Farro is one of my go-to grains for busy weeknights, and weekends too. Although it’s one of the oldest forms of wheat and has been part of the Italian diet since ancient times, its only been in recent years that it gained popularity in the U.S. I use it a lot because I can easily have a pot of… Read More
We normally think of greens, like kale, as cooking vegetables, but they also make excellent fresh salads. In the fall and winter, it’s nice to pair greens with hearty and hardy ingredients like squash, grains, fruit, nuts and seeds. In this delicious and simple salad chock full of flavorful and nutritious ingredients, thin strips of kale… Read More
A supremely comforting breakfast perfect for a chilly morning in the fall. Lately, I’ve been experimenting with ancient grains—farro, kamut, quinoa, barley, and more. I love the idea of bringing Old World staples to modern day cuisine. Whole grains are so versatile, flavorful, satisfying, and with a little creativity and attention they can also be… Read More
Here’s another recipe with plenty of possibility for versatility. The quinoa gives it a nice hearty texture and can also easily could be substituted with another whole grain—brown rice, farro, pasta, etc. Enjoy it as is or you could also try adding more chickpeas, vegetables, and a variety of greens (spinach, chard, or kale). Hearty… Read More
So good on a winter’s day, this creamy mushroom soup is both earthy and warming. Full of nutritional benefits and easy to make, you can serve this soup with the mushrooms in tact (photo at the end), or purée it like I did hear. Tasty and durable, this version has bit of an Asian flavor profile because… Read More
Today, I want to talk to you a little bit about health and wellness. It’s a new year and like almost everyone else I know, detox, exercise, and hopes to lose some weight have been on the brain all month. I understand, after the holidays I felt as chubby as a little piglet and in need… Read More
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