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.
These colorful roots are never more delicious than when prepared simply. Here they’re baked until perfectly tender and dressed with a delightful anise-flavored vinaigrette.
When crushed in a mortar, the anise seeds impart a delicate licorice-essence to the beets, making this unfussy salad a tad exotic.
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The end of February is the time of year when I become incredibly thankful for citrus fruits. They bring a welcome freshness to late-winter fare, while giving us a foretaste of spring.
Today’s salad is so simple that it can be assembled in minutes. After trimming and slicing the oranges, all you need do is arrange them with baby greens on the plate – then drizzle them with a luscious olive vinaigrette, which spikes the sweet-and-sour orange slices with bits of briny saltiness.
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Celeriac (also called celery root or knob celery) might be one of the ugliest-looking veggies you’ll ever lay your eyes on. A plant species in the family of common celery, celeriac is grown for its bulb rather than its stems, which are stringy and unpalatable.
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Every November, a box of Fuyu persimmons arrives at my doorstep. They come all the way from California, lovingly gathered from a friend’s garden by my father and then individually wrapped before being shipped to me.
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