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them occasionally, until they are tender and lightly browned, about 6 minutes. Add the cinnamon and 2 tablespoons of the maple syrup and cook for 1 minute. Turn off the heat and transfer the apples to a covered dish to keep warm.

Whisk together the remaining 2 tablespoons maple syrup with the eggs, milk, vanilla extract, and salt. Pour the batter into a pie dish.

Put the matzoh in a large bowl and cover with warm water for 1 minute. Drain the matzoh and gently squeeze to release excess water. Break the matzoh into quarters. If they break unevenly or into small pieces, that’s fine. Soak the matzoh in the batter for 2 minutes.

Heat the sauté pan over medium-high heat and add 1 tablespoon of the butter. When the butter is hot, pull several pieces of matzoh out of the batter and put them in the pan. Cook for 1½ minutes. You can drop a teaspoon of batter onto the matzoh here and there as it cooks to make it fluffier, or to join smaller broken pieces together. Flip the matzoh with a spatula and cook on the second side until golden brown, 1½ minutes more. Drop more butter in the pan and repeat with the remaining matzoh and batter.

Serve as soon as it comes out of the pan with the apple slices and extra maple syrup. It will disappear very fast!

The Best Granola Ever

This granola is better than anything I have bought in a store (as homemade foods so often are), if that helps explain its boastful name! I use a mixture of nuts—everything from cashews, pecans, almonds, and peeled hazelnuts to walnuts. Pistachios, however, will burn quickly, so if you’re using them, add them at the end and let them bake for just a few minutes. This granola keeps for a long time in the refrigerator, so double the batch if you like. It makes a great gift, too! Serve it with milk or yogurt and fresh fruit.

Makes 8 cups

2 cups raw nuts, coarsely chopped

2 cups rolled oats

1 tablespoon ground cinnamon

½ teaspoon allspice

¼ teaspoon ground nutmeg

Salt

6 tablespoons maple syrup

5 tablespoons olive or canola oil

1 tablespoon vanilla extract

1½ cups dried apricots, coarsely chopped

½ cup raw, unsweetened coconut flakes

3 tablespoons cacao nibs

Preheat the oven to 250°F.

Combine the nuts, oats, cinnamon, allspice, nutmeg, and a dash of salt in a large bowl and stir. Add the maple syrup, 4 tablespoons of the oil, and the vanilla extract and stir.

Spread the granola evenly on a baking sheet and bake for 15 minutes. Stir the granola well, rotate the pan, and bake for 15 minutes more. At this point, the granola should be almost completely dry. Add the apricots and the remaining 1 tablespoon oil to the mixture, stir well, and return the pan to the oven for 5 minutes. Add the coconut flakes and bake for 2 minutes more. Remove the pan from the oven and stir in the cacao nibs.

Let the granola cool before serving.

Stinging Nettle Pesto with Seared Scallops

Nettles—weeds that grow throughout the United States—are like something out of a scary children’s story. Their leaves are serrated like teeth and they’re covered with spiky hairs that sting on contact. But the sting is fleeting, and the antidote is the juice of the nettles’ own leaves. Boiled briefly, nettles turn into a rich green vegetable much like spinach. Farmed bay scallops are a good seafood choice because they don’t require antibiotics or other chemical treatment and they clean the surrounding water by filtering out matter.

Serves 4 as a starter

Salt and freshly ground black pepper

¼ pound stinging nettles

¼ cup fresh mint leaves, plus more for garnish

1 clove garlic, minced

½ cup pine nuts, toasted

¼ cup lemon juice

⅓ cup plus 3 tablespoons olive oil

¼ cup firmly packed grated Parmigiano-Reggiano cheese

16 farmed bay scallops

Fill a large pot halfway full with water. Add ¼ cup salt and bring to a boil.

Fill the sink or a large bowl with cold water. Using gloves or tongs, submerge the nettles in the water and let them sit for 5 minutes. Remove the nettles and discard the water. Wearing rubber gloves, pull the leaves off of the stems and discard the stems.

Put the