Here’s a simple, delicious breakfast for those cold winter mornings that appeals to even picky eaters. It warms the body and soul and takes virtually no time to make. While the recipe calls for cracked wheat, you could easily substitute almost any whole grain. Cracked Wheat and Raisins 2 rice cooker cups cracked wheat, rinsed [Read More...]

This is one of those cookies that you crave – especially if you are a lover of the flavor of almonds. It is buttery and crunchy but with a soft, dense middle. We make them for parties, holidays and anytime someone requests them because they come together quickly as long as you have a couple [Read More...]

Stephanie Izard (Top Chef Winner and Chef/Owner of The Girl and the Goat) supports the slow-food movement and can often be seen shopping local at Chicago’s Green City Market in Lincoln Park where Heather Sullivan recently saw her do a food demo.  It was quickly evident that not only is she an amazingly talented chef, she’s also friendly, [Read More...]

One of the most versatile items in the fridge is a bowl of hummus.  It’s great for dipping veggies, crackers and chips, makes a fine spread on sandwiches and wraps, and is a nice addition to deviled eggs and composed salads.  We found this recipe in Penzeys’ Spice catalog and tried it because of the [Read More...]

It’s fun to experiment with all the different grains that are available to us these days. A couple weeks ago, we made a farro salad for a large event and it was a hit for so many reasons.  Farro has wonderful taste and texture – a little like barley, but it’s a larger grain with [Read More...]

We love how easy muffins are to throw together and this recipe is no exception. But millet gives them a wonderful crunch. Along with the added benefit of being a whole grain, millet is a good source of protein, iron, and B vitamins. For centuries, in many parts of the world, it has been relied [Read More...]

Feel like experimenting with different grains for breakfast?  Here’s a fast, tasty recipe: Barley and Pears. (Think oatmeal and applesauce.)  We prepare it in a rice cooker using barley flakes – barley kernels that have been sliced and rolled flat very much like rolled oats.  They cook up light with a hint of nuttiness.  A [Read More...]

Need another reason to come to our Grow Your Own Food event on May 10?  Maybe you’ll want to try this amazing new “Harvest Recipe”?  This amazingly delicious dish was developed by our food committee to incorporate the fresh, home grown ingredients that we will be providing (as plants and/or seeds) to participants of the [Read More...]

It’s still chilly outside, but the greening branches of the willow trees are showing promise and snowdrops are up. Comfort food still reigns, but a little lighter now.  Stuffed Bell Peppers with Cous Cous and Pinto Beans is definitely a lighter meal with all the comfort food components.  It’s slow cooker friendly and easy to [Read More...]

What’s for lunch? Let’s have chicken salad but spice it up a bit. Here’s a recipe that uses a lime-based dressing instead of mayo: Chicken Salad Taco.  It starts with cooking a boneless, skinless chicken breast in a rice cooker.  (Convenient!) Assemble the rest of the ingredients while the chicken is cooking, then toss it [Read More...]