Made from whole wheat semolina, Cream of Wheat was once THE breakfast dish, more popular than oatmeal or packaged cereals.
Once this corn salsa is in your repertoire, it will find its way into dips, salads and chili, the sweet corn balancing the savory pepper and onion combination and tempering the spicy jalapeño.
Pineapple adds acid, peppers bring a subtle crunch, and the very quick cook leaves everything bright and recognizable to the eye and palate for an attractive and tasty dish.
Quinoa has become such a salad and side dish staple that we forget the role of this ancient whole grain as a morning meal.
Kickstart your day with this delicious breakfast!
In the past few years, we’ve become rather enamored of hummus, that Middle Eastern delight made from chickpeas, olive oil and tahini that is so important to that area’s food culture that ownership...
This dish celebrates the nutty taste and versatility of the chickpea by adding Middle Eastern flavors for a hearty vegetarian meal.
Highly nutritious and much prized, Swiss chard is not only tasty but surprisingly beautiful, whether dark green or wearing stalks of many colors as the rainbow variety.
The beauty of making something from dried fruit is all those concentrated flavors melding together. And all the ingredients can be kept in the pantry, ready for inspiration and opportunity.
The dough for these rolls can be mixed by hand, or use a bread machine on the dough cycle; we give instructions for both.
