We are loving lentils this spring. They make such a perfect foil for fresh greens and herbs from the garden - plus they're not too heavy. Here we're cooking mixed lentils with green garlic and scallio...
We talked last week about our newfound passion for spelt berries - an ancient grain with a delicious nuttiness and chewy texture. We are substituting it for rice, couscous, and even pasta in some reci...
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