Tag Archives: farro recipe

Baby, It’s Stew Weather Out There

Dig into a bowl of tender chicken, squash, pomegranate seeds and kale. What more could you want?

Dig into a bowl of tender chicken, squash, pomegranate seeds and kale. What more could you want?

 

Brrrrr. The perfect time to turn up the stove is when the temperatures dip.

After all, you not only warm up the house, but yourself, as well.

Especially if it’s with a one-pot dish that’s simple, comforting and loaded with good-for-you ingredients.

Let’s face it, we probably all over-indulged over the holidays. What better way to start a new year then with a cookbook that spotlights the nutritious ingredients of “Greens + Grains”? The cookbook (Chronicle Books), of which I received a review copy, is by my friend Molly Watson, a former staff writer for Sunset magazine. I’ve always loved Molly’s snarky sense of humor and no-nonsense way of doing things.

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In her debut cookbook, she takes you through the world of grains and greens, giving advice on how to choose, store and cook them. Learn all about purslane to stinging nettles, buckwheat to millet, and everything in between. There are plenty of vegetarian recipes, but enough meat-based ones, too, to make this an ideal cookbook for anyone wanting to expand their plant-based eating in the new year without feeling deprived in any way.

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For the Last of Summer’s Nectarines

Use the last of summer's nectarines in this light-bright farro salad.

(With apologies to those wacky DirecTV commercials.)

When you lose track of time…

You buy an expensive watch…

When you buy an expensive watch, people notice…

People like Shifty Sam and Three-Strikes Joe, who will sneak up on you on a dark street and snatch your watch…

When thugs steal your watch, they conk you on the head and toss you in a dumpster to fester with yesterday’s fish heads.

Don’t sleep with rotten fishies.

Don’t lose track of time.

Enjoy nectarines for one last fling before summer ends.

One of the best and most healthful ways to do so is in this salad of “Farro with Nectarines, Basil and Toasted Pine Nuts.”

It’s from the new “Grain Mains” (Rodale), of which I received a review copy, by my friends and prolific cookbook writers Bruce Weinstein and Mark Scarbrough.

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