Kale Quinoa Stuffed Tomatoes

Kale and Quinoa Stuffed Tomatoes

Kale & Quinoa Stuffed Tomatoes are a delicious way to use up some tomatoes. It’s that time of year when the garden is bursting with them. To me, there are few things better than a perfect, vine ripened tomato picked and eaten while still warm from the sun. I bring the salt shaker out toRead more

Cauliflower Casserole – Cauliflower Marranca

Mushroom Cauliflower Casserole

This Cauliflower Casserole, called Cauliflower Marranca, is from The Moosewood Cookbook. I first discovered this venerable cookbook by Mollie Katzen years ago when I was experimenting with vegetarianism.  Back then, the Moosewood Cookbook was a must have for every vegetarian. I may not have cooked the whole book, but I did cook a lot of recipes from it. ManyRead more

Mediterranean Buckwheat Salad

Mediterranean Buckwheat Salad

I’m finishing up my series on ancient grains with a buckwheat salad. Buckwheat, because of its name, is sometimes confusing to people. Buckwheat is not Wheat Buckwheat isn’t actually a grain. In fact, buckwheat has no relation to wheat at all. It’s really a seed, and the plant is a relative of rhubarb. However, it is very similar toRead more

Farro Risotto With Winter Squash

Farro Risotto

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. All cultures haveRead more