Category

Grains
This risotto-like dish is more toothsome made with farro (a kind of wheat) rather than rice and has a deeper flavor that contrasts nicely with the bright flavors of the squash and tomatoes. Squash such as Costata Romanesco, Cousa, or especially Dr. Seuss-looking Tromboncini (from Borba Farms) are low moisture squash that sautés nicely and...
Read More
INGREDIENTS: 1/4 cup plain yogurt 1 tablespoon freshly squeezed lime juice 2 teaspoons yellow curry powder 1 teaspoon fresh ginger, peeled and finely grated 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons vegetable oil 1-1/3 cups uncooked quinoa 4 cups water 1/2 teaspoon salt 2 mangoes, cut into 1/2-inch chunks 1 red...
Read More
This is a satisfying whole-grain salad full of texture and flavor. Serve it on a bed of lightly dressed fresh spinach or microgreens. INGREDIENTS: 1 cup hard red winter wheat berries, soaked overnight 1/2 cup raw wild rice 2/3 cup pecans, toasted and chopped 1 cup dried cranberries 1/2 cup fresh parsley, chopped 1/2 cup...
Read More
INGREDIENTS: 2 cups wheat berries, soaked for one hour prior to cooking 2 ½ quarts water or chicken stock (if using water, add 1 tablespoon sea salt) 1 bay leaf 2 pounds assorted root vegetables, peeled and cut into small cubes (parsnips, beets, butternut squash, rutabagas, carrots, celery root, etc.) 1 large red onion, coarsely...
Read More
INGREDIENTS: 1 medium (2 1/2 – 3 lbs.) butternut squash, peeled and cut into 1-inch cubes 1 red onion, cut in half, thinly sliced 1/2 cup dried cranberries 2 cups water 1 cup uncooked bulgur wheat 4-5 tablespoons white wine vinegar 2 tablespoons extra virgin olive oil Zest of one orange 1/2 teaspoon coriander 1...
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 is a favorite at our house. The farro absorbs the flavor of the pesto more than pasta does, so it is subtler and melds with the sweetness of the farro. Any leftovers re-heat easily and make an excellent addition to a quick soup, packing in substance and flavor. INGREDIENTS: 1 cup diced onions1 cup...
Read More
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
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
RECIPES: Spicy Quinoa Pilaf, Curried Quinoa Salad Quinoa must be washed before use to remove the saponins that coat the outside. The saponins give a soapy and bitter flavor to the quinoa if not rinsed off. Domestic quinoa needs less washing, generally. A quick rinse will do, whereas imported may need several vigorous rinsings. Check...
Read More
1 2

Search Recipes

 

Market Highlights

Cookbook Exchange