• Preheat the oven to 300˚F (150˚C, or gas mark 2).
• In a bowl, toss together the oats, pecans, and salt.
• In a separate bowl, whisk together the maple syrup, walnut oil, and vanilla extract.
• Pour into the oat mixture and stir until the oats are well coated.
• Spread the oats on a baking sheet and cover with wax paper.
• Using your hands or a rolling pin, press down on the granola to spread it evenly across the baking sheet.
• Remove the wax paper.
• Bake for 40 to 50 minutes, rotating the pan halfway through baking.
• The granola should be golden and starting to brown around the edges.
• Remove the pan from the oven and let cool completely on the pan.
• Once the granola is cool, break it into pieces and store in an airtight container at room temperature for up to a week.

• Prepare the muffins as directed, using orange juice in place of ½ cup (120 ml) of the milk and adding the orange zest and poppy seeds to the dry ingredients before dividing the batter among the muffin cups.

To make the glaze:

• While the muffins bake, whisk together the orange juice and honey in a small bowl.
• Allow the muffins to cool for 5 minutes, then dunk the top of the muffin into the glaze.
• Transfer to a rack to finish cooling.

• Prepare the muffins as directed, adding the cinnamon to the
• dry ingredients.
• Fold in the peaches and pecan meal before
• dividing the batter among the muffin cups.
• For extra peach flavor, try roasting the peaches at 400˚F
• (200˚C, or gas mark 6) for 15 minutes before adding
• them to the muffins.

• Prepare the muffins as directed, adding the cinnamon, nutmeg, ginger, and cloves to the dry ingredients.
• Fold in the cubed apples before dividing the batter among the muffin cups.
• Sprinkle the muffins with the oats before baking.

• Prepare the muffins as directed, decreasing the milk to ½ cup (120 ml) and adding the ricotta cheese to the wet ingredients.
• Fold in the spinach and chives before dividing the batter among the muffin cups.

• Preheat the oven to 375˚F (190˚C, or gas mark 5) and line a 12-cup muffin pan with liners.
• In a large bowl, stir together the flour, baking powder, and salt.
• In a separate bowl, whisk together the eggs, milk, maple syrup, melted butter, and vanilla extract.
• Pour the wet ingredients into the dry, and mix until just combined.
• Divide the batter evenly among the 12 muffin cups.
• Bake for 16 to 18 minutes, until the muffins have domed and spring back when pressed lightly.
• Transfer the muffins to a rack to cool.
• Store leftover muffins in an airtight container for 3 to 4 days at room temperature, or freeze for extended storage

• Preheat the oven to 400˚F (200˚C, or gas mark 6).
• In a roasting pan, combine the butternut squash, onion, yogurt, and curry powder.
• Cook for 20 to 25 minutes, until the squash is tender when pierced with a knife.
• Toss the roasted squash with the cooked millet.
• Continue with the instructions for the frittata, pouring the egg mixture into the skillet and omitting the cheese in the base recipe.
• Before placing the frittata in the oven, sprinkle the butternut squash mixture and shredded Havarti over the eggs.

• Heat the olive oil in a cast-iron skillet over low heat.
• Add the garlic and cook for 1 minute, until fragrant.
• Turn off the heat,add the spinach, and cover the skillet.
• Let sit until the spinach is slightly wilted, 3 to 4 minutes.
• Transfer to a bowl, add the quinoa, stir to combine, and set aside.
• Continue with the instructions for the frittata, pouring the egg mixture into the skillet and omitting the cheese in the base recipe.
• Before placing the frittata in the oven, sprinkle the spinach mixture and cheese over the eggs.

• In a cast-iron skillet, heat the olive oil over low heat.
• Add the onion and red pepper, cooking until the onion is soft and fragrant, 4 to 5 minutes.
• Stir in the corn and continue to cook for another 6 to 7 minutes.
• Transfer the mixture to a bowl and mix in the cilantro.
• Continue with the instructions for frittata, pouring the egg mixture into the skillet and omitting the cheese from the base
• recipe.
• Before placing the frittata in the oven, evenly distribute the corn mixture over the eggs and sprinkle with the crumbled
• cotija cheese.
• Serve the frittata with the wedges of avocado and lime.

• In a cast-iron skillet, heat the olive oil over medium-low heat and add the green garlic.
• Cook until tender and fragrant, 3 to 4 minutes.
• Stir in the diced asparagus and red pepper flakes.
• Continue cooking until the asparagus is bright green and slightly tender, 4 to 5 minutes.
• Continue with the instructions for the frit from the base recipe.ata, pouring the egg mixture over the cooked asparagus and omitting the cheese
• Sprinkle the goat cheese on top before placing the frittata in the oven.