Honey-Chia Granola

Makes about 6 cups.

Note: From the Los Angeles Times.

• 4 c. rolled oats

• 1/4 c. plus 2 tbsp. chia seeds

• 1/2 tsp. salt

• 1/2 c. (1 stick) butter

• 1/2 c. honey


Preheat the oven to 300 degrees and line a rimmed baking sheet with parchment paper.

In a large bowl, stir together the oats, chia seeds and salt.

Melt the butter using a microwave or in a small pot on the stovetop. Stir in the honey, mixing until blended, then pour the honey-butter into the bowl of oats. Mix well.

Transfer the mixture to the prepared baking sheet, spreading evenly and pressing down with the back of a spoon to encourage the granola to form clusters. Bake for 15 minutes. Stir the granola and press it down once again, then continue to bake until golden brown, about 20 minutes. Remove from oven and cool granola on the baking sheet. Transfer the granola to an airtight container and store at room temperature for up to one month.


Warm Steak Salad with Sherried Cherries

Serves 2.

Note: From the Los Angeles Times.

• 1 boneless steak (about 3/4 pound), such as rib-eye, flatiron, strip or hanger

• Salt and freshly ground black pepper

• 1/2 c. fresh or frozen pitted cherries

• 3 tbps. sherry vinegar

• 1/4 c. olive oil, divided

• 3 c. loosely packed arugula


Use paper towels to pat the steak completely dry. Generously season both sides of the steak with salt and pepper, then rest the steak at room temperature for at least 15 minutes.

Meanwhile, in a small pot over low heat, combine the cherries, sherry vinegar and a pinch of salt. Warm for a few minutes, then remove from heat and set aside to soak while you cook the steak.

Heat a large cast iron skillet over medium-high heat until it’s so hot it’s nearly smoking, 3 to 4 minutes. Swirl in 1 tablespoon of the olive oil. Place the steak in the skillet and cook until browned on the first side, about 4 minutes. Flip and cook on the second side to your preferred doneness, 3 to 5 minutes for medium-rare, depending on thickness. (If using a thermometer to check doneness, 130 degrees is medium-rare.) Use tongs to hold the steak on its side and crisp any strips of fat for another minute or so. Transfer the steak to a plate and let rest for 10 minutes.

Scatter the arugula across a serving plate. Using a fork, stir the remaining 3 tablespoons of olive oil into the sherried cherries. Thinly slice the steak against the grain and place the slices on the arugula. Drizzle any juices from the cut steak over the top, then spoon the cherries and their sauce over everything.


Salt-and-Vinegar Cauliflower

Serves 4.

Note: From the Los Angeles Times.

• 1 large head cauliflower, cut into bite-size florets

• 1/3 c. olive oil

• Salt and freshly ground black pepper

• 1/4 c. freshly chopped dill

• 2 tbsp. white wine vinegar, plus more as needed


Preheat the oven to 500 degrees.

In a large bowl, toss the cauliflower with the olive oil to coat it well. Season with ½ teaspoon salt and several grinds of pepper, or to taste.

Heat a large, ovenproof skillet over high heat for 1 minute. Transfer the cauliflower to the skillet and cook, stirring only once or twice, for about 5 minutes, until golden-brown in a few places. Place the skillet in the oven and roast the cauliflower until brown in a few more places, another 5 minutes or so. Stir the cauliflower around in the skillet, then roast until just tender, 3 to 5 more minutes.

Remove from the oven and mix in the dill, vinegar and another pinch of salt. Taste a piece of cauliflower and add more vinegar and salt if needed. Serve hot or warm.


Lemon-Rosemary Shortbread Cookies

Makes about 2 dozen cookies.

Note: This dough must be prepared in advance. From the Los Angeles Times.

• 2 c. flour, plus more for rolling dough

• 1 tsp. salt

• Finely grated zest of 2 lemons

• 2 tbsp. freshly chopped rosemary leaves

• 1 c. (2 sticks) butter, at room temperature

• 2/3 c. sugar


In a large bowl, stir together the flour, salt, lemon zest and rosemary, and reserve.

In a bowl of an electric mixer on medium-high speed, beat the butter and sugar until light and creamy, about 2 minutes. Reduce speed to low, add the flour mixture and mix just until combined. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes.

When ready to bake, preheat the oven to 300 degrees and line a baking sheet with parchment paper.

On a lightly floured surface, roll out the dough to 1/2-inch thickness. Using a cookie cutter (any shape you like) cut the dough into cookies and place them on the prepared baking sheet, spacing cookies 1 inch apart. Bake until lightly golden brown, 30 to 35 minutes, rotating baking sheet halfway through for even coloring. Remove from oven, cool cookies for 2 minutes, then transfer to a wire rack and cool completely. Store the cookies in an airtight container for up to 1 week.