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Top: Bean purée topped with grilled vegetables and aged balsamic, as a starter or vegetarian main (photo courtesy Chef Eric LeVine). Center: Try poached or fried eggs on a bed of beans or lentils; here, kidney beans and diced sweet potato (photo courtesy U.S. Dry Bean Council). Bottom: Ham with black-eyed peas and collards (photo…
Continue reading “TIP OF THE DAY: Delicious Ways To Eat More Grains & Legumes”
You can round out the Moroccan Chicken recipe we just published with a green salad, and you can also add another cold salad. We’re not sure how this Chickpea Salad recipe came to us. Easy and tasty, it’s from Meaghann McGoun of Love With Food. Thanks, Meghann. We especially like this as a spring and…
Continue reading “RECIPE: Chickpea Salad”
With all the focus on quinoa as the “it” grain, don’t hold yourself back from trying other ancient grains. Farro, an early, very tasty wheat subspecies, is also known as emmer wheat. Some people also confuse it with spelt (more about that below). But it shouldn’t keep you from seeking it out at better supermarkets,…
Continue reading “TIP OF THE DAY: Farro, The Original Wheat & A Moroccan Chicken Recipe”
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