INGREDIENTS: 1/2 bunch scallions, green parts and whites separated and sliced finely2 cloves garlic, peeled and de-germed and minced1 leaf of fresh sage, slivered finely1 cup farro1/4 cup white wine3 cups liquid (water, stock, or a combination)Salt and pepper to taste2-3 tablespoons olive oil METHOD: Heat the 3 cups of liquid in a pan or...Read More

This is a fancy appetizer I created for a party, and it is so good it keeps showing up. Although I like the stacked presentation a lot, this salad works equally well when tossed in a bowl and then plated. INGREDIENTS: 1 cup cooked beets, cut into 1/4 inch cubes (about 2 medium beets)1 cup...Read More

Farro is an ancient, unhybridized form of wheat that is also known as emmer wheat. It has recently become popular, as has spelt. Although some recipes say they are the same grain, they are not. Spelt (Triticum aestivum spelta) is a grain that takes longer to cook, and can use a soaking before cooking, where...Read More

This makes a great salad dressing for spring greens, and also works as a marinade for chicken, meats, and tofu. It’s also very nice drizzled on sautéed shrimp. INGREDIENTS 1 cup cilantro stems, roots included if you have them*1/4 cup water1/4 lime juice (or lime/lemon or lemon)1/4 cup honey1/4 cup Dijon mustardsalt and pepper to...Read More