Recipe: Simple Orecchiette with Rapini and Italian Sausage

Your New Go-To Weeknight Dinner

Looking for a delicious twist to your weeknight dinners? This Orecchiette with Rapini and Italian Sausage recipe is not only simple to prepare but also brimming with flavours that promise to transport your taste buds straight to Italy. The orecchiette scoops up every bit of the rich, spicy sausage and the rapini adds just the right touch of earthiness.  

Whether you’re cooking for one or feeding a crowd, this dish will impress anyone who takes a bite.

Orecchiette with Rapini and Italian Sausage

Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Servings 4-6 

Ingredients

1 lb mild Italian sausage (about 4 links), casings removed
1 bunch rapini (broccoli rabe), washed and 2" trimmed off stems
454g (1 lb) uncooked orecchiette
2 Tbsp olive oil, plus more for serving 
3 cloves garlic, minced or finely chopped
¼ tsp crushed red pepper flakes
½ cup grated Parmigiano Reggiano or Pecorino Romano cheese
Salt and freshly ground black pepper to taste

Instructions

• Bring a large pot of salted water to a boil. Add trimmed rapini hen cook for 3 minutes. Use tongs to transfer to an ice bath, and return the water in the pot to a boil.

• Add the orecchiette to the boiling water and cook according to package instructions until al dente. Before draining, reserve 1 cup of the pasta water.

• In a large pan, heat 2 Tbsp olive oil over medium-high heat. Add the sausage, breaking up with the back of a wooden spoon, then cook until browned on all sides, about 5-7 minutes. Add minced garlic and crushed red pepper flakes, then cook 1 minute more.

• Drain the rapini from the ice bath then give it a rough chop to bite-size pieces. Add rapini and cooked pasta to the cooked Italian sausage in the pan. Stir in about ½ cup grated Parmesan (or Pecorino) and ½ cup reserved pasta water, then taste and adjust seasoning as needed.

• Serve in bowls with a drizzle of olive oil, additional grated cheese, a pinch of salt, and lots of freshly ground black pepper.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.

• The best way to reheat pasta is in a pan over medium heat. Add a little bit of olive oil to the skillet and cook the pasta until warmed through. You can also reheat pasta in the microwave, but be careful not to overcook it because no one likes mushy pasta.

Recipe: Grilled Mushroom Ricotta Sandwich

It’s the first day of school and I’m sure there were tears shed, parents rejoicing and teachers settling in for another year.

So let’s Celebrate OR Eat Your Emotions (whichever one works for you 😁)⁣⁣

Try my Grilled Mushroom Ricotta Sandwich! This would be the Italian relative to the North American Grilled Cheese.⁣⁣

PHOTO DESCRIPTION: A golden brown sliced sandwich filled with creamy white ricotta cheese and caramelized mushrooms. The bread is stacked and a few crumbs and a dollop of ricotta cheese give the picture a sense of imminent consumption.

Grilled Mushroom Ricotta Sandwich

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 1
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS 

• Kosher salt⁣

• 1 small onion thinly sliced

• 4 mushrooms thinly sliced

• 1 tablespoon extra-virgin olive oil⁣

• Oregano to taste

• Ricotta cheese

• 2 slices of crusty bread (sour dough, whole wheat)

INSTRUCTIONS

1. On medium- high heat sauté your sliced mushrooms, a small sliced onion, some salt, pepper, and oregano in some EVOO and cook that down until the onions are soft and the mushrooms are golden (about 5 -7 minutes) pour into a bowl and set aside.⁣⁣

2. Wipe down the pan and toast two slices of crusty bread (sourdough, whole grain etc) and lightly butter one side of each slice of toast. ⁣⁣

3. Place the buttered side down top with a few generous scoops fresh ricotta cheese, top with the sautéed mushrooms and onions, cap it off with the second slice of toast (buttered side out. ⁣⁣

4. Place on the hot pan and grill for a minute, flip, and cook for an additional minute. ⁣⁣

5. Remove from the pan, cut in half. Take a giant bite and let the excess spill out and down your face. Don’t worry I won’t tell if you won’t 😉

Recipe: Lite Balsamic Vinaigrette

I love a good balsamic vinegar and if I could I would add a little into every dish I make. ⁣
⁣
The slight sweetness you get from the juice of “grape must” (in Italian, “mosto”), or the hint of oak from aging the “mosto” in wood barrels are the reasons I can’t get enough of it. ⁣
⁣
How to Buy a Good Balsamic Vinegar? Which balsamic vinegar is best for salad? Should balsamic vinegar be refrigerated?⁣
⁣
You know I live for food talk so If you want these questions answered or have a question of your own add it in the comments of my Instagram and let’s talk 😁⁣
⁣
For now I’ll leave you with the recipe to my Lite BALSAMIC VINAIGRETTE⁣
⁣

PHOTO DESCRIPTION: Rich brown balsamic vinaigrette with visible herbs ready to spread on your salad of choice contained in a clear jar. A slight spill and spoon lay to the right of the jar on a white washed wooden table.

Lite Balsamic Vinaigrette

Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Servings: 1
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS 

• 1/4 Cup Balsamic Vinegar⁣

• 2 Tbsp Extra Virgin Olive Oil⁣

• 2 Tbsp Water⁣

• 1 Tbsp Honey⁣

• 1 Tbsp Dijon Mustard⁣

• 1/2 Tsp Oregano⁣

• 1/4 Tsp. Thyme ⁣

• 1/2 Tsp Sea Salt⁣

• Fresh cracked Pepper to Taste⁣
  

INSTRUCTIONS

1. Combine all ingredients in a bowl

2. Add to salads or as a sauce for your favourite sandwich

Recipe: The Best Cheese and Broccoli Soup

In my opinion, Cheese and Broccoli Soup the ultimate comfort food! It’s deliciously cheesy, rich, creamy, and exactly what a warm bowl of comfort food should be. This soup is truly one of the best bowls of cheese and broccoli I’ve had in a long time! Made with minimal ingredients, it’s hearty, loaded with broccoli, brimming with fresh flavours and it’s easy to make. Bring on sweater weather, I’m ready!

Pin this recipe and get ready to make this warm and cozy soup all winter long. Soups really do make the colder months much more bearable - am I right?

For a step by step video on how to make this Tasty Cheese and Broccoli Soup visit my Instagram @kitchenconfession

The Best Cheese and Broccoli Soup

Prep Time: 15 minutes
Cook Time
: 45 minutes
Total Time: 60 minutes
Serves: 3-4 decent sized bowls

INGREDIENTS

• 1 tablespoon + 4 tablespoons unsalted butter, divided

• 1 medium onion, finely diced

• 1 clove garlic, minced

• 1/4 cup all-purpose flour

• 2 cups low-sodium chicken stock

• 2 cups half-and-half cream

• 3-4 cups broccoli florets and stems, diced into bite-size pieces

• 2 large carrots, peeled, and sliced into thin rounds, about 1/16th-inch

• 1 teaspoon kosher salt

• Freshly ground black pepper to taste

• 1/2 teaspoon paprika

• 1/2 teaspoon dry mustard powder

• pinch cayenne pepper

• 8 - 10 ounces (280g) grated aged cheddar cheese, reserve a bit to garnish bowls

INSTRUCTIONS

1. In a large heavy-bottom pot, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is soft and translucent, about 4 minutes.

2. Add the garlic and cook about 30 seconds. Using a spoon, scoop the onion and garlic mixture from the pot onto a plate and set aside.

3. In the same pot add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. this is called a roux and it’s a very important step do not skip or soup will not reach the desired thickness.

4. Continue whisking and slowly add the vegetable stock. and repeat this process for the half-and-half cream.

5. Stop whisking, and allow the mixture to simmer (not boil) over low heat for about 15 to 20 minutes.

6. While mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, the onion and garlic to the pot, mix to incorporate.

7. Add the salt, pepper, paprika, dry mustard powder, and cayenne (if you are using it). Stir to combine.

8. Stirring intermittently, while simmering soup over low heat for about 20 minutes, or until it has reduced and thickened.

9. While soup simmers, grate the aged cheddar cheese. Do not use pre-grated cheese in zip top bags because that cheese is resistant to melting and will change the texture and taste of the soup. After 20 minutes, add grated cheese, reserving a small amount for garnishing the bowls when serving. Give the soup a couple of stirs, the cheese will melt in and transfer soup to bowls, garnish with reserved cheese, and serve immediately.

RECIPE NOTES AND TIPS

• Store soup in an airtight container for 5 to 7 days in the fridge.

• Milk alternative, whole milk or 2% milk will work but soup won’t be as creamy.

• I recommend using fresh broccoli, but if you are tight on time a bag of frozen broccoli florets will work.

• Keep this soup vegetarian by using vegetable broth in place of the chicken broth and milk alternative in place of the cream.

TOOLS I USED IN THIS RECIPE

Whisk | Heavy Bottom Pot | Wooden Spoon | Soup Bowls | Ladle | Box Grater

Recipe: Almond Flour Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins, but WAIT there’s more! These are Gluten Free and No Sugar Added - WHAT-THE-SMURF! These turned out so light, moist and perfectly naturally sweetened......did I have you right after Chocolate Chip?

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Step 1

Add bananas, eggs, vanilla

Step 2

Baking soda + powder, salt and blend until smooth.

Step 3

Add almond flour and process to combine. Pausing often to scrape the walls and continue to process until incorporated.

Step 4

Using a large ice cream scoop, (size 8), divide batter between 12 cups on the prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 15-20 minutes and enjoy.

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Almond Flour Chocolate Chip Banana Muffins

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serving: 12 muffins 
Author: Mary Mammoliti/Kitchen Confession

INGREDIENTS 

• 3 large ripe bananas

• 3 large eggs

• 1 teaspoon pure vanilla extract

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1 teaspoon baking soda

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 3 cups almond flour

• 1/4 cup chocolate chips (dark or milk chocolate) 

• Cooking spray

INSTRUCTIONS 

1. Preheat oven to 350 degrees F and lime a muffin tin with liners and spray each liner with cooking spray. Set aside.

2. You can use a hand mixer, blender or food processor to mix the ingredients, you choose they all work well. 

3. Add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.

4. Add almond flour and process to combine. Pausing often to scrape the walls and continue to process until incorporated.

5. If you are using a blender or food processor scoop the batter into a bowl and add chocolate chips. Stir with a spatula.

6. Using a large ice cream scoop, (size 8), divide batter between 12 cups on the prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 15-20 minutes and enjoy.

NOTES

Store in a cool dry place for up to 5 days or freeze for up to 3 months.

Recipe: One Pot Vegetable Tortellini Soup

When the stars align and your first attempt at developing a recipe works out and you can’t stop high-five-ing yourself (this speaks volumes, I don’t do high-🖐🏼’s) you grab the largest bowl you can find, fill it up and don’t be shy. Toast some crusty garlic sourdough bread and call it a day. ⁣

⁣I wonder if I can balance this bowl on my chest and eat it on the couch wrapped in a blanket? I KNOW! Things that make you go ….. hmmm

In the photo: A warm bowl of One Pot Vegetable Tortellini Soup⁣

One Pot Vegetable Tortellini Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves: 4
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS 

• 1/4 cup olive oil

• 1 large Italian eggplant, unpeeled and ½-inch-diced

• 1 medium onion, finely diced

• 1 red bell pepper, seeded and diced

• 1 medium carrot, peeled and diced

• 3/4 cup cherry tomatoes, halved  

• 1-2 garlic cloves, minced

• 1 tablespoon tomato paste

• 1 can red kidney beans, drained and rinsed 

• 1 can black beans, drained and rinsed 

• 4 cups reduced-sodium beef stock (you can add an extra cup or two if needed)

• 2 cups crushed tomatoes, no sugar added and San Marzano tomatoes if you can find it. 

• 2 cups diced zucchini 

• 1 teaspoon dried oregano 

• 1 teaspoon dried parsley

• 1/2 teaspoon dried thyme 

• 1/2 teaspoon crushed red pepper flakes

• 1 bag frozen beef tortellini (no need to thaw)

• 1 teaspoon sea salt to taste 

• 1 parmigiano reggiano rind, optional (see notes)

INSTRUCTIONS

1. Heat olive oil in a large pot or Dutch oven, over medium heat. Add the eggplant and sauté for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.

2. Into the pot add the onions, red bell pepper, carrots, and cook for 6 minutes, stirring occasionally

3. Add the tomato paste, and cherry tomatoes, garlic and continue to cook for 3 minutes.

4. Add broth, tomato sauce, zucchini, red and black beans, oregano, parsley, thyme, crushed red pepper flakes, salt, pepper and parmigiano reggiano rind. Cover, bring to a simmer, reduce heat to low or medium-low to maintain a steady simmer, and allow to simmer for 15 minutes.

5. Add tortellini, Cover and increase heat as needed to regain a simmer, and continue cooking for 10 minutes more, or until tortellini are al dente. Remove from heat and enjoy. 

NOTES:

You can keep this vegetarian by swapping out the beef to cheese tortelini, and the beef stock to vegetable broth. If you don’t have the parmigiano reggiano rind you can omit and top your bowl of soup with grated parmesan before serving. 

Recipe: Creamy Broccoli Cheese Soup

Soup season has arrived and I’m here for all of the delicious bowls of heart warming meals. Every time I hear someone say Broccoli I think of Dana Carvey’s SNL Choppin' Broccoli song. If you haven’t heard it or have no idea what I’m talking about Google it. I promise you won’t be disappointed.

So, naturally I was singing it while making this Cheese and Broccoli Soup! Hey Dana, can you add Soup to the song? It could go something like this “she’s Choppin' Broccoli - AND MAKING SOUP”

Well I’m sure that won’t happen but I can tell you this did happen. Probably one of the creamiest Cheese and Broccoli Soups I’ve ever made and I’m sharing it with you today. Enjoy my friends!

PHOTO DESCRIPTION: A rich yellow soup with shredded cheddar cheese as a garnish on a white plate with a silver spoon laying beside the plate over a white and tan linen place mat.

Creamy Broccoli Cheese Soup

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 tablespoon + 4 tablespoons unsalted butter, divided
1 medium sweet yellow onion, diced
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups low-sodium vegetable or chicken stock
2 cups fat-free half-and-half (regular half-and-half may be substituted; whole milk or 2% milk will work but soup won’t be as creamy)
3 cups broccoli florets, diced into bite-size pieces + 1 cups stems
2 large carrots, peeled, and sliced into very thin rounds
3/4 teaspoon salt, or to taste
3/4 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dry mustard powder
pinch cayenne pepper, optional
8 ounces grated sharp cheddar cheese, with a small amount reserved for garnishing bowls

NOTE: Do not use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won’t incorporate well. ⁣

DIRECTIONS

1. In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is soft and translucent, about 3 minutes.

2. Stir in the garlic and cook until fragrant, about 30 seconds. Remove from heat and set the pan aside.

3. In a large stock pot over medium heat add 4 tablespoons butter, flour, and whisk continuously for 3 minutes, or until the mixture has thickened. This is your roux.

4. Slowly whisk the vegetable stock into the roux (flour mixture), add the cream to your pot and whisk to combine.

5. Allow mixture to simmer over low heat for 15 minutes, or until it has reduced and thickened. TIP: Whisk intermittently to keep a creamy constancy.

6. While the mixture is simmering, chop the broccoli and carrots and add the to the soup at the end of your simmering time of 15 minutes and add the onion and garlic you previously set aside to the pot.

7. Add the salt, pepper, paprika, dry mustard powder, and cayenne and stir to combine, and continue to simmer over low heat for 20 to 25 minutes. Stirring occasionally to avoid burning the soup.

8. While your soup simmers, grate the cheese and add most of the cheese at the very end of your cooking time, reserving a small amount for garnishing bowls. Stir the cheese into the soup until melted and incorporated.

9. Transfer soup to bowls, garnish with reserved cheese, and enjoy.

   NOTE: Soup will keep refrigerated in an airtight container for 5 to 7 days.

Recipe: Neiman Marcus Cookie Recipe

I haven’t herd of Neiman Marcus Cookies until I stumbled across a recipe online and boy am I happy I did! Let me start by saying this recipes is not a KC original recipe and I haven’t the slightest idea as to where it originated, but this recipe developer was a genius! 

This cookie is decadent with a crunch factor yet soft and chewy with loads of texture, and the semi sweet chocolate takes the whole experience to the next level of cookie perfection! 

This buttery sweet cookie extravaganza is the perfect Friday Treat. Heck add it to Saturday’s breakfast table, take it to go while running errands. No judgment here. Eat it all day every day. Don’t worry about running out of cookies because this recipe makes 4 dozen cookies! 

Whoot! Whoot! (Cue Marching Band) 

I don’t think I’ve been this excited since I discovered you could sip your coffee through a Tim Tam

Neiman Marcus Cookie Recipe

PREP TIME: 15 minutes

COOK TIME: 10 minutes

TOTAL TIME: 25 minutes

SERVINGS: 4 dozen 

INGREDIENTS

2 cups unsalted butter

2 cups granulated sugar

4 large eggs, beaten

2 teaspoons vanilla extract

4 cups all-purpose flour (spooned and leveled)

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

5 cups old-fashioned rolled oats

24 ounces bittersweet chocolate chips (such as Ghirardelli 60% cacao)

8 ounces Hershey's chocolate bars, broken into chunks

3 cups very roughly chopped walnuts, pecans, or a combination

DIRECTIONS

1. In a large bowl, beat together the butter and sugar with an electric mixer until lightened in color and texture, about 3 minutes. Add eggs and vanilla and beat until combined.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir together with a wooden spoon. Add the oats and stir to combine. Then stir in the chocolate chips, Hershey's bars, and nuts.

3. To bake, preheat the oven to 375°F. Using your hands or a couple of spoons, form the batter into loose, golf-ball-sized mounds. Place two inches apart on ungreased cookie sheets. Bake for six to nine minutes, until tops are just golden and cookies are still soft. On the off chance there are any cookies left once they're cool enough to handle, cool them completely on racks before storing in an airtight container for up to a couple of days.

TIP: To freeze dough balls, place in the freezer on parchment-lined baking sheets until solid, then bag by the dozen, save for up to a month. Add one to two minutes to the cooking time when baking from frozen.

Recipe: Sausage & Veggie Sheet Pan Dinner

When you look up the word “Easy” you’ll see a picture of me. WAIT! I didn’t think that through. What I’m trying to say is I’m all about easy and simple meals. No one has time or patience to spend hours after work making dinner. This is when you pull out this recipe for my Sausage & Veggie Sheet Pan Dinner. You’ll have dinner on the table in less than 40 minutes!

All you need for this savoury flavour packed meal are 3 ingredients, one sheet pan and a helper to pour a glass of wine, dinner is served. If you use the time to tidy up while your meal is roasting up in the oven you can probably even have your pj’s on before 7pm and that are what dreams are made of.

Buon Appetito and if you give this recipe a try let me know how it goes. I love hearing for you all. xo’s Mary

Roasted Italian Sausage & Veggie Sheet Pan Dinner

PREP TIME: 10 minutes 
COOK TIME: 30 minutes 
TOTAL TIME: 40 minutes 
SERVINGS: 4
AUTOR: Mary Mammoliti / Kitchen Confession

Quick and easy one-dish dinner perfect for busy weeknights!

INGREDIENTS 

4 links chicken sausages, cut into 2" pieces (you can substitute for Italian sausage)
1 pound Brussels sprouts, halved
1 pound sweet potato, cut into 3/4" chunks
1/4 cup extra virgin oil
zest of 1 lemon (optional
2 cloves garlic, minced
1 teaspoon dry parsley
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

INSTRUCTIONS 

1. Preheat oven to 400 degrees. Line a baking sheet with foil. Toss the sausage, sprouts, and sweet potato on the baking sheet and set aside.

2. Whisk together the olive oil, lemon zest, garlic, parsley, salt, and pepper. Drizzle over the sausage/sprouts/sweet potato mixture. Toss to combine.

3. Place the sheet pan in the oven and bake for 15 minutes, then use a spoon to gently mix the sausage mixture and bake for another 10-15 minutes.

Recipe: Crunchy Honey Almond Granola

Good morning from the KC kitchen!

I hope you are all having a great start to your day. 

My morning began with this bowl of Greek Yogurt and a handful (or 2, who’s really counting) of this CRUNCHY HONEY ALMOND GRANOLA followed by an interesting chat with the inspiring founder of The Grange of Prince Edward Winery Caroline Granger - get ready KC Podcasters for a new episode coming your way. It’s going to be

In the mean time scoop out a few spoonfuls of vanilla creamy greek yogurt and a handful of this Honey Almond Granola. Sit back and enjoy every scoop :)

Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

Did I mention if you subscribe to the Kitchen Confession Podcast on any podcast platform the episode will automatically download and ready for you to listen to at any time. It’s that easy! SUBSCRIBE and help us keep doing what we love to do and bring you more of what’s going on in the world of FOOD & BEVERAGE ~ sending you all xoxoxo ❤️

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CRUNCHY HONEY ALMOND GRANOLA

Only 6 ingredients and easy to make. It’s gluten free, healthy and crazy delicious! Pinch me, I think I’m dreaming - NOPE THIS IS THE REAL DEAL! 

Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

PREP TIME: 10 minutes
COOK TIME: 22 minutes
TOTAL TIME: 32 minutes
SERVINGS: As many bowls as you see fit :)
AUTHOR: Mary Mammoliti | Kitchen Confession

Ingredients

3 1/2 cups rolled oats (use gluten free if you have a gluten sensitivity)
1 cup whole almonds, roughly chopped
1/2 cup pure honey
1/4 cup grapeseed oil (any neutral oil will work like canola)
3 teaspoons vanilla
1/4 teaspoon fine sea salt

Instructions

1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

2. Roughly chop the whole almonds.

3. In a large mixing bowl add the rolled oats and almonds and stir to combine.

4. In a smaller microwave-safe bowl add the honey, oil, vanilla and salt and microwave for about 30 seconds until just warm and the honey and oil mix easily.

5. Pour the warm honey mixture over the oats and stir until the mixture is coated.

6. Transfer the oat mixture to the prepared baking sheet and spread into an even layer. Bake for 20-22 minutes or until golden brown being sure to stir the granola after 15 minutes and again at 20 minutes. If you need the extra 2 minutes stir again before placing the tray back in the oven.

7. Allow granola to cool completely on the baking sheet before storing in an airtight container. This granola keeps for about a week - if it lasts that long :)

8. Do NOT refrigerate

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