To shorten cooking time, soak kamut overnight.
Cointreau is a good choice because the subtle orange flavor won’t overpower the fresh lime.
Pico de gallos made with radishes are quite common along the Pacific Coast of Mexico.
This thin-style crust works best when you use a light hand with toppings. Because the crust does not rise, it’s important for textural success that you roll out the dough to the correct size—try using a 9-inch round cake pan for reference.
This recipe uses semi-pearled farro, which retains part of the bran, and with it, many of those good-for-you nutrients.
A soak in a vinegar bath plus a hefty dose of both black and white pepper give sweet potato fries an intense flavor.
Be sure to stir-fry the vegetables constantly after adding the green onions, to prevent the smaller items from burning. To add heft to this meal, serve over rice or fold in cubes of tofu.
Crushing and pan-cooking roasted beets gives their outer layers a crispy texture, and allows a zesty vinaigrette to pool in their clefts and valleys. Omit the dollops of yogurt to make the dish vegan.
Corn pudding is a casserole favorite in the South, but it’s usually served as a side dish. Here, we’ve filled it out with chayote for a satisfying entrée that can be served with bread and a green salad.
This recipe is modeled after a salad served the recently closed El Monte Grill and Lounge in Fort Collins, Colo. Cubes of chayote are roasted until crisp, then added to a hearty salad with a jalapeño-laced dressing.
Kids won’t notice the healthy add-ins or miss the maple syrup they usually pour over pancakes.
Equal parts quinoa, millet, and amaranth yield a rich, creamy hot cereal that has endless possibilities.