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Ancient Grains

Asian Quinoa Salad with Sweet Potatoes, Parsnips and Arugula

Roasted veggies combine with quinoa and a sesame soy dressing in this Asian Quinoa Salad with Sweet Potatoes, Parsnips and Arugula recipe. A year ago this week, I was preparing to head north to Maine from Connecticut. While here, I had to both find a place to live and choose schools for my kids — two …

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Spicy Sriracha Honey Roasted Vegetables with Barley

Nutty barley combines with sweet and spicy roasted vegetables in this Spicy Sriracha Honey Roasted Vegetables with Barley recipe. This was created for my client Grain Foods Foundation, but all opinions are my own. Thanksgiving is, for many families, all about the food. And can you blame anyone? There is something so wonderfully decadent about creating …

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Tomato Basil Fried Polenta with Blue Cheese

Crispy fried polenta cakes are topped with a warm garlicky tomato topping, fresh basil and sharp blue cheese. It’s a celebration of fresh flavors and textures. As I am sitting here, Jewel is singing “Have a Little Faith in Me,” and the kids are outside playing with a shiny gold ball — practically daring the storm …

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Stress-Free Thanksgiving: Roasted Vegetable Barley Salad with Lemon Vinaigrette

One of the keys to planning a stress-free Thanksgiving lies in the planning aspect. Good planning doesn’t just center around dishes that complement each other — the dishes also should make sense in terms of timing. For instance, if you have one oven (which clearly needs to cook the turkey) and only four burners to …

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Multigrain Dark Chocolate Chip Cookies

“Cookies? For dessert?!?” “Ooh! They have chocolate!” We don’t have dessert that often. Though I have a huge sweet tooth, I like dessert to be a happy surprise for special days or just because. So when I whipped up cookies while making dinner this weekend, the kids were thrilled. And I was thrilled because they …

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Warm Farro with Roasted Artichoke Hearts, Tomatoes and Leeks

The art of developing recipes — the imagining, testing, tasting, retesting and writing — is kind of like meditation for me. It’s soothing and familiar. And in developing recipes, I can focus singularly on the dish I am working on. That’s why I love it so. So when I woke up the other day feeling …

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