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This past weekend was the first of football season, and–I can’t believe I’m about to type this–I am so excited for its arrival. In the past few years, I have increasingly looked forward to doing just about nothing on Sundays. These days give me an opportunity to cook (and usually drink) all day; it is on this day I experiment with new dishes, or test popular ones I’ve made in seasons past.

One of these recipes is Rice Krispies Treats. I usually keep them traditional, but top them with a spiced chocolate ganache for something a bit more refined. To kickoff the season, this time I stirred in speculoos spread–a flavor that hints at the impending end of summer and transition to the cooler months. So as I prepare to say goodbye to tomatoes, mai tais, and the faint tan I actually achieved this year, I seek solace in Football Sundays.

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Makes 12-15 pieces

4 Tbsp butter
1 10-oz bag mini marshmallows
2/3 speculoos spread
pinch kosher salt
6 cups Rice Krispies or puffed rice cereal
3 Tbsp millet, toasted

1. In a large pot, melt butter and add marshmallows.
2. Once marshmallows are melted, stir in speculoos spread and salt.
3. Add cereal and millet and stir until evenly coated with speculoos mixture.
4. Pour into a 13 x 9 x 2-inch greased pan and press down evenly.
5. Let sit for at least 2 hours before cutting.

Notes: Of course this is delicious–they’re Rice Krispies Treats, for crying out loud. Speculoos was subtle but prominent enough to make them special. Next time: more millet!

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A rendition on one of my absolute favorites, Vegan Kitchen Sink Salad, which was originally inspired by the Abundant Harvest Salad I gorged on at Dandelion Communitea┬áCafe in Orlando, Florida. Make this huge salad at the beginning of the week and enjoy for quick lunches and last-minute dinners all week long. Not only is it vegan and chock full of vegetables and fiber, it is a great allergen-free dish. I usually make it with quinoa, but this time I experimented with millet, a gluten-free grain-like seed that is more commonly known as bird feed. Literally. We’re eating bird food. Feel skinny yet?

1 1/2 cups millet, prepared according to package’s directions, cooled
3 carrots, peeled and thinly sliced on a bias
3 celery stalks, thinly sliced in a bias
1 small head broccoli, cut into small florets
1 15-oz can chickpeas, drained and rinsed
1 1/2 cups frozen corn kernels, thawed
3 oz sprig mix, or other salad green
1 pint grape or cherry tomatoes, halved
Lemon tahini dressing, for drizzling (though I made a bigger batch, 1/2 cup tahini and 1/2 cup water, to accommodate this bigger recipe)
Pumpkin seeds and sunflower seeds, to garnish, toasted or raw

1. Combine cooked millet with carrots, celery, broccoli, chick peas, corn kernels, spring mix, and tomatoes.
2. Drizzle with tahini dressing and garnish with seeds. (Leave the salad undressed and drizzle just before serving.)

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