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 […]