I’ve got a nice solution to the the dilemma of what to eat for dinner or pack for lunch during a busy work week when your cupboards and refrigerator may not be overflowing.
I recently stumbled upon a neat trick to cook barley quickly and make its nutrients more available to the bod: sprouting overnight in kombucha spiked water.
Have you ever eaten heirloom beans, cooked slowly with nothing but water and maybe a bay leaf? If it doesn’t sound too appetizing, scout some out . . . . you are in for a big surprise. Here in California we are lucky to have easy access to Rancho Gordo heirloom beans. Not only do they have an astounding number of beans including Red Nightfall,…
My friends of Persian and Middle Eastern origin may want to slap me for making up this dish and the cheesy title . . . sorry folks. I’ve had too many beige foods over the holidays — bratwurst, pork roast & shoulder, sauerkraut, bread dumpling, gravy, etc., and I felt an itch of playfulness coming on.
Pesto is something I don’t make all that often, as it usually tastes too heavy and rich for me. After all, it’s got nuts, cheese, and a vat or two of oil, and the classic Marcella Hazan recipe I use adds butter. Put that on top of pasta and I’m asleep 10 minutes after dinner.