Farro is one of my favorite grains. It has a bit of a nutty flavor, a slightly chewy texture, and is great for adding substantiality to vegetarian mains. It's also extremely versatile—hence why I ate it in salads one week, then stuffed it into squash for this delicious dish.
Read morewhole-wheat gingerbread grahams
The flavors of gingerbread are one of my favorite parts about the holiday season—there’s just something magical about molasses and spice. And while I’ll never turn down a sugary gingerbread cookie, I was interested to see if I could create a more savory snack. After all, I’d just experimented with gingerbread croutons, and those were so good I ate them straight from the cooling rack.
Read moreroasted brussels with apricots and pecans
I used to hate brussels sprouts. Well, at least I hated the idea of them- I don't know if I had ever eaten a brussels sprout before I decided I didn't like them, but if someone offered me a brussels sprout, I was running in the other direction. This recipe is the recipe to convert all you fellow brussels sprout haters out there- trust me, I was one of them.
Read moregreek-style mason jar salad
The trendiness of mason jars doesn't seem to be fading, and I think that's partially because of their practicality. Not only are they cute and easy to decorate, but they can also be used for a variety of purposes. In this case, of course, I'm talking about stacking a salad.
Read morebroccoli, potato and gruyere tart with butter cracker crust
This tart is unbelievably easy and delicious. The flavor combination makes total sense- picture a really fancy baked potato stuffed with broccoli and cheese. And the crust? A revelation. Buttery crackers turn into a perfectly crispy and lightly salty crust.
Read morespicy gingerbread croutons
In my opinion, December is one of the best months for eating great food. Butternut squash is bountiful. Soups and stews keep you warm. And the fragrant spices of cinnamon, cloves, and ginger are present in so many delicious recipes.
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