I love wild rice salad. They’re simple, nutritious and delicious. And, I always like to use whatever is locally in season. So, when I found some beautiful, locally grown beets from the farmers market this week, I roasted them up on the barbecue, making sure that I had leftovers to use in this great salad.Read more
Moroccan Chicken & Lentils is a flavour packed, but simple stew. Tagine is another name for this dish. It’s also the name of the cooking vessel that you use if you are cooking this in Morocco, or any North African country. I don’t own a tagine. Which I hope to remedy soon. But, lacking a tagine, I’mRead more
Cajun Red Beans and Rice are a delicious and healthy vegetarian meal. Beans & Rice: The Universal Dish Of Life The combination of beans and rice, or, of any pulse with any grain, is a common practice all over the world, has been for centuries, and with good reason. Both grains, and beans, in all of theirRead more
What Is Bulgur? This Broccoli Bulgur Pilaf is the third recipe in my series on ancient grains. Thanks for hanging with me, as I explore these amazing food sources, each of which, differ from each other, but share so much in common. Bulgur is the groat, or berry, of the wheat plant, most of the timeRead more
Mushroom Barley Soup is the second recipe in my series on Ancient Grains. I’m sure you’re familiar with barley, especially in its fermented liquid form, but you can put barley into your diet in other ways besides a cold one on a Friday night. Which, I’m certainly not judging, by the way. That is still, andRead more
Let’s Talk About Ancient Grains I’m kicking off the New Year with a series of ancient grain recipes, beginning with this Farro Risotto. I’ve been exploring ancient grains for a while now. I’m excited about their incredible nutritional value, ease of cooking, and deliciousness. Whole grains are also a super economical way to get some powerhouse nutrition.Read more