The pearling process removes the inedible hull that surrounds the wheat, and farro is generally sold either pearled, semi-pearled or regular. The pearled will take the shortest time to cook. If you’re not sure what you have, just use the cooking directions on the package. The cooking time and process in this recipe are for semi-pearled.
Use your favorite Italian dressing as a marinade and have dinner ready with very little effort.
This chili is a great simple dish for a crisp fall evening. Serve with a big salad and some cornbread or crackers.
Slicing the potatoes as thin as possible is essential to the success of this dish. They will turn luscious and creamy. If sliced too thick they'll take longer to cook than the squash.
This is the most delicious way to use leftover rice - and leftover rice is really the way to go when making fried rice. Having it a little old and slightly dried-out is the surprising secret to making it perfectly.
Really simple and packed with flavors.
This dish hails from Corsica where it goes by the name of Strozzapreti. These dumplings are a lovely way to highlight the spring flavors of chard and mint. Note: be sure to start this recipe by setting out the ricotta to drain the night before.
You can shave off some extra steps by using pre-made wonton wrappers, but this dough is fail-proof, is worth the time, and makes nice fat dumplings.
Omit the cheese and this is vegan. Meyer lemons infuse this salad with yummy fragrant flavor.
This is an incredible way to enjoy asparagus. The walnut crema will keep well covered in the fridge for a few days, and is nice with pasta when asparagus isn't in season anymore.
If you prepare all your vegetables and herbs beforehand, this dish is fairly quick to put together. The vegetables get deliciously caramelized in the peanut oil.
Oniony-herby-garlicky goodness, this recipe is a keeper!
This recipe comes together quickly and is a nice dish to bring to potlucks (and picnics!)
Celery root and lentils go so well together, and the walnut oil in this dish takes it to another level!
A one-dish meal with a sensational blend of flavors, from the mellow celeriac to the lively crushed red pepper
A delicious and elegant vegetarian entrée. If you have time to make your own cornbread for the dressing from scratch, do! The cornbread is best made a few days ahead of time so that it's a bit dried out.
You'll have enough gravy for mashed potatoes, so you might whip up a batch to serve alongside.
This dish was created by Jeremy Johnson, Willy West's Meat Manager Extraordinaire. A nice hands-off recipe, this is great served with mashed potatoes or roasted sweet potatoes.
This simple to prepare dish will warm you up with its heady, aromatic spices. If you have a different variety of squash in the kitchen, feel free to substitute it for the butternut.
Jerusalem artichokes are sometimes called sunchokes. Serve this sandwich with a bit of salad and some fruit for a lovely light meal.
This is a great and easy supper that melds three fall/winter favorites together into one yummy dish.
Slightly sweet with citrus notes.
A surprisingly tasty combination!
A tart and sweet twist on traditional chicken salad, and a great way to use leftover chicken.
A new twist on grapefruit for breakfast.
The tangy pomegranate seeds infuse the sauce for this savory chicken dish. Excellent with rice pilaf and leafy greens.
A wonderful dish that is excellent over rice, couscous, or quinoa.
A great new twist on a traditional Greek dish!
A delightful side created by the talented Jennie from "In Jennie's Kitchen."
Getting quality cheese is essential to this recipe. This dish is quick and delicious! Serve with a spinach salad and some wine and you will have quite the wonderful feast.
Two fall favorites combine for a colorful dish that is sweet, pungent, and perfect for a fall evening.
Served with a green salad, these squash halves are a flavorful and filling dish that will surprise and delight!
Acorn squash is one of those wonderful produce items that is so simple to prepare, and so tasty to eat. Paired with another of fall's gems, the apple, this dish is quick, easy, and good for the whole self.
"A delicious late summer meatless grill - or make it under the broiler. You might need a knife and fork to eat these hearty sandwiches."
"Crusty, strong-textured ciabatta is the ideal bread. The holes drink in the juice, but the bread is strong enough that it won't fall apart. These big stuffed breads look great, taste great, and are invariably messy to eat. Tomatoes of choice are Brandywines, Striped Germans, Carmellos, and Costoluto Genovese." - Deborah Madison
"One of my favorite ways to use summer's heavenly ripe tomatoes is to toss them, uncooked, with warm pasta." - Nava Atlas
Be sure to slice your potatoes as thin as possible! Slice them too thick and you'll have trouble cooking them through since the squash will cook up more quickly.
An unusual and yummy pasta dish!
A simple and filling dish that highlights seasonal produce.
A meal in itself!
A decadent yet simple springtime dish.
“Don't throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.”
A radish curry? What a delightful combination!
Quick, easy and tasty!
A quick dinner utilizing quintessential WI spring produce: fiddleheads and ramps.
A delicious springtime tart, perfect for a weekend brunch!
“This earthy salad recipe is adapted from Elizabeth Schneider's Uncommon Fruits & Vegetables (Perennial Library 1986). The sourness of the sorrel and bitterness of the endive are countered by the sweetness of balsamic vinegar and walnuts.” – NPR.com
Don’t cook sorrel for extended periods of time in cast iron pots/pans… the acidity of the sorrel reacts with the iron and creates a metallic-tasting dish!
Enjoy this savory miso soup as an appetizer or a main course. The tofu makes this dish more substantial, while the snow peas give it a springtime flavor that is sure to make your taste buds happy!