Apple walnut baked oatmeal

4 cups rolled oats

1 cup light brown sugar
1 and 1/3 cups chopped walnuts or pecans, divided
2 tsp baking powder
4 tsp cinnamon

1 teaspoon salt
4 large eggs
4 cups milk
2 tsp vanilla extract
4 T unsalted butter, melted
4 apples, peeled and cut into small pieces

Preheat the oven to 350°F. Grease a 9 x 13 inch baking dish.

In a large bowl, combine the oats, brown sugar, 2/3 cup nuts, baking powder, cinnamon and salt. Mix well.

Mix in the eggs, then whisk in the milk, vanilla, and melted butter until well combined. 

Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 2/3 cup nuts on top. Bake for 1 hour, until the top is golden and the oats are set. Serve warm or at room temperature.

Wholesome celery soup

2 tablespoons olive oil
1 onion, diced

4 garlic cloves
6 cups celery, sliced thin to prevent stringy bits
2 cups potatoes (I used 2 large yukon golds, unpeeled)
4 cups veggie broth
1 cup water
1 teaspoon salt
1/2 teaspoon pepper

1/4 tsp red pepper flakes

1/2 cup parsley, chopped (small stems ok)

1/4 cup dill, chopped (small stems ok)

1/2 cup half and half (optional)

1) Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.

2) Add the garlic and stir 1-2 minutes, until fragrant.

3) Add the celery, potatoes, broth, water, salt, pepper, and red pepper. Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.

4) Turn heat off, add the fresh herbs and wilt them (don’t cook herbs or you lose the vibrant color).

4) Using an immersion blender blend until smooth (or keep some chunks of veggies in if you prefer).  Add half and half.