vegetable

Farro and Vegetable Salad

Farro is a hearty whole grain that may well become a staple in your kitchen, appearing in everything from soups to casseroles to warm sides to room temperature salads.  It’s been around for a long time, once a mainstay of the ancient Roman diet. Farro has a substantial chewy texture, and it’s high in fiber …

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Spring Chicken and Vegetable Pot Pie Casserole

It’s always a little bit strange when people talk about food coming back into fashion, and I hadn’t realized that the dish was out of fashion at any point to begin with.  Case in point: chicken pot pie.  You hear words like “retro” and “nostalgia food” being used to describe it, but in many kitchens …

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Millet and Greens Salad

In the infinitely pleasurable quest to explore the world of whole grains, millet got to the top of the list.  I love its mild, slightly corn-like flavor, and its light crunch even when cooked. For the past many months, I have been loving the idea of combining cooked whole grains and a variety of leafy …

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Shredded Sauteed Brussels Sprouts

Engaging in a conversation about brussels sprouts often leads to disagreement.  Many strong opinions here, love/hate, roasted vs. sauteed, whole vs. halved vs. sliced, shredded vs. “petals.”  I love them all ways — my family has differing opinions.  This recipe pleased three out of four of us, and to paraphrase Meatloaf (the singer, not the …

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