A lovely, lively grain salad to enjoy any time.
Grain salads and grain bowls are so very trending now.
Which is a wonderful development, given that we should all try to eat more grains because they are rich in nutrients. Plus, it doesn’t take a lot to get you full for quite awhile.
I love farro, an ancient wheat grain that cooks up delightfully chewy with a subtle toasted nutty flavor. It’s high in fiber, Vitamin B3 and zinc, too.
Normally, I cook it like risotto. But summer’s warm weather had me eyeing this recipe for “Farro Salad with Fennel, Radicchio, and Pistachios.”
It’s from the new cookbook, “One Pan, Two Plates: Vegetarian Suppers” (Chronicle Books), of which I received a review copy. The book is by cooking school teacher and caterer, Carla Snyder.
A sunny pie with a bitter edge.
Grapefruit was one thing I didn’t grow up eating.
Sure, our house was filled in the winter with the scent of fresh oranges, lemons and tangerines.
But grapefruit was noticeably absent.
Its powerful bitter edge is not something kids naturally gravitate to.
It took becoming an adult for me to appreciate its singular gifts.
After all, bitterness has a pleasing way of balancing out sweet, and adding a sophisticated character.
That’s especially true in “Grapefruit Custard Pie.” This sunny recipe is from “Sweet and Tart” (Chronicle Books) by food writer Carla Snyder, of which I received a review copy.
The book includes 70 recipes spotlighting citrus in both sweet and savory preparations, such as “Key Lime Bars with Tropical Nut Crust” and “Lemony Pesto-Goat Cheese Dip with Vegetables.”