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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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Our tip of the day is to try some hemp foods. June 4-10 marks the third annual Hemp History Week, an event that aims to generate awareness of hemp as a healthful and sustainable food crop for both America’s families and farmers (while American farmers often net less than $50 per acre for soy and…
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Make a pearl/Israeli couscous salad instead of rice salad. It pairs well with just about any other ingredients. Photo by Travelling Light | IST. Chef Johnny Gnall has been experimenting with pearl couscous sent from Bob’s Red Mill, with delicious results. His report follows. If you have questions or suggestions for tips, email Chef…
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Risotto is made from rice, but you can cook other grains in a similar fashion. Here, barley, which grows well in the northern Irish climate, gets the Italian risotto treatment. To add an Irish touch, the barley risotto is used as a filling for stuffed cabbage. The pearl barley used in this recipe has had…
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Last spring, one of our Top Picks Of The Week was Village Harvest, absolutely delicious pre-cooked and flash-frozen whole grains that are ready to eat after a minute in the microwave. This brilliant line addresses the need to eat more whole grains while removing the time challenge of cooking them. All you need to do…
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