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< all recipes Grilled Lemon Ricotta & Garden Greens Pizza The recipe really came together standing in my Dad’s garden with a colander full of freshly cut greens and while a big salad is always an excellent addition to any meal, I wanted to spice things up a bit (yes, this seems to be a recent problem i’ve been having). Since steak was on the menu and I usually make bread, i thought well heck why not make pizza dough and hang with the boys by the grill. While I of course recommend making pizza dough, I understand that it is summer and we all want to be playing outside so you can either get dough in the grocery freezer section or if the store has some tasty naan or flatbread by all means, go for it. It will still be scrumptious! Grilled Lemon Ricotta & Garden Greens Pizza Serves: 1 pizza Ingredients 1 recipe pizza dough* 2 cups whole milk ricotta 2 lemons, zest and juice ½ cup olive oil lots of fresh lettuce salt and pepper *You can also find pretty decent pizza dough in your grocery freezer section or to go the simplest route get some store-bought naan (whole foods sells a tasty one) and all you have to do is heat it up on the grill - i mean no judgements here, this recipe is really about easy fresh grilling. Pizza Dough 1 packet active dry yeast 1¼ cups lukewarm water 3 cups all-purpose flour ½ cup semolina flour (optional) 2 tsp kosher salt ¼ cup olive oil Print Preparation Heat your grill to its hottest setting. Divide pizza dough into 4-6 equal pieces depending on if you want individual pies or more of a crowd-pleasing appetizer size. Roll them out and cover with a towel to rest for 15-20 minutes while you prepare the toppings. Add the zest of both lemons to the ricotta as well as the juice from one of the lemons and season with salt and pepper. Whisk the juice of the other lemon with the olive oil, season with salt and pepper and use this to dress your garden greens (you might not need all of it). Add a touch more olive oil into the used dressing bowl - this will be for brushing the pizza dough. Brush one side of dough with olive oil and place that side onto the grill. Brush the top side quickly and close the grill. Let cook 2 minutes and flip once the dough has some nice grill marks. Cook another 2-3 minutes on the other side. Let cool slightly. Top pizzas with ricotta and dressed greens. Enjoy promptly! Pizza Dough Instructions Whisk the water and yeast together in the bowl of a mixer and let sit a minute. Add the flour, salt and olive oil and mix on low speed until it starts to look shaggy. Stop the mixer and pinch some of the dough - if it feels soft and moist it is on the right track, if it feels wet add a few tablespoons of flour at a time to get right consistency, if it feels dry and/or tight add a tablespoon of water at a time. Continue mixing on low-medium speed until the dough looks smooth and forms a ball around the dough hook (3-5 minutes). Cover the bowl with plastic wrap and set aside to rise for 1-2 hours - the warmer your kitchen the faster the dough will rise - I try and put it in the warmest spot, like away from the ac, but don't worry too much about it. If you do not have flexibility make the dough a day or two before and let rise in the fridge until you are ready to use it. Divide dough into desired number of pizzas. Roll each piece into a ball, let sit 20 minutes (if you can, it will be easier to roll out). Generously flour your work surface before rolling out using a rolling pin and gently stretching over the backs of your hands. Place rolled out pizzas on parchment, cover with plastic or a clean dish towel and let rest another 20 minutes. Follow cooking instructions of your particular recipe. Previous Next hungry for more?

< all recipes Parmesan Broth The perfect antidote to the relentless winter weather. Not only is this stock incredibly flavorful but it will also make your apartment smell ridiculously good - which I particularly like because usually when I have been cooking all day, by the time Chris gets home any good smells have melded and morphed into someone else's elevator-landing dinner and before Chris can control himself his face contorts and an "ugh whats that smell" slips out. But not this time!! Victory is mine! The Parmesan rind is every chef's best kept secret - it imparts a depth of flavor that is savory and decadent and salty and sharp and so many other things we love. If you do not go through blocks of Parmesan on a regular basis you can either save the rinds as you go - placing them in a ziploc bag and keeping in the freezer until you have amassed a small collection - or Whole Foods sells packs of just rinds (or just ask at your store's cheese counter). Use this in place of chicken or vegetable broth. I will be putting it in the Ribollita I make tonight but I also think it would make this Mushroom Farro even more delicious (pardon the terrible photos in these old school recipes!! yikes!). Parmesan Broth Serves: approx 2-4 quarts Ingredients 5-6 Parmesan rinds 4-6 quarts of water lots of herbs shallots garlic cloves black pepper corns Print Preparation Place everything into a large pot, bring to a boil and reduce to simmer for a few hours. Strain and cool. Store in the fridge or freezer. Previous Next hungry for more?

< all recipes Lemon Cheesecake It has been quite a while since my last post and I have no excuse other than it is summer and sitting inside on a computer when not absolutely necessary just seems unnatural. But I could not let the entire summer pass without letting others in on my decadent cheesecake secret. This is the lightest and yet somehow creamiest cheesecake I have ever had (much less made). It is exactly what I want to end a perfect summer meal, the brightness of the lemon makes you feel a little less sinful having a second piece. It also goes perfectly with fresh summer fruit - any reason to eat another juicy peach before their painfully short season is over. This recipe does require some advanced planning because if you don't allow the cheesecake to fully set, you may find yourself serving it out of a bowl instead of from a cake platter (as I did earlier this summer...see below photo evidence). I was making the recipe for the second night in a row, a somewhat last minute impulse of a lazy saturday afternoon. As I cut into my beautiful masterpiece, half of the cake began a slow-motion landslide of creamy sludge, heading for the edge of the cake platter. I managed to get a bowl under it just as the rest of the cake gave way, oozing in every direction and causing a chaotic scramble to get every morsel off the counter and into a bowl. Let me just say, looks are not everything. Once I let my OCD horror go and took a few deep, cleansing breaths, I fully embraced the delicious disaster. I don't know if I would recommend this method of preparation but if you are pressed for time, it is still worth making... just have some bowls at the ready. Lemon Cheesecake Serves: 1 10" cheesecake Ingredients 8 tbl unsalted butter 10 oz graham crackers (about 18 whole crackers) 8 oz cream cheese (1 cup) 16 oz mascarpone cheese (2 cups) ½ cup sugar 4 eggs 2 lemons (zest and juice) 1 cup heavy cream 1 tsp vanilla extract Print Preparation Preheat oven to 350˚F and prepare the pan: wrap a 10inch spring-form cake pan with foil, using two pieces to make sure the sides and bottom are sealed. Melt the butter and crush graham crackers into a fine powder – you can do this in a food processor or by putting them into a Ziploc bag and smashing them with a rolling pin. Press butter and graham mixture into the bottom of the pan and place in the freezer to firm up while you prepare the rest of the cake. Beat the cream cheese, mascarpone, sugar, and zest of the two lemons in a mixer with the paddle attachment, until light a fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon juice, cream, and vanilla very slowly, scraping down the sides to make sure everything is incorporated. Pour mixture over the graham crackers and set inside a larger roasting pan. Pour enough very hot water into the larger pan to come halfway up the side of the cheesecake and carefully place in the oven. Bake for 1 hour (until the center is just set – meaning it jiggles like jello when nudged and does not ripple like water). Turn the oven off and let the cake rest for another 30 minutes. Cool the cake in the fridge for several hours (at least 2), allowing it to set. Serve cool or at room temperature. Previous Next hungry for more?

< Back Pantry Essentials Checklist A well-stocked pantry is every cook’s best friend, when you have busy work weeks that don’t allow time for grocery shopping, having these pantry essentials on hand means that a delicious and home-cooked meal can be whipped up in no time. Previous Next

< all recipes Curried Cauliflower & Quinoa Salad I eat a lot of cauliflower. I've gotten into a routine this winter of making this pretty much every week to have on hand for lunch. I actually stopped currying the cauliflower briefly because I felt like at some point I would start to turn yellow. Or smell like curry (which has happened to me before with my mom's curried chicken...um yeah that is probably an overshare). Aaaanyway. What I love about this recipe is the wintery warmth you get from the spices without the heaviness of most winter dishes - perfect for this almost spring but really still kinda freezing time of year. Curried Cauliflower & Quinoa Salad Serves: serves 4-6 as a side Ingredients 1 cauliflower, cut into bite-size florets 2 tsp mustard seed 2 tsp cumin seed 1 tsp paprika 1 tsp turmeric 1 tsp coriander 2 tsp curry powder 1 cup white wine 1/4 cup oil (safflower, grapeseed or other neutral oil) 1/2 cup golden raisins 2 cups cooked quinoa 2-3 cups arugula Dressing: 2 tbl dijon mustard 1/4 cup white wine vinegar 2 tsp paprika 1/2 cup olive oil salt and pepper Print Preparation Preheat oven to 400˚F. Toast mustard and cumin seed in a dry sauce pan until fragrant and the mustard seeds start jumping out of the pan (about 1-2 minutes). Add the rest of the spices to the pan, let toast 30 seconds (be careful not to let it smoke), whisk in the white wine and oil and remove from heat. Pour over cauliflower, tossing to coat completely, spread out on a sheet pan and cook for about 20 minutes, or until tender. Make the dressing: whisk together dijon, vinegar and paprika, slowly whisk in olive oil and season with salt and pepper. When ready to eat toss arugula and quinoa with dressing, add raisins and cauliflower. Previous Next hungry for more?

< all recipes Chocolate Pretzel Caramels I bought the Liddabit Sweets cookbook on an impulse - because I really cannot control myself when it comes to such things. I have never even tried their candy! But since I bought it, I was determined to use it. It did not take long to find a recipe that stopped me in my tracks: beer + pretzel caramels. Woah. I had to give these a go. The beer flavor comes from reducing 6 bottles of ("preferably locally brewed") beer into ½ cup, which takes about 3 hours. Perhaps the beer I used was not sufficiently potent, or maybe I did not reduce it enough - confession: after 3 hours I just wanted to get on with making the candy and only reduced the beer to ¾ cup - but my caramels did not have much of a beer flavor. My apartment however had plenty, smelling like a frat house the morning after a party for days. For this reason I have substituted molasses for the beer reduction. This recipe was about getting out of my comfort zone. Making caramel seems like a daunting task but it is really just about being present, paying attention to what you are doing and having your ingredients prepped. All you need is a candy thermometer and, in the words of the amazing Julia Child, the "courage of your convictions" because when you are alone in the kitchen "whoooo is going to see!" - watch her potato show for some inspiration (about 14:30 min into episode). The caramels are perfectly delicious at this point (sans chocolate) but really, what is not made infinitely better with chocolate!? Tempering chocolate is another thing that feels technically daunting, but don't be fooled. Again it is really just about a candy thermometer - if you are a food nerd, you can read about the technicality of it all here - but all you have to know is that tempering prevents your chocolate from looking chalky and gives you that lusciously glossy finish. Chocolate Pretzel Caramels Serves: 40-50 candies Ingredients 3 cups sugar 1 stick unsalted butter, cut into pieces 1 cup heavy cream 2 tsp kosher salt ½ cup molasses or maple syrup 3 cups pretzel bits* 12 oz dark chocolate (for tempering and dipping) Print Preparation Grease the bottom and sides of a 9x13 rimmed baking sheet or casserole pan (just not a glass one) – line with silpat or parchment (optional but will make your life easier later). In a large (6-8qt) wide-rimmed pot combine the sugar, butter, heavy cream and kosher salt. Stir with heatproof spatula to moisten all of the sugar and bring to a boil over high heat. Reduce heat to medium, insert candy thermometer, and cook, stirring occasionally, until the thermometer reads 240˚F/115˚C (soft ball stage) – 10-15 minutes. At this point you want to watch the pot carefully and have your pretzels and prepared pan ready. Stirring more frequently, cook until thermometer reaches 252˚F/122˚C (hard ball stage). Remove the pot from heat and stir in the molasses, then the pretzel bits. Mix thoroughly (but quickly) scraping the bottom to incorporate everything. Pour the caramel onto prepared sheet pan and spread with spatula, trying to distribute the pretzels. Allow to cool 1-2 hours, until firm to touch. Once cool, run a knife around the edge of the pan and turn it out onto parchment-lined cutting board. With a sharp knife, cut caramels into 1- by 1½ -inch pieces and put into fridge while you prepare the tempered chocolate (instructions below). Then dip caramels so bottom half has a nice coating of chocolate and let cool until chocolate has set. Store caramels in an airtight container in the fridge for up to 3 weeks. Bring to room temperature before eating! Tempered Chocolate: Bring a pot of water to a steady simmer – choose a pot that allows a (metal or glass) bowl to sit on top without touching the water. Place ¾ of the chocolate in bowl over the simmering water and bring to 115˚-120˚F. Remove from heat and add in the rest of the chocolate – this is called “seeding” the melted chocolate, which helps to bring the temperature down. Bring the chocolate to 80˚F, stirring constantly. Once at 80˚F place bowl back over simmering water and bring chocolate up to 88˚ - 90˚F (over 91˚F and you will have to start the process over). Chocolate is ready for dipping! Keep the thermometer in the chocolate and if the temperature drops below 88˚F just put the bowl back over simmering water for a minute. Notes smash pretzels into ¼ - ½ inch pieces – I used Snyder’s nuggets – sift the crushed bits to get rid of all that pretzel dust that will ruin the smooth texture of the caramel. Previous Next hungry for more?

< all recipes Summer Pudding My Mom has been making this Summer Pudding recipe for ever. It is just so darn good. I mean I will take bread pretty much any way I can get it but this is so delicious even my infuriatingly sensible sister has been known to have more than seconds (possibly fourths but you didn’t hear it from me!). I’m just sayin’. What I love most about this recipe is how ridiculously easy it is and that it can be made days in advance – in fact it gets better the longer you let it sit. Oh and did I mention the cook time is about 5 minutes…total. Crazy. So get on it. Don’t waste your crusts!! Put them in a food processor and make them into fresh bread crumbs. I might be biased but I would recommend making some Basil & Lemon Gremolata to jazz up simple sliced tomatoes, grilled zucchini and chicken. All that topped off with some Summer Pudding for dessert and I think you’ve got a perfect summer meal. Summer Pudding Serves: serves 6-8 Ingredients 10 cups fresh berries ½ cup water 1 cup sugar (maybe a little more if fruit is not super ripe) 1 large white sandwich loaf (about 12 cups), crust removed - i recommend a fresh loaf from a bakery as the pre-sliced stuff gets a little spongy to serve (optional): whipped cream vanilla ice cream Print Preparation Put berries, water and sugar into a pot, stir and let sit just a minute while you prep the bread. Cut bread into large cubes, 1-2 inches roughly, and place in a large bowl. Line a 9x3in ramekin or cake pan with parchment - you will need another pan slightly smaller to set on top as a weight so keep this in mind when picking your pan, you can also do this in a casserole dish or larger cake pan - since we are not cooking it, the only difference will be in whether you get slices like a cake or scoops like a bread pudding...tasty either way! Bring fruit to a boil, reduce to a simmer for a few minutes, until the berries just start to break down (five minutes max). Turn off the heat and stir in the raspberries if using. Pour the hot fruit mixture over the bread and toss until completely saturated. Let sit a few minutes and toss once more. Put in your prepared mold, cover with plastic wrap and place a plate or smaller cake pan on top so it can press the pudding into the mold. Put something heavy on top of the plate and refrigerate at least 12 hours. This can be made 2-3 days in advance and it will actually improve with the extra time to soak. To serve: you can either turn the pudding out onto a cake plate and cut into slices or simply scoop servings out. Serve at room temperature and top with whipped cream or ice cream if desired. Previous Next hungry for more?

< all recipes Cauliflower Steak I admit that cauliflower steaks sounds like a meat-lover's worst nightmare - something they would have to eat as the only viable option at a vegetarian restaurant. I think you will be pleasantly surprised, however, with the heartiness (dare i say meatiness) of the cauliflower as well as its versatility. Modest flavor allows it to pair nicely with others without stealing the show - a good alternative to roasted root vegetables. On its own, serve it with a drizzle of balsamic syrup to enhance its sweetness. I happened to be trying this recipe out the same night as I made the harissa and after all the necessary photos has been taken, I sat down to delve into what seemed like a haphazard meal. Instead I found that the two were a match made in heaven (and I have pretty much been eating cauliflower and harissa for lunch and dinner three days straight...and it is still scrumptious!). Cauliflower Steak Serves: 2 mains, 3-4 sides Ingredients 1 head of cauliflower (about 1½ lbs) 3-4 tbl vegetable oil salt and pepper Print Preparation Heat oven to 400˚F. Cut two 1-inch-thick slices from the center of the cauliflower – keeping the stem but removing any leaves attached at the bottom. Heat a large sauté pan or cast iron skillet with the vegetable oil. Brush cauliflower steaks with a touch of oil and season with salt and pepper on either side. Add to the pan and cook until nicely charred, flip over, transfer pan to the oven, and cook until tender, about 10 minutes. Previous Next hungry for more?

< all recipes Smokey Black Beans These beans are a great way to spice up some plain grilled chicken. Chipotles in adobo are possibly my favorite spice ingredient – chipotles are smoked jalapenos and adobo is a blend of various spices and seasonings such as paprika, oregano, garlic, salt and vinegar, originally used as a preservative. A little goes a long way here so I recommend starting slow (maybe 1/2 a chipotle or even just some of the adobo sauce), you can always add heat in later. Smokey Black Beans Serves: 4 Servings Ingredients 2 cans black beans 1 chipotle in adobo, plus a little of the sauce (depending on your spiciness threshold) 1 8oz can tomato sauce (crushed tomatoes work just as well) 2 tsp salt 1 tsp black pepper Print Preparation Heat up a sauté pan and add in everything except the black beans. Let simmer over medium heat for about 15 minutes, stirring often as tomatoes can burn easily. Pour into a food processor or blender and blend until smooth. Drain and rinse the beans, place the sauté pan over medium heat and add everything, stirring to coat the beans in the chipotle-tomato mixture. Again, keep an eye on this, stirring often for another 15 minutes. Previous Next hungry for more?

< all recipes Grilled Potato Salad w/ Charred Lemon Dressing Last weekend I found myself with a rare moment of quiet solitude out in the country – or complete abandonment depending on how you look at it. It was like musical chairs except by the time I noticed I had all the chairs to myself! I mean I was tooootally fine not doing something awesome like hiking in Colorado, reliving college glory days of beer pong in dive bars and questionable mexican food for a late night snack, oh yeah or galavanting around Europe before heading to the coast of Portugal for a wedding… Ok so I was a little jealous. But I am also a big enough nerd that I was kind of excited to have the house to myself. My schedule looked something like this: exercise class in the morning, grab ingredients from the farmstand on the way home, cook allllllll day, go for a romantic evening beach walk with myself and cook some more before passing out at about 8pm. As for the recipe, I was already in grill mode with the ricotta and greens pizza and wanted to do a good grilled side dish for all of the meats that will be happening this weekend. I have never been a fan of potato salad, mostly because I don’t like mayonnaise (which makes my Mom question whether I am really her child) and I think a potato cannot reach its full potential if you don’t get that crispy outside to creamy inside thing happening. Yes, these are the things I think about regularly. I used zucchini because thats what the farmstand had, picked that morning, but as the summer progresses or if you live somewhere else (or you just don’t like zucchini) feel free to add and subtract vegetables at will. Grilled Potato Salad w/ Charred Lemon Dressing Serves: 4-6 side servings Ingredients 2-3 tbl olive oil 1 lb baby potatoes* 2 zucchini, cut in half lengthwise 1 red onion, cut into slices (don't separate rings) 1 lemon, cut in half 2 sprigs fresh rosemary 2 sprigs fresh sage 1 cup greek yogurt 1 tbl honey lots of salt and pepper Print Preparation Preheat grill to hottest setting. Coat potatoes, zucchini and onion in olive oil and season with salt and pepper. Place veggies on the grill, close the lid and let cook 2-3 minutes. Check for good char marks before flipping the zucchini and onion - the potatoes you can kind of just roll around a bit. Place the lemon, cut side down onto the grill. Cook the vegetables until tender (use a knife to test some of the larger potatoes). Cook the lemon until nicely charred and juicy looking. Give the herbs a quick toss in oil and place on the grill, gently pressing them down. Cook for about 30 seconds and flip - you want them to just start charring but not to burn. Cut the zucchini into pieces the size of the potatoes, cut the onion slices into quarters and toss together in a serving bowl with additional salt and pepper. Chop the herbs finely and whisk into the yogurt along with the charred lemon juice. Season with salt and pepper to taste. You can either add the dressing to the vegetables or serve on the side. *if your grill has wide grate use a larger potato and either slice in half or cook over high heat and move to a cooler area of the grill if they start to char too much Previous Next hungry for more?

< all recipes Apple Pear Compote w/ Maple-Candied Walnuts The taste of cooked apples immediately transports me back to countless after-school snacks sitting at my parents kitchen table or on a playground bench in Central Park, slowly peeling back the foil top and savoring every last velvety bite. I wanted to keep that taste alive in this recipe but give it slightly more depth of flavor and texture. I did not add any sugar to the recipe because ripe fruit really does not need any, especially when cooked, and the pears help to balance the tartness of the apples. They also break down faster, creating the familiar sauce texture while allowing the apples to remain chunky. What is so great about this dish is its versatility: make it a tasty addition to your morning yogurt and granola, a healthy dessert on its own, or gussy it up with a scoop of dulce de leche ice cream. The walnuts are a delicious garnish that add texture - but if you take my advice and add the chipotle powder to the mix, its a whole different ballgame. Talk about grown-up apple sauce! This is fresh ginger from the farmer's market - I had never seen it without that gnarly gray exterior so of course I had to buy this huge piece. Most recipes (including this one) only call for a tiny bit of ginger, leaving the rest of the piece to rot in the back of the fridge. To avoid this tragedy, I peel the whole thing and freeze it - then when a recipe calls for fresh ginger I use a microplane or zester to grate however much I need (no thawing or chopping necessary!). Apple Pear Compote w/ Maple-Candied Walnuts Serves: 4-6 servings Ingredients FOR THE COMPOTE: 2 lbs apples – tart apples such as Granny Smith or Mutsu (aka Crispin) are best 1 lb pears – Bartlett or Bosc work nicely 1 cup apple cider 2 tsp ground cinnamon ¼ tsp nutmeg ½ tsp kosher salt 1 tsp fresh ginger, grated ½ cup golden raisins FOR THE CANDIED NUTS: 3 cups walnuts (or pecans if you prefer) ¼ cup maple syrup ¼ sugar in the raw (also called Demerara sugar) ½ tsp kosher salt ½ - ¾ tsp chipotle powder (optional but highly recommended) Print Preparation MAKE THE COMPOTE Peel, core, and slice the apples and pears into uniform chunks – the smaller the pieces, the more apple-saucey the result. Combine everything except the raisins in a large pot over medium heat and cook until the liquid has been absorbed and the apples are tender all the way through, about 30 minutes, depending on the fruit size. Turn off the heat and stir in the raisins. Cover the pot and let sit for 5-10 minutes to allow the raisins to plump up. MAKE THE NUTS Preheat oven to 350˚F and line a baking sheet with parchment paper. In a bowl, combine walnuts and maple syrup, tossing to coat fully. In a separate bowl, stir salt, and chipotle powder (if using) into the sugar then add to walnuts. Spread walnuts on the baking sheet in a single layer. Bake for 10 minutes, give the walnuts a stir and bake for another 5-7 minutes until they start to brown and smell toasty. Previous Next hungry for more?

< all recipes Toasted Coconut Meusli Happy February! I am sorry for my absence last week – I am sure you were all at a total loss as to how you could go on without a recipe from yours truly but I hope you managed and had a lovely weekend. I sure did. I had the apt all to myself and no plans on the ole calendar, which means I got to stay in my pjs, cook lots of tasty things and binge watch vintage Barefoot Contessa on Netflix alllll day. Heaven. This Toasted Coconut Muesli is one of the items I made and it is my new favorite breakfast of choice. It is a perfect balance between oatmeal and granola – a little soupy and a little crunchy and you can pretty much toss whatever you want in there. So if you don’t like coconut, no worries! sub in some seeds or different nuts or just leave it out. After soaking overnight, top it off with yogurt, jam, a dollop of peanut butter, or heck why not some granola for good measure. The possibilities are endless. Toasted Coconut Meusli Serves: 8-10 servings Ingredients For the Muesli Mix: 1 cup unsweetened coconut flakes 1 cup slivered almonds 4 cups thick cut rolled oats (I like Bob's Red Mill brand) ¼ chia seeds (optional) 1 cup golden raisins Single Serving Muesli: ½ cup Muesli Mix ½ - ¾ cup milk (almond, coconut, skim, whole, whatever you like) ½ apple, cut into small cubes Print Preparation Preheat the oven to 350˚F. Spread the coconut flakes on a sheet pan and toast until golden (about 5-7 minutes). Toast the nuts separately because they will take longer. Once cool, combine the coconut flakes and nuts with the rolled oats, chia seeds and raisins in a large ziploc or tupperware. This will keep for 2-3 weeks if kept nicely sealed. To prepare your single serving of muesli, combine ½ cup of the dry mix with the cubed apple and ½ - ¾ cup of milk (enough to just cover everything. Give it a stir and let soak in the fridge overnight (or at least a few hours). In the morning add some additional fresh fruit, yogurt, more toasted nuts whatever you like! Previous Next hungry for more?