Creamy Mushroom and Spinach Wild Rice Casserole

This recipe is creamy, savory, and delicious. It works well as a main dish (plenty hearty!) or as a side dish. It’s fancy enough for the holidays, but doesn’t have to be a holiday dish. It’s gluten free, has no nutritional yeast, and loaded with fall-winter flavors (think thyme, nutmeg, and mushrooms). While the instructions…

Lemony Greek Wheat Berry Salad

This Mediterranean-inspired grain salad is chewy from the wheat berries, crunchy from the orange pepper and cucumber, and possesses a flavorful lemon herb dressing that keeps you coming back for more! And best of all, Lemony Greek Wheat Berry Salad’s texture holds up, even after a day or two of refrigeration. It is great for…

Butternut Squash with Dried Cherries and Winter Wheat Berries

Earlier this year, I called my mom to ask her what food she associates with autumn.  She said,  “Make something with dried cherries, those are good.”  She also mentioned butternut squash, pecans, and maple syrup.  I let these things kick around in my head for awhile, and then, it came out on the other side. While…

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…

Roasted Carrots and Chickpeas with Harissa Dressing

This recipe works well roasted in the oven or cooked out on the grill.  I love the way the harissa dressing mingles with the carrots, red onions, chickpeas and garlic.  Served on a bed of quinoa and topped with fresh mint and parsley, it is sure to delight! Harissa is a hot chili pepper paste…