Ingredients

• 2 cups old-fashioned rolled oats, plus more for topping (optional)
• 2 cups whole wheat flour, plus more for rolling
• 2 cups medium-coarse cornmeal 
• 1/3 cup extra virgin olive oil
• 1-1/2 cups warm water, or more if needed

Directions

Step 1

Preheat your oven to 350ºF and take out two rimmed cookie sheets. In a large bowl, add the 2 cups of each grain and use a large whisk to combine. Add the olive oil and mix it in with your hands. Add the water, mixing again to make a dough. If it’s too dry, add more water until it comes together. 

Step 2

Turn the dough out onto a heavily floured countertop and flour a rolling pin. Divide the dough in two and roll out one half to about 1/4-inch thick. For a prettier cracker to serve to people, sprinkle the tops with a handful of rolled oats and go over the surface with the rolling pin to help set them. If you have a bench scraper, use it to cut the dough into 4-by-2-inch rectangles and then lift them onto a cookie sheet, placing them 1/2 inch apart. (You can also cut them with a blunt knife and transfer them with a large spatula.) Repeat with the remaining dough. All the biscuits should fit on the two sheets. 

Step 3

Bake the biscuits for 25 minutes, then reverse their positions in the oven and bake for another 25 minutes until crispy. Store in a cookie jar or tin—they’ll stay fresh for 10-14 days.

Ingredients

• 2 tablespoons extra virgin olive oil, plus more for serving
• 8 ounces baby spinach leaves, rinsed, patted dry, and coarsely chopped
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup cream cheese softened at room temperature
• 1/2 cup plain Greek yogurt 
• 4 ounces artichoke hearts, roughly chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh dill or 1/4 teaspoon dried dill 
• 1 teaspoon lemon juice
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Red pepper flakes to taste (optional)

Directions

Step 1

Heat a sauté pan and add the olive oil and the baby spinach a large handful at a time. Sauté until completely wilted and all the liquid has evaporated. Let cool while you proceed.

Step 2

In a large bowl, use a spatula to fold together the mayonnaise, sour cream, cream cheese, and yogurt. When blended, add the cooked spinach, artichokes, garlic, dill, lemon juice, and onion powder.

Step 3

Season to taste with the salt, pepper, and optional red pepper flakes for an added kick. Drizzle with olive oil before serving.

Ingredients

• 1 12-inch baguette, sliced diagonally into 1/2-inch slices
• 4 tablespoons extra virgin olive oil, plus more for brushing
• 4 cloves garlic, peeled; 2 halved, 2 minced
• 1 large bunch baby kale, or another specialty type, stems removed and leaves coarsely torn or chopped 
• 1/2 teaspoon anchovy paste
• 1/2 teaspoon crushed red pepper flakes
• 1 to 2 tablespoons red wine vinegar
• 1 teaspoon finely grated orange zest
• Salt and freshly ground pepper to taste
• 1/2 cup fresh ricotta 

Directions

Step 1

Preheat your oven to 350°F. Make the crostini: Generously brush each slice of bread on both sides with olive oil and transfer to a baking sheet. Bake for 10 to 15 minutes, turning once, until the bread is lightly browned on both sides. Remove from the oven and rub both sides of the bread slices with the halved cloves of garlic and set aside.

Step 2

Heat a large sauté pan over medium heat. Film the bottom of the pan with 3 tablespoons of olive oil. Add the kale and sauté for 4 to 5 minutes. Add 1 or 2 tablespoons of water if the kale seems to be getting dry. Push the kale to one side of the pan and add 1 tablespoon of olive oil to the other side. Add the minced garlic to the oil along with the anchovy paste and crushed red pepper flakes. Sauté for 1 to 2 minutes, until the garlic is fragrant. Combine with the kale.

Step 3

Stir in the vinegar, zest, and salt and pepper to taste. Cover the pan and cook for 2 to 3 minutes more to blend the flavors.

Step 4

To serve, spread each crostini with a bit of ricotta and top with the sautéed kale.