Roasted Carrots and Farro with Citrus, Ginger and Dill

This recipe works well as a warm side or as a cold grain salad. As a warm side, it can be served directly after combining all the elements together. If you choose to serve it cold and it has been marinading in the fridge for a few hours, make sure to taste it and refresh…

Grape Tomato Grain Salad

A little while ago, we moved back to California. As soon as we got a little settled, I planted a garden. While there’s been a learning curve around growing vegetables (there are so many threats to a plant’s survival!), it has been very gratifying. Not to mention, the flavor of a homegrown vegetable is amazing….

Savory Mushroom Burger

Many vegans, plant based folks, vegetarians, and the culinarily adventurous enjoy a good old fashioned mushroom veggie burger. I have had my fair share over the years. Some incredibly tasty. Some more or less forgettable. And so, I thought for a very long time about this burger. Over a year. I knew I wanted to…

Shiitake Mushroom Brussels Sprout Farro

Awhile back, my cousin was looking for Brussels sprout recipes.  I realized that I didn’t have any to share.  While we eat them roasted throughout the fall and winter season, that’s about the extent of it.  So, I challenged myself to think of a new way to incorporate Brussels sprouts into our rotation of family…

Artichoke Fennel Farro Salad with Tarragon Dijon Vinaigrette

Artichokes, fennel, spinach and farro mingle in a flavorful vinaigrette of fresh tarragon leaves, dijon mustard, lemon juice, and olive oil.  Farro is chewy and bouncy, and a nice contrast to crunchy fennel.  The zip of the dijon pairs nicely with sweetness and slightly licorice flavor of tarragon. This makes the perfect side for brunch,…

Italian Tempeh and Peppers

In my quest to think of more creative recipes with tempeh, I bring you Italian Tempeh and Peppers.  Grilled red and green peppers and red onion mingle with tempeh seasoned with fennel seeds, crushed red pepper, garlic and oregano, and all of it served over a bed of toasted farro with fresh basil, parsley and…