farro

Chopped Grilled Vegetable Bowl with Farro and #FreshCoastRetreat

This vegetarian Mediterranean bowl is filled with grilled vegetables and farro, then topped with a garlic yogurt sauce, kalamata olives, feta and hummus.

Recipe inspiration comes in many forms. This recipe’s inspiration came from a mish mosh of veggies in my crisper and a trip to Michigan with a mish mosh of food bloggers.

Similarities in my kitchen and in my life never seem to end.

Thanks to my friends Liz of The Lemon Bowl, Dara of Cookin’ Canuck and Phi of Sweet Phi, the hosts of the #FreshCoastRetreat, 16 food bloggers reaped the benefits of connecting with one another, and the inspiration for this healthy, vegetarian, one-bowl meal was picqued.

But before I share more about the retreat, let’s talk about the recipe for this one-bowl meal.continue to the recipe… about Chopped Grilled Vegetable Bowl with Farro and #FreshCoastRetreat

10 Good-for-You Grains You Should Be Cooking With Right Now

It’s time to move beyond quinoa with10 ancient grains you should be cooking with now, plus 30 recipe links to cook from.

Kamut. Freekeh. Teff. These aren’t foreign countries, they’re ancient grains, and just like blue jeans with torn knees and backyard chicken coops, they’re making a comeback.

A rise in allergies and a hard look at our overall health has resulted in more people reaching for whole grain alternatives. Unless you’re gluten-free, you may not have experimented with ancient grains beyond barley, couscous, or quinoa. But if you have, we’re impressed!

In the past few years, we’ve developed a serious obsession with quinoa, (which admittedly, we’re still bonkers for) and while it still shines bright in the limelight, there’s a wealth of unique, under-the-radar grains out there that have been waiting for thousands of years for us to rediscover.

Read on, to decipher which grain is which, what they’re good for, and how to cook (and bake) with these incredible, ancient whole grains.

continue to the recipe… about 10 Good-for-You Grains You Should Be Cooking With Right Now

Sweet Corn, Gouda and Farro Risotto Plus 15 More Farro Recipes You’ll Love Forever

Move over quinoa, there’s a new grain in town.

Well, now, wait a minute. Farro is far from new with its roots running deep, deep, deep (pun intended) and this ancient grain is making major waves in the foodie scene.

The 90’s were all about couscous (which I still adore), the 00’s saw the wave of wild and unusual rices, and who can’t open a cookbook / food blog / food magazine for the past few years without seeing the glories of quinoa being extolled from the high heavens. But do you farro? If not, you should.

Farro is one of those wonder grains that to a lot of us mainstream eaters in the U.S., seems a bit outlandish and even exotic. But is it? If you consider the grain of choice that ancient Egyptian kings dined on as exotic, then yes, exotic it is. I mean, they were KINGS! But that hardly makes this grain unapproachable or intimidating. In fact, farro might be the easiest grain of all to cook and it’s versatility will have quinoa looking hard and fast in the rear view mirror, just waiting for farro to take over it’s first place run in the superfood popularity polls.