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.
This is a gorgeous rustic salad. Use the most beautiful greens you can find.
For those of us who don't eat grains, yummy pancakes are potentially a thing of the past, but no longer! Try adding blueberries or chocolate chips to the batter for an even more decadent treat.
This chili is a great simple dish for a crisp fall evening. Serve with a big salad and some cornbread or crackers.
When prepared this way, eggplant takes on an incredible smoky flavor. You can do this in the oven, as described in the recipe, on a grill, or even over the open flame of your stovetop. You just want the eggplant to turn sunken and blackened.
Slowly braised, zucchini turns rich, silky, and absolutely delicious. Just as nice at room temperature if you want a cool dinner.
This is delicious served on a spinach salad or on lightly wilted greens.
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 cool and refreshing, and will become your go-to potato salad.
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.
Omit the cheese and this is vegan. Meyer lemons infuse this salad with yummy fragrant flavor.
Serve as is, or garnish with a chopped hard-boiled egg or a squeeze of lemon. Preparing asparagus simply, with its best friend the lemon, allows it to shine.
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.
Oniony-herby-garlicky goodness, this recipe is a keeper!
If you've never tried your hand at making jam, this is a simple recipe to get you started, and is endlessly adaptable. You can add cinnamon, star anise, cloves, or cardamom. The marmalade will keep for two weeks in the refrigerator in an airtight container.
This dish is quite popular in France and is made using celery root, a vegetable that's underutilized in the States. If you're not familiar with it, this dish is sure to make you a fan.
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.
Citrus is at its peak in the middle of winter, and that's just when you need a bright sunny dish like this salad. Use any combination of citrus you like - just be sure to use sweet citrus fruit rather than sour. You may also want to try adding a pinch of black pepper or cayenne.
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.
Beautiful color and fantastic flavor, this one is a keeper!
An amazing raw pudding that can add a healthy twist to a romantic dessert.
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.
Simple simple simple. Tasty tasty tasty.
A healthy and very pretty treat! Perfect after school snack or light dessert.
In North Africa, pumpkin is typically used in savory vegetable dishes. This unusual spin on it pairs it with dried fruit and nuts, and is excellent served with Moroccan stews, or as dessert with apricot jam.
Cornbread is even better when it's blue.
Simple, nourishing, and beautiful to behold.
Parsnips + butter + pan + delicious!
This healthy, tasty side dish recipe comes from the Minas Gerais of Brazil. They go with almost anything!
A new twist on grapefruit for breakfast.
A favorite from the Willy Street Co-op's deli case.
Serve alongside a salad, chicken, lamb... whatever you like. These shallots are phenomenal. If you're an onion lover like me, you might not even bother to pair them with anything!
The creaminess of avocado is offset by the tart-sweetness of satsumas in a spread that will add a tropical zest to your sandwiches or chips!
A light but sumptuous dessert - perfect in the middle of the holiday season! This dish is simple, tasty, sweet and tangy, and it is also quite pretty.
The sweetness of the satsuma glaze provides a lovely counterpoint to the bitterness of the endive. This is a festive holiday side dish.
The perfect complement to any savory, wintery meal.
The accompaniment to the Willy Street Co-op's Cranberry Pecan Wild Rice Salad.
A wonderful dish that is excellent over rice, couscous, or quinoa.
This inventive salad is a nutritional powerhouse and sure to zest up those blah winter days!
A warming, gingered dish using a combination of sweet and savory way done the way only Willy Street Co-op can do it!
The sweet potato has never tasted so good! One of your favorite dishes re-imagined with more color and flavor than ever before.
A hedgehog is a chocolate-based, no-bake 'cake', or slice that usually uses plain sweet biscuits (cookies) such as shortbread. It often has nuts as well. I've gone for a minimalist chocolate extravaganza but feel free to add nuts if you like.
A great new twist on a traditional Greek dish!
This is a new and tasty way to use this wonderful seasonal fruit.
Three 6"x3" loaf tins are recommended, but you can make one large loaf if you'd prefer - just allow additional cooking time at the end.
This sauce, without the persimmons, can be made up to four days ahead and chilled, with cover. Fold in the persimmons before serving, and voila, an instant and delicious side.
A perfect, easy side dish.
A delightful side created by the talented Jennie from "In Jennie's Kitchen."