June 14th, 2015
By the time this post goes up, Paloma and I will be in Russia spending some much anticipated time with grandma. I will try to keep Instagram updated with some snaps from our travels.
I leave you with this salad, made with plenty of nutritious grains, herbs, and two stars of the spring/summer farmer’s market – asparagus and strawberries. It’s a variation on one my all time favorite salads, from our book (Fava Bean, Quinoa, and Mint Salad on pg. 89) – simple, rich in textures, filling and very fresh. Mint is essential to the flavor here, so try not to skip it.
Enjoy the beginning of summer!
Multigrain Summer Salad with Strawberries and Asparagus
for the salad
1 bunch asparagus
2 cups strawberries – sliced
handful fresh mint leaves – chopped
handful basil leaves – chopped (optional)
2 cups cooked grains (I used a combination of sorghum, red rice and spelt, but any grains like quinoa, faro, frekkeh, any type of rice, or even buckwheat would work fine here)
sea salt and freshly ground black pepper (optional)
for the dressing
1 1/2 teaspoons Dijon mustard
1 tablespoon maple syrup
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
pinch of sea salt
1. Cut tough ends off the asparagus. Cook it your preferred way – blanch, steam or grill. I like to blanch asparagus in salted water for 3 minutes, then shock it in an ice bath, so it stays bright green and crispy. Slice into bite sized pieces.
2. Whisk together all the dressing ingredients in a small bowl until well combined and set aside.
2. Place cooked grains into a large mixing bowl. Add asparagus, strawberries and herbs. Pour the dressing over the salad and toss gently. Adjust seasoning with salt and pepper if desired. This salad tastes best when eaten within a day.
Tags: asparagus, basil, grain, mint, red rice, rice, salad, sorghum, spelt, strawberry
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November 23rd, 2014
Both my husband’s and my family live far away, so instead we celebrate Thanksgiving with the other family – our friends. This tradition of friends getting together at our house has developed naturally over the past ten years that we’ve called the West coast of Florida our home. I always look forward to that one Thursday in late November – usually, it’s cold enough to light a fire in our seldom used fireplace, and I have a bunch of new recipes ready for a test run.
Our Thanksgiving table is never a traditional one – I rarely cook the same dish two years in a row and our international circle of friends assures plenty of exciting variety. This colorful pilaf is destined to join this year’s celebration.
Up until recently, I had only heard of sorghum flour as a great gluten free option for baked goods. Then a bag of whole sorghum grains caught my eye in one of the isles of our health food store, and I had to try it out.
Sorghum is a nutritious grain native to Africa. It has a nice, pleasantly chewy texture and neutral flavor, which combines very well with roasted juicy cranberries and grapes, Brussels sprouts, nuts and aromatic herbs. If you are still looking for a flavorful veggie dish to complete your Thanksgiving table, this one is a winner.
Sorghum Pilaf
Note: feel welcome to use different grains instead of sorghum, such as rice, barley, millet, farro, etc.
1 cup whole sorghum grains or other grains of choice – soaked in water overnight (important for sorghum)
1 lb brussels sprouts – ends trimmed and cut in half
about 3 cups grapes (I specifically love Thomcord grapes here)
8 oz fresh or frozen cranberries
large handful walnuts
3 tablespoons melted coconut or olive oil
2 tablespoons balsamic vinegar
2 teaspoons each chopped thyme, sage and rosemary
sea salt and freshly ground black pepper to taste
1. Drain and rinse sorghum. Place it into a large saucepan, pour 3 cups filtered water over it and bring to a boil over medium high heat. Lower heat to simmer, add a pinch of salt and cook for 50-60 minutes or until soft (the sorghum will still be slightly chewy, but cooked).
2. Meanwhile, preheat the oven to 450 F. In a large mixing bowl, combine the rest of ingredients and toss to coat.
3. Spread on a rimmed baking tray and bake for 15-20 minutes, until brussels sprouts feel soft when pricked with a fork, but not mushy. Gently stir and turn the tray halfway through the baking.
4. Spoon the cooked sorghum into a large mixing bowl and add the roasted brussels sprouts with fruits, nuts, herbs and their caramelized juices. Stir gently to combine. Taste for salt and pepper. Serve immediately or keep refrigerated in an air-tight container and serve cold or at room temperature.
Tags: brussels sprouts, cranberries, grapes, salad, sorghum
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