We provide some tips and tricks to make your salads more exciting and delicious. (Hint: add some granola!)
Warm and juicy summer peaches grilled in toasted brown butter with an indulgent dollop of vanilla bean crème fraîche. The mint adds a refreshing touch, while the rosemary adds a nice crunch and flavor.
Instead of the traditional breadcrumbs used for coating chicken breasts, we used our rosemary granola to add a more flavorful crunch. The rosemary's savory aroma pairs remarkably with the succulent, baked chicken, with hints of brown butter and sweet honey to bring it all together.
Gazpacho doesn't always need to be made with tomatoes. For a flavorful twist, we used sweet, ripe summer strawberries and paired with creamy burrata, lemon mint, and our sharp cheddar granola for a bit of crunch.
The granola complements the creamy brie with a nice buttery crunch – the bright, ripe flavors of blackberry and lemon cut through the richness, running their juices through this sweet pool of indulgence, all to be enhanced by the aroma of fresh rosemary.
Take advantage of the ripe summer cherries and bake this delicious dark cherry crumble with a topping made from our vanilla bean butter-baked granola. Simple and easy to make.