For my spin on the traditional Creole dish gumbo, I concocted a roux made with whole wheat flour and canola oil rather than white flour and butter. A roux is used as a base to thicken sauces and stews and is composed of a fat and flour.
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Whole faro with sun dried tomato anchovy pesto, broccoli, peas, boston lettuce, red onion with an apple rhubarb spritzer
Let the studying beginning…..but I couldn’t continue without refueling with my favorite grain…FARRO!
Farro is a whole grain and contains, fiber, protein, and iron and when paired with legumes create a complete protein.
I can not seem to get enough of these nutty chewy Italian morsels!
Maybe I'm Just a Cornball
With the weather so hot and humid, it has been hard to get motivated to get into the kitchen and cook, unless accompanied by an ice cold class of pinot blanc. Even with the liquid motivation, it has been hard to spend more than 15 minutes in my galley of a kitchen standing over a hot stove. So, to avoid passing out from heat stroke, I have been indulging in simple summer salads, faro tossed in pesto, and even a fruit crumble to reward myself for enduring the kitchen heat.
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