Pickled Rhubarb and Quinoa Cakes
Mastering cold pack preserving with Marisa from Food in Jars Long a fan of rhubarb, I try to preserve it […]
Fried Mussels, Braised Cabbage and Fennel, Crispy Quinoa
More often than not, I “improv” our weekday supper menu. Existing foodstuffs are re-constructed into interesting meals (mostly). This particular […]
Two Amber Cakes of Grain: Quinoa and Semolina Couscous
Who wouldn’t like crispy crunchy little “pancakes” that are good for you? Shaped like mini-burgers, they are based on nutritious […]
Collard Green Rolls with Freekah and Summer Squash
Crossover meals follow the intersection of late summer and early fall. We’re using up the last of our summer crops […]
Summer Salad of Freekeh, Cucumbers and Beans
I’m not sure which I’m more excited about: lovely yellow and green beans that I grow in our garden, or […]
Wild Rice “Salad”
Feed a few, feed a lot. After a small family dinner of roast chicken and a medley of multi-colored and […]
Homemade Seasonal Granola
There’s nothing store-bought that I’ve come across that matches homemade granola. It’s crazy to think of spending 4-5 times the […]
Chard Stuffed with Winter Squash, Brown Rice and Currants
These flavorful little bundles are perfect for a fall meal, simply served with a salad of bitter greens, pears and […]
Summer Salads with Whole Grains
Whole grains lightened up with raw or lightly cooked vegetables and chopped herbs make a great centerpiece to summer meals. […]
Mushroom Quinoa Soup
An aromatic, hearty soup for a cold spring day. A gluten-free version of mushroom barley soup, made with carrots and […]
Dark Days Week 16: Pan-roasted Mushrooms and Roasted Tomatoes on Polenta
At one time, communities throughout the US had their own gristmills, where farmers could take their grain to be ground, […]
Gingered Butternut Squash with Farro and Mushrooms
Our “cellar” (freezer, fridge and cold basement) and pantry are still full of fresh local organic produce and preserved foodstuffs. […]
Kedgeree
Kedgeree was invented somewhere along an axis between colonial India and Scotland. It combines curried rice with either finnan haddie […]
Not-so-thick Mushroom Barley Soup with Greens
Mushroom-barley is a classic soup that I find is typically too thick and gummy, possibly because it is made in […]
Wheat Berry Salad with Zucchini, Fava Beans and Raspberry Sauce
For Paper Chef 54, I randomly drew three ingredients – raspberries, zucchini/courgettes and beans – and got to choose a […]
Brown Rice with Chard Stems and Preserved Lemon
The chard that I’m able to get at this time of year has wide stems that I can sometimes cook […]
