This is another version of the Kashi-style bars (see here for the chocolate version). The texture is moist and dense, with a nice honey almond flavor. There is a decent amount of protein and fiber per serving, making this a healthier snack. If you use agave syrup instead of honey, the recipe is vegan.
I came across some copycat recipes for Kashi’s Mayan Harvest Bake frozen dinners. I have never had the original dinner, but it sounded good: roast sweet potatoes, steamed kale and a tomato black bean sauce over a creamy pilaf. I changed things around a bit, using butternut squash instead of sweet potato and whole wheat couscous instead of quinoa pilaf. You can change things back, if you like, it will be good either way.
Did you know that you can sometimes substitute spinach, kale or Swiss chard for parsley? Well, apparently, you can.
I tried making kale pesto a while back and loved it (though I have yet to post about it). This week’s Shabbos salad was a tabbouleh-like mix of tomatoes, cucumbers, quinoa and finely minced baby spinach. Right before serving, I tossed in some diced avocado.
The original recipe was a cilantro chickpea salad from Heather’s Dish that was spotted on Oh She Glows by Arielle of The Diva Dish who added in quinoa, avocado, lemon juice and cherry tomatoes to make Lemon Quinoa Cilantro Chickpea Salad. I went back to lime juice, added in cucumbers, and removed the cilantro to make a kind of tabbouleh.
Last week, my husband said the farro salad was the best salad ever, and now his vote is for the tabbouleh. So light, so refreshing, so perfect for summer.
I have been wanting to experiment with farro for quite some time. Of course, when I finally found some farro in the supermarket, I couldn’t remember where I had seen interesting recipes using it.
I wanted a cold farro salad for Shabbos, preferably using the green beans and cremini mushrooms I already had on hand. A little googling yielded not one, but two Green Bean and Mushroom Farro salad recipes (Closet Cooking and Melissa Kelley in Food and Wine). I went with the recipe that called for roasting the green beans and mushrooms and made a few changes (doubling the amount of mushrooms and roasting the vegetable with balsamic vinaigrette instead of just oil, salt and pepper).
The final salad was intensely savory, with a satisfyingly hearty chewiness from the farro, string beans and mushrooms. The bitterness and crunch of walnuts added a nice counterpoint, but the salad works without the nuts, too.
This is meant to be served cold, but it would also be lovely as a warm pilaf. If you don’t have farro, I think that barley would make a decent substitute, as it has a similar texture. This is something I would definitely consider making for Thanksgiving, as the flavor combination makes me think of the classic green bean casserole.
When I was little, I was enraptured by commercials for Rice-a-roni. Not kosher, but I imagined it was the most deletable pilaf ever. Turns out, this boxed mix is just a pre-packaged version of a classic Armenian dish. (more…)
Here is a recipe from the California Walnut Board that I changed around a little bit. (more…)
Pragmatic Attic 