Warm Roasted Root Vegetable and Farro Salad

I know I've been going on about healthy new year cooking lately but the fact is that grains are a large part of my diet all year long. I have an entire shelf filled with canisters containing a wide variety of them and I love experimenting with new ways to use them. Farro is a favorite and, therefore, in frequent rotation.

Quinoa and Feta Stuffed Baby Bell Peppers

Last week when I stopped by our local fruit cart (is this a Manhattan thing?), I saw that they had bags of colorful baby bell peppers.  They looked so good and I was tempted but I already had some holiday menus planned and knew I wouldn't have a chance to use them.  So I passed but now my head was full of potential pepper recipe ideas.  Happily, I came home the other day to a delivery from Baloian Farms containing those very same colorful baby bells.

Pan Roasted Tomato Barley Risotto

 

Of all the canisters of grains and seeds in my cupboard, barley feels the most like a starchy side dish to me.  Sure, it's great in soup but it's much greater cooked on its own and blended with vegetables, herbs or cheese.  Nutritionally speaking, barley is high in protein and fiber so it keeps you feeling full for longer periods of time and anything you can do with rice, you can do with barley.

Cheesy Butternut Squash Barley Bake

Polar vortex.  Arctic misery.  Fun terms from the newspaper to describe this 'hell's frozen over' weather we've been subjected to pretty much everywhere in the country.  Yesterday we woke up to a temperature of 6 degrees F but it rose to a balmy 8 degrees by Noon.  Joy.  Hadley and I ventured out wrapped in several layers of fur and cloth but it didn't last long.  She actually seemed OK and was busy sniffing the frozen city but I really needed to get back inside to restore the circulation to my legs and face.

Wheatberry, Wild Rice and Butternut Squash Salad

When I think about healthy food that's completely delicious, without any compromise in flavor, this is one of the recipes that comes to my mind. I've been making this salad, and its variations, for about five years and it never ceases to amaze me that something so good is so good for me. I keep the base ingredients of wheatberries and wild rice the same but vary other ingredients based on season. In autumn, this salad plays beautifully with one of my favorite seasonal veggies, roasted butternut squash.

A Celebration of Grains

As a nutritious change from pasta and potatoes, whole grains taste great, are loaded with fiber, protein and vitamins and make wonderful side dishes. I usually have some type of grain salad in the fridge for easy lunches and snacks. Most supermarkets sell whole grains and they can usually be found in the rice aisle. So, if you're not familiar with some of the more popular ones, look for them the next time you go grocery shopping and try one of these delicious recipes.

Wheat Berry Salad - Fresh Herb and Feta

Here's another delicious variation for preparing the versatile wheat berries. This one is more robust and tangy for the addition of lemon juice and feta cheese.

Wheat Berry Salad - Tomato & Basil

Wheat berries are a wonderfully healthy whole grain, nutty tasting and loaded with fiber. They don't need to be soaked or rinsed prior to cooking and should be available wherever you buy other grains.

Tabouli Salad

This Mediterranean salad uses bulgar wheat and is a quick and tasty way to include more fiber into your diet. This whole grain is small and can turn creamy when cooked but it's loaded with nutrition and can pack over 6 grams of fiber into every serving.