Summer is Pickling Season

Summer Salad with Pickled Figs, Farro, Nuts and Seeds People are pickling – and it’s not just cucumbers. I’ve seen pickled seeds, fruits and all kinds of vegetables. It goes hand-in-hand with taste trends leaning to bolder, sour, sweet and spicy combos. It’s nothing new.  My great-grandma pickled out of necessity, to preserve the summer […]

Let’s Go Bowling!

Italian-Style Grain Bowl with California Figs Bowls are the “it” way to eat. Everywhere you look for recipe idea you’ll find noodle, smoothie and grain bowls.  Recently I created a bowl recipe and  my family was smitten. I got it. Bowls are perfect for personalization. Today people expect to have food “their way.”  (Reference 1.) […]

The Cow is Queen

  Farro and Spring Asparagus Salad with Fava Beans, Arugula, Basil and Oil-Cured Tomato Dressing from Chef Lisa Dupar     I’m not a farm girl.    Of course I seek the best quality agriculture products for my never-ending kitchen exploits, but the closest I get to a farm is a trip to the Farmer’s […]

A Taste of Morocco

Moroccan-Spiced Farro Stuffed Bell Peppers When I was a teenager, I feel in love with the deeply fragrant spice combinations of Morocco.  I had picked up a discounted copy of Paula Wolfert’s book, Couscous and Other Good Food from Morocco, and began to curiously cook and eat my way through an ancient cuisine with strange […]

Farro, Barley and Amaranth, Risotto-Style

Ancient Grains Risotto   I’ll never give up traditional risotto, made with Italian Arborio or Carnaroli varieties of refined rice, but sometimes I want something with a little more heft and chew, like this version I cooked up with old-world grains, farro, pearl barley and amaranth.  Barley and amaranth gives the dish a creamy starchiness as […]