Christian Russo

1. 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
2. 1 1/2 cup raw nuts and/or seeds (I used 1 cup pecans and 1/2 cup pepitas)
3. 1 teaspoon fine-grain sea salt (if you're using standard table salt, scale back to 3/4 teaspoon)
4. 1/2 teaspoon cinnamon
5. 1/2 cup melted coconut oil or olive oil
6. 1/2 cup maple syrup or honey
7. 1 teaspoon vanilla extract
8. 2/3 cup dried fruit, chopped if large (I used dried cherries)
9. 1/2 cup chocolate chips or coconut flakes*

This recipe works best with day-old or slightly stale challah bread. If your bread is fresh, you can take some of the moisture out by placing the slices on a baking sheet and putting them in a preheated 350 degree oven for 10 minutes, flipping the slices once halfway through cooking. This will dry the bread out a bit, which will help it soak up the moisture from the milk and egg mixture. If you don't have time for this step, no worries-- fresh bread will work too, it just won't soak up as much of the egg mixture.

1. 7 ounces unsalted roasted shelled pistachios (1 1/2 cups)
2. 1/2 cup extra-virgin olive oil
3. 2 tablespoons chopped mint
4. 1 garlic clove, minced
5. 1/2 cup finely shredded pecorino cheese, plus more for serving
6. 2 scallions, cut into 2-inch lengths and julienned
7. Salt
8. 1 pound orecchiette

1. 5 teaspoons olive oil, divided
2. 1/2 teaspoon kosher salt, divided
3. 1/4 teaspoon chipotle chile powder
4. 1/4 teaspoon freshly ground black pepper
5. 2 (6 ounce) top sirloin steaks
6. 2 tablespoons fresh orange juice
7. 2 tablespoons red wine vinegar
8. 1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce
9. 1/2 teaspoon ground cumin

1. 2 tilapia fillets (about 3/4 to 1 lb)
2. 2 tbs mayonnaise
3. 1 1/2-2 tsp dijon mustard
4. 1 tsp horseradish
5. Panko breadcrumbs
6. salt & pepper
7. Oil