Amaranth Porridge with Ginger, Cinnamon, + Honey-Roasted Pear

I'm definitely all about that oatmeal, but this morning, I was cleaning up some of my kitchen's inventory and came across a forgotten bag of amaranth. Usually, I toast amaranth to add a simple, slightly nutty crunch to yogurt, salads, roasted vegetables..much like our granola. But for the last six months, I let this totally underrated grain sit neglected on a shelf.

So what is amaranth? Well, it's an ancient grain cultivated by the Aztecs, high in protein, the amino acid lysine, calcium, and iron [1]. In terms of taste, amaranth has a nutty flavor profile like quinoa. However, the grains are much smaller and still retain their chew when cooked. 

And ah, another forgotten, or rather, an avoided item. A jar of the honey ginger syrup used to infuse the sliced sweet potatoes from last year's limited edition flavor that were then dehydrated to a crisp. Tsss, the jar hissed as I turned the lid. This syrup belonged with the kombucha silently brewing under my bed. If you know me at all, I tend to hold onto food items for the sake of not letting it go to waste. But after having a taste, it seemed okay, if not a little effervescent. Anyway, the pears turned out well. But for this recipe, I'll spare you my techniques of creating a fermented syrup with starchy sweet potato sediment and suggest an alternate method.

So, here you have these delicate, succulent pears with a zing of ginger, resting on top of a bed of nutty amaranth, and its juices pooled with a dollop of tangy and indulgent crème fraîche. Our rosemary granola always adds a nice aroma to a dish, and the olive oil? Oh, don't skimp. Get the fruitiest, highest quality extra virgin olive oil you can find. I recently went on a wine tour in Provence (the most incredible birthday gift from a dear friend) and brought back a bottle made from vineyard-grown olives at Chateau La Verrerie. When I tried it, I was immediately impressed with the flavor: hints of blackberry and dark chocolate. I never thought I'd say that to describe olive oil, but here I was with my taste buds commanded into high gear after a wine tasting. And of course, I can't go without a good sprinkling of flaky Maldon sea salt to balance the flavors. Enjoy.