Growing up in rural Maine, I always though that lentil was just another moniker for split peas, those little lovelies that cook into a scrumptiously heavy winter soup. Not so! I still don’t know exactly what to make of the botanical difference between dried field peas (split peas) and pulses (lentils), but I can give you a quick breakdown on what’s generally out there and what to do with it.
Posts By: melissa
Keep hydrated when you’re playing hard! Stopping for drinks can be easy to forget, so help boost the fluids you and your family are getting by packing snacks or meals that are high in water, like this simple yogurt salad. Up the flavor with your family’s favorite herbs, like dill or basil.
While this recipe is made in a skillet over a stove, there’s no reason you can’t take it outside to the grill as the weather warms up. Seared endive is a perfect side for any grilled meat or vegetable main course. Try pairing it with marinated chicken or as a topping for portobello burgers.
As we’ve been putting together the supporting materials for Kit and Alli’s upcoming webinar, Ancient Grains: A New Food Trend, we’ve been delighted to look at the broad variety of recipes in our database that feature some wonderful ancient grains. If you have an interest in understanding these grains and how to work with them, go save yourself a spot on the webinar! While you’re waiting to hear what Kit and Alli have to say, pop back over here to try a few new recipes that use ancient grains.
Harvest-time and Halloween have gone hand-in-hand since the earliest pagan celebrations of the holiday, and when you’re trying to make Halloween less about the candy factor, returning to a harvest celebration with a spooky twist can be a great approach. Here are a few amazing recipes that take advantage of the season’s bounty…with a few spooky ideas thrown in for good measure.
Rooftop farms have been enjoying growth of attention and resources as innovators look for creative ways to bring fresh, affordable food into highly populated areas where fresh produce isn’t always readily available. Gotham Greens, a company that started in New York, has announced that it will be expanding to Chicago to bring the nation’s largest rooftop farm to date to the Pullman neighborhood, where fresh produce can be tough to come by.
The new rules about school nutrition have been a battleground at many different levels. Change is slow and the back and forth about to what degree the nutrition standards have to be implemented by local school districts has taken shape differently in different places. Here are a few articles that give a glimpse into what’s happening with this fight across the nation: