seasonal, modern, exuberant
It’s not easy to make whole grains taste light, or look sophisticated. Yet, they’re so satisfying – not to mention, good for us – that it’s certainly worth giving it a try.
As far as whole grains go, farro has been stealing the spotlight lately. Mostly grown in Italy, farro actually refers to several kinds of wheat – including emmer, einkorn and spelt – which have been cultivated in Europe since ancient times.
This classic Spanish omelet is a recipe that deserves a place in any cook’s repertoire.
The caramelized onion is utterly delicious, making a beautiful contrast with the richness of the eggs – while the vibrant spinach lightens the whole dish and the sautéed pine nuts contribute their luxurious nuttiness.
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Tacos! Who doesn’t love tacos? This traditional Mexican dish has certainly become a beloved American food, and it’s easy to see why. Tacos are incredibly versatile (they can be stuffed with just about anything), they’re easy to make, they’re nutritious and, most of all of course, they’re incredibly delicious.
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Deeply flavorful yet not too rich, these gratins make a delicious appetizer. But you can also serve them, with a couple of side vegetables, as a main course for a dinner party or a holiday meal.
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This summery frittata is packed with wonderful flavors. Thyme, oregano and parsley impart their exquisite aromatics, while the tomatoes keep the frittata deliciously moist.
A perfect dish to make when tomatoes are at their peak!
Wine pairing: Muri-Gries – Lagrein Rosato 2010
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