In typical Val fashion, it’s a little bit late and full of fun. Come catch a peek of our annual Easter bash and the recipe for the hit of the buffet table.
This recipe is a must share — it’s a perfect mix of early spring flavors that your Easter table is ready to welcome.
Beets + a few pantry staples added will having you hankering for more.
Cracked farro and a slew of veggies come together for this delicious and satisfying powerhouse of a salad.
My friend Katie requested that I play around with roasting carrots – I know how that sounds kind of dirty birdy.
Don’t let the term “preserved” scare you; this is much easier and quicker (really, only minutes) than traditional canning.
Well, it’s now moved to the front of the shelf—the texture and taste of this powerhouse grain are wonderful.