Category: Rice-Beans-Grains-Seeds

TIP OF THE DAY: Try Farro, An Ancient Grain

Posted on by thenibble

A “leftovers” salad: farro with cooked carrots, peas and corn; diced tomatoes and ham; sliced olives and cooked yellow bell pepper. Photo © Denio Rigacci | Dreamstime.   Farro is the original wheat, one of the first cereals domesticated in the Fertile Crescent. It nurtured the population of the Mediterranean and Middle East for thousands…
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NEW YEAR’S RECIPE: Hoppin’ John

Posted on by thenibble

Hoppin’ John: a Southern New Year’s Eve tradition for good luck. Photo courtesy Friedas.com.   In long-standing traditions, people the world over eat certain foods to ring in the New Year. We’re aiming to fix a New Year’s Eve dinner with all of them. Here are the foods that hopefully bring health and prosperity in…
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HALLOWEEN RECIPE: “Deviled Eyeballs,” Halloween Deviled Eggs

Posted on by thenibble

Turn traditional deviled eggs into deviled eyeballs, eye-popping treats that delight young and old alike. We just love this recipe! Serve the Deviled Eyeballs with Eyeball Martinis. Makes: 16 halves Prep time: 20 minutes Cook time: 15 min for eggs RECIPE: “DEVILED EYEBALLS,” HALLOWEEN DEVILED EGGS Ingredients 8 hard-cooked eggs (how to make them) 2…
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TIP OF THE DAY: Fresh Garbanzo Beans (Chickpeas)

Posted on by thenibble

Love garbanzo beans (a.k.a. ceci and chickpeas)? Most of us have only seen these legumes canned or dried. But you can buy fresh garbanzo beans* from specialty produce purveyors year-round. It’s an altogether different eating experience. Each nutty green bean is enveloped in a thin, papery skin. To enjoy fresh garbanzos, simply sauté, steam or…
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