This light grain salad tastes strongly of tuna with additional tart, nutty and herby elements.  The quality of tuna used plays a huge role in this salad’s flavor and texture, so we recommend spending the extra money for a really nice can. Drink Pairing: Fresh Juice (Beet-Carrot-Pineapple-Celery-Ginger Recommended) Ingredients:     (Makes 6 Servings) 2 cups Organic Quinoa (we …

Pan Roasted Pomegranate Glazed Quail with Faro and Pearl Onions Drink Pairing: Red Burgundy or Chilean Syrah The pomegranate glaze gives the slight game flavor of the quail breasts a complex, tangy, almost honeyed sweetness without being cloying.  The farro grain side dish is hearty, nutty and savory with strong thyme and dill flavors that accentuate …

This lard-free tortilla recipe is easy to make, delicious and fun too!  The tortillas actually bubble (and occasionally puff up) when you cook them, then deflate as they cool.  You don’t even need a tortilla press, a simple rolling pin will do. Ingredients:    Makes Eight Tortillas 2 cups AP Flour, plus extra as needed …

Nutty, chewy farro (emmer) grain salad loaded with flavor and texture.  The seabeans can be omitted, but they add further complexity to the salad as well as some saltiness and very welcome green color. Farro Salad with Roasted Beets, Sea Beans, Fennel & Chanterelles Ingredients: 1lb Organic Farro Berries (aka Emmer Berries) 1/2lb Fresh Chanterelle …

Sarah Wong, a culinary instructor at the Seattle Culinary Academy, is back with a tasty tapa. Thanks for sharing your deliciousness with us, Sarah! ——-   A Spanish tapa with cured mangalitsa Ingredients: ¾ C.    minced dry cured Mangalitsa ham 8 T.      pork fat, melted preferably Mangalitsa 1 C.      flour, all purpose (some for breading) …

Farro (aka Emmer) is an old world heirloom grain found in traditional European and Near Eastern dishes (particularly peasant dishes from Tuscany).  Many preparations call for the whole grain farro berries to be soaked ahead of cooking to help tenderize them, but this recipe just simmers them on the stove, making it a very quick and convenient way to enjoy …

Fresh pasta has a soft, silky texture that’s quite different from cooked dried pasta.  Though making your own pasta from scratch will likely take a while the first time you make it, you’ll find it gets easier and faster the more you practice.  Traditionally the  “well” pasta technique is done on a flat surface.  However, if …

White Cornmeal Muffins with Venison Sausage These savory muffins are very unique, combining the tasty Venison Sausage with Merlot and Blueberries and cheddar cheese. Using fine white cornmeal results in a wonderful soft and crumbly texture. These muffins are excellent when still a bit warm with melting butter. They are actually very filling. Just two …

with Pancetta and Root Vegetables   Ingredients: 3 lbs. farro berries ½ lb. pancetta, cut in ¼ inch cubes 2 onions, quartered 2 stalks celery, 1 inch chop 2 carrots, 1 inch chop 2 sprigs fresh rosemary 2 sprigs fresh thyme 4 beets 3 turnips, 3” diameter or less (or, use 2 larger turnips) 12 cups …

Food blogger and photographer Leslie Uhl brings us this truffle honey-soaked Greek butter cakes recipe.  They look amazing! I had to experiment a lot with this one… Justin Marx at Marx Foods had offered a challenge: our choice of three ingredients to create something yummy with: I chose vanilla beans, coconut sugar, and truffle honey. …