-Adapted from Missy Robbins, Food & Wine Serves: 2
1 tablespoon unsalted butter ⅔ cup farro 1⅔ - ¾ cup boiling water ½ cup frozen mixed berries, defrosted 1 tablespoon honey ½ cup fat-free Greek yogurt ½ teaspoon ground cinnamon 2 tablespoons crushed or slightly chopped pistachios
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Serves: 4
4 small Kabocha squash or pumpkins, hollowed out, tops reserved 1 lb. ground emu 2 medium leeks, white part only, sliced thinly then chopped. 1 cup button mushrooms, cleaned, sliced and chopped ½ cup diced red or yellow bell peppers 1 cup drained chopped tomatoes 2 medium cloves garlic, pressed ½ cup dry white wine 2 tablespoons good olive oil, plus some for brushing ½ cup minced or shredded parsley for garnish
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