Get a New Grain: Wheat Berries

Wheat berries are actually whole wheat kernels. When cooked, they have a buttery sheen to them and are the size of plumped-up rice; in fact, subbing them for rice as a side dish is a great way to get to know them. Wheat berries’ sturdy texture and complex, wheaty flavor also make for wonderful salads and stir-fries. Continue reading Get a New Grain: Wheat Berries

Get a New Grain: Farro

Farro is an ancient strain of emmer wheat (think of it as a wheat varietal, like a chardonnay or pinot noir is to wine) that was originally domesticated in the Near East millennia ago, but has recently become popular on American menus. Enjoy it as a tomato farrotto in these summery eggplant stacks. Continue reading Get a New Grain: Farro

Get Your Whole Grains On!

[metaslider id=8562] To say we love whole grains at is an understatement! Lia has touted their benefits–for your health, for your taste buds–for years and she has made converts of the whole staff. In fact, winning us over to whole Continue reading Get Your Whole Grains On!

Fregola Salad with White Beans and Arugula

Fregola is an Italian rolled pasta similar to Israeli couscous, and it’s wonderfully toothsome in this salad. If you can’t find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil and you’ve got a nice, hearty, nourishing meal. Continue reading Fregola Salad with White Beans and Arugula