Have you ever made your own granola? Don’t worry, we won’t judge if you’re an old hippie. Although I never made any in my hippie days, back in the early 1970’s I had my first yogurt topped with granola at a rustic cafe in a little upstate New York town where I went camping with…
Italian Mushroom and Barley Soup with Wild Mountain Oregano
Brrrr. Baby, it’s cold outside. No better time for soup than today. As I gathered the ingredients, I found I had Italian barley, Italian olive oil from our friends Ann and André, and Italian wild mountain oregano that I just scored from Metropolitan Seafood. With all local produce from the Wrightstown Farmer’s Market (can you…
Shiitake Mushroom Barley Patties
Any mushroom will do here. The barley is such a classic combination with mushrooms, that I’m reluctant to suggest any other substitution. The addition of celery, onion, and parsley was inspired by mushroom barley soup. I added the scallions for an additional layer of flavor. Other than that, I kept these simple to allow the…
Whole Grains
Here is a primer on cooking whole grains. This will be short; it’s meant to be a reference guide for cooking grains that we can all refer when I’m using grains in recipes. What used to be exotic is now commonplace, with supermarket shelves offering a selection from amaranth to quinoa. Grain bowls are the…
Wild Rice, Nut and Dried Fruit Stuffed Cheese Pumpkin
What happened to Spring? Well, I have this cheese pumpkin that has been wintering in my mudroom, there was a huge pot of wild rice leftover from my the Grains, Beans and Legumes class, and I like to use up my dried fruit this time of year to clear out the pantry shelves for the…
Quinoa, Kale and Butternut Squash Patties with Beet Relish
Everybody is detoxing. Just mention the desire to give up sugar (that would be me) and everyone within earshot will chime in with what they are or are not eating. Vegetables top the charts, mostly raw (no, but thank you anyway) with some taking drastic action and reducing intake to only vegetables and fruits with…
Tabouli with Figs, Almonds, Orange, Parsley, and Ginger
Tabouli with Figs, Almonds, Orange, Parsley, and Ginger Print Prep time 15 mins Cook time 5 mins Total time 20 mins Recipe By: Sheila McDuffie Cuisine: Lebanese Serves: 4 to 6 Ingredients 1½ cups tabouli (cracked bulgar) 1½ cups boiling hot water 1 bunch flat-leaf parsley, finely chopped 6 figs, cut in 8…