Recipes — Made in Maryland

Smoky Avocado Gazpacho

Smoky Avocado Gazpacho

Our Original granola provides a crispy contrast to this creamy, cool avocado soup, made with fresh, flavorful ingredients. This green gazpacho makes an elegant starter or a simple lunch. Yield: 4 Servings Serving Size: ¾ cup   2 avocados, peeled & halved 1 poblano pepper, roasted, skinned, seeded, cooled* 1 English cucumber, chopped ¼ cup fresh basil leaves 1 clove garlic ¼ cup cilantro leaves Juice of 2 limes 1 cup water 2 tbsp extra virgin olive oil Salt & pepper to taste 1 cup Michele's® Original Granola Smoked paprika, to garnish   Directions: Place all ingredients, except for granola...

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Recipe: Vegan Lemon Bars featuring Lemon Pistachio granola

I'm not vegan, but I try to eat a mainly plant-based diet and will happily substitute with a dairy-free option when it's available. You won't miss a thing in these creamy lemon bars! With a coconut and cashew base, naturally sweetened with dates and maple syrup, they are a healthier alternative to other overly sweetened treats. The food processor does most of the work here (a Vitamix works great too!), just be sure to plan enough time to soak the cashews and chill the bars before serving.    Michele's Vegan Lemon Bars For the Crust: 2 c Michele’s Lemon Pistachio...

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Demystifying Muesli: Answers to Your Top 3 Questions

There are three questions we hear frequently about Michele's Toasted Muesli, and we're answering them all for you! Question #1: How do you pronounce it?! It's pronounced "myoos-lee" or "myooz-lee."   Question #2: What's the difference between muesli and granola? Our Toasted Muesli contains many of the same ingredients that you love in our granola: Whole grain organic oats and coconut, dried fruit, plus a variety of nutritious seeds and nuts. And like all of our products, our Muesli is free of wheat, dairy, soy, eggs, peanuts and GMO ingredients. But where our granola is known for its chunks, Muesli...

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Recipe: Michele's Pumpkin Spice Zucchini Bread

  My grandmother always had a fresh-baked breakfast loaf in her kitchen, which she would serve warm, in thick slices, with a generous smear of salted butter or cream cheese. She would show up to every holiday with at least 3 loaves in hand, neatly wrapped in parchment paper and labelled—one date, one cranberry walnut, and one pumpkin. This is my fresh take on the moist, sweet pumpkin bread of my childhood, incorporating my Pumpkin Spice granola and the zucchini still growing in my family’s summer garden.       Pumpkin Spice Zucchini Bread Yield: 2 – 9 x 5”...

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