Be sure to use real old fashioned rolled oats (not quick oats) for these to have the crispy texture you’re after. I prefer the richness and salty flavor of Irish butter in my baking, but feel free to substitute standard salted butter. If you want to make just one cookie sheet full and save the rest for fresh-baked cookies at a later time, wrap the remaining dough in plastic wrap and roll it into a thick log before placing it in the freezer, so you can just slice it into half-inch thick discs to bake when the craving strikes.

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Crispy Oatmeal Chocolate Chip Comfort Cookies

INGREDIENTS

1 cup butter, room temperature

2/3 cup white sugar

2/3 cup packed brown sugar

1 egg

2 teaspoons vanilla

1 cup whole wheat flour

1/3 cup ground flax meal

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt

2 cups old fashioned rolled oats (not instant)

½ cup unsweetened shredded coconut

1½ cups chopped walnuts

2 cups dark chocolate chips/chunks

¼ teaspoon coarse sea salt, optional, for sprinkling tops

DIRECTIONS

Heat oven to 350 degrees. Line 3 cookie sheets with parchment paper or a silicone baking mat and set aside.

In a stand mixer fitted with a paddle attachment (or in a large bowl with a whisk), beat the butter, white sugar and brown sugar until light and fluffy, about 1 minute. Add the egg and vanilla and beat another 30 seconds, scraping down the sides of the bowl as necessary.

In a separate bowl, combine the whole wheat flour, flax meal, baking powder, baking soda and sea salt. With the mixer on the lowest speed, add the flour mixture to the butter mixture and mix until just incorporated, about 10 seconds. Next, mix in the oats and shredded coconut until fully incorporated. Finally, mix in the walnuts and chocolate chips with a large rubber spatula until evenly distributed. The dough will be a bit crumbly.

Place 2- to 3-tablespoon mounds of the dough onto the cookie sheets, spacing the mounds about three inches apart, and then flatten each mound with your palm until it forms a flat circle, about ½-inch thick. Lightly sprinkle the coarse sea salt over the tops before baking.

Bake one cookie sheet at a time on the center rack of the oven for 12 to 15 minutes, until the edges are golden brown and crisp. Allow to cool completely on the baking sheet for an extra crispy cookie. Once completely cool, store in an airtight container for up to five days. Makes about 2½ dozen cookies

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com./Tribune News Service

Be sure to use real old fashioned rolled oats (not quick oats) for these to have the crispy texture you’re after. I prefer the richness and salty flavor of Irish butter in my baking, but feel free to substitute standard salted butter. If you want to make just one cookie sheet full and save the rest for fresh-baked cookies at a later time, wrap the remaining dough in plastic wrap and roll it into a thick log before placing it in the freezer, so you can just slice it into half-inch thick discs to bake when the craving strikes.

Crispy Oatmeal Chocolate Chip Comfort Cookies

Makes about 2½ dozen cookies

INGREDIENTS

1 cup butter, room temperature

2/3 cup white sugar

2/3 cup packed brown sugar

1 egg

2 teaspoons vanilla

1 cup whole wheat flour

1/3 cup ground flax meal

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt

2 cups old fashioned rolled oats (not instant)

½ cup unsweetened shredded coconut

1½ cups chopped walnuts

2 cups dark chocolate chips/chunks

¼ teaspoon coarse sea salt, optional, for sprinkling tops

DIRECTIONS

Heat oven to 350 degrees. Line 3 cookie sheets with parchment paper or a silicone baking mat and set aside.

In a stand mixer fitted with a paddle attachment (or in a large bowl with a whisk), beat the butter, white sugar and brown sugar until light and fluffy, about 1 minute. Add the egg and vanilla and beat another 30 seconds, scraping down the sides of the bowl as necessary.

In a separate bowl, combine the whole wheat flour, flax meal, baking powder, baking soda and sea salt. With the mixer on the lowest speed, add the flour mixture to the butter mixture and mix until just incorporated, about 10 seconds. Next, mix in the oats and shredded coconut until fully incorporated. Finally, mix in the walnuts and chocolate chips with a large rubber spatula until evenly distributed. The dough will be a bit crumbly

Place 2- to 3-tablespoon mounds of the dough onto the cookie sheets, spacing the mounds about three inches apart, and then flatten each mound with your palm until it forms a flat circle, about ½-inch thick. Lightly sprinkle the coarse sea salt over the tops before baking.

Bake one cookie sheet at a time on the center rack of the oven for 12 to 15 minutes, until the edges are golden brown and crisp. Allow to cool completely on the baking sheet for an extra crispy cookie. Once completely cool, store in an airtight container for up to five days.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.

The classic combo of beets, goat cheese and pistachios is one-upped by bringing sizzled radicchio leaves and fennel on board in this easy sheet pan meal. Whipping the goat cheese into Greek yogurt lends a billowy softness to the root-heavy dish, with fresh mint, caraway seeds and toasted pistachios for all the color, crunch and flavor we love with beets.

Feel free to use any combination of beet colors, including golden, red, purple, Chioggia or whatever you can get your hands on. Don’t have pistachios? Substitute toasted walnuts or pecans. The roasted beets, radicchio and fennel store well in the refrigerator for several days, but be sure to add the toppings just before consuming.

Sheet Pan Beets, Radicchio and Fennel with Whipped Goat Cheese and Mint

Serves 3 to 4

INGREDIENTS

2 large red beets (softball sized), peeled, halved and sliced into ½-inch wedges

2 large golden beets, peeled, halved and sliced into ½-inch wedges

2 fennel bulbs, halved and sliced into ¼-inch wedges

2 tablespoons olive oil

Salt

Freshly ground black pepper

1 small head radicchio, torn into pieces

¾ cup Greek yogurt

4 ounces goat cheese

1 teaspoon caraway seeds, lightly toasted

1/4 cup fresh mint leaves, sliced

½ cup pistachios, lightly toasted and chopped

For the dressing:

2 tablespoons olive oil

1 tablespoon apple cider vinegar

2 tablespoon fresh orange juice

¾ teaspoon Dijon mustard

DIRECTIONS

Preheat oven to 375 degrees. On a large sheet pan, toss the beets and fennel with the olive oil and sprinkle generously with salt and pepper. Roast on the bottom rack of the oven for 50 to 60 minutes, stirring occasionally, until the beets and fennel are fork tender.

Remove from the oven and add the torn radicchio, tossing to coat in the olive oil and juices from the beets. Place under the broiler for 15 to 30 seconds or until the radicchio starts to sizzle on the edges. Remove from the oven and set aside.

Meanwhile, whip the Greek yogurt and goat cheese with a whisk or immersion blender until smooth. Stir in the caraway seeds. Set aside.

Make the dressing by whisking together the olive oil, cider vinegar, orange juice and Dijon with salt and pepper to taste. Set aside.

When ready to serve, top the beet mixture with a dollop of whipped goat cheese. Sprinkle with fresh mint and chopped pistachios and finish with a drizzle of the dressing.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.

For nut allergies, sub in sunflower seeds for the cashews. You can omit the baking soda, but my kids like how it really gives these a cookie-doughlike flavor. If you’re avoiding sugar, leave out the chocolate chips and add 1 tablespoon cocoa powder when mixing the dough.

Back to School Energy Bites

Makes two dozen 1-ounce bites

INGREDIENTS

1 cup pitted dates

1½ cups unsalted cashews

½ cup ground flax meal

1 cup canned chickpeas, rinsed and drained

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon ground cinnamon

3/4 teaspoon vanilla

1½ cups rolled oats

½ cup unsweetened shredded coconut

¼ cup mini chocolate chips

DIRECTIONS

Place the dates, cashews, flax meal, chickpeas, salt, baking soda, cinnamon and vanilla in a food processor and process for 1-2 minutes or until it forms a fairly smooth dough that sticks together. Add the oats and coconut and process for another half minute or so until well incorporated.

Empty the dough into a large bowl and mix in the chocolate chips, kneading the dough against the bowl until well distributed. Use your hands to form 1-ounce balls of dough (about 1½ inch in diameter) and roll until smooth. Store in an airtight container in the refrigerator for up to two weeks.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.

As with all fresh tomato dishes, the quality of the produce is key. Luckily, it’s that time of year when you can find big, fat, juicy heirloom varieties perfect for slicing into slabs and arranging in a colorful display.

Use fresh mozzarella for the delicate, refreshing quality of a classic Caprese or sub in Oaxaca cheese for a more Mexican homage. Note: Nothing beats the bright flavor and coarse grind of Aleppo pepper, which can be purchased at most major and specialty grocery stores or online from Oakland’s Oaktown Spice Shop and others.

Mexicaprese Salad

Serves 4

INGREDIENTS

3 or 4 large heirloom tomatoes, sliced in ½-inch slabs

8 ounces fresh mozzarella, sliced

1 large avocado, sliced

½ cup fresh cilantro leaves

1 jalapeño, very finely sliced

½ lime

3 tablespoons extra virgin olive oil

Sea salt or sea salt flakes

½ teaspoon crushed Aleppo pepper

DIRECTIONS

Arrange the sliced tomatoes, mozzarella and avocado in a layered pattern on a large serving platter. Top with the cilantro and jalapeno. Squeeze the lime over the top, drizzle with olive oil and sprinkle generously with the sea salt flakes and Aleppo pepper.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.

The dish is equally delicious using basil in place of rosemary for both the polenta and to top the eggplant. I like the concentrated tomato flavor of dry farmed Early Girls, if you can get your hands on them. Otherwise, you can use a similar sized tomato, such as Roma.

Eggplant and Tomato Stew with Rosemary Polenta

Serves 4

INGREDIENTS

For the polenta:

3½ cups seasoned vegetable broth

1 cup polenta

1 teaspoon finely chopped fresh rosemary

¾ cup shredded Parmesan

For the eggplant and tomato stew:

3 tablespoons olive oil

1 red onion, thinly sliced

1 very large eggplant (~ 1 ½ pounds), chopped into 1-inch cubes

2 pounds tomatoes, halved and then quartered

1½ teaspoons salt

1 tablespoon balsamic reduction

For the fried rosemary:

2 tablespoons olive oil

2-3 sprigs fresh rosemary

DIRECTIONS

To make the polenta, bring the broth to a boil in a medium saucepan. Whisk in the polenta and rosemary. Cover and reduce heat to low, stirring occasionally, until polenta is thick and creamy, 13 to 15 minutes.

To make the eggplant and tomato stew, heat the olive oil in a large skillet over medium high heat. Add the onion and sauté for 3-4 minutes until it begins to soften. Add the eggplant and allow to lightly brown in the skillet, stirring occasionally, for 5-6 minutes. Add the tomatoes and sauté for 7-10 minutes or until they’ve released their juices and are deep red. Stir in the salt and balsamic reduction; taste and adjust seasoning.

To fry the rosemary, heat the olive oil in a small skillet over medium high heat. Add the rosemary sprigs and use a fork or tongs to toss the rosemary in the hot oil. Fry for 1 minute or until the rosemary leaves are deeper green and slightly crisp. Drain on a paper towel.

Serve the glazed eggplant over a bed of warm polenta, topped with crispy fried rosemary.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.

This is a flexible recipe, so feel free to substitute other herbs or spices to mix it up a bit. The dip can be made ahead of time and stored in the refrigerator for up to one week. When serving, sprinkle with some fresh herbs and drizzle with olive oil.

Charred Zucchini Yogurt Dip

Makes about 1 cup

INGREDIENTS

2 to 3 zucchini (about 1½ pounds total), sliced lengthwise into 1-inch slabs

Olive oil

2 garlic cloves

2 tablespoons lemon juice

½ cup Greek yogurt

1/3 cup crumbled feta

¾ teaspoon sherry vinegar

1 teaspoon salt

Freshly cracked black pepper

½ teaspoon ground cumin

1/3 teaspoon ground coriander

¼ cup fresh chopped parsley

2 tablespoons fresh chopped mint

DIRECTIONS

Place the charred zucchini in a large food processor and add the remaining ingredients. Blend on high until smooth. Taste and adjust seasoning to preference. Serve drizzled with olive oil and a light sprinkling of fresh herbs.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.

This salad stores well in the refrigerator for a couple days, so it makes an easy grab-and-go lunch or make-ahead summer side for a barbecue.

Uber-Herby Pearl Couscous Salad with Tomatoes and Feta

Serves 4

INGREDIENTS

1¾ cup pearl couscous (Israeli couscous)

1 bunch green onions, thinly sliced

2½ cups chopped fresh herbs, such as a combination of parsley, dill and mint

1½ cups sliced cherry tomatoes

3 tablespoons fresh-squeezed lemon juice

4 tablespoons olive oil

1 teaspoon salt

Fresh cracked pepper

4 slices of feta cheese, about ¼-inch thick

Extra olive oil and herbs for garnish

DIRECTIONS

Combine the cooled couscous, green onions, herbs and cherry tomatoes in a large bowl. Whisk together the lemon juice, olive oil, salt and pepper and pour over the couscous. Toss to coat evenly. Serve the salad topped with slabs of feta and drizzled with some additional olive oil and herbs for garnish.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.

You can use any stone fruit, but I like the color and tartness of apricots best, and summer is prime apricot season. Try a version with ricotta and another with farmer’s cheese and see if you can decide which you prefer, because I can’t. Save any extra lavender honey to stir into your tea or even coffee for a delightful flavor.

Caramelized honey lavender apricots on ricotta toast

Serves 2

INGREDIENTS

5-inch hunk of walnut or plain baguette, halved lengthwise, or 2 slices levain

3 tablespoons honey, divided

3 apricots, halved and pitted (or substitute peaches or plums)

1½ teaspoons culinary lavender buds

½ cup ricotta cheese (or use farmer’s cheese for tangier version)

Sea salt flakes

DIRECTIONS

Toast the bread.

In a small cast-iron skillet set over medium-high heat, add 1 tablespoon honey and swirl around the pan to spread. Place the apricot halves flesh-side down in the honey coated skillet and allow to cook undisturbed for 3 to 4 minutes or until the flesh is browned and caramelized. Remove from the skillet and set aside.

Combine the remaining 2 tablespoons honey with the lavender buds in a small dish and heat in the microwave for 30 seconds to release the lavender flavor into the honey. Set aside.

Divide the ricotta between the two toasts and spread evenly. Top each toast with the apricot halves. Drizzle with the lavender honey and sprinkle lightly with sea salt flakes. Serve immediately.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.

I usually double the recipe and freeze them to have an easy breakfast or after school snack for a couple of weeks. They can also be stored in a sealed container in the refrigerator for up to a week.

Blueberry Ginger Bran Muffins

Makes 12 muffins

INGREDIENTS

1 large egg

¼ cup molasses

1/3 cup honey

1/3 cup sunflower or other vegetable oil

1/3 cup unsweetened applesauce

1 teaspoon pure vanilla extract

¾ cup milk

1½ cups whole wheat flour

1 cup wheat bran

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground ginger

1 cup fresh or frozen blueberries

¼ cup minced candied ginger

DIRECTIONS

Heat oven to 400 degrees. Grease 12 muffin cups or line with paper liners.

In a large mixing bowl, whisk together the egg, molasses, honey, sunflower oil, applesauce, vanilla and milk until combined.

In a separate bowl combine the flour, wheat bran, baking powder, baking soda, salt, cinnamon and ground ginger. Add the dry ingredients to the wet ingredients and gently whisk to combine until no dry pockets remain, but don’t overmix. Fold in the blueberries and ginger with a rubber spatula.

Divide the batter among the muffin cups, filling them nearly to the top. Bake on the center rack of the oven for 15 to 18 minutes or until tops spring back when gently pressed or until a wooden toothpick inserted in the center comes out clean.

Allow muffins to cool slightly in the muffin tin before transferring them to a wire rack to cool completely. Store in an airtight container for up to 3 days or refrigerate or freeze and heat for later consumption.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.

Usually cooked outdoors over a charcoal or wood barbecue or a gas ring, the making of paella is as much a social and sensory experience as the consumption of the dish. The more people standing around commenting on whether the rice is getting too burnt or is not done enough, the better.

This vegetarian version is perhaps my favorite of all. The rich umami flavor of leeks and mushrooms has floored many of my guests when they find out it has not a single morsel of seafood or meat. Not having to stop and open a clam or peel a shrimp means more time to just enjoy everyone’s favorite part — the rice.

This recipe, which serves eight people, is made in an 18-inch paella pan, but can be scaled depending on your pan and party size. You can cook it on a circular grill or gas paella ring or, for an easy alternative, cook it on a stove across two burners, rotating the pan a quarter turn every five minutes or so to ensure it cooks and browns evenly. A perfectly cooked paella will have a deep golden brown bottom that is crackly and stuck to the bottom of the pan.

Mushroom and Leek Paella

Serves 8

INGREDIENTS

3 large leeks, washed well

1 pound cremini mushrooms, stems separated from caps

9 cups salted vegetable stock

1 large pinch saffron threads (about ¾ loose teaspoonful)

¼ cup olive oil

1 large bell pepper (any color), seeded and finely chopped

¾ teaspoon pimentón dulce (sweet Spanish paprika)

4 large cloves garlic, minced

1 large tomato, chopped

¾ teaspoon salt

3 cups paella rice or bomba rice (Matiz brand paella or bomba rice is available in well-stocked markets and online)

½ cup shelled peas, fresh or frozen

Sliced roasted red peppers or piquillo peppers

Lemon wedges

Garlic aioli, optional

DIRECTIONS

Slice the green part off the leeks, reserving the white part for later. Roughly chop the green stalks and place them in a 4-quart saucepan along with the mushroom stems, vegetable stock and saffron threads. Cover and simmer the stock for 20 to 25 minutes, while you prepare the rest of the paella.

Using whatever heat source you’ve chosen (a circular grill, a gas paella ring, or across two stove burners), heat the olive oil in an 18-inch paella pan over medium-high heat.

Finely chop the white parts of the leeks and the mushroom caps and add them to the paella pan, sauteeing until they soften and begin to lightly brown, 5 to 8 minutes. Add the chopped bell pepper and saute another 3 to 5 minutes. Add the pimentón and garlic and saute another minute before adding the tomato and salt. Cook for 2 to 3 more minutes, until the tomato darkens and the juice is mostly absorbed. Pour in the paella rice and saute 1 to 2 minutes so the rice is thoroughly coated in the flavorful vegetable mixture.

Use a slotted spoon or strainer to remove and discard the leeks and mushroom stalks from the simmering stock. Pour the hot stock into the paella pan and gently stir the rice mixture around until it is evenly distributed in the pan. Taste the broth and add salt if necessary. Do not stir the rice after this point.

Continue to cook the paella undisturbed over medium-high heat, rotating the pan a quarter turn every 5 minutes to ensure even cooking and browning across the bottom. After 20 minutes, sprinkle the peas over the top and allow the paella to cook for another 5 to 10 minutes, until the stock has been absorbed and the rice is al dente. Remove the pan from heat, cover it tightly with foil and let it sit for 10 to 15 minutes before serving.

Serve garnished with roasted red peppers, lemon wedges and a dollop of aioli.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.

Pernod can be purchased in major grocery and liquor stores, or you can substitute other anise-flavored liqueurs such as pastis, ouzo or anisette.

Pernod Lentil Salad with Grapes, Fennel and Dill

Serves 6-8

INGREDIENTS

2 cups French green lentils, uncooked

1 bay leaf

½ cup Pernod, divided

1 large fennel, tops separated from the bulb

4 celery stalks, tops separated from the stalk

1 large shallot, halved where it naturally separates

Salt and fresh cracked pepper

¼ cup olive oil

3 tablespoons fresh lemon juice

2½ cups green grapes, halved

¾ cup dried tart cherries

2⁄3 cup chopped fresh dill

DIRECTIONS

In a large saucepan with a lid, cover the lentils with 6 cups water. Add the bay leaf, a little over half of the Pernod, the fennel and celery tops (keep them as whole as possible for easier removal later), and the larger half of the shallot. Season very generously with salt and pepper, cover and bring to a boil. Simmer for 20 to 25 minutes, until the lentils are tender but not mushy. Drain and set aside to cool, discarding the bay leaf, fennel and celery tops and shallot half.

Finely chop the remaining shallot, transfer to a bowl, then whisk together with the remaining Pernod, olive oil, lemon juice and a generous seasoning of salt and pepper until combined into a dressing.

Finely chop the fennel bulb and celery stalks. Add to the cooled lentils along with the grapes, cherries and fresh dill. Pour the dressing over the top and toss to combine. Serve at room temperature.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.

You can adjust the sweetness to your liking with more or less sugar, or even substitute honey or agave. Letting the lemongrass mixture sit overnight will bring out its flavor even more, but two hours will suffice.

Strawberry Lemongrass-Ade

Serves 8 to 10

INGREDIENTS

6 cups water, divided

3 stalks lemongrass

3⁄4 cup sugar

1¼ pound fresh strawberries, stems removed

Juice from 2 lemons

Juice from 3 limes

DIRECTIONS

Remove 4 to 5 inches of the darker green ends from the lemongrass and set aside to use as drink stirrers/garnish. Roughly chop the remaining parts of the stalks and place in a medium saucepan along with 2 cups of the water and the 3⁄4 cup sugar. Cover and bring to a boil before reducing to a simmer for 30 minutes. Remove from heat and chill in the refrigerator for at least 2 hours or overnight.

Pour the lemongrass mixture into a blender and add the strawberries, lemon juice, lime juice and remaining 4 cups of water. Blend on high until you have a smooth puree. Pour through a fine mesh strainer to remove the lemongrass fibers.

Serve chilled over ice, garnished with a lemongrass stirrer and a lime wedge.

The hummus can be made ahead of time and stored in the refrigerator until use — just be sure to bring it back to room temperature before serving. The pea shoot and mint salad must be made just before serving or it will over-wilt. Thankfully, that takes just 90 seconds, which is more than manageable, even with hungry diners standing by.

Snap Pea Hummus with Warm Pea Shoot and Mint Salad

Makes 2 cups hummus, serves 6-10 as an appetizer

SNAP PEA HUMMUS:

15-ounce can chickpeas, drained

6 ounces sugar snap peas, sliced (about 1½ cups)

½ cup tahini

1/3 cup extra virgin olive oil

1 clove peeled garlic

½ teaspoon ground cumin

Juice of 1 lemon, plus more as needed

Salt and freshly ground black pepper

WARM PEA SHOOT AND MINT SALAD:

1 tablespoon olive oil

6 ounces sugar snap peas, thinly sliced (about 1½ cups)

2½ cups pea shoots

Salt and freshly ground black pepper

2 teaspoons lemon juice

1 tablespoon thinly sliced fresh mint leaves

DIRECTIONS

To make the hummus, put the chickpeas, sliced snap peas, tahini, olive oil, garlic, cumin and lemon juice in a food processor and sprinkle generously with salt and pepper. Process for 1 to 2 minutes, adding as much water as needed to produce a smooth and creamy purée. Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed.

To make the pea shoot salad, heat the olive oil in a medium skillet over medium heat. Add the snap peas and saute for 1 minute until bright green and just warmed through. Remove from heat and immediately add the pea shoots to the skillet with the warm snap peas, sprinkling with salt, pepper and lemon juice. Toss everything until the pea shoots are slightly wilted.

Spread the hummus across a large platter and spoon the warm pea shoot salad over the top, topping with sliced mint leaves. Serve with warmed pita bread.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.

The Cream of Wheat adds a lovely crunch to the dough, but you can substitute cornmeal or cornstarch for a similar crumbly texture. Not a fan of hazelnuts? Try toasted almonds or walnuts instead.

Cinnamon Shortbread with Chocolate Hazelnut Drizzle

Makes 12 to 14 cookies

INGREDIENTS

2/3 cup whole hazelnuts

1¾ cups flour

½ cup Cream of Wheat (uncooked)

½ cup granulated sugar

½ teaspoon cinnamon

1 cup butter, room temperature

½ cup chopped semisweet chocolate

Sea salt

DIRECTIONS

Heat oven to 300 degrees.

When the oven is hot, place the hazelnuts on a baking sheet and bake them for 5 to 8 minutes or until fragrant. Wrap up the hot hazelnuts in a clean dish towel and rub them vigorously to flake off the skins. Finely chop the hazelnuts and set aside.

In a food processor (or in a large bowl with a fork), mix together the flour, Cream of Wheat, sugar and cinnamon. Add the butter and pulse to form a crumbly mixture.

Use your hands to bring the dough together, then press it into an 8-inch square baking pan. Press the dough down firmly to create an even surface, then prick it all over with a fork. Bake on the center rack for 30 to 40 minutes or until a very pale golden color on the edges. Allow to cool for 10 to 15 minutes.

Meanwhile, melt the chocolate chips in the microwave or in a double boiler. Drizzle the shortbread with the melted chocolate and scatter the chopped hazelnuts over the top, finishing with a light sprinkling of sea salt. Cut the shortbread into fingers in the pan, then carefully remove them to let them finish cooling on a wire rack.

Once completely cool, store in an airtight container for up to one week.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.