The Lärabar brand of healthy, gluten free energy bars (now owned by General Mills) has reinvented granola. They call their new product Renola.

The reinvention substitutes nuts for the traditional oats in granola. As a result, Renola is grain free, gluten free, soy-free and dairy-free. It is certified kosher by OU.

It’s also crunchy and complex, with 6g protein per serving.

A blend of non-GMO fruits, nuts, seeds and spices, Renola debuts in three flavors:

 
They are purchased in 1.25-ounce single serve packets. We received samples from the manufacturer and are pleased to report: the Berry and Cinnamon Nut flavors are superb.

And Cocoa Coconut? The sample we received was a disappointment, with marginal cocoa flavor and a bit of coconut too dessicated to be enjoyable.

But that doesn’t diminish the excitement of the other two flavors. They are wonderful, and thus, our Top Pick Of The Week.
 
WAYS TO ENJOY RENOLA

Renola is currently available at select Target stores nationwide, as well as a variety of grocery chains including Kroger, Meijer, Ahold, Safeway and Shaws, with others to come. The suggested retail price is $1.79 per package.

For more information about Lärabar and Renola, visit Larabar.com.

What’s missing from these bowls of cereal?
Check the list below! Photo courtesy
Kellogg’s.

So Kellogg’s, America’s cereal powerhouse, created a pop-up restaurant, Recharge Bar, to educate families about the power of protein and grains found in a serving of dry breakfast cereal and one cup of skim milk. It popped up in our neighborhood at the end of June.

Visitors were treated to a menu of “cereal, milk, fruit and more” recipes developed by Christina Tosi, owner of Momofuku Milk Bar in Brooklyn, New York. The idea is, if you rethink breakfast cereal, you can invent more tasty options, good-for-you options to enjoy not just for breakfast, but for snacks and other meals. (We’re part of the contingent that can happily have a bowl of cereal for dinner.)

Beyond cereal, milk and fruit, Tosi added some “flavor boosts,” including nut butter, nuts, spices, herbs, and even fresh-ground coffee. Her menu:

 
Inspired? The next time you open your kitchen cupboards, scan the shelves to see what might belong in tomorrow’s bowl of cereal. Lemon zest? Nutella? Stone fruit?

Learn more at Kellogg’s microsite, Cereal And Milk.
 
BEYOND MILK

Not everyone loves cow’s milk. Consider replacing it with almond milk, soy milk or yogurt. Don’t restrict yourself to the plain flavors, either. Chocolate lover? Try chocolate almond or soy milk.

Go global with kefir, which originated in the North Caucasus Mountains of Russia lassi from India, yogurt-like drinks.

Or, try Christina Tosi’s “Cereal Milk.”

This recipe is served at Momofuku Milk Bar, where it is served as a beverage and used in recipes like panna cotta. The restaurant says that “it tastes like the milk at the bottom of a bowl of Corn Flakes.”

To us, it tastes like whole milk infused with a substantial amount of malted milk. It’s heady stuff. Frankly, we’d rather have plain milk with our cereal. But for the many fans, here’s the recipe:

Ingredients For 2-1/2 Cups/4 Servings

 
Preparation

1. PREHEAT the oven to 300°F.

2. SPREAD the Corn Flakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely. Toasting the cornflakes before steeping them deepens the flavor of the milk.

3. TRANSFER the cooled cornflakes to a large pitcher. Pour the milk into the pitcher and stir vigorously. Let steep for 20 minutes at room temperature.

No fresh fruit? Use dried. Raisins are popular, but we think dried cherries are even better. Add some pistachios and a sprinkle of cinnamon. Photo courtesy Cherry Marketing Institute.

5. WHISK the brown sugar and salt into the milk until fully dissolved. Taste the Cereal Milk. If you want it a little sweeter, add a little more brown sugar. If you want a more mellow flavor, add a splash of fresh milk and a pinch of salt.

6. USE immediately or store in a covered pitcher or jar, refrigerated, for up to 1 week.
  

Got corn?

Fresh-picked local corn has just appeared in our area. We celebrated by eating some of it raw (try it, it’s delicious), boiling some, and grilling some for this corn salad from QVC chef David Venable.

David says, “I love to have a side dish that can be thrown on the grill so that it carries the smoky, char-broiled flavor into the rest of the meal.

“This grilled corn salad is a perfect balance of bright, fresh flavors and smoky-sweet corn. Prepare your other ingredients first, so that you can tend to the grill without distraction.”

Serve it as a side salad with anything. No matter how much you make, it will disappear quickly.

Ingredients

 
Preparation

1. PREHEAT a barbecue or indoor grill to medium.

2. CAREFULLY PEEL back the corn husks leaving them attached at the bottom. Remove the silk. Rewrap the corn in the husks and secure with string. Completely submerge the corn in cold water for 15-20 minutes; drain.

3. GRILL the corn for 20-25 minutes, or until tender, turning often. Allow it to cool and then remove the husks completely.

4. PREPARE the salad: Cut the corn from each cob and place it in a medium-size mixing bowl. Add the remaining ingredients and fold to combine.

Find more of David Venable’s recipes at QVC.com.
  

The combination of chicken and beef along with an innovative “smashed burger” preparation method seals in the juiciness and makes Cluck ’n Moo Burgers napkin-wiping delicious.

When we first learned of it, we were attracted to the ideas of cutting back on cholesterol and saving a bit of the rainforest, which is constantly being cut down to provide more land for ranching beef cattle.

Compared to a regular beef burger, a Cluck ’n Moo burger has 52% less fat, 57% less saturated fat and 34% fewer calories.

But if you’re into saving money, it costs less too—chicken being less expensive than beef, and especially the better-for-you grass-fed beef used by the brand.

Look for the bright green box next to the other burgers. Photo courtesy Cluck ’n Moo.

The burgers are sold in packages of four, four-ounce burgers that are 190 calories each and contain 21 grams of protein.

IT TASTES GREAT

If you don’t tell them, most people won’t realize that Cluck ’n Moo is a blend of meats. In a side-by-side test, 100% beef will, of course, taste beefier. But Cluck ’n Moo delivers beef flavor even plain. With ketchup and garnishes, you can’t really tell.

Steve Gold, a 20 year veteran of the industry, most recently of Murray’s Chicken (a NIBBLE favorite), created the product to combat the rising costs of beef, without sacrificing taste.

The brand is new, but retailers are responding.

 
Learn more at ClucknMooBurger.com.
 
MORE COMING

Dark meat chicken is used in the Cluck ’n Moo burger because it is moister than dark meat turkey. Cluck ’n Moo burgers will soon be joined by other customized mixes of meat and poultry including “Gobble ’n Moo” burgers.

Cooking tips are printed on each box, but Cluck ’n Moo wants to remind you that, for any burgers:

FREEZING TIPS

If you want to stock up and freeze the burgers:

This recipe is by Zac Benedict for the California Avocado Commission.

This recipe (below) uses 12-ounce mason jars, a main-dish size salad for each person. You can also use 16.5-ounce mason jars. The handled jars can be used for food or drinks.

If you don’t want to buy mason jars, check to see what you already have; for example, glass dessert bowls or jumbo wine goblets. Use smaller jars for a side salad. Zac suggests collecting large baby food jars, and for the larger mason jars use chopsticks, which easily reach the bottom of the jar.

The idea is to eat the layered salad from the jar, although Zac advises that you can also set out serving bowls for people who want to toss their salads.

In addition to Recipe #1, a second recipe for Seven Layer Salad is below
 
 
COLORED PRODUCE: FRUIT & VEGETABLE OPTIONS

Select vegetables in a variety of colors. For example, if you like scallions but have too much green, substitute red onion. If you’re using red tomatoes, use orange and yellow bell peppers instead of red ones.

 
You can also add diced meats and cheeses, cooked grains, beans and legumes; plus condiments such as olives and sliced pickles.
 
 
RECIPE #1: YOUR OWN LAYERED SALAD

Ingredients

Choose whatever ingredients you want, from the list above or from browsing the market. Select your dressing. Then, prepare!

The recipe for the Dijon citrus vinaigrette follows.

Preparation

1. LAY out the rinsed, dried, and cut produce ingredients.

2. PLACE the heaviest ingredients on the bottom of the jar (or bowl), and the most crushable items at the top.

Try to be as even as possible: The layers don’t have to be perfect but they look very nice when the ingredients are in neat rows.

[2] Vegetables in the colors of the rainbow brighten your salad (photo © Good Eggs).

Prepare the ingredients; then, it’s easy to layer (photo © California Avocado Commission).

3. CHOOSE your dressing; keep it separate until you’re ready to eat. Then, poured over the salad ingredients, seal the jar and gently invert the jar a few times to disperse the dressing.

Another option is to place the dressing at the bottom of the jar before layering the salad ingredients. Topping it with heavy ingredients like cucumbers and bell peppers will provide a bit of a barrier between the dressing and the salad.

Ingredients For 4 Servings

 
 
RECIPE #3: DIJON CITRUS VINAIGRETTE

Ingredients

 
Preparation

1. PLACE the ingredients in a small jar with a lid; shake until well-blended.

This recipe uses a fresh citrus Dijon dressing, which is poured over the salad ingredients before serving. Then, seal with the lid and then gently invert the jar a few times to disperse the dressing.

2. POUR dressing over each of the layered salads. Seal with jar lid and serve.
 
 
Find more delicious recipes at CaliforniaAvocado.com.
 
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*You can make the dressing sweeter or more tart to your liking depending on which citrus juice you use.