Farro with Pesto is a hearty, comforting dish has become a staple in our kitchen. Farro, with its nutty flavor and satisfying chew, soaks up pesto beautifully—more subtly than pasta—so the bright herb and garlic notes meld seamlessly with the natural sweetness of the grain. The result is a dish that feels both rustic and...Read More

This is a very simple recipe that delivers much more flavor than the ingredients would seem to warrant. This dish works for anytime, but is easy to turn into an elegant meal fit for entertaining. You can use tangy marinade/sauce works for any cut of pork — just adjust times according to the cut. See...Read More

Ohitashi is a classic of Japanese cuisine and is sometimes called Japanese spinach salad.  Typically, the spinach is marinated in a broth based on “dashi” which is a broth made of dried smoked bonito flakes and seaweed. This is a simpler version using water.  To make this even easier, simply remove the stems entirely from...Read More

Quinoa is a versatile, protein-rich grain that’s quick to cook and adapts well to both savory and sweet dishes. Before cooking, it must be rinsed to remove saponins—a natural coating that can make quinoa taste bitter or soapy if left behind. Domestic quinoa often needs just a quick rinse, while imported varieties may require several...Read More