola" in the grains chapter. She suggests several uses for this: breakfast with yogurt and cucumber, as croutons over salad, and as a snack. I haven't gotten past the breakfast trick, which has kept me full and satisfied all morning today, and I can't imagine getting sick of it anytime soon. Plain yogurt + diced cucumbers + this savory granola is her recipe; I added a squirt of lemon over the whole thing, as well.
I also made some adjustments based on what I had in the kitchen, as she encourages. So, here's the actual recipe:
I had no nigella seeds and didn't want more sesame seeds, as she suggests, so I threw in a scant 1/2 cup unsweetened shredded coconut. I also skipped the egg whites, because what am I going to do with three egg yolks? The result is a finer granola that doesn't clump together, but that's fine by me. Finally, I just used plain old crushed red pepper flakes in place of aleppo. I mean, I got them at the tortilleria down the street, so I don't know if they're aleppo or not. Come to think of it, they look similar.
If you're in the market for a new cookbook that is also a feast for the eyes, get Dining In. It's lovely in every way. And make this savory granola for something, even if you're hooked on Pop Tarts for breakfast. I promise you'll happily find a use for it.