Whole Grain Recipes
Summer Corn Salad
A crunchy, sweet no-cook summer corn salad. The salad is a breeze, has a ton of toasted pepitas & sunflower seeds, tossed with a brown sugar lemonade vinaigrette.
Oatmeal Muffins
A crumble-topped muffin recipe made with an oatmeal and yogurt base. Craggy, golden-topped, the last thing I'll bake before moving on to a new oven.
Spiced Coconut Spinach
The perfect simple, spinach side dish - toast a few spices, add a pile of shredded spinach to the skillet, and finish things off with a burst of lemon juice and some shredded coconut.
Farro and Millet Risotto
A few behind-the-scenes shots from the Whole Living magazine photo shoot. And a simple Farro & Millet Risotto that is easily adaptable based on what is in season.
Oatmeal Crackers
Snappy, substantial, homemade oatmeal crackers - made with rolled oats and rye flour. Plus a little glimpse at some postcards I made.
Super Natural Every Day: Six Recipe Sampler
A six recipe PDF sampler from my new cookbook, Super Natural Every Day. It includes a few of my v. favorite recipes - Millet Muffins, Ravioli Salad, Avocado & Mustard Seeds, Black Sesame Otsu, Tinto de Verano, and a Tutti-Frutti Crumble. Enjoy!
Baked Farro Risotto
A baked farro risotto recipe - lemon-kissed, bright tomato sauce, lots of Parmesan, and chopped fresh oregano.
Shichimi Mushroom Rice Bowl
I made this mushroom topped brown rice bowl the other night when I returned from Yosemite - chanterelles, garlic, kale, tofu, and lots of Shichimi Togarashi, the Japanese spice blend.
Oat Soda Bread
A rustic oat soda bread you can make in less than an hour. Seriously. Made from a simple ingredient list of rolled oats, flour, baking soda, salt, and buttermilk.
Baked Farro Pasta
A cold-weather crowd-pleaser made of alternating layers of broken farro pasta, sliced potatoes, two cheeses, and mustardy shredded cabbage. The sort of thing you can prep a day or two ahead of time, and then bake when convenient.
