Our local farmers market offered up a crate full of lovely, freshly dug parsnips last week, along with a recipe for Creamy Parsnip Hummus. I bought the beauties shown here, and raced into the kitchen to try the recipe. As I peeled and chopped these pretty white roots, which are native to the…
Mediterranean Inspiration Cynthia Sass, MPH, MA, RD, CSSD Cynthia adamantly believes in the power of food to optimize health and wellness, prevent disease and maximize the way you look and feel inside and out! Cynthia is the former nutrition director and Grocery Guru columnist at Prevention…
On stove top, in medium-sized saucepan, add farro to 6 cups of salted boiling water. Simmer on low as instructed on farro packaging (emmer can take 50 to 60 minutes, while einkorn may only take 20 to 25 minutes). Drain and set aside to cool. (Note: This step may be done up to 5 days in…
If you’ve eaten breakfast at a B&B or a hotel in England, chances are you’ve encountered a baked tomato slice or a fried tomato half on the plate along with your bangers and eggs. While a common sight on that side of the pond, we don’t usually put tomatoes on our breakfast…
Divide the barley rusks between two shallow bowls. Cut one tomato into small dice and grate the other tomato into a medium bowl. To the bowl, add the sugar, salt and pepper, and mix together. Divide the mixture between the two barley rusks, pouring directly over top. Drizzle 1 tablespoon of…
One of (many) great things about working at Oldways is the pleasure of having friends who live in places we’ve worked all around the world particularly in the Mediterranean, and especially in Italy and Spain. During my last trip in May, after a long week of 12+ hour business days in…
Cut off dark green tough ends of leeks, leaving only about three to four inches of the lighter green, tender portion, plus white portion. Cut off little beard at the tip end. Make a slit, lengthwise, partway through leek. Gently open leek to reveal its layers and wash out all dirt and sand under…
Preheat the oven to 400°F. Toast cornflake crumbs over medium-high heat in a hot cast iron or stainless steel skillet. Move pan around constantly to prevent crumbs from burning. When crumbs are golden brown, turn off heat and set crumbs aside. (If you can find pre-toasted crumbs, you’ll…
Crush the garlic with the salt in a mortar or mash it with a fork in a small bowl. Add the pepper flakes, olive oil, and lemon juice and continue mashing to form a smooth paste. Arrange the fish in a baking dish and spread the marinade on top. Cover with plastic wrap and refrigerate for up…
Preheat your oven to 400°F. Rub a light coating of olive oil on a baking sheet. Thaw the okra if using frozen. This recipe calls for half of a 16 oz bag of frozen okra; pour half of the okra into a sealable plastic bag and thaw in warm water (so you won’t thaw the […]
Preheat oven to 400°F. Toss the butternut squash with the olive oil, the cumin, and 1/4 teaspoon of the chili powder. On a greased baking sheet, spread the squash into a single layer and bake for 30 minutes, flipping halfway. Scoop into a serving bowl once cooked. While the squash is roasting,…
