Farro - One of my Favorite Whole Grains

Farro - One of my Favorite Whole Grains

I make a very popular farro salad for several of my personal chef clients. The cooked farro is tossed with lemon garlic vinaigrette, cherry tomatoes, cucumbers, parsley and scallions (pictured here). One of my clients sent me a text message the night her family was eating this side dish. The text message said, "Oh my goodness! That Farro Salad! I could eat it every day! Amazing! Thank you!" 

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Purple Hull Peas

Purple Hull Peas

Are purple hull peas considered a field pea? Are they a crowder pea? Cowpea? I ask these questions because before writing this blog post, I didn't know very much about these classic Southern peas, except that they taste fantastic and are packed with nutrients. (I purchased the pictured purple hull peas on Saturday from Burge Organic Farm at Morningside Farmers Market.)

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The Art of Stir-Fry

The Art of Stir-Fry

I've been exploring the art of stir-fry in preparation for my Summer Stir-Fry class next week at Cancer Support Community Atlanta. Luckily my husband, Michael, loves stir-fry because between all of the recipe testing and leftovers, we've pretty much been eating it all week! We aren't sick of it though which speaks to the versatility in this cooking technique. Changing the types of vegetables, the sauce, the protein, or the aromatics, will change flavors and presentation and before you know it, a new dish is born.

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