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Porcini Mushroom and Farro Stuffed Honeynut Squashes with Toasted Hazelnuts

A little Thanksgiving inspiration for you! I found these honeynut squashes at the store, they are like mini butternuts! They fit in the palm of your hand, the perfect size for a side dish. 330 more words


Italian Sundried Tomato and Green Olive Farro Salad

The key ingredient in this dish is an ancient grain called farro. Farro was used for thousands of years in North Africa and the Middle East; it is believed to have sustained the Roman legions, and was a staple food across the Roman Empire. 261 more words


Roasted Brussels Sprouts and Grapes with Farro and Walnuts

This brussels sprouts recipe is perfect for the holiday table. Roasted grapes and a shellacking of caramelized pomegranate balsamic vinegar tame and complement the earthy crucifers. 188 more words


Autumn Salad with Lemon-Chili Vinaigrette

I found this salad recipe in the Wall Street Journal‘s  weekly Saturday Off Duty section where they feature a variety of chefs who contribute recipes to produce “seasonal and satisfying food in 30 Minutes.”  Dan Kluger’s Autumn Salad has a lot of ingredients, but I think they come together beautifully for this salad.   110 more words


Anyone for a Little Squash?

Hi. How are you? I know, it’s been a hard week.

I’ve taken to consoling myself with my favorite fall-winter vegetable: squash. I happened to have a butternut quash in my garden ready to be harvested and a jar full of farro in my cupboard, conveniently enough. 743 more words